Unfermentable Reducing Substances in Molasses. Identification of d-Allulose

Abstract

THEattempted discovery of the nature of the unfermentable reducing substances in molasses , has been the subject of many investigations ( 22), but the results have been inconclusive for theoretical purposes and of little practical value to the analytical chemist. While it is possible to determine quantitatively the total reducing effect of these substances on Fehling solution by methods such as, for example, those used by Waterman and van der Ent (S3) or by Zerban and Sattler (36), the copper values thus obtained cannot be rigorously interpreted because neither the reducing power of the unfermentable substances nor their chemical identities are completely known.To overcome this impasse, it was suggested that the reduction was caused by glutose, a sugar first studied and named by Lobry de Bruyn and Alberda van Ekenstein (16A), and more recently reinvestigated by Spoehr and his coworkers (25, 26) and by Coltof (6). Lobry de 1180

Sugar preferences of western corn rootworm larvae in a feeding stimulant blend

“…Our experiments included sugars that occur in maize, as well as sugars from nonmaize and even nonplant sources. Surprisingly, many of the sugars that occur naturally in maize roots (i.e., xylose, trehalose, arabinose, rhamnose, fucose and galactose) (Bacic, Moody, & Clarke, 1986;Chaboud, 1983;Richter, Erban, Kopka, & Zorb, 2015) performed no better than nonmaize sugars such as lactose (NCBI 2017), melibiose (Boucher, Gaudreau, Champagne, Vadeboncoeur, & Moineau, 2002;Yoon & Hwang, 2008) and sorbose (Srivastava & Lasrado, 1998) or the rare hexose sugars that included allose (Izumori, 2002), d-psicose (Zerban & Sattler, 1942), melezitose (Izumori, 2002) and d-tagatose (Levin, 2004;Lu, Levin, & Donner, 2007). Two of the weakest feeding responses were observed for cellobiose and ribose (Figures 3a and 4a), but this result was not unexpected as these sugars are structural building blocks of larger, general plant molecules (cellulose and RNA) (Hochholdinger, 2008) and would therefore not be expected to be perceived by insect taste receptors.…”

Fluorine as a hydroxy analogue. Stereospecific phosphorylation of 2-deosy-2-fluoroglycerol by glucerol kinase

“…178-1800C. Helferich et al (1923) quote 185-1860C and Zerban & Sattler (1942) give 174-1750C. 2-0-Toluene-p-sulphonyl-1,3-di-0 -triphenylmethylsn-[3-2Hlglycerol( Va). A solution of the di(triphenylmethyl) ether (IVa) (1 1.3g) and toluene-p-sulphonyl chloride (18g) in dry pyridine (50ml) was left at 220C for 3 days.…”

“…The unlabelled compound (Vb) prepared from 1,3di-O-triphenylmethylglycerol (IVb) by the above procedure had RF 0.6 (silica, benzene solvent) and m.p. 162-163°C; Zerban & Sattler (1942) quote m.p. 155-1560C.…”