Kinetics of oxidation of some amino acids by N-chlorosaccharin in aqueous acetic acid medium was written by Farook, N. A. Mohamed;Khan, T. Hidhayathulla;Dameem, G. A. Seyed. And the article was included in Asian Journal of Chemistry in 2007.Product Details of 14070-51-0 This article mentions the following:
The kinetics of oxidation of amino acids (AA), glycine, alanine, aspartic acid, arginine, and histidine, by N-chlorosaccharin (NCSA) in aqueous acetic acid medium in the presence of perchloric acid have been investigated. The observed rate of oxidation is first order in [AA], [NCSA] and of inverse functional order in [H+]. The main product of the oxidation is the corresponding aldehyde. The ionic strength on the reaction rate has no significant effect. The effect of changing the dielec. constant of the medium on the rate indicates the reaction to be of dipole-dipole type. Hypochlorous acid has been postulated as the reactive oxidizing species. The reaction constants involved in the mechanism are derived. The activation parameters are computed with respect to slow step of the mechanism. In the experiment, the researchers used many compounds, for example, 2-Chlorobenzo[d]isothiazol-3(2H)-one 1,1-dioxide (cas: 14070-51-0Product Details of 14070-51-0).
2-Chlorobenzo[d]isothiazol-3(2H)-one 1,1-dioxide (cas: 14070-51-0) belongs to organic chlorides. Chlorinated organic compounds are found in nearly every class of biomolecules and natural products including alkaloids, terpenes, amino acids, flavonoids, steroids, and fatty acids. Organochlorine compounds are lipophylic, meaning they are more soluble in fat than in water. This gives them a high tenancy to accumulate in the food chain (biomagnification).Product Details of 14070-51-0
Referemce:
Chloride – Wikipedia,
Chlorides – an overview | ScienceDirect Topics