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Kinetic studies on the permanganic oxidation of amino acids. Effect of the length of amino acid carbon chain
Author(s) -
Arrizabalaga A.,
AndrésOrdax F. J.,
FernándezAránguiz M. Y.,
Peche R.
Publication year - 1997
Publication title -
international journal of chemical kinetics
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.341
H-Index - 68
eISSN - 1097-4601
pISSN - 0538-8066
DOI - 10.1002/(sici)1097-4601(1997)29:3<181::aid-kin4>3.0.co;2-q
Subject(s) - chemistry , norvaline , norleucine , amino acid , glycine , steric effects , autocatalysis , reactivity (psychology) , alanine , butyric acid , carbon fibers , medicinal chemistry , stereochemistry , side chain , organic chemistry , valine , leucine , biochemistry , catalysis , polymer , composite number , medicine , alternative medicine , materials science , pathology , composite material
The kinetic study of the permanganic oxidation of some amino acids (glycine, L‐alanine, L‐α‐amino‐ n ‐butyric acid, L‐norvaline, and L‐norleucine) has been carried out in buffered acid medium at 1 < pH < 3 using a spectrophotometric technique. An autocatalytic effect due to Mn 2+ ions was found in all cases. The purpose of this work is to study the influence of the length of carbon chain of the above amino acids. For it, structural factors such as steric, inductive, and hyperconjugation effects of the carbon chain were analyzed. It was found that the reactivity of these compounds is not affected by only one factor, but the influence of several factors and the formation of intermediate complexes could be included in these oxidative processes. © 1997 John Wiley & Sons, Inc. Int J Chem Kinet 29: 181–185, 1997.