Gel Filtration of Starch–Iodine System
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概要
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The well-known starch-iodine reaction was taken up to study the applicability of gel filtration to the problem of physical chemistry. Gel filtration by the frontal analysis was carried out, the following results being obtained. (1) Soluble starch- and amylose–iodine systems give elution volumes of iodine containing constituents (<I>V</I><SUB>si</SUB> and <I>V</I><SUB>ai</SUB>, respectively) distinctly smaller than that of iodine, which decrease with increasing concentration of iodine, <I>C</I>, and starch, approaching the elution volume of starch. This is a direct experimental evidence of starch–iodine complex formation. (2) An equation derived for <I>V</I><SUB>si</SUB> <I>vs</I>. <I>C</I> and <I>V</I><SUB>ai</SUB> <I>vs</I>. <I>C</I> relations holds satisfactorily. The concentration of free iodine in equilibrium with the complex is calculated by the equation. (3) Presence of iodide ion facilitates the complex formation, but its decomposition is instantaneous when it is isolated from free iodine. (4) Some iodide ions are found to be incorporated in the complex. (5) Amylopectin also forms a complex with iodine, but the amount of iodide incorporated is not large. (6) Potentiometric titration of starch with iodine exhibits a similar behavior to the gel filtration measurement.
- 公益社団法人 日本化学会の論文
著者
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Kodama Makoto
Department of Cardiology, Niigata University Graduate School of Medical and Dental Sciences
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Sasaki Tsunetaka
Department of Chemistry Faculty of Science Tokyo Metropolitan University
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Kodama Makoto
Department of Chemistry, Faculty of Science, Tokyo Metropolitan University
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