Vanishing microwave effects: Influence of heterogeneity

被引：39

作者：

Dressen, Mark H. C. L. ^{[1
]}

van de Kruijs, Bastiaan H. P. ^{[1
]}

Meuldijk, Jan ^{[1
]}

Vekemans, Jef A. J. M. ^{[1
]}

Hulshof, Lumbertus A. ^{[1
]}

机构：

[1] Eindhoven Univ Technol, Dept Chem Engn & Chem, Lab Macromol & Organ Chem, NL-5612 AZ Eindhoven, Netherlands

来源：

ORGANIC PROCESS RESEARCH & DEVELOPMENT | 2007年 / 11卷 / 05期

关键词：

D O I：

10.1021/op700080t

中图分类号：

O69 [应用化学];

学科分类号：

081704 ;

摘要：

A consistent setup of experiments has been conducted to demonstrate an enhanced reaction rate under microwave irradiation as compared to conventional heating, i.e. a real microwave effect. It was found that addition of a cosolvent, diminishing the heterogeneous character of the reaction mixture, greatly reduced the microwave effect. This was demonstrated by two examples; selective mono-urea formation and racemization of an N-acetyl-amino acid. Furthermore, formation of a Grignard reagent was accelerated under MW irradiation by electrostatic etching of the metal surface. The microwave effect observed in these reactions seems to rely on heterogeneity and specific interactions on the solid-liquid interface. Basic understanding of these findings is crucial for scaling up microwave assisted processes.

引用

页码：865 / 869

页数：5

共 18 条

[1] DEVELOPMENT AND APPLICATION OF A CONTINUOUS MICROWAVE REACTOR FOR ORGANIC-SYNTHESIS [J].