Preparation and Properties of Oxidatively and Zinc Coupled Starch Xanthates

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Abstract
Conditions for the precipitation of sodium starch xanthate as the zinc salt were determined to be: xanthate degree of substitution greater than 0.02 and zinc ion concentration of 0.005–0.015‐M. As xanthate ion concentration is increased, less zinc is required for complete precipitation of the starch xanthate. Oxidatively crosslinked starch xanthates (starch xanthides) were more stable when washed with dilute acid before drying. Shelf‐life was greatly improved when the moisture content of the samples was less than 5%. Starch xanthides rapidly decompose in water. Pyrolysis of starch xanthides at temperatures of 145 to 215°C liberates carbon disulfide and carbonyl sulfide.
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