THE DEGRADATION OF CARRAGEENIN: II. INFLUENCE OF FURTHER VARIABLES

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Abstract
A further study has been made of the degradation of carrageenin in aqueous solution. An 80 °C. extract of Chondrus crispus degraded more rapidly than a preparation from which a 30 °C. extract had been first removed. The latter preparation could be degraded to a lower limiting intrinsic viscosity under suitable conditions. Degradation was mainly random, but a more rapid initial degradation was observed under all conditions studied. The presence of dissolved oxygen accelerated the reaction above 60 °C. Maximum stability was observed in an inert atmosphere at pH 9 in the presence of salts. Hydroxymethylfurfural and formic acid were identified as products, the yield of the former being higher than from D-galactose alone. The results have been discussed in the light of recent work on the constitution of the polysaccharide.

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