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Sulfation of cross-linked polysaccharides by the N,N-dimethylformamide-SO3 complex

M. Kučerová and M. Pašteka

Institute of Chemistry, Slovak Academy of Sciences, 809 33 Bratislava

 

Abstract: The reactivity of cross-linked starch and microcrystalline cellulose at sulfation is reduced by their preliminary drying which is accompanied by formation of secondary intermolecular bonds. Due to its preswelling effect, dry N,N-dimethylformamide destroys partially the intermolecular bonds thus facilitating the preparation of sulfated derivatives. Sodium salts of sulfated cross-linked polysaccharides are stable in the air as well as in water. However, in an H form they submit to autohydrolysis with a subsequent loss of weight and deterioration of their colloid properties. Regarding the above-mentioned fact, the possibility of an application of sulfated cross-linked polysaccharides as ion exchangers seems to be limited.

Full paper in Portable Document Format: 295a697.pdf

 

Chemical Papers 29 (5) 697–702 (1975)

Wednesday, June 19, 2024

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