02596nam a2200253 a 4500 vtls000031314 KUKTEM 20251114204418.0 080829t2008 my a f m 000 0 eng|d THE0002266(Local) 201905241135 shamsul 201107132241 VLOAD 200908141526 VLOAD 200908141456 VLOAD 200808291016 ida84 UMP QP702.C5 S74 2008 rs Thesis Stephenie Ak Kalut Enhancement of degree of deacetylation of chitin in chitosan production / Stephenie Ak Kalut Enhancement of degree of deacetylation of chitin in chitosan production [electronic resource] Kuantan, Pahang : UMP, 2008 66 p. : ill. (some col.) ; 30 cm. + 1 computer disc Project paper (Bachelor of Chemical Engineering) --- Universiti Malaysia Pahang - 2008 Chitosan is made from crustacean shells by a chemical process involving demineralization, deproteinization, decolorization, and deacetylation. The process of deacetylation involves the removal of acetyl groups from the molecular chain of chitin, leaving behind a complete amino group (-NH) and chitosan versatility depends mainly on this high degree chemical reactive amino groups. The purpose of this research is to observe the parameters that can enhance the degree of deacetylation of chitosan production to the highest percentage. The observed parameters are the temperature of heating, concentration of sodium hydroxide, and the time of heating. The obtained chitin was converted into the more useful soluble chitosan by reaction with sodium hydroxide (NaOH) solution of various concentrations, then the alkaline chitin was heated in an autoclave with different time and temperature of heating which dramatically reduced the time of deacetylation. The method used to determine the degree of deacetylation of chitosan is the linear potentiometric titration. From the result, the highest degree of deacetylation can be achieved at the temperature of 1342oC, and 70% concentration of sodium hydroxide with DDA% of 98.38% and 98.79% respectively. It took only 10 minutes to also achieve highest degree of deacetylation, 89.05%. In conclusion, the increasing of temperature and concentration of sodium hydroxide will increase the degree of deacetylation of chitin. The increasing of time of heating will decrease the degree of deacetylation. -Author Chitin Chitosan 0 0 0 1 10000 10000 2019-09-04 0 QP702.C5 S74 2008 rs Thesis 0000031431 2019-09-04 00:00:00 1 2019-09-04 PSM 0 0 0 1 10000 10000 2019-09-04 0 CD 2779 | QP702.C5 S74 2008 rs Thesis 0000031432 2019-09-04 00:00:00 1 2019-09-04 PSM VIRTUA40 1591 1597 VTLSSORT0080*0200*0400*0900*1000*2450*2460*2600*3000*5020*5200*6500*6501*9992