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Kinetics and mechanism of electron transfer to pyridinium chlorochromate (VI) from sulfur containing amino acid, L-cysteine in aqueous and micellar media


The electron transfer reaction of L-cysteine (RSH) with pyridinium chlorochromate (PCC) has been studied spectrophotometrically over the range 2.0 ≤ 103 [RSH] ≤ 6.0; 0.01 ≤ [H+] ≤ 0.2; 298 ≤ T ≤ 318 K and I = 0.3 mol dm-3 (NaClO4). The electron transfer reaction has also been carried out in the presence of anionic, cationic and neutral micelle. The reaction in acid medium is strongly catalyzed by changing [SDS]T (sodium dodecyl sulfate) up to 3 × 10-2 mol dm-3, beyond this concentration of SDS, the rate is retarded. The cationic and neutral micelle has a small effect on the rate. ΔH≠ (kJ mol-1) and ΔS≠ (JK-1 mol-1) values for the k1 and k2 paths are 30.20 ± 0.25, -159.65 ± 0.83 and 29.60 ± 0.62, -127.09 ± 2.17, respectively. The negative activation entropy is indicative of the ordered transition state for the electron transfer reaction. Formation of 2-amino-3-(2-amino-2-carboxy-ethyl) disulfanyl-propanoic acid as product is strongly supported by IR spectra.

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Industrial Chemistry, Biotechnology, Chemical Engineering, Process Engineering