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Related Concept Videos

Catalysis02:50

Catalysis

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The presence of a catalyst affects the rate of a chemical reaction. A catalyst is a substance that can increase the reaction rate without being consumed during the process. A basic comprehension of a catalysts’ role during chemical reactions can be understood from the concept of reaction mechanisms and energy diagrams.
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Phloem and Sugar Transport02:02

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Like many living organisms, plants have tissues that specialize in specific plant functions. For example, shoots are well adapted to rapid growth, while roots are structured to acquire resources efficiently. However, sugar production is primarily restricted to the photosynthetic cells that reside in the leaves of angiosperm plants. Sugar and other resources are transported from photosynthetic tissues to other specialized tissues by a process called translocation.
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Lewis Acids and Bases02:33

Lewis Acids and Bases

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In 1923, G. N. Lewis proposed a generalized definition of acid-base behavior in which acids and bases are identified by their ability to accept or to donate a pair of electrons and form a coordinate covalent bond.
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Ions as Acids and Bases02:54

Ions as Acids and Bases

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Salts with Acidic Ions
Salts are ionic compounds composed of cations and anions, either of which may be capable of undergoing an acid or base ionization reaction with water. Aqueous salt solutions, therefore, may be acidic, basic, or neutral, depending on the relative acid-base strengths of the salt’s constituent ions. For example, dissolving the ammonium chloride in water results in its dissociation, as described by the equation:
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Acids, Bases and Neutralization Reactions03:26

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An acid-base reaction is one in which a hydrogen ion, H+, is transferred from one chemical species to another. Such reactions are of central importance to numerous natural and technological processes, ranging from the chemical transformations within cells or lakes and oceans to the industrial-scale production of fertilizers, pharmaceuticals, and other substances essential to the society.
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Bronsted-Lowry Acids and Bases02:58

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The acid-base reaction class has been studied for quite some time. In 1680, Robert Boyle reported traits of acid solutions that included their ability to dissolve many substances, to change the colors of certain natural dyes, and to lose these traits after coming in contact with alkali (base) solutions. In the eighteenth century, it was recognized that acids have a sour taste, react with limestone to liberate a gaseous substance (now known to be CO2), and interact with alkalis to form neutral...
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Related Experiment Video

Updated: Feb 9, 2026

Preparation of Silica Nanoparticles Through Microwave-assisted Acid-catalysis
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Preparation of Silica Nanoparticles Through Microwave-assisted Acid-catalysis

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General acid/base catalysis of sugar anomerization.

Martin Kaufmann1, Sophie Krüger2, Clemens Mügge2

  • 1Berlin Institute of Technology, Department of Food Chemistry and Food Analysis, Gustav-Meyer-Allee 25, TIB 4/3-1, D-13355 Berlin, Germany.

Food Chemistry
|June 10, 2018
PubMed
Summary
This summary is machine-generated.

A new equation models pH-sensitive reaction rates, enabling accurate thermodynamic calculations. This reveals weak acids and bases are key catalysts for sugar degradation, impacting food chemistry beyond the Maillard reaction.

Keywords:
Acid/base catalysisAnomerizationEquilibrationMaillard reactionNMR spectroscopyPolarimetryRing openingd–Fructose

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Area of Science:

  • Chemical Kinetics
  • Physical Chemistry
  • Food Chemistry

Background:

  • pH-sensitive reactions are crucial in chemical and biological systems.
  • Existing models for catalytic reactions may introduce bias in thermodynamic parameter calculations.
  • Understanding sugar degradation pathways is vital for food science and processing.

Purpose of the Study:

  • To present a novel equation for describing pH-sensitive reaction rates.
  • To enable the calculation of unbiased thermodynamic activation parameters.
  • To investigate the acid/base catalysis of β-d-fructopyranose ring opening.

Main Methods:

  • Theoretical and mechanistical considerations to derive a new rate equation.
  • Polarimetric analysis to study the kinetics of β-d-fructopyranose ring opening.
  • Application of the new model to analyze catalytic mechanisms.

Main Results:

  • A new equation accurately describes observed rates of pH-sensitive reactions.
  • The model allows for non-biased calculation of thermodynamic activation parameters.
  • Acids and bases were shown to catalyze the ring opening of specific sugar species.
  • Weak acids and their conjugate bases are identified as highly effective catalysts in food-relevant pH conditions.
  • Anomerization rate constants correlate with sugar degradation rates.

Conclusions:

  • The developed equation provides a more accurate method for studying reaction kinetics.
  • Carboxylic acid catalysis is a primary driver of reducing sugar reactivity, not solely the Maillard reaction.
  • Findings have significant implications for understanding and controlling sugar degradation in food systems.