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Kinetics of Oxygen Consumption in Solutions of Iron and Tartaric Acid
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| 자료유형 | 학위논문 |
|---|---|
| 서명/저자사항 | Kinetics of Oxygen Consumption in Solutions of Iron and Tartaric Acid. |
| 개인저자 | Coleman, Robert Edward. |
| 단체저자명 | University of California, Davis. Agricultural and Environmental Chemistry. |
| 발행사항 | [S.l.]: University of California, Davis., 2019. |
| 발행사항 | Ann Arbor: ProQuest Dissertations & Theses, 2019. |
| 형태사항 | 138 p. |
| 기본자료 저록 | Dissertations Abstracts International 81-03B. Dissertation Abstract International |
| ISBN | 9781085733045 |
| 학위논문주기 | Thesis (Ph.D.)--University of California, Davis, 2019. |
| 일반주기 |
Source: Dissertations Abstracts International, Volume: 81-03, Section: B.
Advisor: Boulton, Roger. |
| 이용제한사항 | This item is not available from ProQuest Dissertations & Theses.This item must not be sold to any third party vendors. |
| 요약 | The oxidation reaction that occurs in the tartaric acid, Fe(II), and dissolved oxygen solution creates the basis for wine aging and oxidation research. This study examines the kinetics of this fundamental reaction, originally observed by Fenton (1894), under wine-like tartaric acid concentration, initial Fe(II) concentration, and pH levels.Dissolved oxygen consumption and Fe(III) formation time traces show a distinct autocatalytic shape, whereby oxygen and Fe(III) mirror each other in an approximate 1:1 molar ratio over the course of the reaction. Tartaric acid concentration, initial Fe(II) concentration, and pH trials confirmed the Fe(II)-tartrate complex requirement in the lag/initiation phase. At higher initial Fe(II) concentrations and lower pH levels, a special condition resulted at the time of oxygen depletion, whereby Fe(III) was no longer formed, but consumed at a 1:2 molar ratio of hydrogen peroxide to Fe(III).The redox potential time traces at lower pH levels clearly coincided with the Fe(III) consumption curves. This suggests the Fe(II)/Fe(III) as the predominant redox couple in this reaction.The three simultaneous time traces, dissolved oxygen, Fe(III), and hydrogen peroxide, allowed for extensive modeling and validation of proposed chemical mechanisms. The resulting parameter fitted rate constants were used to predict intermediates and product(s).Lastly, wine compounds, ethanol, SO2, Cu(II), and Fe(III), were added to the tartaric acid, Fe(II), and oxygen base condition in an attempt to modify the underlying autocatalytic reaction. The addition of these known wine compounds were a step towards building and kinetically modeling a more complete model wine system. |
| 일반주제명 | Chemistry. |
| 언어 | 영어 |
| 바로가기 | 
: 이 자료의 원문은 한국교육학술정보원에서 제공합니다. |
