A direct investigation of the reaction CH3+OH:: Overall rate constant and CH2 formation at T=298K

被引:25
作者
Deters, R
Otting, M
Wagner, HG
Temps, F
Laszlo, B
Dobe, S
Berces, T
机构
[1] Max Planck Inst Stromungsforsch, D-37073 Gottingen, Germany
[2] Univ Kiel, Inst Phys Chem, D-24098 Kiel, Germany
[3] Cent Res Inst Chem, H-1025 Budapest, Hungary
来源
BERICHTE DER BUNSEN-GESELLSCHAFT-PHYSICAL CHEMISTRY CHEMICAL PHYSICS | 1998年 / 102卷 / 01期
关键词
chemical kinetics; molecular interactions; radicals;
D O I
10.1002/bbpc.19981020108
中图分类号
O64 [物理化学(理论化学)、化学物理学];
学科分类号
070304 ; 081704 ;
摘要
The rate constant and the product distribution of the reaction CH3+OH --> products (1) were studied at room temperature over a range of pressures (0.7 mbar less than or equal to p less than or equal to 467 mbar) with M=He as inert bath gas. At pressures of 45 to 467 mbar, towards the high pressure range of the reaction, experimental determinations were performed using the laser flash photolysis technique with transient UV absorption spectrometry (LFP/TAS) for direct monitoring of the CH3 and OH radicals. Ln this range. the overall rate constant for the reaction was found to be practically independent of pressure at k(l) (298 K)=(4.4+/-0.8)x10(13) cm(3) mol(-1) s(-1). At pressures of 0.7 mbar to 4.0 mbar; the reaction was studied using thr discharge flow (DF) technique with laser magnetic resonance (LMR) for the direct detection of the reactants CH3 and OH and the reaction product CH2. The measured overall rate constants at the low pressures were found to increase slightly with increasing pressure and approach the value at "high" pressure from the LFP/TAS experiments. From simulations of the measured concentration-versus-time profiles of the CH3, OH, and CH2 radicals, the branching ratio for the reaction channel CH3+OH --> CH2+H2O (1.1) was determined at p=1.33 mbar, T=298 K to be k(1.1)/k(1)=(0.89+/-0.09). Implications of the results are discussed considering the fall-off curve for the reaction, the reaction mechanism and the product distribution, and the available thermochemical data.
引用
收藏
页码:58 / 72
页数:15
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