Structural Changes in Boiling Solutions of Sugar with Reference to Chromatography of Carbohydrates

Abstract

THE sensitivity of the chromatographic method in detecting sugars has made possible a greater appreciation of the labile character of many monosaccharides, and has emphasized the significance, in quantitative work, of degradation in sugar solutions at the boil1 and of accelerated epimerization attributable to trace alkalis in chromatographic paper2. It does not seem to be so fully appreciated, however, that structural changes in sugar solutions can occur during heating for periods comparable with those frequently used in polysaccharide hydrolyses, and that such changes might give rise to misinterpretation of the results of qualitative paper-chromatography studies.

Access options

Rent or Buy article

Get time limited or full article access on ReadCube.

from$8.99

All prices are NET prices.

References

  1. 1

    Laidlaw, R. A., and Reid, S. G., Nature, 166, 476 (1950).

  2. 2

    Duff, R. B., Chem. and Indust., 898 (1953).

Download references

Author information

Rights and permissions

Reprints and Permissions

About this article

Cite this article

SOUTAR, T., HAMPTON, E. Structural Changes in Boiling Solutions of Sugar with Reference to Chromatography of Carbohydrates. Nature 174, 801–802 (1954). https://doi.org/10.1038/174801b0

Download citation

Further reading

Comments

By submitting a comment you agree to abide by our Terms and Community Guidelines. If you find something abusive or that does not comply with our terms or guidelines please flag it as inappropriate.