FOOD. Science. Technology. Quality

Food. SCIENCE. Technology. Quality

Food. Science. TECHNOLOGY. Quality

Food. Science. Technology. QUALITY

Authors

MARK F. ZARANYIKA, EDWARD MUKUDU, ALBERT T. CHIRENJE

Title

Activation energy for the salt catalyzed heterogeneous dilute acid hydrolysis of the difficultly accessible portions of microcrystalline cellulose

Abstract

The apparent rate constants, Kc, for the heterogeneous dilute acid hydrolysis of the difficulty accessible portions of microcrystalline cellulose in 0.3 M, 1.0 M and 1.3M HCl containing 0.00 M, 0.08 M and 0.20 M KCl at 60, 70, 75 and 80°C were determined by the loss-in-weight method, and the activation energy, Ea, calculated from the In Kc versus 1/T curves, where T = absolute temperature. When hydrolysis was carried out in 0.3 M HCl only, a value 25 of keals obtained for Ea. In the presence of KCl as added electrolyte Ea was found to be constant with a average value of 12.6 = 0.5 kcals·mole-1, and, in the range of concentrations studied, did not depend on the concentration of the added electrolyte. A possible mechanism to account for the low activation energy is presented.

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