چكيده لاتين :
The kinetics of oxidation of glucose, galactose, fructose, maltose and sucrose by alkaline permanganate anion has been
studied. The reactions studied spectrophotometrically over a wide range of experimental conditions show that the rate of the
reactions is enhanced by increase in pH, ionic strength, and temperature as well as the reactant concentrations. The mechanism
has been proposed to proceed via the formation of enediol intermediate complexes and the order of reactivities of the sugars is
fructose > glucose . galactose > maltose > sucrose. The activation parameters were evaluated and lend further support to the
proposed mechanism.
