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|Title:||RELATIVE REDUCING ABILITIES IN-VITRO OF SOME HYDROXY-CONTAINING COMPOUNDS, INCLUDING MONOSACCHARIDES, TOWARDS VANADIUM(V) AND MOLYBDENUM(VI)|
|Publisher:||ELSEVIER SCIENCE BV|
|Citation:||CARBOHYDRATE RESEARCH, 277(2), 197-207|
|Abstract:||The reduction of vanadium(V) and molybdenum(VI) has been carried out in aqueous HCl by various hydroxy-containing compounds such as hexoses (D-glucose, D-fructose, and D-galactose), pentoses (D-ribose and D-xylose), glycols [ethylene glycol, di(ethylene glycol), tri(ethylene glycol), tetra(ethylene glycol), and poly(ethylene glycol)], and mono-, di-, and tri-ethanolamines. The relative reducing abilities of these compounds are compared with those of L-ascorbic acid and L-cysteine. The trend is similar to that reported earlier for chromium(VI) reduction. Based on this study it is concluded that hydroxy-containing compounds play important roles in complexation and reduction of metal ions.|
|Appears in Collections:||Article|
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