Biochemical studies on oximes : III. On the velocity of formation of several ketoximes

Akita Toshihiko

doi:10.15017/21215

On the velocity of oxime formation of acetone, pyruvic acid, oxaloacetic acid and oG-ketoglutaric acid with hydroxylamine sulfate, the aaceleratic effects of sulphuric acid and of the acidity of these carbonyl-compounds were studied. The reactions were carried out at 0℃ and at the concentration of 10-3 mol. per litre. The effect of the latter is little but that of sulphuric acid is fairly large and characteristic for each oxime. And in presence of no acid, the relative velocity value of oxime formation : 21.3, 10.6, and 2.0 is given for each oxime of pyruvic acid, oxaloacetic acid, and acetone.

(1) アセトン, 焦性葡萄酸, オギザール醋酸, α-ケトグルタール酸の四種のケト化合物に就いて M/1,000 濃度のオキシム生成の速度を測定し, ヒドロキシルアミン硫酸塩を用い, 酸を予め中和した時と, しなかつた時とを比較した. (2) ケト酸自体の酸度はオキシム生成速度に大なる影響がない. (3)中和しなかつた時, 即ち硫酸の影響は甚だしく予め中和した時に比し上記ケト化合物に就き夫々凡そ5倍, 0.9倍, 2倍, 2倍の生成速度を示し其の影響は各構成ケト化合物によつて異る. (4) 微量の強酸の存在によつて各特有の影響を受けるため任意酸度の下での比較は出来ないが, 酸の存在しない状態の下ではオキシム生成速度は焦性葡萄酸最も大で, オギザール醋酸, アセトンの順となる.

Biochemical studies on oximes : III. On the velocity of formation of several ketoximes

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