Advances in Carbohydrate Chemistry 11

Article number 10123753

CONTENTS CONTRIBUTORS TO VOLUME 11 v PREFACE vii KURT HEINRICH MEYER xiii Periodate Oxidation of Carbohydrates BY J. M. BOBBITT, Department of Chemistry, The Ohio State University, Columbus, Ohio I. Introduction 1 II. History 1 III. Definition of the Reaction 1 IV. Application 2 V. Reaction Conditions 5 VI. Methods of Analysis 18 VII. Course of the Reaction 27 VIII. Conclusion 32 39 The Osones 40 BY S. BAYNE AND J. A. FEWSTER, Department of Biochemistry, The United College of St. Salvator and St. Leonard, The University, St. Andrews, Scotland I. Introduction 43 II. D- and L-Glucosone 44 III. Tetrooses 45 IV. Pentosones 83 V. 6-Deoxyhexosones 83 VI. Hexosones Other than Glucosone 85 VII. Heptosones 86 VIII. Disaccharide Osones 86 IX. Structure of Osones 87 88 Reactions of Monosaccharides With beta-Ketonic Esters and Related Substances 91 BY F. GARCÍA GONZÁLEZ, Cátedra de Química Orgánica, Universidad de Sevilla, Consejo Superior de Investigaciones Científicas, Spain I. Introduction 97 II. Reaction of Aldoses with Dicarbonyl Compounds 97 III. Reaction of Ketoses with beta-Ketonic Esters 99 IV. Reactions of Hydroxycarbonyl Compounds 106 V. Reactions of 2-Amino-2-deoxy-D-glucose with Ethyl Acetoacetate 106 VI. Properties of the Reaction Products 107 VII. Possible Mechanism of the Reactions 107 ix 109 122 VIII. Conclusions 127 IX. Experimental Details 128 X. Tables 134 Kojic Acid BY ANDREW BEELIK, Division of Industrial and Cellulose Chemistry, McGill University, and the Wood Chemistry Division, Pulp and Paper Research Institute of Canada, Montreal, Quebec, Canada I. Introduction 145 II. Discovery and Proof of Structure 146 III. Formation 149 IV. Properties 161 The Biosynthesis of the Monosaccharides BY L. HOUGH, Department of Chemistry, The University, Bristol, England, and J. K. N. JONES, Department of Chemistry, Queen's University, Kingston, Ontario, Canada I. Introduction 185 II. Hexoses 193 III. Tetroses, Pentoses, and Heptoses 215 IV. Hexuronic Acids and Ascorbic Acid 238 V. Aminodeoxy Sugars 243 VI. Deoxy Sugars 247 VII. Conclusions 250 Branched-Chain Sugars of Natural Occurrence BY F. SHAFIZADEH, Department of Chemistry, The Ohio State University, Columbus, Ohio I. Introduction 263 II. Nomenclature 264 III. 2-C-(Hydroxymethyl)-D-ribose (Hamamelose) 264 IV. Dideoxy-6-C-methylhexoses 271 V. 3-C-(Hydroxymethyl)hexoses 271 VI. 3-C-Formylpentoses 275 278 Nucleic Acids BY G. R. BARKER, The University of Manchester, England I. Introduction 285 II. Nucleosides 285 III. Nucleotides 286 IV. Polynucleotides 293 307 Aspects of the Physical Chemistry of Starch BY C. T. GREENWOOD, Department of Chemistry, The University of Edinburgh, Scotland I. Introduction 335 II. Problems Inherent in Starch Chemistry 336 III. The Fractionation of Starch 336 342 IV. The Chemical Characterization of the Starch Components 347 V. Properties of the Starch Components in Solution 354 VI. Properties of Starch and its Components in the Solid State 376 VIII. Conclusions 380 Addendum The Size and Shape of Some Polysaccharide Molecules I. Introduction 385 II. The Molecular Weights of Polysaccharides Containing One Type of Structural Unit 386 III. The Molecular Weights of Polysaccharides Containing More Than One Type of Structural Unit 391 AUTHOR INDEX 395 SUBJECT INDEX 421 CUMULATIVE AUTHOR INDEX (Vols. 1 TO 10) 456 CUMULATIVE SUBJECT INDEX (Vols. 1 TO 10) 460 ERRATA AND ADDENDA 465