Cellulose
Structure and properties

Cellulose has no taste, is odorless, is hydrophilic with the contact angle of 20–30 degrees, is insoluble in water and most organic solvents, is chiral and is biodegradable. It was shown to melt at 467 °C in pulse tests made by Dauenhauer et al. (2016). It can be broken down chemically into its glucose units by treating it with concentrated mineral acids at high temperature.

Cellulose is derived from D -glucose units, which condense through β(1→4)- glycosidic bonds. This linkage motif contrasts with that for α(1→4)-glycosidic bonds present in starch and glycogen. Cellulose is a straight chain polymer. Unlike starch, no coiling or branching occurs and the molecule adopts an extended and rather stiff rod-like conformation, aided by the equatorial conformation of the glucose residues. The multiple hydroxyl groups on the glucose from one chain form hydrogen bonds with oxygen atoms on the same or on a neighbor chain, holding the chains firmly together side-by-side and forming microfibrils with high tensile strength. This confers tensile strength in cell walls where cellulose microfibrils are meshed into a polysaccharide matrix. The high tensile strength of plant stems and of the tree wood also arises from the arrangement of cellulose fibers intimately distributed into the lignin matrix. The mechanical role of cellulose fibers in the wood matrix responsible for its strong structural resistance, can somewhat be compared to that of the reinforcement bars in concrete, lignin playing here the role of the hardened cement paste acting as the "glue" in between the cellulose fibers. Mechanical properties of cellulose in primary plant cell wall are correlated with growth and expansion of plant cells. Live fluorescence microscopy techniques are promising in investigation of the role of cellulose in growing plant cells.

Compared to starch, cellulose is also much more crystalline. Whereas starch undergoes a crystalline to amorphous transition when heated beyond 60–70 °C in water (as in cooking), cellulose requires a temperature of 320 °C and pressure of 25 MPa to become amorphous in water.

Several types of cellulose are known. These forms are distinguished according to the location of hydrogen bonds between and within strands. Natural cellulose is cellulose I, with structures I and I. Cellulose produced by bacteria and algae is enriched in I while cellulose of higher plants consists mainly of I. Cellulose in regenerated cellulose fibers is cellulose II. The conversion of cellulose I to cellulose II is irreversible, suggesting that cellulose I is metastable and cellulose II is stable. With various chemical treatments it is possible to produce the structures cellulose III and cellulose IV.

Many properties of cellulose depend on its chain length or degree of polymerization, the number of glucose units that make up one polymer molecule. Cellulose from wood pulp has typical chain lengths between 300 and 1700 units; cotton and other plant fibers as well as bacterial cellulose have chain lengths ranging from 800 to 10,000 units. Molecules with very small chain length resulting from the breakdown of cellulose are known as cellodextrins; in contrast to long-chain cellulose, cellodextrins are typically soluble in water and organic solvents.

The chemical formula of cellulose is (C H O) where n is the degree of polymerization and represents the number of glucose groups.

Plant-derived cellulose is usually found in a mixture with hemicellulose, lignin, pectin and other substances, while bacterial cellulose is quite pure, has a much higher water content and higher tensile strength due to higher chain lengths.

Cellulose consists of fibrils with crystalline and amorphous regions. These cellulose fibrils may be individualized by mechanical treatment of cellulose pulp, often assisted by chemical oxidation or enzymatic treatment, yielding semi-flexible cellulose nanofibrils generally 200 nm to 1 μm in length depending on the treatment intensity. Cellulose pulp may also be treated with strong acid to hydrolyze the amorphous fibril regions, thereby producing short rigid cellulose nanocrystals a few 100 nm in length. These nanocelluloses are of high technological interest due to their self-assembly into cholesteric liquid crystals, production of hydrogels or aerogels, use in nanocomposites with superior thermal and mechanical properties, and use as Pickering stabilizers for emulsions.
keywords:existence, oulipo:avoid_letter[o]