Abstract
The velocities of hydrolysis of starch-type polysaccharides and dextran were compared in 10N H2SO4, at 40°, 59°, and 60°C. The velocity constant of hydrolysis, calculated as a unimolecular reaction, was about 10 times as large for amylase as for dextran at 40°C, and about 6 times at 60°C. The activation energy of hydrolysis was calculated to be 27000 cal/mol. for amylase, and 32300 cal/mol. for dextran. It was concluded that α-1, 6-glucosidic linkages were considerably more stable than α-1, 4-glucosidic linkages.
