Kinetics and mechanism of oxidative decolorization of azo dye acid orange 8 by sodium N-halo-p-tolenesulfonamides in acid medium: spectrophotometric approach

Shubha, J.P.; Vinutha, K; Dinamani, M; wamy, Puttas

doi:10.9790/5736-07734049

IOSRJAC

2014

DOI: 10.9790/5736-07734049

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Kinetics and mechanism of oxidative decolorization of azo dye acid orange 8 by sodium N-halo-p-tolenesulfonamides in acid medium: spectrophotometric approach

J.P. Shubha¹,

K Vinutha²,

M Dinamani³

et al.

Abstract: The kinetics of oxidative decolorization of acid orange 8 (AO8) by chloramine-T and bromamine-T in HClO 4 medium has been investigated spectrophotometrically (λ max = 490 nm) at 298 K. Kinetic runs were executed under pretend first-order conditions of [oxidant] o >> [AO8] o. Under identical experimental conditions, reactions with both the oxidants follow identical kinetics with a first-order dependence on each [oxidant] o and [AO8] and a fractional-order dependence on [HClO 4 ]. Stoichiometry of the reaction w… Show more

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“…The main target of the present research was to explore the kinetic and mechanistic chemistry of the oxidative decolourisation reaction of Orange-II-CAT redox system in alkaline medium. We report here that the present redox reaction in alkaline medium differs from the same redox reaction studied in acid medium 8 in some kinetic and mechanistic aspects.…”

mentioning

confidence: 47%

“…The mechanism of oxidative decolourisation of Orange-II by CAT in HClO 4 medium has been investigated kinetically and reported by our research group. 8 But, to date, similar investigations in alkaline medium are not available in the literature. This aroused our interest to carry out a detailed kinetic and mechanistic study of the oxidative decolourisation of Orange-II with CAT in NaOH medium.…”

mentioning

confidence: 99%

“…It was also intended to compare the present results with those obtained in acid medium. 8 Hence, in the present research we have developed a simple, efficient and economic oxidative technique for decolourisation of Orange-II dye with CAT in alkaline medium. The main target of the present research was to explore the kinetic and mechanistic chemistry of the oxidative decolourisation reaction of Orange-II-CAT redox system in alkaline medium.…”

mentioning

confidence: 99%

“…The diverse nature of the chemistry of N-haloamines is a consequence of their ability to act as source of species, such as halonium cations, hypohalites and N-anions which act as bases, nucleophiles and nitrinoids. [1][2][3][4][5][6][7][8][9] They behave as mild oxidants and are suitable for the limited oxidation of several groups. Consequently, these reagents react with a wide variety of functional groups effecting an array of molecular transformations.…”

mentioning

confidence: 99%

“…It was also of interest to compare the present results with those obtained in acid medium. 8 This type of research could shed some light on the chemical oxidation behaviour of Orange-II for the chemists who are working in the field of environmental chemistry.…”

mentioning

confidence: 99%

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Kinetic and Mechanistic Studies on the Oxidative Decolourisation of Orange-II Dye with Alkaline Chloramine-T

Vaz¹,

Manjunatha

Puttaswamy

2015

Journal of Chemical Research

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The mono-azo dye, Orange-II (acid orange 7), is mainly used to dye materials like textiles, paper, leather and cosmetics. It is important to understand the kinetic and mechanistic aspects of the oxidative decolourisation of Orange-II dye. A simple, efficient and cost-effective oxidation method is developed for the reaction. A detailed kinetic study of the oxidative decolourisation of orange-II dye with chloramine-T (CAT) in alkaline medium at 308 K has been carried out spectrophotometrically at 486 nm. The reaction shows a first-order dependence of rate both on [CAT] o and [Orange-II] o and an inverse-fractional-order on [OH -]. The reaction was studied at different temperatures and the thermodynamic parameters have been evaluated. The reaction was subjected to change in (i) ionic strength, (ii) p-toluenesulfonamide and (iii) chloride ions, and the effects of these on the reaction rate were determined. Oxidation products of Orange-II were characterised as 1,2naphthaquinone and benzenesulfonic acid by GC-MS analysis. The observed kinetic results have been explained by a general mechanism to understand the elementary pathways of this redox system. The relevant kinetic modelling has been worked out.

