THE REACTION BETWEEN CYANATE AND HYPOCHLORITE

1956 ◽  
Vol 34 (4) ◽  
pp. 489-501 ◽  
Author(s):  
M. W. Lister
Keyword(s):  
Activation Energy ◽  
Ionic Strength ◽  
Rate Constant ◽  
Hypochlorous Acid ◽  
Effect Of Temperature ◽  
Slow Step ◽  
True Activation Energy ◽  
Rate Of Reaction ◽  
Different Temperatures ◽  
Kinetics Of

The reaction between sodium hypochlorite and potassium cyanate in the presence of sodium hydroxide has been examined. The main products are chloride, and carbonate ions and nitrogen; but, especially if much hypochlorite is present, some nitrate is formed as well. The rate of reaction is proportional to the cyanate and hypochlorite concentrations, but inversely proportional to the hydroxide concentration: the rate constant is 5.45 × 10−4 min.−1 at 65 °C, at an ionic strength of 2.2. The rate constant increases somewhat as the ionic strength rises from 1.7 to 3.5. The effect of temperature makes the apparent activation energy 25 kcal./gm-molecule. The kinetics of the reaction suggest that the slow step is really a reaction of hypochlorous acid and cyanate ions, and possible intermediate products of this reaction are suggested. Allowing for the different extent of hydrolysis of hypochlorite at different temperatures, the true activation energy is found to be 15 kcal./gm-mol., which is consistent with the observed rate of reaction.

OXYGEN EVOLUTION FROM SODIUM HYPOCHLORITE SOLUTIONS

1962 ◽  
Vol 40 (4) ◽  
pp. 729-733 ◽  
Author(s):  
M. W. Lister ◽  
R. C. Petterson
Keyword(s):  
Activation Energy ◽  
Ionic Strength ◽  
Oxygen Evolution ◽  
Rate Constant ◽  
Sodium Hypochlorite ◽  
Chloride Ions ◽  
Effect Of Temperature

The rates of oxygen evolution from carefully purified solutions of sodium hypochlorite have been measured. Methods of purification are described, and it is found that substantially the same rate is observed regardless of the method of purification. The rate of oxygen evolution is proportional to the square of the concentration of hypochlorite ions. The effect of temperature and ionic strength are examined. The rate constant is 7.5 × 10−6 (g-mol/I.)−1(min)−1 at 60 °C and an ionic strength of 3.5; the activation energy is 26.6 kcal/g-mol. These results are compared with the corresponding quantities for the reaction of hypochlorite ions to form chlorite and chloride ions, and some tentative explanations are offered.

scholarly journals Study on drying kinetics of summer onion

2015 ◽  
Vol 39 (4) ◽  
pp. 661-673 ◽  
Author(s):  
Md Masud Alam ◽  
Md Nurul Islam ◽  
Md Nazrul Islam
Keyword(s):  
Activation Energy ◽  
Mass Transfer ◽  
Rate Constant ◽  
Variable Temperature ◽  
Air Flow ◽  
Drying Kinetics ◽  
Effect Of Temperature ◽  
Drying Rate ◽  
External Resistance ◽  
Kinetics Of

The present study was concerned with the kinetics of drying of summer onion. Drying was done in a mechanical dryer at constant air flow using blanched and unblanched onion with variable temperature (52, 60 and 680C) and thickness (3, 5 and 7 mm). Drying rate was increased with increase of temperature and decreased with the increase in thickness in blanched and unblanched onion. Blanched onion showed higher drying rate than unblanched onion. Drying rate constant and thickness can be expressed as power low equations. The value of index “n” were found to be 1.277 and 0.845 for onion indicating that the external resistance to mass transfer was highly significant. The effect of temperature on diffusion co-efficient follows an Arrhenius type relationship. The activation energy (Ea) for diffusion of water was found 5.781 Kcal/g-mole for unblanched and 2.46 Kcal/g-mole for blanched onion when onions were dried in mechanical dryer. DOI: http://dx.doi.org/10.3329/bjar.v39i4.22545 Bangladesh J. Agril. Res. 39(4): 661-673, December 2014

