KINETICS OF THE OXIDATION OF MALTOSE an‎d LACTOSE BY ALKALINE IODINE SOLUTION

The kinetics of the oxidation of maltose and lactose by alkaline aqueous solution of iodine at different concentrations of sugar, iodine, pH and temperature has been investigated. The results demonstrated that the effective oxidizing species was hypoiodous acid. Reaction follows first order kinetics with respect to sugar and zero order kinetics with respect to iodine concentration. Reaction was effected by the change in pH and it was found that the maximum rate of oxidation of aldoses by alkaline solution of iodine occurs in neighborhood of pH 11. Rate of oxidation increases with increase in temperature. Activation parameters like Ea, Δ H *, Δ G * and Δ S * and were also determined. The slowest kinetics in between disaccharides and hypoiodous acid has been observed. No effect of salt electrolyte shows that reaction was taking place in between the non-ionic species.