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Journal of thermal analysis

, Volume 32, Issue 6, pp 1667–1674 | Cite as

Studies on the thermal decompositions of As-triazine derivatives and their compounds with metal ions

  • J. Masłowska
  • J. Jaroszyńska
Article

Abstract

The thermal decompositions of the new complex salts of Mn(II), Co(II), Ni(II), Cu(II) and Zn(II) with 5,6-diethoxyearbonylmethyl-3-seleno-1,2,4-triazine (HSeTEK) and 5,6-diethoxycarbonylmethyl-3-thio-1,2,4-triazine (HTTEK) were investigated on the basis of the respective thermal curves. The thermoanalytical investigations indicate that HSeTEK, HTTEK, and their complexes with metal ions all undergo three-stage changes as the temperature is raised. The stages of pyrolysis established from the thermal data were compared, and the rates and stages of pyrolysis were related to the structures of the compounds.

Keywords

Polymer Physical Chemistry Inorganic Chemistry Pyrolysis Thermal Decomposition 
These keywords were added by machine and not by the authors. This process is experimental and the keywords may be updated as the learning algorithm improves.

Zusammenfassung

Die thermische Zersetzung der neuen Komplexsalze von Mn(II), Co(II), Ni(II) und Cu(II) mit 5,6-Diäthoxycarbonylmethyl-3-seleno-1,2,4-triazin (HSeTEK) und 5,6-Diäthoxycarbonylmethyl-3-thio-1,2,4-triazin (HTTEK) wurden auf der Grundlage der entsprechenden thermischen Kurven untersucht. Die thermoanalytischen Untersuchungen zeigen, daß HSeTEK, HTTEK und deren mit Metallionen gebildeten Komplexe bei Temperaturerhöhung einer jeweils dreistufigen Umwandlung unterliegen. Die auf der Basis der thermischen Daten festgestellten Pyrolysestufen wurden verglichen und Geschwindigkeit und Abschnitte der Pyrolyse mittels der Struktur der Verbindungen erläutert.

Резюме

Изучено термическое разложение новых комплексных солей ма рганца, кобальта, никеля и меди с 5,6-диэтоксикарбонилме тил-3-селено-1,2,4-триазино м и с 5,6диэтоксикарб 5,6диэтоксикарбонилме тил-3-тио-1,2,4-триазином. Термоаналитические исследования показа ли, что как свободные лиг анды. так и их комплекс ы подвергаются трехст упенчатому разложен ию. Отдельные стадии пир олиза и их скорости со поставлены и связаны со структур ой исследован-ных соеди нений.

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Copyright information

© Wiley Heyden Ltd., Chichester and Akadémiai Kiadó, Budapest 1987

Authors and Affiliations

  • J. Masłowska
    • 1
    • 2
  • J. Jaroszyńska
    • 1
    • 2
  1. 1.Institute of General Food ChemistryTechnical University of łódźŁó dź
  2. 2.Chemistry DepartmentAgricultural and Teachers' UniversitySiedlcePoland

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