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Related Concept Videos

Esters to Carboxylic Acids: Acid-Catalyzed Hydrolysis01:13

Esters to Carboxylic Acids: Acid-Catalyzed Hydrolysis

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Hydrolysis of esters under acidic conditions proceeds through a nucleophilic acyl substitution. In the presence of excess water, the reaction proceeds in a reversible manner, forming carboxylic acids and alcohols.
During hydrolysis, the ester is first activated towards nucleophilic attack through the protonation of the carboxyl oxygen atom by the acid catalyst. The protonation makes the ester carbonyl carbon more electrophilic. In the next step, water acts as a nucleophile and adds to the...
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Esters to Carboxylic Acids: Saponification01:25

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Esters can be hydrolyzed to carboxylic acids under acidic or basic conditions. Base-promoted hydrolysis of esters is a nucleophilic acyl substitution reaction in which esters react with an aqueous base, followed by an acid to give carboxylic acids. This reaction is also known as saponification because it forms the basis for making soaps from fats.
The reaction requires a base in stoichiometric amounts, which participates in the reaction and is not regenerated later. So, the base acts as a...
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Carboxylic Acids to Esters: Acid-Catalyzed (Fischer) Esterification Mechanism01:13

Carboxylic Acids to Esters: Acid-Catalyzed (Fischer) Esterification Mechanism

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Carboxylic acids react with alcohols to yield esters via an acid-catalyzed condensation reaction called Fischer esterification. This is a nucleophilic acyl substitution reaction that proceeds via a tetrahedral intermediate, where a water molecule is eliminated as the leaving group.
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Alkylation of β-Diester Enolates: Malonic Ester Synthesis01:14

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Malonic ester synthesis is a method to obtain α substituted carboxylic acids from ꞵ-diesters such as diethyl malonate and alkyl halides.
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Carboxylic Acids to Esters: Acid-Catalyzed (Fischer) Esterification Overview01:20

Carboxylic Acids to Esters: Acid-Catalyzed (Fischer) Esterification Overview

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The Fischer esterification reaction was developed by the German chemist Emil Fischer in 1895. It is a condensation reaction between carboxylic acids and alcohols in an acidic medium to give esters and water.
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Esters to β-Ketoesters: Claisen Condensation Overview01:24

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Regular Claisen condensation is a base-promoted reaction involving identical esters with two α hydrogens, condensing to produce β-ketoesters. It is a nucleophilic acyl substitution reaction wherein one of the ester molecules, upon deprotonation by the base, forms a nucleophilic enolate ion, while the other molecule serves as an electrophile.
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Updated: Dec 11, 2025

Analysis and Specification of Starch Granule Size Distributions
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Effect of starch microstructure on microwave-assisted esterification.

Kai Lu1, Jian Zhu1, Xianyang Bao1

  • 1Centre for Polymer from Renewable Resource, SFSE, SCUT, Guangzhou 510640, China.

International Journal of Biological Macromolecules
|August 18, 2020
PubMed
Summary
This summary is machine-generated.

Microwave-assisted dry modification of starch is efficient. Starch microstructure and acid anhydride state (solid maleic vs. liquid acetic) significantly influence the degree of substitution in modified starches.

Keywords:
Amylose/amylopectinMicrowaveModificationStarch

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Area of Science:

  • Materials Science
  • Organic Chemistry
  • Food Science

Background:

  • Dry modification of starch using microwave-assisted heating offers advantages like energy efficiency and solvent avoidance.
  • Understanding starch microstructure and acid anhydride state is crucial for optimizing dry modification reactions.

Purpose of the Study:

  • To investigate the impact of starch microstructure (amylose/amylopectin ratio) on microwave-assisted dry modification.
  • To examine the effect of acid anhydride state (solid vs. liquid) on starch modification mechanisms.

Main Methods:

  • Utilized cornstarches with varying amylose/amylopectin ratios.
  • Employed maleic anhydride (solid) and acetic anhydride (liquid) as modifying agents.
  • Characterized modified starches using FTIR, SEM, XRD, and DSC.

Main Results:

  • Degree of substitution (DS) with maleic anhydride increased with amylose content due to more hydroxyl groups and microwave sensitivity.
  • DS with acetic anhydride increased with amylopectin content, facilitated by liquid diffusion into granules.
  • Higher amylopectin starches (waxy, maize) exhibited greater reaction completion (RC) and enthalpy change (∆H) compared to high-amylose starches.

Conclusions:

  • Starch microstructure and acid anhydride physical state critically influence microwave-assisted dry modification outcomes.
  • Tailoring starch source and anhydride form allows for controlled modification and optimization of starch properties.