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  • Chem Sci Trans., 2018, 7(1),  pp 55-62  

    DOI:10.7598/cst2018.1453

    Research Article

    Synthesis, Characterization and Optimization of Reaction Parameters for Sodium Salt of Partially Carboxymethylated Okra Gum

  • SAVAN H. PATEL, YOGESG M. BAJ and NIRMAL K. PATEL*
  • Department of Industrial Chemistry, Institute of Science & Technology for Advanced Studies & Research, Affiliated to Sardar Patel University, Vallabh Vidyanagar, Anand ? 388120, Gujarat, India
  • Abstract

    Okra is an associate of the mallow family which is related to cotton, hibiscus and hollyhock. It is a tall annual tropical herb cultivated for its edible green seed pod. Okra gum was extracted from the pods of hibiscus esculents using acetone as a solvent. The solution of okra gum in water has the highest viscosity among all the natural polysaccharide exposed till date. Etherification of extracted okra gum was carried out to produce carboxymethylation okra gum. Reaction parameters such as reaction temperature, reaction time, volume of sodium hydroxide and amount of monochloroacetic acid were optimized. Physical and chemical characteristics such as solubility, pH, moisture content and viscosity were observed for carboxymethylation okra gum. Further extracted okra gum and carboxymethylation okra gum were characterized by Fourier transform infrared spectroscopy.

    Keywords

    Okra gum, Extraction, Carboxymethylation, Monochloroacetic acid, Degree of substitution

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