p-Chloroacetophenone: A study of enolization kinetics

ABSTRACT

The reaction rate of enolization of p-chloroacetophenone has been studied in the presence of amino acids, namely, β-alanine, DL-alanine, L-alanine, and glycine. Maximum reaction rate was observed in the case of β-alanine at 22M concentration. The effects of parameters such as effect of ketone concentration, effect of dielectric constant, effect of catalysts, etc., have been found to exert a significant effect on the reaction rate. The effect of temperature was studied in the range of 313–328 K, and several thermodynamic parameters such as entropy (ΔS^≠), enthalpy (ΔH^≠), energy of activation (ΔE_a), and Gibbs free energy (ΔF^≠) were found to be −10.32 e.u., 17.87 cal mol⁻¹, 19.24 kcal mol⁻¹, and 21.20 cal mol⁻¹, respectively. The reaction rate increased from 1.9 to 5.8 min⁻¹ on increasing the percentage of dimethylformamide from 10 to 50% (v/v).

KEYWORDS:

• Amino acids
• catalysis
• enolization
• kinetics
• p-Chloroacetophenone
• thermodynamics

Additional information

Funding

This work was supported by the Council of Scientific and Industrial Research (CSIR) vide Grant Number 7/117/ (32)/80-EMR.