Glucose heating

Use approximately 0-5 g. of the finely powdered anhydrous glucose, heating for 60 minutes. Slightly low results (e.., 4-7-4 8 Hydroxyl groups) are usually obtained. 

For this purpose a fermenter made of stainless steel having a 50 liter capacity is charged with 30 liters of a nutrient solution of 0.1% yeast extract, 0.5% cornsteep and 0.2% glucose, heated for one-half hour at 120°C for sterilization purposes, and after cooling, inoculated with a bacterial suspension of Bacillus lentus MS 2B4. 

Preparation of Copper(I) Oxide. Dissolve 2.5 g of copper vitriol (copper sulphate pentahydrate) in 15 ml of warm water and add 1.5 g of glucose. Heat the solution and rapidly add 2.5 ml of a 20% sodium hydroxide solution to it. Stir the mixture and let it stand for an hour. Wash the precipitate with distilled water. Write the equations of the reactions. 

I) Preparation of -cf-Glucose Pentaacetate. When glucose is acetylated in presence of sodium acetate the i8-isomeric pentaacetate forms. The procedure is similar to the preparation of the a-isomer. Add 1 g of anhydrous sodium acetate to 10 ml of acetic anhydride, and heat in the water bath for five minutes. Add 1 g of powdered glucose. Heat for one hour, pour into cold water, and proceed as in section (H). The yield is about 3-4 g. If desired, the crystals are purified by recrystallization from methanol. Pure /3-d-glucose pentaacetate melts at 132°. 

Glucose, heated with a dilute alkaline solution of picric acid, communicates to it a biood-red color. 

Analytical Characters.—(1.) Its intensely bitter taste. (3.) Its alcoholic solution, when shaken with a potassium salt, gives a yellow, crystalline ppt. (3.) An ammoniacal solution of cupric sulfate gives a green, crystalline ppt. (4.) Glucose, heated with a dilute alkaline solution of picric acid, communicates to it a blood-red color. (5.) Warmed with an alkaline solution of potassium cyanid, an intense red color is produced (the same effect is produced by ammonium sulfhydrate). (6.) Unbleached wool, immersed in boiling solution of picric acid, is dyed yellow. 

Figure 7. EPR spectrum of CROSSPY measured in a mixture of glucose heated in the presence of NcrFMOC-L-alanyl-L-lysyl-L-leucyl-L-glycine.

Di-O-isopropylidene-a-D-glucose heated 10 hrs. with diethylaminodipropyl-phosphine at 100-110° 1,2 4,6-di-0-isopropylidene-3-0-(dipropylphosphino)-... 

When reaction (7.25) is reversed, as in the combustion of glucose, heat is evolved. The combustion reaction is exothermic. 

Carry out this preparation precisely as described for the a-compound, but instead of zinc chloride add 2 5 g. of anhydrous powdered sodium acetate (preparation, p. 116) to the acetic anhydride. When this mixture has been heated on the water-bath for 5 minutes, and the greater part of the acetate has dissolved, add the 5 g. of powdered glucose. After heating for I hour, pour into cold water as before. The viscous oil crystallises more readily than that obtained in the preparation of the a-compound. Filter the solid material at the pump, breaking up any lumps as before, wash thoroughly with water and drain. (Yield of crude product, io o-io 5 g.). Recrystallise from rectified spirit until the pure -pentacetylglucose is obtained as colourless crystals, m.p- 130-131° again two recrystallisations are usually sufficient for this purpose. 

Conversion of (3- into a-glucose penta-acetate. Add 0-5 g. of anhydrous zinc chloride rapidly to 25 ml. of acetic anhydride in a 200 ml. round-bottomed flask, attach a reflux condenser, and heat on a boiling water bath for 5-10 minutes to dissolve the solid. Then add 5 g. of the pure P glucose penta-acetate, and heat on a water bath for 30 minutes. Pour the hot solution into 250 ml. of ice water, and stir vigorously in order to induce crystaUisation of the oily drops. Filter the solid at the pump, wash with cold water, and recrystaUise from methylated spirit or from methyl alcohol. Pure a-glucose penta-acetate, m.p. 110-111°, will be obtained. Confirm its identity by a mixed m.p. determination. 

The Provesteen process, developed by Phillips Petroleum Company, employs a proprietary 25,000-L continuous fermentor for producing Hansenu/a jejunii the sporulating form of C. utilis from glucose or sucrose at high cell concentrations up to 150 g/L. The fermentor is designed to provide optimum oxygen and heat transfer (69,70). 

Alkaline Degradation. At high pH, sucrose is relatively stable however, prolonged exposure to strong alkaU and heat converts sucrose to a mixture of organic acids (mainly lactate), ketones, and cycHc condensation products. The mechanism of alkaline degradation is uncertain however, initial formation of glucose and fructose apparendy does not occur (31). In aqueous solutions, sucrose is most stable at —pH 9.0. 

High test molasses is not a residual material, but cane juice, sometimes partly clarified, concentrated by evaporation, with at least half its sucrose hydrolyzed to invert (glucose and fmctose) by heating at the low juice pH (5.5). 

---