Premium
Kinetics and Mechanism of Oxidation of Carbohydrates with Chlorine and its Derivatives
Author(s) -
Patel K. F.,
Mehta H. U.,
Srivastava H. C.
Publication year - 1973
Publication title -
starch ‐ stärke
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.62
H-Index - 82
eISSN - 1521-379X
pISSN - 0038-9056
DOI - 10.1002/star.19730250804
Subject(s) - chemistry , chlorine , hypochlorite , starch , kinetics , inorganic chemistry , sodium hypochlorite , reaction mechanism , catalysis , organic chemistry , quantum mechanics , physics
The examination of heterogeneous starch oxidation with hypochlorite in buffered systems showed that the oxidation rate was highest at pH 7. During starch oxidation in unbuffered systems the pH of the solution decreased. The hydroxyl groups of starch take an active part in the oxidation rate which decreased when C‐2 and C‐3 hydroxyls were blocked. Investigation of oxidation with chlorine in light and in heavy water suggests that the formation of protons in the acidic medium and repulsion between anions in the alkaline medium decrease the oxidation rate.