L' eau de sorption de l'amidon: Etude par spectrologie hertzienne
1960
Guilbot, A. | Charbonniere, R. | Abadie, P. | Girard†, P.
We showed the possibilities of the Hertz spectrology to examine a water‐macro‐molecule system. It seems to be necessary to draw particular attention to the necessity of carrying through the dielectrical examination in a very wide frequency range, because otherwise only fragmentary results are achieved which might falsify the final conclusions (17): Some of the hypotheses require exact confirmation and the spectra analysis carried through only constitutes a rough approach with regard to our knowledge about solids. Nevertheless, this method proves rather valuable, because it allows determination of the amounts of water bound under various conditions, characterised by the average energy of activation. As far as we know, the research techniques applied up to now have not supplied data of this kind. The results of Hertz's spectrology are the same as those of the other examination techniques in some points: particularly the remarkable water contents of 9–10 per 100 and 15–16 per 100 (11, 19, 21) and perhaps the water content approximately corresponding to the sorption equilibrium of the steam saturated at 20 °C (21). The binding of the water in macro‐molecular chains as well as that of the starch components is difficult to analyze on account of the continuity of the binding and the simultaneous presence of various types of water. Non‐published sorption results and investigations being carried through at present by means of reflection of X‐rays show us that it will be possible by combination of Hertz's spectrology with other physicochemical methods to obtain more exact knowledge at least about the kind of binding of the first 15 per 100 water contained in starch.
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