Journal of thermal analysis

, Volume 28, Issue 1, pp 189–193

Determination of the degree of acetylation of chitin and chitosan by thermal analysis

Authors

  • J. Garcia Alonso
    • Institute of Chemistry and Experimental BiologyCuban Academy of Sciences
  • C. Peniche-Covas
    • Institute of Chemistry and Experimental BiologyCuban Academy of Sciences
    • Chemistry FacultyHavanna University, Higher Education Ministry
  • J. M. Nieto
    • Institute of Chemistry and Experimental BiologyCuban Academy of Sciences
Short Communication

DOI: 10.1007/BF02105290

Cite this article as:
Alonso, J.G., Peniche-Covas, C. & Nieto, J.M. Journal of Thermal Analysis (1983) 28: 189. doi:10.1007/BF02105290

Abstract

Several methods for the rapid determination of the degree of acetylation of chitin and related polymers have been evaluated, including the use of the infrared and the mass spectra.

Chitin and chitosan have characteristic degradation temperatures and it is possible to determine the acetylation degree by the use of empirical correlations based on the weight losses associated with the main decomposition peaks.

Copyright information

© Wiley Heyden Ltd., Chichester and Akadémiai Kiadó, Budapest 1983