Hi all,
I currently study starch, and a side project I am working on is researching the early history of starch research, which inevitably involves a lot of research about simple sugars (glucose and maltose) from learning that starch degraded with acid to sugars and with enzymes to glucose, maltose and various MW dextrins.
To be frank, I am quite amazed at what was known back 100 years ago considering the methods were very limited. Paper chromatography to separate the sugars was not available until 1943. Gas and liquid Chromatography came about 8 years later. Most of the experiments involved controlled degradation with enzymes or acids followed by analysis in a polarimeter (before & after methylation). However, another technique that is referenced a lot as early as the 1890s (that I have found) is the elemental composition (eg. % carbon, % oxygen and % hydrogen), which could be related to the molecular composition of glucose, maltose, etc. This was based on calculating the amount of CO2 and H2O I am guessing that was combusted from the original samples. However, nowhere could I find how the early carbohydrate chemists measured this so accurately, and I am very interested in this early technique. If someone knows how they accomplished this experiment with such great precision without such instruments as ICP-OES, I would really appreciate being educated about this.
Thank you.
Furanone