A kinetic and mechanistic study of thermal decomposition of strontium titanyl oxalate
Creators
- 1. Department of Chemistry, Berhampur University, Berhampur 760007, Orissa (India)
Description
Thermal decomposition of anhydrous strontium titanyl oxalate proceeds through a series of complex reactions to form strontium metatitanate at high temperature. Among them the decomposition of oxalate is the first major thermal event. A kinetic study of oxalate decomposition in the temperature range 553-593 K has been carried out by cooled gas pressure measurement in vacuum. Results fitted the Zhuravlev equation for almost the entire α-range (0.05-0.92) indicating the occurrence of a diffusion-controlled, three-dimensional rate process. The activation energy has been calculated to be 164 ± 10 kJ mol-1. Results from elemental analysis, TGA, IR and SEM studies of undecomposed and partially decomposed samples have been used to supplement kinetic observations in formulating the mechanism for oxalate decomposition
Additional details
Identifiers
- DOI
- 10.1016/j.tca.2005.11.030;
- PII
- S0040-6031(05)00573-3;
Publishing Information
- Journal Title
- Thermochimica Acta
- Journal Volume
- 441
- Journal Issue
- 1
- Journal Page Range
- p. 84-88
- ISSN
- 0040-6031
- CODEN
- THACAS
INIS
- Country of Publication
- Netherlands
- Country of Input or Organization
- International Atomic Energy Agency (IAEA)
- INIS RN
- 38084500
- Subject category
- S37: INORGANIC, ORGANIC, PHYSICAL AND ANALYTICAL CHEMISTRY;
- Descriptors DEI
- ACTIVATION ENERGY; OXALATES; PRESSURE MEASUREMENT; PYROLYSIS; SCANNING ELECTRON MICROSCOPY; STRONTIUM COMPOUNDS; TEMPERATURE RANGE 0400-1000 K; THERMAL GRAVIMETRIC ANALYSIS; TITANIUM COMPOUNDS
- Descriptors DEC
- ALKALINE EARTH METAL COMPOUNDS; CARBOXYLIC ACID SALTS; CHEMICAL ANALYSIS; CHEMICAL REACTIONS; DECOMPOSITION; ELECTRON MICROSCOPY; ENERGY; GRAVIMETRIC ANALYSIS; MICROSCOPY; QUANTITATIVE CHEMICAL ANALYSIS; TEMPERATURE RANGE; THERMAL ANALYSIS; THERMOCHEMICAL PROCESSES; TRANSITION ELEMENT COMPOUNDS
Optional Information
- Copyright
- Copyright (c) 2005 Elsevier Science B.V., Amsterdam, The Netherlands, All rights reserved.