Abstract
MUCIC acid has only been recorded twice as occurring in natural products, namely, in putrified blood1 and in the diffusion juice from sugar beet2. Pure mucic acid has now been isolated from sound ripe peaches and pears by methods which make it appear certain that the acid was present in the free state in the fresh fruit.
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References
Stammers, A. D., Trans. Roy. Soc. S. Africa, 13, 337 (1926).
Stark, J. B., Goodban, A. E., and Owens, H. S., Proc. Amer. Soc. Sugar Beet Tech., 6, 578 (1950).
Anet, E. F. L. J., and Reynolds, T. M., Nature, 172, 1188 (1953).
Long, A. G., Quayle, J. R., and Stedman, R. J., J. Chem. Soc., 2197 (1951).
Trevelyan, E., Proctor, D. P., and Harrison J. S., Nature, 166, 44 (1950).
Rodd, E. H., “Chemistry of Carbon Compounds” (Elsevier Publishing Co., Amsterdam, 1952).
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ANET, E., REYNOLDS, T. Isolation of Mucic Acid from Fruits. Nature 174, 930 (1954). https://doi.org/10.1038/174930a0
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DOI: https://doi.org/10.1038/174930a0
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