Abstract
D-Glucose is degraded selectively to di-O-formyl-D-erythrose by oxidation with two moles of lead tetraacetate. The ester groups are easily hydrolyzed, giving D-erythrose in an over-all yield of at least 80% of theory. In like manner oxidation of L-arabinose, followed by hydrolysis, affords L-glyceraldehyde. It is suggested that D-erythrose can readily associate intermolecularly, a property previously ascribed among sugars only to the trioses.
Publisher
Canadian Science Publishing
Subject
Organic Chemistry,General Chemistry,Catalysis
Cited by
77 articles.
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