Advances in Carbohydrate Chemistry 8

Article number 10123750

CONTENTS CONTRIBUTORS TO VOLUME 8 v PREFACE vii JAMES COLQUHOUN IRVINE xi Relative Reactivities of Hydroxyl Groups of Carbohydrates BY JAMES M. SUGIHARA, Department of Chemistry, University of Utah, Salt Lake City, Utah I. Introduction 1 II. Configurational Relationships and Neighboring-group Effects 2 III. Selective Etherification 16 IV. Selective Esterification and Hydrolysis 24 V. Selective Oxidation 38 VI. Conclusions 44 The Chemistry of the 2-Desoxysugars BY W. G. OVEREND, The Pennsylvania State College, U. S. A., and Chemistry Department, University of Birmingham, England, AND M. STACEY, Chemistry Department, University of Birmingham, England I. Introduction 45 II. Nomenclature 46 III. Occurrence and Isolation 49 IV. Detection 53 V. Synthesis of 2-Deoxysugars 66 VI. Transformation Products 91 Sulfonic Esters of Carbohydrates BY R. STUART TIPSON, Department of Research in Organic Chemistry, Mellon Institute, Pittsburgh, Pennsylvania I. Introduction 108 II. Methods for Sulfonylation of Carbohydrates 111 III. Physical Properties and Chemical Stability 140 IV. Reductive Desulfonylation and Desulfonylosylation 161 V. Action of Some Alkaline Reagents on Sulfonic Esters 165 VI. Action of Alkali-Metal Halides on Sulfonic Esters 180 VII. Action of Other Salts on Sulfonic Esters 212 The Methyl Ethers of D-Mannose BY G. O. ASPINALL, The University of Edinburgh, Scotland I. Introduction 217 II. Monomethyl-D-mannoses 218 III. Dimethyl-D-mannoses 220 IV. Trimethyl-D-mannoses 224 V. Tetramethyl-D-mannoses 228 ix The Chemical Synthesis of D-Glucuronic Acid BY C. L. MEHLTRETTER, Northern Regional Research Laboratory, Agricultural Research Administration, U. S. Department of Agriculture, Peoria, Illinois I. Introduction 231 II. Reduction of 1,D-D-Glucosaccharolactone 233 III. Oxidation of D-Glucose Derivatives by Various Agents 236 D-Glucuronic Acid in Metabolism BY H. G. BRAY, Department of Physiology, Medical School of the University, Birmingham, England I. Introduction 251 II. D-Glucuronide Formation in Vivo 252 III. Structure of Glucuronides 254 IV. Origin of D-Glucuronic Acid and Mechanism of D-Glucuronide Synthesis 257 V. Site of D-Glucuronide Formation 259 VI. Kinetics of D-Glucuronide Formation 260 VII. Enzymes and D-Glucuronide Formation 261 The Substituted-Sucrose Structure of Melezitose BY EDWARD J. HEHRE, Department of Bacteriology and Immunology, Cornell University Medical College, New York, New York I. Introduction 277 II. The Concept of Structural Relationship of Melezitose and Sucrose 277 III. A Bacterial Degradation of Melezitose to Sucrose 278 IV. Melezitose Degradation by Cell-free Proteus Enzymes 282 V. Melezitose as a Sucrose-ended Sugar 287 288 Composition of Cane Juice and Cane Final Molasses BY W. W. BINKLEY AND M. L. WOLFROM, Department of Chemistry, The Ohio State University, Columbus, Ohio I. Introduction 291 II. Composition of Cane Juice 291 III. Composition of Cane Final Molasses 292 303 Seaweed Polysaccharides BY T. MORI, Tokyo University, Tokyo, Japan I. Introduction 315 II. Agar 315 III. Mucilage of Dilsea Edulis 316 IV. Carrageenan 317 V. Fucodin 328 VI. Laminarin 330 VII. Other Polysaccharides 340 AUTHOR INDEX 344 SUBJECT INDEX 347 ERRATA 351 Contents of Volumes 1-7 370 405 406