The determinable aspects of the disintegration of phenols to the corresponding quinones have happened studied and reported in biography but there are few reports of the energetic, thermodynamic and mechanistic studies of the oxidation of phenols.This division deals with the decay of some perfumery phenols found in Indian spices by a difference of inorganic and natural oxidants using energetic methods.The burning of the perfumery isomeric phenols, Eugenol (4-Allyl-2-methoxy phenol) and Isoeugenol (2-Methoxy-4(prop-1-en-1-yl) phenol) has been carried out utilizing 1) inorganic oxidants,KBrO3,KIO3 and K2S2O8 in sour medium and 2)N-Bromosuccinimide and Sodium chloro(4-methylbenzene-1-sulfonyl)azanide (Chloramine T) in alkaline medium.These phenols are in the direction of the Indian spices,clove (Syzygium aromaticum), fruit (Myristicafragrans), Cinnamon (Cinnamomum zeylanicum) and Basil (Tulsi) (Ocimum basilium) and are used in the manufacture of perfumes,fragrances and flavouring powers.The oxidation was intentional under first order kinetic environments with respect to the oxidant ie.[oxidant]<<[phenol].For two together the phenols studied,the oxidation rate raised with phenol aggregation but decreased accompanying oxidant concentration.The sequences of decay rates of the phenols for the different oxidants has been told on the basis of their steric determinants,isomeric and structural appearance. From the variation of disintegration rate with temperature, the strength of activation and additional thermodynamic activation limits were evaluated and elucidated in terms of the microscopic dynamics of the oxidation process.Suitable backlash mechanisms have happened suggested for the burning of the phenols under study.
Author(s) Details:
S. A. Shreekanta,
Department of Chemistry, Sahyadri Science College, Kuvempu University, Shivamogga, Karnataka, India.
Please see the link here: https://stm.bookpi.org/RPCSR-V6/article/view/9256
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