Analysis of Levulins, Inulin, and Monosaccharides in Guayule

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Abstract
Methods for determining free sugars, levulins, and inulin in guayule tissue are given. These methods are based on the principle that levulins are soluble in cold water (20 [degree]C), and inulin is insoluble in cold water (20 [degree]C), but is soluble in hot water (100 [degree]). A method is also given for the fractionation of the levulins into the 89%-ethanol-soluble and insoluble portions. In seasonal studies these fractions give a more dynamic picture of the carbohydrate transformations in the guayule plant than does the study of total residues[long dash]levulins and inulin[long dash]alone.