The Chemistry of Plant LifeThatcher, Roscoe Wilfred
Science
The Chemistry of Plant Life
Thatcher, Roscoe Wilfred
Botanical chemistry
=Fructose= (levulose, honey sugar, or "diabetic" sugar) occurs along with
glucose in the juices of many fruits, etc. It is a constituent of sucrose,
of raffinose, and of the polysaccharide inulin, from which it may be
obtained by hydrolysis. It is a ketose sugar, reduces Fehling's solution,
forms the same osazone as glucose, and is easily fermentable by yeast. Its
sweetness is slightly greater than that of ordinary cane sugar.
_d_-fructose (the ordinary form) is easily soluble in water, and is
strongly levorotatory, its specific rotatory power at 20° C. being -92.5°;
it is unique in the very large effect which is produced in its rotatory
power by increasing the temperature of the solution; at 87° its specific
rotatory power is reduced to -52.7°, exactly equal to but in the opposite
direction of the effect of glucose; hence, _invert sugar_, which is a
mixture of an equal number of molecules of glucose and fructose, and which
has a specific rotatory power of -19.4° at 20° C., becomes optically
inactive at 82° C.
=Sorbose= is the only other ketohexose which has any importance in plant
chemistry. It does not occur free in plants, but is the first oxidation
product from the hexatomic alcohol, sorbitol, which is present in the juice
of the berries of the mountain-ash. Sorbose is a crystalline solid, which
is not fermentable by yeast, but which otherwise closely resembles
fructose.
DISACCHARIDES
The disaccharides, having the formula C_{12}H_{22}O_{11}, may be regarded
as derived from the monosaccharides by the linking together of two hexose
groups with the dropping out of a molecule of water, in the same way that
many other organic compounds form such linkages. That this is a perfectly
correct conception, is shown by the fact that, when hydrolyzed, the
disaccharides break down into two hexose sugars, thus
C_{12}H_{22}O_{11} + H_{2}O = C_{6}H_{12}O_{6} + C_{6}H_{12}O_{6}.
With all known disaccharides, at least one of the hexoses obtained by
hydrolysis is glucose; hence all disaccharides may be regarded as
glucosides (C_{6}H_{12}O_{5}·R) in which the R is another hexose group.
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