Chemistry Reference
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(a)
1.0
0.8
HGly
Gly
-
0.6
0.4
H
2
Gly
+
0.2
0.0
0
2
4
6
8
10
12
14
pH
(b)
1.0
H
4
Y
Y
4-
0.8
0.6
0.4
H
3
Y
-
H
2
Y
2-
HY
3-
0.2
0.0
0
2
4
6
8
10
12
14
pH
Figure 6.38.
Speciation of Gly (a) and EDTA (b). See color insert.
ferrate(V) and the amino acids in the studied pH range, the following set of
reactions (Eqs. 6.137-6.141) were considered to justify the pH dependence in
Figure 6.39:
H FeO RCH NH COO
−
+
(
+
)
−
→
Fe III
(
)
+
products
(6.137)
2
4
3
HFeO
2
−
+
RCH NH COO
(
+
)
−
→
Fe III
(
)
+
products
(6.138)
3
FeO
3
−
+
RCH NH COO
(
+
)
−
→
Fe III
(
)
+
products
(6.139)
3
HFeO
2
−
+
RCH NH COO
(
)
−
→
Fe III
(
)
+
products
(6.140)
2
FeO
3
−
+
RCH NH COO
(
)
−
→
Fe III
(
)
+
products
.
(6.141)
2
The contribution of reaction (6.139) was negligible to the overall rates of
the oxidation of amino acids by ferrate(V) (Table 6.10). The order of reactivity
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