Abstract
AbstractIntrinsic viscosities of potato amylose acetate fractions have been investigated as function of temperature, solvent, and molecular weight. Relationship of viscosity with molecular weight has been established and the exponent ν in [η] = K′Mν has been discussed in the light of heterogeneity of the fractions. From the study of flexibility of the amylose acetate molecule in CH3NO2 as calculated from the effective bond length the KUHN‐KUHN equivalent chain segment length, and the ratio of the unperturbed dimension to the dimension assuming free rotation of chain units, it has been observed that amylose acetate is not as stiff as cellulose but stiffer than polystyrene. However, the values of \documentclass{article}\pagestyle{empty}\begin{document}$\overline {\cos } $\end{document}Φ indicates that the steric hindrance in the amylose chain is equal to that in the cellulose chain which is much higher than a flexible polymer chain.
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