The kinetics of radical decay in crystalline amino acids.  7.  Monohydrates

Tria, John J.; Hoel, Donna.; Johnsen, Russell H.

doi:10.1021/j100487a022

Cited by 6 publications

(1 citation statement)

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“…This behavior is a particular case, proving that the thermal annealing process is strongly influenced by a physical one, which best respects the so-called "stepdisappearance". [13] The kinetic of the disappearance of the radicals formed in the irradiated samples of L-α-anhydrous asparagine and heated to 170 • C could be explained using "the steps" model developed by Waite. [14,15] According to this model, the disappearance of radicals with a random space distribution involves two processes: a rapid process of recombination of nearby entities and a slow recombination process that occur due to vacancies formed after the diffusion of radicals within the network.…”

Section: Resultsmentioning

confidence: 99%

Kinetics of the thermal disappearance of radicals formed during the radiolysis of L-α-anhydrous asparagine

Neacşu

Gheorghe

2019

Chem Rep

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An EPR study of paramagnetic centers formed by irradiation of polycrystalline L-α-anhydrous asparagine (L-Asn) was performed. The EPR spectra of gamma irradiated samples at room temperature, shown the presence of three types of paramagnetic centers. A possible mechanisms of formation for the three radical species is suggested, based also on literature data. The kinetics of the disappearance of radicals during thermal annealing indicated a complex mechanism.

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Section: Resultsmentioning

confidence: 99%