1976
DOI: 10.1016/0031-6458(76)90046-0
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Influence of ligands in copper complexes on the inhibiting action of their mixtures with amines in oxidation

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Cited by 2 publications
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“…The enhancement of the inhibiting power of amine AO (Neozon D) in the presence of copper(II) stearate was observed previously with liquid hydrocarbons, in particular, n-decane [21323]. Vetchinkina et al [22] suggest two reactions converting AO into a more active product. In the first of them, N-phenyl-2-naphtylamine reacts with copper(II) stearate to form copper(I) complexes with the radical C 10 H 7 N .…”
Section: Methodsmentioning
confidence: 55%
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“…The enhancement of the inhibiting power of amine AO (Neozon D) in the presence of copper(II) stearate was observed previously with liquid hydrocarbons, in particular, n-decane [21323]. Vetchinkina et al [22] suggest two reactions converting AO into a more active product. In the first of them, N-phenyl-2-naphtylamine reacts with copper(II) stearate to form copper(I) complexes with the radical C 10 H 7 N .…”
Section: Methodsmentioning
confidence: 55%
“…Vetchinkina et al [22,23] believe that just the copper(I) complexes are the effictive inhibitors that suppress PE oxidation after amine AO consumption. If we assume that in the system being oxidized AO is consumed only for the reaction with copper(II) stearate, in the mixture of Neozon D with copper(II) stearate the components should be taken in 2 : 1 molar ratio.…”
Section: Methodsmentioning
confidence: 99%
“…Based on this result, Maizus et al suggested [1] that mixtures of variable-valence metal salts with inhibitors of free-radical reactions can be used to develop new antioxidants (AO). This possibility was extensively studied, in particular, in [2,3]. It was found that a Neozon D3copper(II) stearate mixture is rapidly consumed in decane oxidation.…”
mentioning
confidence: 99%
“…It was found that a Neozon D3copper(II) stearate mixture is rapidly consumed in decane oxidation. Based on the fact that the induction period of hydrocarbon oxidation (IPO) lasted for a long time after complete consumption of the AO, Vetchinkina et al suggested [2] formation of a new compound inhibiting the oxidation. Two pathways giving rise to a new, more effective AO were proposed [2].…”
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confidence: 99%
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