Topic: 5:2 Formic acid:TEA (Read 4219 times)

Nescafe · « **on:** June 13, 2015, 10:33:21 AM »

Hi,

Does anyone know exactly why it is a 5:2 ratio of the two? I am guessing you need the formic acid to be in excess. Also is the role of the formic acid to act as a reducing agent?

Thanks in advance,

Nescafe.

kriggy · « **Reply #1 on:** June 13, 2015, 11:19:09 AM »

Could you be more specific about what reaction are you talking about?

Nescafe · « **Reply #2 on:** June 13, 2015, 11:28:13 AM »

Let us say the Noyori reduction for instance

pgk · « **Reply #3 on:** June 13, 2015, 12:58:05 PM »

Probably, for buffering reasons, according the Henderson–Hasselbalch equation. But please, be more specific.
Question: What does TEA mean, tiethylamine, triethanolamine or something else?

Nescafe · « **Reply #4 on:** June 13, 2015, 01:13:21 PM »

Triethylamine, sorry about that

Nescafe · « **Reply #5 on:** June 14, 2015, 09:05:10 PM »

So would the ratio bbe related to Henderson–Hasselbalch equation?

pgk · « **Reply #6 on:** June 15, 2015, 04:38:16 AM »

May be, if the reaction is pH dependent. Besides, the 5/2 w/w mixture of formic acid (bp = 101 oC) and triethylamine (bp = 90 oC) form a negative (maximum bp) azeotrope at 108 oC/29mmHg, together with the triethylammonium formate and thus, both formic acid and triethylamine do not escape during heating and reflux. Rember that the so formed triethylammonium formate, exists in equilibrium with both ionic and nonionic form.
Please, see:
http://www.kanto.co.jp/english/siyaku/pdf/fuseishokubai_02.pdf
http://www.takasago.com/ja/business/pdf/technologies/300004.pdf
http://www.rsc.org/suppdata/cc/b5/b500320b/b500320b.pdf

Topic: 5:2 Formic acid:TEA (Read 4219 times)

Nescafe

5:2 Formic acid:TEA

kriggy

Re: 5:2 Formic acid:TEA

Nescafe

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pgk

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Nescafe

Re: 5:2 Formic acid:TEA

Nescafe

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pgk

Re: 5:2 Formic acid:TEA

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