Skip to main content

Thank you for visiting nature.com. You are using a browser version with limited support for CSS. To obtain the best experience, we recommend you use a more up to date browser (or turn off compatibility mode in Internet Explorer). In the meantime, to ensure continued support, we are displaying the site without styles and JavaScript.

  • Letter
  • Published:

Interaction of Carbohydrates with Hydrogen Peroxide at Low Temperatures

Nature volume 198, pages 781–782 (1963)Cite this article

Abstract

AVAILABLE evidence concerning the behaviour of carbohydrate–hydrogen peroxide systems in the absence of inorganic ions is sometimes contradictory. Thus the comparative stability reported for ethylene glycol1, glycerol1, erythritol1, mannitol2, glucose3,4, fructose3, xylose5, arabinose5, β-glucosan6, lactose3,6, maltose2,6 and sucrose6, is not in accordance with the considerable degradation observed for some of these sugars by Payne and Foster7. Ascorbic acid8, L-threo-pentulose9 and triose reductone10 also undergo rapid chemical change. These anomalies can be largely attributed to experimental conditions, chiefly of temperature, reaction time, peroxide concentration and the actual nature of the sugar.

This is a preview of subscription content, access via your institution

Access options

Buy this article

  • Purchase on Springer Link
  • Instant access to full article PDF
Buy now

Prices may be subject to local taxes which are calculated during checkout

Similar content being viewed by others

References

  1. Fenton, H. J. H., and Jackson, H., J. Chem. Soc., 1 (1899).

  2. Salley, D. S., J. Phys. Chem., 38, 466 (1934).

    Google Scholar 

  3. Schonebaum, C. W., Rec. trav. chim. Pays-bas, 41, 503 (1922).

    Article  CAS  Google Scholar 

  4. Löb, W., Biochem. Z., 32, 43 (1911).

    Google Scholar 

  5. Cross, C. F., Bevan, E. J., and Smith, C., J. Chem. Soc., 815 (1896).

  6. Craik, J., J. Chem. Soc. Indust., 43, 171 (1924).

    Article  CAS  Google Scholar 

  7. Payne, J. H., and Foster, L. M., J. Amer. Chem. Soc., 67, 1654 (1945).

    Article  CAS  Google Scholar 

  8. Souza, A. H. de, Tribuna Farm., 23, 1 (1955).

    Google Scholar 

  9. Enklewitz, M., J. Biol. Chem., 116, 47 (1936).

    CAS  Google Scholar 

  10. Euler, H. von, and Hasselquist, H., Z. Naturforsch., 11b, 176 (1956).

    Article  Google Scholar 

  11. Eisenberg, H., Indust. Eng. Chem. (Anal. Ed.), 15, 327 (1943).

    Google Scholar 

  12. Phillips, G. O., Advances in Carbohydrate Chemistry, 16, 54 (1961).

    Google Scholar 

  13. Timberlake, C. F., J. Sci. Food Agric., 11, 267 (1960).

    Google Scholar 

Download references

Author information

Authors and Affiliations

  1. Department of Chemistry, Welsh College of Advanced Technology, Cardiff.

    G. J. MOODY

Authors
  1. G. J. MOODY
    View author publications

    You can also search for this author in PubMed Google Scholar

Rights and permissions

Reprints and permissions

About this article

Cite this article

MOODY, G. Interaction of Carbohydrates with Hydrogen Peroxide at Low Temperatures. Nature 198, 781–782 (1963). https://doi.org/10.1038/198781a0

Download citation

  • Issue Date:

  • DOI: https://doi.org/10.1038/198781a0

This article is cited by

Comments

By submitting a comment you agree to abide by our Terms and Community Guidelines. If you find something abusive or that does not comply with our terms or guidelines please flag it as inappropriate.

Search

Advanced search

Quick links

Nature Briefing

Sign up for the Nature Briefing newsletter — what matters in science, free to your inbox daily.

Get the most important science stories of the day, free in your inbox. Sign up for Nature Briefing