Author : Robert Edward Coleman
Publisher :
ISBN 13 : 9781085733045
Total Pages : pages
Book Rating : 4.7/5 (33 download)
Book Synopsis Kinetics of Oxygen Consumption in Solutions of Iron and Tartaric Acid by : Robert Edward Coleman
Download or read book Kinetics of Oxygen Consumption in Solutions of Iron and Tartaric Acid written by Robert Edward Coleman and published by . This book was released on 2019 with total page pages. Available in PDF, EPUB and Kindle. Book excerpt: The oxidation reaction that occurs in the tartaric acid, Fe(II), and dissolved oxygen solution creates the basis for wine aging and oxidation research. This study examines the kinetics of this fundamental reaction, originally observed by Fenton (1894), under wine-like tartaric acid concentration, initial Fe(II) concentration, and pH levels. Dissolved oxygen consumption and Fe(III) formation time traces show a distinct autocatalytic shape, whereby oxygen and Fe(III) mirror each other in an approximate 1:1 molar ratio over the course of the reaction. Tartaric acid concentration, initial Fe(II) concentration, and pH trials confirmed the Fe(II)-tartrate complex requirement in the lag/initiation phase. At higher initial Fe(II) concentrations and lower pH levels, a special condition resulted at the time of oxygen depletion, whereby Fe(III) was no longer formed, but consumed at a 1:2 molar ratio of hydrogen peroxide to Fe(III). The redox potential time traces at lower pH levels clearly coincided with the Fe(III) consumption curves. This suggests the Fe(II)/Fe(III) as the predominant redox couple in this reaction. The three simultaneous time traces, dissolved oxygen, Fe(III), and hydrogen peroxide, allowed for extensive modeling and validation of proposed chemical mechanisms. The resulting parameter fitted rate constants were used to predict intermediates and product(s). Lastly, wine compounds, ethanol, SO2, Cu(II), and Fe(III), were added to the tartaric acid, Fe(II), and oxygen base condition in an attempt to modify the underlying autocatalytic reaction. The addition of these known wine compounds were a step towards building and kinetically modeling a more complete model wine system.
