Spectroscopic studies of carbohydrates. 1. The action of sulphuric acid on sugars

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Abstract
The conversion of several sugars to furan derivatives at 60[degree] in 28.3 N-sulphuric acid was followed spectroscopically. Variations in the apparent yields and in the shapes of the absorption spectra were attributed to two other absorbing compounds, which were formed at the expense of the furan derivatives in amts. dependent on the configuration of the sugars. Another by-product was formed by 3 of the sugars when 37.1 N-sulphuric acid was used. Its absorption exceeded that of the furfural, and caused a complete change in the appearance of the spectra. The colors formed when sugars were heated at 100[degree] in 28.3 N sulphuric acid were found to be due to 3 main absorption bands. The nature of the absorbing substances is discussed.