Dimethyl saccharoses

FIGURE 1.1 Structures of organic compounds referred to in the text (a) sucrose (also known as saccharose), (b) dimethyl sulfoxide (DMSO), (c) dimethylformamide (DMF), (d) sorbitol, (e) mannitol, (f) nitrilotriacetic acid (NTA), (g) citric acid, (h) N,N,N, N -fran,s-1,2-diaminocyclohexane-tetraacetic acid (CyTA), (i) saccharic acid, (j) glutamic acid. 

After 48 hours record gas formation in adonite and saccharose broths. Determine indol formation in tryptophane broth by adding drop by drop, to avoid mixing with the medium, about 1 cc. of a two per cent alcoholic solution of p-dimethyl amido-benzaldehyd, then a few drops of concentrated hydrochloric acid. The presence of indol is indicated by a red color which is soluble in chloroform. There may be some unconverted tryptophane still present which will give a distinctly blue color-which is insoluble in chloroform. A mixture of the two will be either blue or violet. If from such a mixture of colors the red of indol be extracted with chloroform, proof of the presence of indol will be complete. 

Sweet sesquiterpenoids (-F)-hernandulcin, 6-(1,5-dimethyl-1-hydroxyhex-4-en-l-yl)-3-methylcyclohexen-2-one, and (-F)-4P-hydroxyhernandulcin (11-35) occur at a level of about 0.04% in the sweet herb Phyla dtdds (syn. Lippia dulcis, Verbenaceae) native to tropical Central and South America. Leaves with the sweet taste (hemandulcin is about 1250 times sweeter than saccharose) are used in traditional medicine. Because of its slightly bitter taste and minty after-taste, hemandulcin has only limited use as a sweetener. 

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