Cross-linking of a Commercial Starch using Epichlorohydrin and Sodium Trimetasphosphate
Crosslinking of a commercial starch with epichlorohydrin and sodium trimetaphosphate was studied. These reactions were monitored by viscosity measurements, while products were characterized by spectroscopic methods, electron microscopy and determining the swelling on several fluids. Epichlorohydrin...
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| Tipo de recurso: | artículo |
| Estado: | Versión publicada |
| Fecha de publicación: | 2005 |
| País: | Perú |
| Institución: | Universidad Nacional Mayor de San Marcos |
| Repositorio: | Revistas - Universidad Nacional Mayor de San Marcos |
| Idioma: | español |
| OAI Identifier: | oai:revistasinvestigacion.unmsm.edu.pe:article/5126 |
| Acceso en línea: | https://revistasinvestigacion.unmsm.edu.pe/index.php/quim/article/view/5126 |
| Access Level: | acceso abierto |
| Palabra clave: | Almidón entrecruzamiento epiclorhidrina trimetafosfato de sodio liberación controlada Starch crosslinking epichlorohydrin sodium trimetaphosphate controlled release |
| Sumario: | Crosslinking of a commercial starch with epichlorohydrin and sodium trimetaphosphate was studied. These reactions were monitored by viscosity measurements, while products were characterized by spectroscopic methods, electron microscopy and determining the swelling on several fluids. Epichlorohydrin dose has a significant influence on the results of crosslinking, meanwhile sodium hydroxide catalyzes the reaction with sodium trimetaphosphate and this crosslinking reagent produces higher-swelling hydrogels. |
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