| Título: | The oxidation of wheat starch with hypochlorous acid. |
| Autores: | McKillican, Mary Elizabeth. |
| Fecha: | 1952 |
| Publicador: | McGill University - MCGILL |
| Fuente: |
 |
| Tipo: | Electronic Thesis or Dissertation |
| Tema: | Chemistry. |
| Descripción: | Native starch has many industrial applications but its use is limited by certain technical difficulties. For example, in paper sizing it is almost impossible to apply the desired amount without making the drying process too slow, because ao much water has to be used to produee good flow characteristies. Oxidized starches are used very satisfactorily to reduee or eliminate such difficulties. They have greater colloidal stability, thus higher concentrations may be used in sizing. Their adhesive properties are better than those of native starch. The oxidizing agent is considered to change hydroxyl groups in the glucose units of starch to carbonyl and carboxyl groups and to decrease the molecular weight. It is probable that different oxidants show a preference for different types of hydroxyl group because the appearance and behaviour of oxystarches produced with different oxidants are different. Present knowledge of the chemistry of oxidized starches is scanty, although one or two detailed structural investigations have been made. In particular the widespread use of bleaching agents containing chlorine, and of the halogens themselves, as modifying agents for starch and cellulose has not yet been complemented by a fundamental study of the reactions involved. The present thesis attempts to fill at least a portion of this gap in knowledge. Purified wheat starch was chosen for the investigation because this species is one of major economic importance in Canada. [...] |
| Idioma: | en |
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