Kinetics of Oxidation of Some Essential Amino Acids by N-Chlorosaccharin in Aqueous Acetic Acid Medium

The kinetics of oxidation of some essential amino acids namely, valine, leucine and phenylalanine, (AA) by N-chlorosaccharin (NCSA) in aqueous acetic acid medium in the presence of perchloric acid have been investigated. The observed rate of oxidation is first order in [AA], [NCSA] and of inverse fr...

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Main Authors: N. A. Mohamed Farook, G. A. Seyed Dameem, A. Murugesan, M. Kanagaraj
Format: Article
Language:English
Published: Wiley 2004-01-01
Series:E-Journal of Chemistry
Online Access:http://dx.doi.org/10.1155/2004/561690
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author N. A. Mohamed Farook
G. A. Seyed Dameem
A. Murugesan
M. Kanagaraj
author_facet N. A. Mohamed Farook
G. A. Seyed Dameem
A. Murugesan
M. Kanagaraj
author_sort N. A. Mohamed Farook
collection DOAJ
description The kinetics of oxidation of some essential amino acids namely, valine, leucine and phenylalanine, (AA) by N-chlorosaccharin (NCSA) in aqueous acetic acid medium in the presence of perchloric acid have been investigated. The observed rate of oxidation is first order in [AA], [NCSA] and of inverse fractional order in [H+]. The main product of the oxidation is the corresponding aldehyde. The ionic strength on the reaction rate has no significant effect. The effect of changing the dielectric constant of the medium on the rate indicates the reaction to be of dipole-dipole type. Hypochlorous acid has been postulated as the reactive oxidizing species. The reaction constants involved in the mechanism are derived. The activation parameters are computed with respect to slow step of the mechanism
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spelling doaj-art-e724568da22f463b85cd1e3a9d7954892025-02-03T00:59:55ZengWileyE-Journal of Chemistry0973-49452090-98102004-01-011213213610.1155/2004/561690Kinetics of Oxidation of Some Essential Amino Acids by N-Chlorosaccharin in Aqueous Acetic Acid MediumN. A. Mohamed Farook0G. A. Seyed Dameem1A. Murugesan2M. Kanagaraj3P. G & Research Department of Chemistry Khadir Mohideen College, Adirampattinam -614 701, IndiaP. G & Research Department of Chemistry Khadir Mohideen College, Adirampattinam -614 701, IndiaP. G & Research Department of Chemistry Khadir Mohideen College, Adirampattinam -614 701, IndiaP. G & Research Department of Chemistry Khadir Mohideen College, Adirampattinam -614 701, IndiaThe kinetics of oxidation of some essential amino acids namely, valine, leucine and phenylalanine, (AA) by N-chlorosaccharin (NCSA) in aqueous acetic acid medium in the presence of perchloric acid have been investigated. The observed rate of oxidation is first order in [AA], [NCSA] and of inverse fractional order in [H+]. The main product of the oxidation is the corresponding aldehyde. The ionic strength on the reaction rate has no significant effect. The effect of changing the dielectric constant of the medium on the rate indicates the reaction to be of dipole-dipole type. Hypochlorous acid has been postulated as the reactive oxidizing species. The reaction constants involved in the mechanism are derived. The activation parameters are computed with respect to slow step of the mechanismhttp://dx.doi.org/10.1155/2004/561690
spellingShingle N. A. Mohamed Farook
G. A. Seyed Dameem
A. Murugesan
M. Kanagaraj
Kinetics of Oxidation of Some Essential Amino Acids by N-Chlorosaccharin in Aqueous Acetic Acid Medium
E-Journal of Chemistry
title Kinetics of Oxidation of Some Essential Amino Acids by N-Chlorosaccharin in Aqueous Acetic Acid Medium
title_full Kinetics of Oxidation of Some Essential Amino Acids by N-Chlorosaccharin in Aqueous Acetic Acid Medium
title_fullStr Kinetics of Oxidation of Some Essential Amino Acids by N-Chlorosaccharin in Aqueous Acetic Acid Medium
title_full_unstemmed Kinetics of Oxidation of Some Essential Amino Acids by N-Chlorosaccharin in Aqueous Acetic Acid Medium
title_short Kinetics of Oxidation of Some Essential Amino Acids by N-Chlorosaccharin in Aqueous Acetic Acid Medium
title_sort kinetics of oxidation of some essential amino acids by n chlorosaccharin in aqueous acetic acid medium
url http://dx.doi.org/10.1155/2004/561690
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