Abstract
Hyaluronic acid was extracted from the mucoid layer of rooster combs with limiting viscosity numbers as high as 13,000 ml per g. This material was shown to contain weak bonds, which were broken, irreversibly, by heating at neutral pH's at temperatures above 65°C. The activation energy of this reaction was 18Kcal per mole. Purified hyaluronic acid did not show this heat dependent irreversible degradation and protein did not seem to be a component of the structure formed by these bonds. These data suggest that the polysaccharide chains of the hyaluronic acid in the connective tissue matrix are organized into a macromolecular structure or network.
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