| Popis: |
Heating of dilute aqueous solutions of simple aldoses at 50° induces marked alteration in the electronic absorption spectra of the sugars. Maxima at 230 mμ and 275 mμ, and low-intensity peaks at 325 mμ and 350 mμ, appear as a function of the time of heating and of pH. These maxima are attributed to intermediates in the degradation of aldoses; the absorption peaks at 230 and 325 mμ in particular are concluded to represent the K- and R-bands in the spectrum of the enolic forms of 3-deoxyglycosuloses. |
