Amino acids, which are degradation products of organic matter, may be found in significant levels in water resources.  Recent studies suggest that amino acids may be precursors of disinfection by-products (DBPs) during the chlorination of water.  This paper presents the kinetics of the oxidation of aliphatic amino acids (alanine, leucine, serine, aspartic acid, glutamic acid, and asparagine) by the environmentally-friendly oxidant, ferrate(VI) (FeVIO42-, Fe(VI)) over  a wide pH range (4.0 � 12.4).  In alkaline pH range, the second-order rate constant, k (M-1s-1) usually decreased with an increase in pH.  However, the values of k increased with increasing pH in the acidic pH range.  The species-specific rate constants were evaluated to explain causes of observed pH dependence behavior.  The rates of the oxidation of amino acids using different oxidants (chlorine, chlorine dioxide, chloramines, and ozone) will be briefly discussed.

Ferrate(VI) oxidation of selected aliphatic amino acids

247th National Meeting (2014)

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