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mentioning

confidence: 47%

mentioning

confidence: 99%

mentioning

confidence: 99%

mentioning

confidence: 99%

mentioning

confidence: 99%

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Kinetic and Mechanistic Studies on the Oxidative Decolourisation of Orange-II Dye with Alkaline Chloramine-T

Vaz¹,

Manjunatha

Puttaswamy

2015

Journal of Chemical Research

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Chemical Degradation and Decolorization of Reactive Black B With an Inorganic Oxidant in Acidic Medium

et al. 2022

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Due to the wide applications of the Reactive Black B (RB−B) in textile industries, it is largely present within the aqueous environment which is a serious environmental threat. Previous studies were unsuccessful to completely remove the color of RB−B from the contaminated environment. In this work, the decolorization of aqueous solutions with RB−B was performed by Potassium bromate. It was found to be a promising oxidizing agent for chemical degradation of organic pollutant. The decolorization and degradation of Reactive Black B by potassium bromate in an aqueous acidic medium was carried out at 591 nm spectrophotometrically at laboratory scale. The reaction was studied under pseudo order conditions having concentration of BrO3− in excess than dye. Under constant conditions, the reaction was found to be first order with respect to both oxidant and reductant. The kinetic salt effect of added salt for the determination of reactive species in the rate‐determining step showed that the rate of reaction is directly related to the increasing concentration of salt, suggesting that two same charged species are involved in the rate‐determining step. Activation parameters were also calculated for the reaction. The highest decolorization percentage of RB−B (99 %) was obtained showing almost complete removal of color of dye from aqueous medium. The proposed degradation of RB−B with bromate was confirmed by qualitative and analytical tests (TDS, EC, UV‐Visible and FTIR spectroscopy).

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Kinetic and Thermodynamic Study of Oxidative Decolourisation of a Typical Food Dye (Tartrazine) in an Aqueous Environment

Okeola¹,

Odebunmi²,

Amoloye³

et al. 2020

jasem

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The study was carried out to describe the kinetics and thermodynamics of hydrogen peroxide oxidation of a typical food dye (Tartrazine). The effect of different operational factors were investigated spectrophotometricallyat wavelength460 nm under pseudo first order reaction.These included concentration of the oxidant and the dye, the pH, ionic strength and temperature of the reacting medium and the presence of transition metal ion as homogenous catalyst. A complete and smooth decolourisation was observed. The results showed that the rate of oxidation of dye increased with increasing in concentration of substrate and oxidant. Increasing in temperature, ionic strength and pH of the basic reaction medium also raised the reaction rate. The rate of oxidation also increased with increasing in the concentration of Fe (III) ion. Pseudo second order rate constant (k2) obtained was 1.95 x 10-3 M-1s-1 and 3.8 x10-3M-1s-1 in the absence and presence of Fe (III) ion respectively. The Arrhenius activation energy for the oxidation in the absence and presence of Fe (III) ion were 47.23 kJmol-1 and 42kJmol-1 respectively. Other thermodynamic parameters showed entropy of activation (ΔS#), free energy of activation (ΔG#) and Enthalpy of activation of the reaction (ΔH#) in the presence of Fe (III) as -34.7 JK-1mol-1, 48.4 kJmol-1 and 40.30 kJmol-1 respectively. The results in the absence of Fe (III) ion were -24.6 JK-1mol-1, 51.2 kJmol-1 and 44.0 kJmol-1respectively. The relative lower activation energy (Ea),fairly higher negative value of (ΔS#) and higher (ΔG#) , with higher rate constant in the presence of Fe(III) ion showed Fe(III) ion enhancement of rate of decolourisation. Keywords: Tartrazine Food dye, Kinetics, Thermodynamics, Hydrogen Peroxidede colourisation,

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Kinetics and mechanism of oxidative decolorization of azo dye acid orange 8 by sodium N-halo-p-tolenesulfonamides in acid medium: spectrophotometric approach

Cited by 3 publications

References 27 publications

Kinetic and Mechanistic Studies on the Oxidative Decolourisation of Orange-II Dye with Alkaline Chloramine-T

Kinetic and Mechanistic Studies on the Oxidative Decolourisation of Orange-II Dye with Alkaline Chloramine-T

Chemical Degradation and Decolorization of Reactive Black B With an Inorganic Oxidant in Acidic Medium

Kinetic and Thermodynamic Study of Oxidative Decolourisation of a Typical Food Dye (Tartrazine) in an Aqueous Environment

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