Hexosemonophosphoric esters

Abstract

An aldosemonophosphoric ester was isolated in pure condition from the hexosemonophosphoric ester produced by fermentation of hexoses with yeast juice, and its chemical reactions are here given. It is very resistant to hydrolysis by acids at 100[degree]. Hydrolysis proceeds more rapidly when the free aldosemonophosphoric acid is heated alone than in presence of H2SO4. The sugar product of acid hydrolysis has the character of d-glucose. Hydrolysis by bone phosphatase proceeds rapidly at room temp. and pH 7.0, but the sugar product contains both glucose and fructose. The specific rotation of the free ester and of its Ba salt differ considerably from those of the synthetic ester prepared by Levene and Raymond from isoprophylideneglucose, and considered by them to be glucose-6-phosphate.