File:Osazones - Image from page 29 of "Practical physiological chemistry" Hawk, 1907.jpg

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Identifier: practicalphysiol1907hawk Title: Practical physiological chemistry : a book designed for use in courses in practical physiological chemistry in schools of medicine and of science Year: 1907 (1900s) Authors: Hawk, Philip B. (Philip Bovier), b. 1874 Subjects: Biochemistry Publisher: Philadelphia : Blakiston


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Text Appearing Before Image: er discussion of dextrose see section on Hexoses,page 3.) Experiments on Dextrose. 1. Solubility.—Test the solubility of dextrose in the ordi-nary solvents and in alcohol. (In the solubility teststhroughout the book we shall designate the following solventsas the ordinary solvents: H20; 10 per cent NaCl; 0.5per cent Na2C03; 0.2 per cent HC1; concentrated KOH; concentrated HC1.) 2. Molischs Reaction.—Place approximately 5 c.c. ofconcentrated H2S04 in a test-tube. Incline the tube andslowly pour down the inner side of it approximately 5 c.c. of the sugar solution to which 2 drops of a-naphthol solution (about 15 per cent alcoholic solution) has been added, so that the sugar solution will not mix with the acid. Areddish-violet zone is produced at the point of contact. Thereaction is due to the formation of furfurol, HC —CH II IIHC C -CHO,\ /0 by the acid. The test is given by all bodies containing a car-bohydrate group and is therefore of very little practical im-portance. PLATE III.

Text Appearing After Image: OSAZONS. Upper form, dextrosazon ; central form, maltosazon ; lower form, lactosazon. MONOSACCHARIDES. 5 3. Phenylhydrazin Reaction.—-Test according to one ofthe following methods: (a) To a small amount of phenvl-hydrazin mixture, furnished by the instructor,1 add 5 c.c. ofthe sugar solution, shake well and heal on a boiling water-hath for iK-halt to three-quarters of an hour. Allow thetube to cool slowly and examine the crystals microscopically (Plate 111. opposite). If the solution has become too concen-trated in the boiling process it will be light-red in color and no crystals will separate until it is diluted with water. Yellow crystalline bodies called osazons are formed fromcertain sugars under these conditions, each individual sugargiving rise to an osazon of a definite crystalline form whichis typical for that sugar. Each osazon has a definite melting-point and as a further and more accurate means of identifica-tion it may be recrystallized and identified by the determination


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current07:36, 12 October 2014Thumbnail for version as of 07:36, 12 October 20141,406 × 2,358 (384 KB)Jacopo Werther (talk | contribs){{Information |Description='''Identifier''': practicalphysiol1907hawk '''Title''': [https://www.flickr.com/photos/internetarchivebookimages/tags/bookidpracticalphysiol1907hawk Practical physiological chemistry : a book designed for use in courses in pr...

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