The Hagedorn-Jensen method applied to various sugars

Abstract

THE increasing knowledge of sugar structure and its physiological significance has prompted a close scrutiny of the methods for the quantitative analysis of reducing sugars. Most of the methods are based on the oxidation of the sugars. The amount of oxygen consumed permits a comparison of the oxidising reagents. The products of oxidation are in most instances not uniform, thus the oxygen factors are only pseudo-stoichiometrical [Sobotka, 1926], but a comparison of these factors with the degree of oxidation in the possible reaction products conveys a general idea of their nature.