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Investigates copper extraction using novel ligands in steel and food preparation.
The complexation of copper(II) with ligands (L)—2-methoxy-N-{(1S)-1-phenyl-2-[(prop-2-en-1-yl)oxy]ethyl}aniline (L1) and 2-methoxy-N-{(1S)-1-phenyl-2-[(prop-2-yn-1-yl)oxy]ethyl}aniline (L2)— was studied. The optimal acidity range for the Cu(II)–L1 (1) and Cu(II)–L2 (2) complexes is at pHopt 3.1–6.2 (pHform 1.2–8.7) and pHopt 3.3–7.4 (pHform 1.3–8.9), respectively. The molar absorption coefficients are ε445 = 4.21 × 104 (for complex 1) and ε450 = 4.37 × 104 (for complex 2). The composition of the complexes per 1 mole of metal accounts for 2 moles of L1,2. On the basis of the results, a photometric method for determination of copper in steel for use in different trade-marks and in food preparation has been proposed.
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Zal et al. (2026) studied this question.
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