THE PERIODATE-SCHIFF REACTION: SPECIFICITY, KINETICS, AND REACTION PRODUCTS WITH PURE SUBSTRATES

Publisher Website
Google Scholar
Abstract
A quantitative test-tube method has been used to study the periodate-Schiff reaction of a number of pure substances. The rate of reaction, the amount of color produced, and in some cases the amount of periodate consumed, have been measured. The dye produced by different carbohydrates has been analyzed by spectrophotometry and paper chromatography. Glycogen, starch and dextran reacted slowly and produced much less color than the corresponding amount of free monosaccharides. Oligosaccharides and heteropolysaccharides were either periodate-Schiff-negative or very weakly positive. Proteins and nucleic acids were negative. There was no simple relation between the intensity of the periodate-Schiff reaction and the amount of periodate consumed or the amount of aldehyde groups formed on the oxidation by periodate. The dyes formed with different carbohydrates had essentially the same absorption curve, but differed in their chromatographic mobility.