Abstract:
In this study synthesis of chitosan from shrimp type penaeus monodon and effect of degree of deacetylation
conditions were studied. Chitin was extracted from shrimp shells and deacetylation process was done to
synthesize chitosan under different conditions. Characterization of the synthesized chitosan was done using
Fourier Transmission Infrared spectroscopy (FTIR) and X-ray diffraction (XRD) techniques. The effect of
NaOH concentration, reaction temperature, and reflux time on the deacetylation process was investigated.
Degree of deacetylation of chitosan was determined using infrared spectroscopy technique. Mainly, the
increasing of NaOH concentration, temperature, number of deacetylation time and reflux time can enhance the
degree of deacetylation (DD) of chitosan.
