Collected papers / edited by W. D. Halliburton.

  • King's College, London. Physiological Laboratory.
Date:
1900
Catalogue details

Licence: In copyright

Credit: Collected papers / edited by W. D. Halliburton. Source: Wellcome Collection.

Provider: This material has been provided by King’s College London. The original may be consulted at King’s College London.

    26/264 (page 410)
    My own work has of necessity been confined to the earlier products owing to the limitation of the activity of the method to those bodies, in which it differs from the alcohol method of separation, and hence the interest of comparing my products with those of other observers. Soluble starch. A soluble variety of starch has long been known, and is generally regarded as the simple hydrate of starch itself. It is no doubt the chief constituent of the products variously named as follows:—amidulin by Schulze1; soluble starch by B6champ2 *, O’Sullivan8 and Musculus4 5; amylodextrin by W. Nageli6, and the products described under the latter name by Lintner and Dull6 Blilow7, and others8. Probably in most of the earlier observations it was contaminated with erythrodextrins, and hence the discrepancies in the published accounts of its reactions. For this substance I have retained the name soluble starch as being more descriptive, and not committing myself to any hypothesis as to its nature. I have found half-saturation with ammonium sulphate the most convenient method of separating it from the mixed products of hydrolysis. This I have found more convenient and more complete than the method of freezing used by Lintner and Dull. The dextrins. Among the more important attempts to separate these bodies may be mentioned those of: Griesmayer9 in 1871 into dextrin I. and dextrin II. O’Sullivan10 in 1872 into a.-dextrin and /3-dextrin, to which products Brlicke11 in the same year gave the names of erythrodextrin and achroodextrin, because of their reactions with iodine. In 1878—79 Musculus and Griiber12 described the following series of products of hydrolysis of starch—soluble starch, erythrodextrin, achroodextrins a, /3 and 7, and maltose. At the same time they stated that they had not been able to obtain erythrodextrin pure. 1 Schulze in 1840. 2 Be champ. Comptes rendus, xxxix. p. 653. 1854. 8 O’Sullivan. Journ. Chem. Soc. xxv. p. 579, 1872 ; ibid. xxxv. p. 770. 1879. 4 Musculus and Gruber. Loc. cit. 5 W. Nageli. Beitrdge zur Kenntniss der Starkegruppe. Leipzig, 1874. 6 Lintner and Dull. Loc. cit. 7 Biilow. Pjiuger's Arcliiv. lxii. S. 131-155. 1895. 8 According to Brown and Morris the amylodextrin of Walter Nageli is however quite a distinct substance; at any rate its method of production is a somewhat special one. 9 Griesmayer. Annalen 160, S. 40. 10 O’Sullivan. Loc. cit. 11 Briicke. Wien Acad. Ber. [3] 65, S. 126. 12 Musculus and Gruber. Loc. cit.