Study of the effect of microwave-ray on some carboxylic acids containing hydroxyl group at α – carbon

Abstract: The effect of Microwave-ray was studied on the three mono carboxylic acids contains hydroxyl group (OH) at carbon in the solid state at different times. these carboxylic acids are Glycolic acid, Mandilic acid, Benzilic acid. We found that the effect of the microwave-ray on these carboxylic acids using power between (50% - 70%) of microwave oven in maximum power (900 W) in (3-2) minutes time leads to dehydration of the carboxylic acid, through suggested mechanism of free radical reaction, and its changing to ester and then to polyester. The results were identified by UV-Vis spectrophotometer and FTIR spectrophotometer measurements in addition to qualitative chemical test.