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Water competition

Another major problem in oxidative carbonylation is the presence in the reaction medium of water, which, as we have seen, is even formed as a co-product when oxygen is used as reoxidant for Cu(I) or for M(X-2). In fact, in the presence of water, competitive M-promoted oxidation processes, such as oxidation of CO to C02, may take place, which reduce the activity of the catalyst towards the desired carbonylation reaction. The oxidation of CO to C02 may be promoted by Ir(IV), Pt(IV, II), Rh(III), and especially by Pd(II), and can be stoichiometric (Eq. 8) or catalytic (working in the presence of an oxidant such as 02, Cu(II) or quinone, Eq. 9). In the case of particularly water-sensible oxidative carbonylation processes, a dehydrating agent has proven necessary to achieve acceptable catalytic efficiencies and/or product yields. Several systems have been envisaged to eliminate water, such as acetals, enol ethers,... [Pg.245]

An obvious difficulty arises with this rather elaborate rationale when phosphoramidate and aryl phosphoramidate monoanions are compared for example, the dissimilarity of the dioxan effect yet the identity of product distribution observed in methanol-water competition experiments. Preliminary studies in the author s laboratory have revealed striking differences in the hydrolytic behavior between a series of phosphoramidafes derived from primary aliphatic amines and the above aryl systems. No linear structure-reactivity relationship between the logarithmic rate of hydrolysis of the monoanion species and the pKa of the amine is observed19. Moreover, the rate of hydrolysis of phosphoramidate monoanions derived from aliphatic amines is at least 104 times slower than those formed from aryl amines. In contrast, only a thirtyfold decrease in rate is observed for the corresponding ApKa in the O-phos-phate monoester series. The suspicion that mechanism (1), even with the above proposed modification, is not an accurate description of phosphoramidate monoanion hydrolysis derives some further support from the observation that the monoanion is subject to nucleophilic attack by substituted pyridines al-... [Pg.4]

When reactions in aqueous phase and in vapor phase were compared, the molar concentrations and mole fractions were prepared to be equimolar. The mole fraction of a compound in 1 atm gas phase is 1350 times its mole fraction in aqueous solution therefore, water competition with the reactants for adsorption sites is much greater in the aqueous phase. [Pg.353]

Water Competitive Sorption into Polydimethylsiloxane (PDMS)... [Pg.219]

Water Competitive Sorption into Polysulfone and Matrimid 5218... [Pg.220]

As a consequence of showing that alkylated polyethyleneimines can facilitate aqueous biphasic catalysis, we extended the concept by the preparation of a cross-linked polyethyleneimine assembly that encapsulated a polyoxometalate catalyst, which resulted in the Upophiloselective oxidation of secondary alcohols (Scheme 9.17) [152]. Thus, even though reactions were carried out in water, competitive oxidation of a more hydrophobic alcohol in the presence of a hydrophilic alcohol significantly favored the former. The lipophiloselectivity was proportional to the relative partition coefficient of the substrates. [Pg.345]

The essential oxidation rate steps in the environment involve reactive species such as free radicals (RO2RO, HO ), ozone, and 02 (singlet oxygen). For predictive purposes, it is important to identify the important oxidants and their concentrations in the environmental compartments. Values of many oxidation rate constants are known reliably (Hendry etal, 1974). In the atmosphere, oxidation by the OH radical is significant, whereas ozone is important in the oxidation of some olefins and possibly some sulfur or phosphorus compounds. The RO2 radical can be important in sunlight photolysis in natural waters. Competitive kinetic techniques could be used to evaluate the relative loss of two chemicals, one of which is a standard of known reactivity to a specific oxidant (Mill etal., 1978). Azo compounds could be used to generate RO2 radical in water, nitrous acid to form the HO radical in air, and a dye to generate 02 in water. [Pg.230]

Koopal and co-workers [186] have extended this thermodynamic analysis to investigate the competitive wetting of a solid by two relatively immiscible liquids. They illustrate the tendency of silica to be preferentially wet by water over octane, a phenomenon of importance in oil reservoirs. [Pg.375]

Sulfuric acid is normally used instead of hydrochloric acid in the diazotization step so as to minimize the competition with water for capture of the cationic intermediate Hydrogen sulfate anion (HS04 ) is less nucleophilic than chloride... [Pg.947]

Worldwide demand for DMF in acryhc fiber production has held up better than in the United States. The high solubiUty of polyacrylonitrile in DMF, coupled with DMF s high water miscibility, makes it an attractive solvent for this appHcation. Its principal competition in this area comes from DMAC. [Pg.514]

For well over 100 years after its discovery and initial preparation, oxygen was made either chemically or by the electrolysis of water. Early in the twentieth century, Linde and Claude introduced processes for the Hquefaction and distillation of air that have since grown into a mature and highly competitive industry. In 1991, over 13.4 X 10 (4.7 x 10 ft ) of oxygen was produced in the United States. About 70 X 10 (24.7 x 10 ft ) was... [Pg.475]

Physical properties of isopropyl alcohol are characteristic of polar compounds because of the presence of the polar hydroxyl, —OH, group. Isopropyl alcohol is completely miscible ia water and readily soluble ia a number of common organic solvents such as acids, esters, and ketones. It has solubiUty properties similar to those of ethyl alcohol (qv). There is a competition between these two products for many solvent appHcations. Isopropyl alcohol has a slight, pleasant odor resembling a mixture of ethyl alcohol and acetone, but unlike ethyl alcohol, isopropyl alcohol has a bitter, unpotable taste. [Pg.104]


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See also in sourсe #XX -- [ Pg.302 ]




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