Acid-catalyzed oxidation of some sulfated macromolecules. Kinetics and mechanism of oxidation of kappa-carrageenan polysaccharide by permanganate ion in acid perchlorate solutions

The kinetics of oxidation of kappa-carrageenan polysaccharide as natural polymer by permanganate ion in aqueous perchlorate solutions at a constant ionic strength of 2.0 mol dm−3 have been investigated spectrophotometrically. The experimental observations showed that the pseudo-first-order plots were of inverted S-shape throughout the entire course of reaction. The initial rates were found to be relatively slow in the early stages, followed by an increase in the oxidation rates over longer time periods. A first-order dependence in permanganate and fractional-order kinetics with respect to carrageenan concentration for both the induction and autoacceleration periods were revealed. The results obtained at various hydrogen ion concentrations showed that the oxidation is acid-catalyzed throughout the two stages of reaction. The added salts lead to the prediction that MnIII and/or MnIV are the reactive species throughout the autoacceleration period. Kinetic evidences for the formation of 1:1 intermediate complexes are presented. The kinetic parameters have been evaluated and a tentative reaction mechanism consistent with the kinetic results is discussed.

Graphical abstractThe product of oxidation of kappa-carrageenan by acidic permanganate (DKA-KCAR) has been elucidated by microanalysis and IR spectroscopy.Figure optionsDownload full-size imageDownload as PowerPoint slide