scholarly journals Kinetics of thiamin cleavage by sulphite

1969 ◽  
Vol 113 (4) ◽  
pp. 611-615 ◽  
Author(s):  
J. Leichter ◽  
M. A. Joslyn
Keyword(s):  
Aqueous Solutions ◽  
Rate Constant ◽  
Sulphur Dioxide ◽  
First Order ◽  
Ph Values ◽  
Rate Of Reaction ◽  
Kinetics Of

Results are presented on the rate of thiamin cleavage by sulphite in aqueous solutions as affected by temperature (20–70°), pH(2·5–7·0), and variation of the concentration of either thiamin (1–20μm) or sulphite (10–5000μm as sulphur dioxide). Plots of the logarithm of percentage of residual thiamin against time were found to be linear and cleavage thus was first-order with respect to thiamin. At pH5 the rate was also found to be proportional to the sulphite concentration. In the pH region 2·5–7·0 at 25° the rate constant was 50m−1hr.−1 at pH5·5–6·0, and decreased at higher or lower pH values. The rate of reaction increased between 20° and 70°, indicating a heat of activation of 13·6kcal./mole.

THE OXIDATION OF NITRITE AND IODATE IONS BY HYPOCHLORITE IONS

1961 ◽  
Vol 39 (8) ◽  
pp. 1645-1651 ◽  
Author(s):  
M. W. Lister ◽  
P. Rosenblum
Keyword(s):  
Activation Energy ◽  
Aqueous Solution ◽  
Rate Constant ◽  
Hypochlorous Acid ◽  
Slow Stage ◽  
Iodate Ions

The oxidation of nitrite ions and of iodate ions by hypochlorite ions in aqueous solution has been examined. The oxidation of nitrite is really a reaction of hypochlorous acid, with the slow stage HOCl + NO2− + H2O → H3O+ + Cl− + NO3−. The rate constant is given by log k = 7.36−6450/RT (time in minutes, and the activation energy in calories). The oxidation of iodate is chiefly a reaction of hypochlorite ions, probably ClO− + IO3− → Cl− + IO4−, although the rate is somewhat increased by a higher concentration of hydroxide ions. The rate constant is given by log k = 16.15−26,100/RT. These results are compared with other oxidations by hypochlorite ions, to see if any general trends are apparent.

scholarly journals Degradation Kinetics of Anthocyanins in Shalgam Beverage

2019 ◽  
Vol 7 (2) ◽  
pp. 282
Author(s):  
Adnan Bozdoğan ◽  
Kurban Yaşar
Keyword(s):  
Activation Energy ◽  
Reaction Kinetics ◽  
Half Life ◽  
Degradation Kinetics ◽  
Production Method ◽  
Order Reaction ◽  
Different Temperatures ◽  
Traditional Production ◽  
Effects Of Temperature ◽  
Kinetics Of

This research was performed to elucidate the effects of temperature on the degradation kinetics of anthocyanins in shalgam beverage. Shalgam beverage was produced according to traditional production method. Then, it was kept at three different temperatures (65°C, 75°C, and 85°C) for 12 hours, and the relevant quantities of anthocyanins were determined thereafter. The research revealed that degradation of the anthocyanins was well described with a 1st-order reaction kinetics model and the R2 values varied in the range of 0.9059-0.9715. Activation energy of the reaction was determined to be 48537 Joule/mole. The half-lives of anthocyanins at 65°C and 75° C, and 85°C were found to be 138.63, 136.72, and 51.57, respectively. Compared the half-life periods at different temperatures, anthocyanins were found to be more resistant at 65°C and 75°C than at 85°C.

scholarly journals Drying kinetics of baru flours as function of temperature

2018 ◽  
Vol 22 (10) ◽  
pp. 713-719 ◽  
Author(s):  
Douglas R. Reis ◽  
Fabrício B. Brum ◽  
Eduardo J. O. Soares ◽  
Jessiana R. Magalhães ◽  
Fabrício S. Silva ◽  
...  
Keyword(s):  
Experimental Data ◽  
Activation Energy ◽  
Food Industry ◽  
Nutritional Value ◽  
Effective Diffusivity ◽  
Drying Kinetics ◽  
Statistical Parameters ◽  
Noticeable Effect ◽  
Different Temperatures ◽  
Kinetics Of

ABSTRACT Several types of seeds have been initially used in the food industry due to the great potential that vegetable proteins have. Baru is a fruit commonly found in the Cerrado biome, having a high nutritional value. This paper aimed to determine and analyze the drying kinetics of whole and defatted baru almond flours at different temperatures. The flour resulting from almond milling was defatted using petroleum ether. The drying processes were performed at temperatures of 40, 50 and 60 ºC. The mathematical models of Page, Henderson and Pabis, Midilli & Kucuk, Thompson and Approximation of Diffusion were fitted to the experimental data. The results showed a noticeable effect of air temperature on the drying kinetics of whole and defatted baru almond flours. According to the statistical parameters of analysis, the models Midilli & Kucuk and Page were the ones with the best fits to the experimental data. The effective diffusivity values found ranged from 8.02 × 10–10 to 19.90 × 10–10 m2 s-1 and for the activation energy were 22.39 and 39.37 KJ mol-1 for whole and defatted almonds, respectively.

scholarly journals Analysis of the Kinetics of Swimming Pool Water Reaction in Analytical Device Reproducing Its Circulation on a Small Scale

Sensors ◽  
2020 ◽  
Vol 20 (17) ◽  
pp. 4820 ◽  
Author(s):  
Wojciech Kaczmarek ◽  
Jarosław Panasiuk ◽  
Szymon Borys ◽  
Aneta Pobudkowska ◽  
Mikołaj Majsterek
Keyword(s):  
Activation Energy ◽  
Water Quality ◽  
Rate Constant ◽  
Reaction Rate ◽  
Reaction Rate Constant ◽  
Small Scale ◽  
Pool Water ◽  
Swimming Pool Water ◽  
Kinetics Of ◽  
Analytical Device

The most common cause of diseases in swimming pools is the lack of sanitary control of water quality; water may contain microbiological and chemical contaminants. Among the people most at risk of infection are children, pregnant women, and immunocompromised people. The origin of the problem is a need to develop a system that can predict the formation of chlorine water disinfection by-products, such as trihalomethanes (THMs). THMs are volatile organic compounds from the group of alkyl halides, carcinogenic, mutagenic, teratogenic, and bioaccumulating. Long-term exposure, even to low concentrations of THM in water and air, may result in damage to the liver, kidneys, thyroid gland, or nervous system. This article focuses on analysis of the kinetics of swimming pool water reaction in analytical device reproducing its circulation on a small scale. The designed and constructed analytical device is based on the SIMATIC S7-1200 PLC driver of SIEMENS Company. The HMI KPT panel of SIEMENS Company enables monitoring the process and control individual elements of device. Value of the reaction rate constant of free chlorine decomposition gives us qualitative information about water quality, it is also strictly connected to the kinetics of the reaction. Based on the experiment results, the value of reaction rate constant was determined as a linear change of the natural logarithm of free chlorine concentration over time. The experimental value of activation energy based on the directional coefficient is equal to 76.0 [kJ×mol−1]. These results indicate that changing water temperature does not cause any changes in the reaction rate, while it still affects the value of the reaction rate constant. Using the analytical device, it is possible to constantly monitor the values of reaction rate constant and activation energy, which can be used to develop a new way to assess pool water quality.

