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A Study of Electrochemical Behavior for Redox Current Peaks of Sodium Saccharin at Different Temperature Using Nano-Sensor
European Journal of Clinical and Biomedical Sciences
Volume 3, Issue 2, April 2017, Pages: 47-52
Received: Jan. 25, 2017; Accepted: Feb. 24, 2017; Published: Apr. 25, 2017
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Authors
Muhammed Mizher Radhi, Radiological Techniques Department, Health and Medical Technology College-Baghdad, Middle Technology University, Baghdad, Iraq
Yousif A. Kadium, Chemistry Department, Science College, Al-Mustansiriyah University, Baghdad, Iraq
Anfal Ismael Ibrahim, Chemistry Department, Science College, Al-Mustansiriyah University, Baghdad, Iraq
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Abstract
The study of Sodium Saccharin (NaSc), this one of the chemical compounds was used as a replacement for natural sugar, which taking by diabetic patients. NaSc was studied by cyclic voltammetric technique to analysis at different temperature using modified glassy carbon electrode (GCE) with carbon nanotubes (CNT) as working electrode (CNT/GCE). Activation energy (Ea*) of NaSc was studied in 1M Na2SO4 as an electrolyte at different temperature using Arrhenius equation at both GCE and CNT/GCE. Other thermodynamic parameters such as activation free energy (∆G*), activation enthalpy (∆H*) and activation entropy (∆S*) were determined at both GCE and CNT/GCE using Eyring equation. Other thermodynamic parameters such as the values of entropy for cathodic current peak of NaSc on GCE and CNT/GCE are positive value, this means that the reaction is spontaneous reversible, but the negative values of entropy is irreversible reaction.
Keywords
Sodium Saccharin, Nano-Sensor, Cyclic Voltammetry, Different Temperature, Thermodynamic Parameters, Non-aqueous Electrolyte
To cite this article
Muhammed Mizher Radhi, Yousif A. Kadium, Anfal Ismael Ibrahim, A Study of Electrochemical Behavior for Redox Current Peaks of Sodium Saccharin at Different Temperature Using Nano-Sensor, European Journal of Clinical and Biomedical Sciences. Vol. 3, No. 2, 2017, pp. 47-52. doi: 10.11648/j.ejcbs.20170302.12
Copyright
Copyright © 2017 Authors retain the copyright of this article.
This article is an open access article distributed under the Creative Commons Attribution License (http://creativecommons.org/licenses/by/4.0/) which permits unrestricted use, distribution, and reproduction in any medium, provided the original work is properly cited.
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