Alcoholic fermentation / by Arthur Harden.

  • Arthur Harden
Date:
1932
Catalogue details

Licence: In copyright

Credit: Alcoholic fermentation / by Arthur Harden. Source: Wellcome Collection.

    75/258 page 65
    Lohmann, who took particular precautions to remove all phosphagen [Eggleton, 1927], obtained about I g. of the barium salt from 1 kg. of rabbit muscle; Pryde and Waters, working by Embden and Zimmermann’s method, obtained 37 g. of the brucine salt (equi- valent to 9 g. of acid or 14 of barium salt) from 7 kg. of rabbit muscle. The free acid has [a]^0 = + 26-9° (c — 0*34) (Lohmann) ; [oc]5461 = + 33° (c — 0*770) (Pryde and Waters), whilst the brucine salt gave [a] 5461 = — 29*9° in water, — 20*3° in methyl alcohol; it softened at 145°, melted at 1550, and decomposed at I58°-i6o°. Its second dissociation constant is the same as that of the Robison and Neuberg esters (p. 54). This ester behaves on hydrolysis [Lohmann, 1928, 1] almost precisely like the Robison ester, and its reaction with hypoiodite shows that it contains about 90 per cent, of aldose and 10 per cent, of ketose (Pryde and Waters) ; 70 per cent, aldose and 30 per cent, ketose (Lohmann), the aldose being probably glucose. Other Monophosphoric Esters of Sugars. A hexosemonophosphoric ester which is probably a derivative of fructose has been isolated in small quantity from assimilating Elodea canadensis (Barrenscheen and Parry, 1930]. It differs from the other known esters in having a very low reduction, only 6*9 per cent, of that of the hexose contained in it. Another, different, monophosphoric ester has been obtained by the same workers by the action of taka-diastase on the phosphorylated octo-amylose which occurs in wheat seedlings. This is also a fructose derivative and has a slight negative rotation and a reducing power of 49*8 per cent. (Hagedorn and Jensen). A compound which appears to be a disaccharide-monophosphoric ester has been isolated by Neuberg and Leibowitz [1928] from the products of the action of B. delbriicki on sodium hexosediphosphate. It has [a]D = + 55*2°, forms a soluble barium salt, reduces Fehling’s solution and is slowly fer- mented by yeast. Synthetic Phosphoric Esters of the Sugars. Several synthetic phosphoric esters of the sugars have been prepared by the action of phosphorus oxychloride on the sugars and their derivatives. The most interesting of these compounds are the glucose- monophosphoric esters studied by Levene and his colleagues, since they have been obtained by synthetical methods which give some clue as to their constitution. Glucose-3-monophosphoric ester [see Levene 5
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