STUDIES ON REACTIONS RELATING TO CARBOHYDRATES AND POLYSACCHARIDES: LX. STABILIZING ACTION OF ETHANOL ON STARCH NITRATES

Abstract

Fractional dissolution has been applied to nitrated corn starch with the consequent removal of ethanol-soluble fractions. Hot and cold ethanol-soluble fractions have been removed in this way amounting to from 10 to 25% of the crude nitrate. The ethanol-soluble fractions, consisting of low-molecular weight and low nitrogen-content material, are not stabilized by ethanol. The insoluble portion is greatly stabilized as a result of the ethanol treatment.The insoluble residue left after ethanol treatment of crude starch nitrate possesses good explosive properties, a high nitrogen content, and high stability. The stabilization of starch nitrate by ethanol is shown to be the result of a dual action, namely, (a) removal of highly unstable material of low molecular weight and nitrogen content, and (b) the conferring of increased stability by some, as yet unknown, mechanism on the insoluble portion.