THE THERMAL ANALYSIS OF THE LINEAR CARBOHYDRATES CONSTRUCTED OF GLUCOSE RINGS
Sinyayev V.A. Toxeitova G.A. Batyrbayeva A.A. Sassykova L.R. Sakhipov Y.N.
2021University of Chemical Technology and Metallurgy
Journal of Chemical Technology and Metallurgy
2021#56Issue 4725 - 729 pp.
This article presents the results of a thermal analysis of individual linear carbohydrates, the molecules of which consist of pyranose rings interconnected by the same type of α-glycosidic bonds. It is shown that, when heated, substances first lose adsorbed and crystalline hydrate water, some of them melt, and then decompose in two stages. The amount of weight loss with carbohydrates and the temperature of their individual stages depend on the number of pyranose rings in the saccharide molecules. With an increase in the average degree of polymerization of saccharides, their heat resistance generally increases. The temperature, thermal and gravitational effects of each stage, as well as the heat resistance of saccharides depend on the number of pyranose rings in the molecules of carbohydrates.
carbohydrate , IR-Fourier spectrum , pyranose ring , thermal analysis , α-1,4-glycosidic bond
Text of the article Перейти на текст статьи
Scientific Centre for Anti-infectious Drugs Ministry of Industry and New Technology of RK 75b, al-Farabi ave, Almaty, 050060, Kazakhstan
Al-Farabi Kazakh National University, 71 al-Farabi ave., Almaty, 050040, Kazakhstan
Scientific Centre for Anti-infectious Drugs Ministry of Industry and New Technology of RK 75b
Al-Farabi Kazakh National University
10 лет помогаем публиковать статьи Международный издатель
Книга Публикация научной статьи Волощук 2026 Book Publication of a scientific article 2026