Answers are grounded in this paper and cite their sources.
The examination of heterogeneous starch oxidation with hypochlorite in buffered systems showed that the oxidation rate was highest at pH 7. During starch oxidation in unbuffered systems the pH of the solution decreased. The hydroxyl groups of starch take an active part in the oxidation rate which decreased when C‐2 and C‐3 hydroxyls were blocked. Investigation of oxidation with chlorine in light and in heavy water suggests that the formation of protons in the acidic medium and repulsion between anions in the alkaline medium decrease the oxidation rate.
No takes yet. Share an insight, caveat, or question.
Patel et al. (1973) studied this question.
Synapse has enriched 10 related papers. Consider them for comparative context: