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Some Physico-Chemical Properties of Lactose

V. The Influence of Other Substances upon the Equilibrium Rotation of Lactose

Department of Dairy Industry, Cornell University, Ithaca, N. Y.

ABSTRACT

In glycerol solutions, the equilibrium mixture of the high and low rotating forms of lactose contains more of the high rotating component than is found in aqueous solutions.

The specific rotation of lactose is increased in glycerol solutions but, according to other workers, it is decreased in alcoholic or acetone solutions.

Therefore, it may be assumed that water is not an important factor in determining the ratio of the sugars at equilibrium.

This implies that the amount of aldehydrol present in solution is small, or else that its specific rotation is approximately equal to the weighted mean of the rotations of the two anhydrides, taking their equilibrium concentrations into consideration.

The specific rotation of lactose is altered by the presence of salts. The effect is small in dilute solutions.

Changes in the concentration of lactose, or of the salt, result in shifts of the equilibrium rotation which are in agreement with the theory that molecular compounds are formed in salt solutions.