Discreteness-of-charge effects in electrode kinetics. III. The electroreduction of aquopentamminochromium(III) cation in the presence of specifically adsorbed iodide anions

1984 ◽  
Vol 62 (8) ◽  
pp. 1497-1501 ◽  
Author(s):  
W. Ronald Fawcett ◽  
Kveta Markušová
Keyword(s):  
Ionic Strength ◽  
Electrode Kinetics ◽  
Reaction Site ◽  
Charge Effects ◽  
Iodide Concentration ◽  
Rate Acceleration ◽  
Rate Of Reaction ◽  
Layer Effect ◽  
Kinetics Of ◽  
Outer Helmholtz Plane

The kinetics of electroreduction of the aquopentamminochromium(III) cation have been studied at a Hg electrode in acidified aqueous solutions of NaI+ NaClO4 with an ionic strength of 0.25 M. The rate of reaction increased with increase in iodide concentration due to the accelerating effect of this anion when it is adsorbed on the electrode. Analysis of the double layer effect indicates that the rate acceleration is greater than that predicted by the Frumkin theory chiefly because the reaction site is closer to the electrode than to the outer Helmholtz plane.

scholarly journals On the catalytic dehydrogenation of naphthenes I. Kinetic study

1947 ◽  
Vol 190 (1022) ◽  
pp. 289-308 ◽  
Keyword(s):  
Activation Energy ◽  
Main Reaction ◽  
Ethyl Benzene ◽  
Slow Step ◽  
Side Reactions ◽  
Catalytic Dehydrogenation ◽  
Hydrogen Atoms ◽  
Stationary Concentration ◽  
Methyl Cyclohexane ◽  
Kinetics Of

The kinetics of the dehydrogenation of naphthenes over a chromium oxide supported on alumina catalyst at temperatures of 400° C and above has been investigated. Cyclohexene has been detected and estimated in the products from cyclohexane, and it has been shown that side reactions producing olefine other than cyclohexene proceed at only 0.01 of the speed of the main reaction at 450° C. If the contact time is sufficiently long a stationary concentration of olefine is established. The linear nature of the plot of the reciprocal of the rate against the reciprocal of the pressure for cyclohexane and methyl cyclohexane has been demonstrated experimentally for the stationary state conditions, while the intercepts and slopes have been identified with functions of the rate constants. As a result of the study of the rate of dehydrogenation of cyclohexene it is concluded that the loss of the first pair of hydrogen atoms from cyclohexane is the slow step in the reaction. An activation energy of 36 kcal./g. mol. has been obtained for this step. The variation of the stationary olefine con­centration with temperatures indicates that for cyclohexane and methyl cyclohexane the loss of the first pair of hydrogen atoms is the step with the highest activation energy. The variation of rate with pressure and the behaviour when nitrogen and benzene are mixed with the reactants all prove that benzene and hydrogen act mainly as diluents. Evidence is presented from the failure to attain thermodynamic equilibrium between ethyl benzene, styrene and hydrogen during the dehydrogenation of ethyl cyclohexane for a stepwise mechanism in which a large proportion of the molecules evaporate from the surface after the loss of the first pair of hydrogen atoms.

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

2004 ◽  
Vol 1 (2) ◽  
pp. 127-131 ◽  
Author(s):  
N. A. Mohamed Farook ◽  
R. Prabaharan ◽  
S. Rahini ◽  
R. Senthil Kumar ◽  
G. Rajamahendran ◽  
...  
Keyword(s):  
Amino Acids ◽  
Acetic Acid ◽  
Acid Medium ◽  
Hypochlorous Acid ◽  
Activation Parameters ◽  
Slow Step ◽  
Aqueous Acetic Acid ◽  
Acetic Acid Medium ◽  
Kinetics Of Oxidation ◽  
Kinetics Of

The kinetics of oxidation of some amino acids namely, glycine, alanine, aspartic acid, arginine, and histidine, (AA) byN-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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