Quinic acid and hypervalent chromium: a spectroscopic and kinetic study

The redox reaction between an excess of quinic acid (QA) and Cr^VI involves the formation of intermediates, namely, Cr^IV and Cr^V species, which in turn react with the organic substrates. As observed with other substrates that have already been studied, Cr^IV does not accumulate during this reaction because of the rate of the reaction. Its rate of disappearance is several times higher than that of the reaction of Cr^VI or Cr^V with QA. Kinetic studies indicate that the redox reaction proceeds via a combined mechanism that involves the pathways Cr^VI → Cr^IV → Cr^II and Cr^VI → Cr^IV → Cr^III, which is supported by the observation of superoxo-Cr^III (CrO₂²⁺) ions, free radicals, and oxo-Cr^V species as intermediates and the detection of Cr^VI ester species. The present study reports the complete rate laws for the QA/chromium redox reaction.

The redox reaction between an excess of quinic acid (QA) and Cr^VI involves the formation of intermediates, namely, Cr^IV and Cr^V species, which in turn react with the organic substrates.

Best Combination of Promoter and Micellar Catalyst for Room Temperature Rapid Conversion of D-Lyxose to D-Lyxonic Acid in Aqueous Medium

The kinetic study of catalytic oxidation of D-lyxose by hexavalent chromium has been investigated spectrophotometrically under pseudo first order condition at temperature 313 K. The rate of oxidation of D-lyxose is very slow. Picolinic acid (PA), 2,2′-bipyridine (bpy), 1,10-phenanthroline (phen) are used as promoter to accelerate the rate of the reaction. Phen acts as the most effective promoter in aqueous medium. The rate of the reaction is also increased in presence of nonionic surfactant Triton-X-100 (TX-100) and anionic surfactant sodium dodecyl sulphate (SDS). They are used as catalyst in this reaction. Thus the observed micellar effects have been explained by considering the hydrophobic and electrostatic interactions between the reactants and surfactants in terms of the proposed mechanism. However, the combination of promoter and surfactants produces a better result. The maximum rate enhancement is obtained in presence of the combination of phen and TX-100.

Redox and complexation chemistry of the CrVI/CrV-D-glucaric acid system

When an excess of uronic acid over Cr(VI) is used, the oxidation of D-glucaric acid (Glucar) by Cr(VI) yields D-arabinaric acid, CO2 and Cr(III)-Glucar complex as final redox products. The redox reaction involves the formation of intermediate Cr(IV) and Cr(V) species. The reaction rate increases with [H(+)] and [substrate]. The experimental results indicated that Cr(IV) and Cr(V) are very reactive intermediates since their disappearance rates are much faster than Cr(VI). Cr(IV) and Cr(V) intermediates are involved in fast steps and do not accumulate in the redox reaction of the mixture Cr(VI)-Glucar. Kinetic studies show that the redox reaction between Glucar and Cr(VI) proceeds through a mechanism combining one- and two-electron pathways: Cr(VI) → Cr(IV) → Cr(II) and Cr(VI) → Cr(IV) → Cr(III). After the redox reaction, results show a slow hydrolysis of the Cr(III)-Glucar complex into [Cr(OH2)6](3+). The proposed mechanism is supported by the observation of free radicals, CrO2(2+) (superoxo-Cr(III) ion) and oxo-Cr(V)-Glucar species as reaction intermediates. The continuous-wave electron paramagnetic resonance, CW-EPR, spectra show that five-coordinate oxo-Cr(V) bischelates are formed at pH ≤ 4 with the aldaric acid bound to oxo-Cr(V) through the carboxylate and the α-OH group. A different oxo-Cr(V) species with Glucar was detected at pH 6.0. The high g(iso) value for the last species suggests a mixed coordination species, a five-coordinated oxo-Cr(V) bischelate with one molecule of Glucar acting as a bi-dentate ligand, using the 2-hydroxycarboxylate group, and a second molecule of Glucar with any vic-diolate sites. At pH 7.5 only a very weak EPR signal was observed, which may point to instability of these complexes. This behaviour contrasts with oxo-Cr(V)-uronic species, and must thus be related to the Glucar acyclic structure. In vitro, our studies on the chemistry of oxo-Cr(V)-Glucar complexes can provide information on the nature of the species that are likely to be stabilized in vivo.

Combination of best promoter and micellar catalyst for chromic acid oxidation of 1-butanol to 1-butanal in aqueous media at room temperature

In aqueous acidic media, picolinic acid, 2,2'-bipyridine and 1,10-phenanthroline promoted Cr(VI) oxidation of 1-butanol produces 1-butanal. 1-butanal is separated from mixture by fractional distillation. The anionic surfactant (SDS) and neutral surfactant (TX-100) accelerate the process while the cationic surfactant (CPC) retards the reaction. Combination of bipy and SDS is the best choice for chromic acid oxidation of 1-butanol to 1-butanal in aqueous media.

