Carbohydrate Chemistry–VI. VIth International Symposium on by W. M. Doane (Eds.) PDF

By W. M. Doane (Eds.)

ISBN-10: 0408705256

ISBN-13: 9780408705257

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Extra resources for Carbohydrate Chemistry–VI. VIth International Symposium on Carbohydrate Chemistry

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In press. 45 Ref. 16, p. 417. 46 J. F. Coddington, I. L. Doerr and J. J. Fox, J. Org. Chem. 29, 558 (1964). 47 G. Etzold, R. Hintsche, G. Kowollik and P. Langen, Tetrahedron 27, 2472 (1971). 48 A. B. Foster, R. Hems and J. H. Westwood, Carbohvd. Res. 15, 41 (1970). 5 167 A. B. FOSTER AND J. H. WESTWOOD 49 50 51 52 53 54 55 56 57 58 59 60 61 62 63 64 65 66 67 68 69 70 71 72 73 74 75 76 77 D. M. Marcus and J. H. Westwood, Carbohyd. Res. 17, 269 (1971). J. D. Stevens, personal communication. J. D.

Louis on April 14, 19206. As glucose became commercially available, producers began to evaluate the sugar not only as a product for the food industry, but also as a chemical intermediate. Glucose was used as a source of sorbitol and then sorbitol became an intermediate for sorbose, itself an intermediate in the synthesis of ascorbic acid. Glucose today is oxidized both enzymatically and chemically to produce gluconic acid. Gluconic acid is used widely for chemical leavening in the baking field.

During the 19th century much scientific literature was published covering research on sugars other than glucose and sucrose. These investigations were greatly stimulated by the fabulous work of Emil Fischer beginning with his use of phenylhydrazine as a reagent. The impact of his remarkable work, including his establishment of the configuration of D-glucose, as well as comparable developments in the 20th century in England was not fully felt in the United States until the period immediately following World War I.

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Carbohydrate Chemistry–VI. VIth International Symposium on Carbohydrate Chemistry by W. M. Doane (Eds.)


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