The time factor in the interaction of amino-acids with sugars

Abstract

To study the time factor in this interaction mixtures were potentio-metrically titrated with different time intervals between successive NaOH additions, or were brought by NaOH to different initial pH and the pH changes with time were detd. No pH depressions occurred in mixtures containing non-aldehydic sugars and no influence of the time intervals on the titration curve was detectable, whereas in mixtures containing glycine and either glucose or galactose marked and rapid decreases in the pH values occurred which are not attributable to the acidic properties of the sugars only.