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Analysing the Temperature Effect on the Competitiveness of the Amine Addition versus the Amidation Reaction in the Epoxidized Oil/Amine System by MCR-ALS of FTIR Data

  • Datos identificativos

    Identificador: imarina:5125067
    Autores:
    Del Río V, Callao MP, Larrechi MS
    Resumen:
    The evaluation of the temperature effect on the competitiveness between the amine addition and the amidation reaction in a model cure acid-catalysed reaction between the epoxidized methyl oleate (EMO), obtained from high oleic sunflower oil, and aniline is reported. The study was carried out analysing the kinetic profiles of the chemical species involved in the system, which were obtained applying multivariate curve resolution-alternating least squares (MCR-ALS) to the Fourier transform infrared spectra data obtained from the reaction monitoring at two different temperatures (60C and 30C). At both experimental temperatures, two mechanisms were postulated: non-autocatalytic and autocatalytic. The different behaviour was discussed considering not only the influence of the temperature on the amidation reaction kinetic, but also the presence of the homopolymerization of the EMO reagent.
  • Otros:

    Autor según el artículo: Del Río V, Callao MP, Larrechi MS
    Departamento: Química Analítica i Química Orgànica
    Autor/es de la URV: Callao Lasmarias, María Pilar / Larrechi García, Maria Soledad
    Palabras clave: @infoAeu @residentesaeu @uroweb Etiqueta «#» Hashtag
    Resumen: The evaluation of the temperature effect on the competitiveness between the amine addition and the amidation reaction in a model cure acid-catalysed reaction between the epoxidized methyl oleate (EMO), obtained from high oleic sunflower oil, and aniline is reported. The study was carried out analysing the kinetic profiles of the chemical species involved in the system, which were obtained applying multivariate curve resolution-alternating least squares (MCR-ALS) to the Fourier transform infrared spectra data obtained from the reaction monitoring at two different temperatures (60C and 30C). At both experimental temperatures, two mechanisms were postulated: non-autocatalytic and autocatalytic. The different behaviour was discussed considering not only the influence of the temperature on the amidation reaction kinetic, but also the presence of the homopolymerization of the EMO reagent.
    Áreas temáticas: Química Medicina ii Medicina i Materiais Farmacia Ensino Engenharias i Ciências biológicas ii Ciências biológicas i Ciências ambientais Ciência de alimentos Chemistry, analytical Biotecnología Biodiversidade Astronomia / física Analytical chemistry
    Acceso a la licencia de uso: https://creativecommons.org/licenses/by/3.0/es/
    ISSN: 1687-8760
    Direcció de correo del autor: mariasoledad.larrechi@urv.cat mariapilar.callao@urv.cat
    Identificador del autor: 0000-0002-4014-1508 0000-0003-2691-329X
    Fecha de alta del registro: 2023-04-15
    Versión del articulo depositado: info:eu-repo/semantics/publishedVersion
    Enlace a la fuente original: https://www.hindawi.com/journals/ijac/2011/401216/
    Referencia al articulo segun fuente origial: International Journal Of Analytical Chemistry. 2011 401216-
    Referencia de l'ítem segons les normes APA: Del Río V, Callao MP, Larrechi MS (2011). Analysing the Temperature Effect on the Competitiveness of the Amine Addition versus the Amidation Reaction in the Epoxidized Oil/Amine System by MCR-ALS of FTIR Data. International Journal Of Analytical Chemistry, 2011(), 401216-. DOI: 10.1155/2011/401216
    URL Documento de licencia: https://repositori.urv.cat/ca/proteccio-de-dades/
    DOI del artículo: 10.1155/2011/401216
    Entidad: Universitat Rovira i Virgili
    Año de publicación de la revista: 2011
    Tipo de publicación: Journal Publications
  • Palabras clave:

    Analytical Chemistry,Chemistry, Analytical
    Química
    Medicina ii
    Medicina i
    Materiais
    Farmacia
    Ensino
    Engenharias i
    Ciências biológicas ii
    Ciências biológicas i
    Ciências ambientais
    Ciência de alimentos
    Chemistry, analytical
    Biotecnología
    Biodiversidade
    Astronomia / física
    Analytical chemistry
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