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Some Physico-Chemical Properties of Lactose

III. The Aqueous Vapor Tension of Alpha Hydrate-Anhydride Systems. The Preparation of Alpha Anhydride

Department of Dairy Industry, Cornell University, Ithaca, New York

ABSTRACT

Hydrated lactose has been found to lose its water of crystallization at temperatures as low as 80° C., when heated in an air oven, but the rate of loss is very slow. The rate is very much greater from small crystals than from large ones. However, the crystal size is of little importance in determining the rate at which moisture is taken up by the anhydride.

Measurements of the vapor pressure of the system alpha hydrate-anhydride were made at temperatures between 50° C., and 100° C. Evidence is presented to show that some reaction other than loss of water of hydration must occur on continued heating of lactose. The loss of water is considered to be a relatively rapid process. The unknown reaction is very much slower. The pressures measured by Hudson which are approximately twenty times those reported here, probably are due to the slower aquilibrium whose nature is unknown.