Reduction of iodine by hydroxylamine within the pH range 0.7-3.5

Coumes, C. Cau Dit; Chopin-Dumas, Josette; Devisme, Frédéric

doi:10.1002/(sici)1097-4601(1998)30:11<785::aid-kin2>3.0.co;2-r

Int. J. Chem. Kinet.

1998

DOI: 10.1002/(sici)1097-4601(1998)30:11<785::aid-kin2>3.0.co;2-r

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Reduction of iodine by hydroxylamine within the pH range 0.7-3.5

C. Cau Dit Coumes

Josette Chopin-Dumas²,

Frédéric Devisme

Abstract: The reduction of iodine by hydroxylamine within the range ϩ Ϫ 1 [H ]3 ϫ 10 -3 ϫ was first studied until completion of the reaction. In most cases, the concentra- Ϫ4Ϫ1

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Cited by 8 publications

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Kinetics and mechanism of the reduction of monochloramine by hydroxylamine and hydroxylammonium ion

Robinson¹,

Hoppe²,

Paslay³

et al. 2005

Int J of Chemical Kinetics

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The kinetics and mechanism by which monochloramine is reduced by hydroxylamine in aqueous solution over the pH range of 5-8 are reported. The reaction proceeds via two different mechanisms depending upon whether the hydroxylamine is protonated or unprotonated. When the hydroxylamine is protonated, the reaction stoichiometry is 1:1. The reaction stoichiometry becomes 3:1 (hydroxylamine:monochloramine) when the hydroxylamine is unprotonated. The principle products under both conditions are Cl -, NH + 4 , and N 2 O. The rate law is given byAt an ionic strength of 1.2 M, at 25 • C, and under pseudo-first-order conditions, k + = (1.03 ± 0.06) ×10 3 L · mol −1 · s −1 and k 0 = 91 ± 15 L · mol −1 · s −1 . Isotopic studies demonstrate that both nitrogen atoms in the N 2 O come from the NH 2 OH/NH 3 OH + . Activation parameters for the reaction determined at pH 5.1 and 8.0 at an ionic strength of 1.2 M were found to be H ‡ = 36 ± 3 kJ · mol -1 and S ‡ = −66 ± 9 J · K −1 · mol −1 , and H ‡ = 12 ± 2 kJ · mol −1 and S ‡ = −168 ± 6 J · K −1 · mol −1 , respectively, and confirm that the transition states are significantly different for the two reaction pathways. C 2005 Wiley Periodicals, Inc. Int J Chem Kinet 38: [124][125][126][127][128][129][130][131][132][133][134][135] 2006

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Kinetics and mechanism of the reduction of monochloramine by hydroxylamine and hydroxylammonium ion

Robinson¹,

Hoppe²,

Paslay³

et al. 2005

Int J of Chemical Kinetics

View full text Add to dashboard Cite

show abstract

Impact of iodized table salt on the sensory characteristics of bread, sausage and pickle

Greis

Seppä

Venäläinen

et al. 2018

LWT

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Technological issues associated with iodine fortification of foods

Winger

König

HOUSE

2008

Trends in Food Science & Technology

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Reduction of iodine by hydroxylamine within the pH range 0.7-3.5

Abstract: The reduction of iodine by hydroxylamine within the range ϩ Ϫ 1 [H ]3 ϫ 10 -3 ϫ was first studied until completion of the reaction. In most cases, the concentra- Ϫ4Ϫ1

Cited by 8 publications

References 15 publications

Kinetics and mechanism of the reduction of monochloramine by hydroxylamine and hydroxylammonium ion

Kinetics and mechanism of the reduction of monochloramine by hydroxylamine and hydroxylammonium ion

Impact of iodized table salt on the sensory characteristics of bread, sausage and pickle

Technological issues associated with iodine fortification of foods

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