Factors affecting the acidity or enzymes and Schiff bases derived from benzyl compound and some other vehicles

Abstract

The research is concerned with the studying of four experimental factors that
affecting the acidity of 18 imines acids compounds derived from benzil and furfuryl
aldehyde. These factors are syn and anti isomers in oximes, percentage of alcohol in
alcohol-water solvent, ionic strength of solution and temperature during
measurements. The study confirms that each of the experimental factors mentioned
above are affecting the acidity which summarized as follows:
1. The pKa of acidic compounds are affected in either positive or negative
directions by changing temperature. The thermodynamics of ionization
reactions are calculated that prove to be non spontaneous from the positive
sign of ΔG.
2. α-BMO isomer has greater acidity if compared with its analogue β-BMO. The
reverse of this result is true on comparing geometrical isomers of oximes
derived from FAO.
3. The increase in ionic strength of the medium is accompanied by an increase in
acidity of acid, reaching to a maximum value, and than decreased.
4. The increases of alcohol in alcohol-water solvent mixture during pKa
determination is accompanied by a decrease of acidity.