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Enthalpy Change of Amylose Triiodide Complex Formation
Author(s) -
Handa T.,
Yajima H.,
Yamamura T.,
Ishii T.,
Aikawa H.
Publication year - 1980
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.19800320605
Subject(s) - triiodide , amylose , chemistry , degree of polymerization , hydrogen bond , enthalpy , lattice energy , iodide , ion , crystallography , hydrogen , thermodynamics , standard enthalpy of formation , hydrogen iodide , complex formation , polymerization , inorganic chemistry , crystal structure , molecule , organic chemistry , polymer , physics , electrode , starch , dye sensitized solar cell , electrolyte
The enthalpy change (Δ H ) of amylose‐triiodide complex formation under the presence of excess KI was directly determined by calorimetric measurement at 25°C for amylose with a degree of polymerization of 50,150 and 2500. The Δ H depended of the degree of saturation for bound triiodide ions. The average number of created hydrogen bonds per glucose residue through the coloring process was estimated on the basis of the following consideration: The heat of evolution comes from excess energy as the difference between energy from the overdone conformational change of amylose lattice due to the cooperative formation of hydrogen bonds and the energy required for the intrinsic electronic change of bound iodide ions. As a result, the number of created hydrogen bonds increased with the DP.