PREPARATION AND CHARACTERIZATION OF SOME CATIONIC STARCHES

Three types of cationic starches were prepared via reacting starch wit h 3-chloro-2-hydroxypropyl amine, 1,1,1,N-Tris(3-chloro-2-hydroxypropy l)amine and glycidyl trimethyl ammonium acetate in presence of sodium hydroxide. The different factors affecting these reactions were invest igated. These factors include sodium hydroxide/amine, amine/starch mol ar ratios, liquor ratio, reaction duration and temperature. The aminat ion extent and amination reaction efficiency percent were traced by es timating the nitrogen content of the aminated starch. Characterization of the prepared cationic starches such as solubility, moisture conten t, anion-exchange capacity and metal ions sorption were studied.