Iodine-iodide, inclusion complexes

The s-triazines undergo chlorination at nitrogen to yield reactive N-chloro derivatives which oxidize iodide to iodine in the second step. This then forms an intense blue iodine-starch inclusion complex with starch. 

Primary and secondary amines and amides are first chlorinated at nitrogen by the chlorine released by the gradually decomposing calcium hypochlorite. Excess chlorine gas is then selectively reduced in the TLC layer by gaseous formaldehyde. The reactive chloramines produced in the chromatogram zones then oxidize iodide to iodine, which reacts with the starch to yield an intense blue iodine-starch inclusion complex. 

Molecular Interactions. Various polysaccharides readily associate with other substances, including bile acids and cholesterol, proteins, small organic molecules, inorganic salts, and ions. Anionic polysaccharides form salts and chelate complexes with cations some neutral polysaccharides form complexes with inorganic salts and some interactions are stmcture specific. Starch amylose and the linear branches of amylopectin form inclusion complexes with several classes of polar molecules, including fatty acids, glycerides, alcohols, esters, ketones, and iodine/iodide. The absorbed molecule occupies the cavity of the amylose helix, which has the capacity to expand somewhat to accommodate larger molecules. The starch—Hpid complex is important in food systems. Whether similar inclusion complexes can form with any of the dietary fiber components is not known. 

Substances containing active chlorine or bromine oxidize iodide ions — if necessary under the influence of UV light - to iodine, which reacts with starch to yield the well-known intense blue starch-iodine inclusion complex. 

The formation of these charged complexes in solution has been used as the basis for an electrophoretic separation of the Schardinger dextrins. Beckmann and Forster also found that complex formation with a-dextrin enhances approximately 2J- -fold the ultraviolet absorption maxima in iodine-iodide solutions at 290 and 350 m/i. It is probable that the colored complexes of iodine with methyl ethers and with the tosyl and mesyl esters of the Schardinger dextrins are also inclusion compounds of the same general type. 

The location of the cation in these canal compounds is not clear, but the cation definitely influences the nature of the crystal which is formed. With sodium and lithium iodides, a form II type of complex crystallizes as hexagonal plates. In the sodium iodide-iodine complex, the inclusion compound is not stoichiometric but rather the iodine atoms are packed into the canals in linear rows, with a spacing not related to the spacing of the dextrin molecules. 

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