Yamina Dávila A., María C. Almandoz, Matías I. Sancho, Estela I. Gasull, Sonia E. Blanco
En este trabajo se realizo un estudio experimental basado en la velocidad de formacion, estabilidad y estructura del complejo formado entre el Al(III) y 2�L(OH)acetofenona en metanol y etanol usando espectroscopia UVvisible.
Fueron estudiadas las influencias de la temperatura (15-35��C), fuerza ionica (1,7x10-3 . 7,8x10-3 M) y permitividad relativa del solvente (�Ãr = 24,55 y 32,63) sobre la velocidad de reaccion. Aplicando el metodo de la relacion molar, se determino la formacion de un complejo de estequiometria 1:1. Ademas, fue calculada la constante de formacion del complejo en metanol (KC= 6,08x105). Para la reaccion de complejacion (usando la Teoria del estado de transicion) los valores obtenidos fueron: MeOH �¢H�ö 18,7 kcal/mol y �¢S�ö 9,75 cal/K mol, y para EtOH �¢H�ö 23,0 kcal/mol y �¢S�ö 24,9 cal/K mol. Estas experiencias muestran que la velocidad especifica de reaccion aumenta con el descenso de la permitividad del medio y disminuye cuando la fuerza ionica del medio es mayor.
In this work an experimental study based on the structure, stability and formation rate of the complex formed between Al(III) and 2�L(OH)acetophenone in methanol and ethanol using UV-visible spectroscopy was carried out. The influences of the temperature (15-35��C), ionic strength (1,7x10-3.7,8x10-3 M) and the relative permittivity of the solvent (�Ãr = 24,55 and 32,63) on the reaction rate were studied. A complex of 1:1 stoichiometry was obtained by means of the molar ratio method. The formation complex constant was calculated in methanol (KC= 6,08x105). For the complexation reaction (using the Transition State Theory), the obtained values were: MeOH were �¢H�ö 18,7 kcal/mol and �¢S�ö 9,75 cal/K mol, while in EtOH, they were �¢H�ö 23,0 kcal/mol and �¢S�ö 24,9 cal/K mol. The experiments showed that the specific reaction rate increased when the permittivity was decreased and it was decreased when the ionic strength of the reaction medium was increased.
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