Kinetics of the oxidation of sucralose and related carbohydrates by ferrate(VI)

The kinetics of the oxidation of sucralose, an emerging contaminant, and related monosaccharides and disaccharides by ferrate(VI) (Fe(VI)) were studied as a function of pH (6.5-10.1) at 25°C. Reducing sugars (glucose, fructose, and maltose) reacted faster with Fe(VI) than did the non-reducing sugar sucrose or its chlorinated derivative, sucralose. Second-order rate constants of the reactions of Fe(VI) with sucralose and disaccharides decreased with an increase in pH. The pH dependence was modeled by considering the reactivity of species of Fe(VI), (HFeO(4)(-) and FeO(4)(2-)) with the studied substrates. Second-order rate constants for the reaction of Fe(VI) with monosaccharides displayed an unusual variation with pH and were explained by considering the involvement of hydroxide in catalyzing the ring opening of the cyclic form of the carbohydrate at increased pH. The rate constants for the reactions of carbohydrates with Fe(VI) were compared with those for other oxidant species used in water treatment and were briefly discussed.

Detection and structural characterization of oxo-chromium(V)-sugar complexes by electron paramagnetic resonance

This article describes the detection and characterization of oxo-Cr(V)-saccharide coordination compounds, produced during chromic oxidation of carbohydrates by Cr(VI) and Cr(V), using electron paramagnetic resonance (EPR) spectroscopy. After an introduction into the main importance of chromium (bio)chemistry, and more specifically the oxo-chromium(V)-sugar complexes, a general overview is given of the current state-of-the-art EPR techniques. The next step reviews which types of EPR spectroscopy are currently applied to oxo-Cr(V) complexes, and what information about these systems can be gained from such experiments. The advantages and pitfalls of the different approaches are discussed, and it is shown that the potential of high-field and pulsed EPR techniques is as yet still largely unexploited in the field of oxo-Cr(V) complexes. Subsequently, the discussion focuses on the analysis of oxo-Cr(V) complexes of different types of sugars and the implications of the results in terms of understanding chromium (bio)chemistry.

Kinetics and mechanism of the reduction of CrVI and CrV by d-lactobionic acid

The oxidation of D-lactobionic acid by Cr(VI) yields the 2-ketoaldobionic acid and Cr(3+) as final products when a 20-times or higher excess of the aldobionic acid over Cr(VI) is used. The redox reaction takes place through a complex multistep mechanism, which involves the formation of intermediate Cr(IV) and Cr(V) species. Cr(IV) reacts with lactobionic acid much faster than Cr(V) and Cr(VI) do, and cannot be directly detected. However, the formation of CrO(2)(2+), observed by the first time for an acid saccharide/Cr(VI) system, provides indirect evidence for the intermediacy of Cr(IV) in the reaction path. Cr(VI) and the intermediate Cr(V) react with lactobionic acid at comparable rates, being the complete rate laws for the Cr(VI) and Cr(V) consumption expressed by: -d[Cr(VI)]/dt=[k(I)+k(II)[H(+)]][lactobionicacid][Cr(VI)], where k(I)=(4.1+/-0.1) x 10(-3) M(-1) s(-1) and k(II)=(2.1+/-0.1) x 10(-2) M(-2) s(-1); and -d[Cr(V)]/dt=[k(III)[H(+)]+(k(IV)+k(V)[H(+)])[lactobionicacid]] [Cr(V)], where k(III)=(1.8+/-0.1) x 10(-3) M(-1) s(-1), k(IV)=(1.1+/-0.1) x 10(-2) M(-1) s(-1) and k(V)=(1.0+/-0.1) x 10(-2) M(-2) s(-1), at 33 degrees C. The Electron Paramagnetic Resonance (EPR) spectra show that five-co-ordinate oxo-Cr(V) bischelates are formed at pH 1-5 with the aldobionic acid bound to Cr(V) through the alpha-hydroxyacid group.

Redox and complexation chemistry of the CrVI/CrV–d-galacturonic acid system

The oxidation of d-galacturonic acid by Cr(VI) yields the aldaric acid and Cr(III) as final products when a 30-times or higher excess of the uronic acid over Cr(VI) is used. The redox reaction involves the formation of intermediate Cr(IV) and Cr(V) species, with Cr(VI) and the two intermediate species reacting with galacturonic acid at comparable rates. The rate of disappearance of Cr(VI), Cr(IV) and Cr(V) depends on pH and [substrate], and the slow reaction step of the Cr(VI) to Cr(III) conversion depends on the reaction conditions. The EPR spectra show that five-coordinate oxo-Cr(V) bischelates are formed at pH < or = 5 with the uronic acid bound to Cr(V) through the carboxylate and the alpha-OH group of the furanose form or the ring oxygen of the pyranose form. Six-coordinated oxo-Cr(V) monochelates are observed as minor species in addition to the major five-coordinated oxo-Cr(V) bischelates only for galacturonic acid : Cr(VI) < or =10 : 1, in 0.25-0.50 M HClO(4). At pH 7.5 the EPR spectra show the formation of a Cr(V) complex where the vic-diol groups of Galur participate in the bonding to Cr(V). At pH 3-5 the Galur-Cr(V) species grow and decay over short periods in a similar way to that observed for [Cr(O)(alpha-hydroxy acid)(2)](-). The lack of chelation at any vic-diolate group of Galur when pH < or = 5 differentiates its ability to stabilise Cr(V) from that of neutral saccharides that form very stable oxo-Cr(V)(diolato)(2) species at pH > 1.