Search results for "First-order reaction"
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Nonenzymatic glycation reaction of folate with reducing sugars: A case study on [6S]-5-methyltetrahydrofolate and fructose
2006
In the Maillard reaction, free amino groups react with reducing sugars to form nonenzymatic glycation products. It has recently been shown that in the presence of reducing sugars (i.e. fructose) folic acid is subjected to a non-enzymatic glycation reaction, which may represent an important pathway of folate degradation besides the established oxidative degradation pathways. In the current study, the thermal stability of [6S]-5-methyltetrahydrofolic acid ([6S]-5-CH3H4PteGlu, 0.4µM), the predominant naturally occuring folate derivate, was investigated on a qualitative and kinetic basis in the presence of different fructose concentrations (0-3M) in milliQ water (8.11ppm O2). Samples were isoth…
Kinetik und Radikalausbeute beim Zerfall tertiärer Hyponitrite
1971
Der thermische Zerfall von Dicumylhyponitrit (1a) ist eine Reaktion erster Ordnung mit einer Aktivierungsenthalpie von 27.3 keal/Mol und einer Aktivierungsentropie von 8.5 cal/Mol·Grad in Isooctan. Die Radikalausbeute fur 1a betragt 84%, fur Di-tert.-butylhyponitrit 92%. Die Zerfallskonstanten substituierter Dicumylhyponitrite gehorchen bei Verwendung der σ+-Werte der Hammett-Beziehung mit σ=+ +0.34. Kinetic and Radical Efficiency for the Decomposition of Tertiary Hyponitrites The thermal decomposition of dicumylhyponitrite (1a) is a first order reaction with an activation enthalpy of 27.3 kcal/mole and an activation entropy of 8.5 e. u. in isooctane. The efficiency of radical formation is …