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The Hydrolysis of Maltose by Hydrochloric Acid under the Herzfeld Conditions of Inversion

Published online by Cambridge University Press:  27 March 2009

A. J. Kluyver  and
William A. Davis
A. J. Kluyver
Affiliation:
(Rothamsted Experimental Station.)
William A. Davis
Affiliation:
(Rothamsted Experimental Station.)
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Extract

It is shown that contrary to the statements of Kluyver and others, maltose undergoes slight hydrolysis (to the extent of about 2% when 1% solutions of maltose are used) when heated with hydrochloric acid under Herzfeld conditions. It is preferable therefore to adopt 10% citric acid, under the conditions formerly laid down, in estimating cane sugar in plant extracts when maltose is likely to be present.

Type
Research Article
Information
The Journal of Agricultural Science , Volume 6 , Issue 4 , December 1914 , pp. 413 - 416
Copyright
Copyright © Cambridge University Press 1914

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References

page 413 note 1 Biochemische Suikerbepalingen, Boekhandl. E. J. Brill, Leiden, 1914, pp. 223.

page 413 note 2 Davis, and Daish, , J. Agric. Sci. 1913, V. 437.CrossRefGoogle Scholar

page 413 note 3 Zeit. angew. Chem. 1895, 208.

page 414 note 1 Under Herzfeld conditions about three minutes is taken to heat the solution to 68–70°, and subsequently the solution is heated exactly five minutes; the six minutes used in this calculation does not therefore unfairly represent the total time of heating at 70°.