Hydrolysis of cane sugar by d - and l -camphor- β -sulphonic acid.

Abstract

The study of the action of asymmetric hydrolytic agents on the sugars acquires interest from the fact that enzymes, which exhibit most remarkable activity as hydrolysts, are apparently all asymmetric in structure. The only experiments of the kind made hitherto are those by Emil Fischer, on the action of d - and l -camphoric acids on cane sugar, described in his memoir on the importance to Physiology of Stereochemistry. No difference was detected; but as the experiments were made at 90° C. in sealed tubes, it was desirable to extend the inquiry and to operate under conditions more nearly comparable with those under which enzymes act.