OXIDATION OF WHEAT STARCH WITH ALKALINE HYPOCHLORITE

• Published in: Canadian Journal of Chemistry
• Main Authors: Eisenbraun, A. A., Purves, C. B.
• Format: Article in Journal/Newspaper
• Language: English
• Published: Canadian Science Publishing 1961
• Subjects: Organic Chemistry; General Chemistry; Catalysis; Carbonic acid
• Online Access: http://dx.doi.org/10.1139/v61-007; http://www.nrcresearchpress.com/doi/pdf/10.1139/v61-007

The starch was oxidized with 5.5 base molar equivalents of 0.43 M calcium hypochlorite kept near pH 12 and 20°. The rate of oxidation was consistent with the occurrence of two first-order reactions differing in rate by a factor of 10, the more rapid of which consumed about 4 moles of hypochlorite for each C 6 H 10 O 5 unit actually oxidized. Oxalic acid (0.2 mole) and perhaps carbonic acid [Formula: see text] were formed directly, but it was necessary to hydrolyze the product in order to liberate D-glucose (0.4 mole), glyoxylic acid (0.03 mole), D-erythronic acid (0.11 mole), mesotartaric acid (0.02 mole), D-tartaric acid (0.02 mole), L-tartaric acid (0.01 mole), D-glucuronic acid (0.004 mole), and probably tartronic acid [Formula: see text].