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III.—The Optical Rotation and Cryoscopic Behaviour of Sugars dissolved in (a) Pormamide, (b) Water

Published online by Cambridge University Press:  15 September 2014

John Edwin Mackenzie
Affiliation:
University of Edinburgh
Sudhamoy Ghosh
Affiliation:
University of Edinburgh
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Extract

The optical rotation of a solution of sucrose in water was first measured by Biot (Mém., 1819, ii, 41) in 1819. He introduced the term “optical saccharimetry” for the method of estimation of sugar by measurement of its optical rotation.

In 1846, Dubrunfaut (Ann. Chim. Phys., 1846, xviii, 99) observed that the specific rotation of a freshly prepared aqueous solution of glucose decreased from an initial value of about + 110° to a constant value of +52°. The initial value being approximately double the constant value, he called the phenomenon “bi-rotation.” This term proved unsuitable in the case of other substances where a similar change of rotation took place, the initial and final values being rarely in the proportion of 2: 1; hence the expression “multi-rotation” came into use.

Type
Proceedings
Copyright
Copyright © Royal Society of Edinburgh 1915

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