EFFECT OF PRESSURE ON THE RATES OF OXIDATION OF MONOSACCHARIDES WITH VANADIUM(V)

Article abstract of DOI:10.1016/0008-6215(88)80060-0

The effect of pressure on the rates of the oxidation of D-galactose, D-glucose, D-mannose, D-fructose, L-sorbose, L-arabinose, D-ribose, and D-xylose with vanadium(V) in perchloric acid was studied.The activation volumes for the monosaccharides were positive and approximately equal (7.5+/-1.3 mL*mol^-1), with negligible dependence on pressure up to 200 MPa at least.These observations indicate the same mechanism for the formation of the activated complexes.A mechanism involving formation of a radical by hydrogen atom transfer in the rate-determining decomposition of a monosaccharide-vanadium(V) complex is proposed.