Carbohydrates, physical properties lactose

The solubilities of D-xylose and D-mannose in aqueous ethanol (0-100%) at 25 C have been measured by use of refractometry and h.p.l.c., and some physical properties (m.p., solubilities) of crystalline anhydrous a-lactose, , e-lactose, and 8-lactose have been reported. The excess Gibbs free energies of aqueous solutions of carbohydrates and other polyols at 25°C have been determined and correlated with the sugar configurations. The standard enthalpy of formation (1263.4 1.2 kJmol"" ) of o-D-mannose at 298.15 K has been calculated from the corresponding standard energy of combustion (-15.6123 0.0065 kJg ) which was... 

By the middle of the nineteenth century, a number of relatively pure carbohydrates such as sucrose, cellulose from cotton, starch, glucose, fructose, mannose, and lactose were known to the chemists of Europe, especially in Germany, who were studying natural products [3]. These chemists were investigating the physical and chemical properties of carbohydrates. The following is a summary of what was known about carbohydrates in the nineteenth century. 

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