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The Final Solubility of d-Galactose in Water

Division of Dairy Research Laboratories, Bureau of Dairy Industry, U. S. Department of Agriculture

ABSTRACT

In the course of some research in this laboratory on sugars, information on the solubility of d-galactose in water was required. The only value found in the literature is that of Dehn (1), who gives the solubility of galactose as 68.30 grams per 100 grams of water at 20–25° C. He does not state whether he used d-galactose nor whether his value refers to a solution in which –ß equilibrium had been attained.

The d-galactose used was a high-grade Pfanstiehl product. Its specific; rotation was obtained and was for a 10 per cent solution by volume []_D²⁰° = +80.4°. Bacteriological tests showed the absence of glucose and lactose.¹ Thus a satisfactory degree of purity was indicated.

Saturated galactose solutions were prepared in two ways, the first by shaking the sugar with water at room temperature, and the second by heating the solution to 40° C. Thus equilibrium was approached from both an undersaturated and a supersaturated condition.

^* Deceased Sept. 12, 1939. Any communications regarding this paper should be addressed to E. O. Whittier, of the Bureau of Dairy Industry, who directed the investigation.

¹ These tests were carried out by Dr. H. R. Curren of these laboratories, to whom thanks are due.