| Popis: |
The nitrates of starch, amylose, and amylopectin were treated with hot aqueous sodium hydroxide solution and the effect of this treatment upon each noted. This treatment does not cause appreciable denitration, nor does it result in a usefully stable nitrate. The nitrates of the starches are more resistant to alkali than is cellulose nitrate. Amylose nitrate appears to resemble cellulose nitrate in being more alkali-labile than either whole starch nitrate or amylopectin nitrate; this is consistent with its linear chain structure. The greater stability of amylose nitrate as compared to amylopectin nitrate is paralleled by a greater alkali-lability of the former, which indicates that the inherent instability of starch nitrate is not due to the presence of free terminal aldehyde groups present either in native starch or formed during the nitration process. |
