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Mutarotation

Mutarotation is the change in optical rotation observed when pure α- or β-anomers of a carbohydrate, such as glucose, are dissolved in water or another solvent, resulting from the reversible interconversion between these anomeric forms through a ring-opening mechanism to an open-chain aldehyde or ketone intermediate.^[1] This phenomenon, first discovered in 1846 by French chemist Augustin-Pierre Dubrunfaut while studying the specific rotation of aqueous sugar solutions, highlights the dynamic equilibrium between cyclic hemiacetal structures and their linear forms in solution.^[2] In carbohydrates like D-glucose, the α-anomer exhibits a specific rotation of +112.2° and the β-anomer +18.7°, but upon dissolution, the mixture reaches an equilibrium composition of approximately 36% α and 64% β forms, yielding a net specific rotation of +54°.^[3] This interconversion, known as anomerization, is facilitated by protonation of the ring oxygen, leading to ring opening and subsequent recyclization, and is a general property of reducing sugars containing a free anomeric hydroxyl group.^[1] Mutarotation is not limited to glucose; it occurs in other monosaccharides like D-galactose (α: +150.7°, β: +52.8°) and disaccharides such as lactose (α: +89.5°, β: +35°) and maltose (α: +168°, β: +112°).^[3] The process is crucial for understanding the solution behavior and reactivity of carbohydrates, as the equilibrium proportions influence biochemical processes, enzymatic recognition, and the optical properties measured by polarimetry.^[3] In non-aqueous solvents or under acidic/basic conditions, the rate of mutarotation can vary significantly, with catalysis accelerating the interconversion.^[4]

Fundamentals

Definition

Mutarotation is the change in the specific rotation [ \alpha ] of a freshly prepared solution of an optically active compound until it reaches a stable equilibrium value, observed primarily through polarimetric measurements in aqueous solutions.^[5] This process occurs mainly in reducing sugars, including aldoses like D-glucose and ketoses like D-fructose, which feature a free anomeric hydroxyl group capable of forming hemiacetal rings.^[5] Mutarotation arises from the dynamic equilibrium between the α and β anomers, achieved via reversible ring opening to a transient open-chain form followed by reclosure, with the open-chain intermediate present in trace amounts (less than 0.03% for D-glucose).^[5] A representative example is the mutarotation of α-D-glucose: a freshly prepared aqueous solution initially shows [ \alpha ] = +112.2^\circ, which gradually decreases to the equilibrium value of [ \alpha ] = +52.7^\circ as approximately 36% α-anomer and 64% β-anomer coexist.^[6]

Historical Background

The phenomenon of mutarotation was first discovered by French chemist Augustin-Pierre Dubrunfaut in 1846, through his observations of the changing optical rotation in freshly prepared aqueous solutions of glucose. In key experiments, Dubrunfaut monitored these solutions at room temperature and noted that the specific rotation decreased gradually over several hours, suggesting a transformation within the sugar molecule itself rather than external factors.^[7] He detailed these findings in a 1847 publication, where he described the effect as a notable property of glucose solutions, though the underlying cause remained unclear at the time.^[7] Early interpretations, including those by Dubrunfaut, sometimes attributed the rotation variations to potential hydration effects or minor decomposition, reflecting the limited understanding of sugar isomerism in the mid-19th century. Significant progress occurred in the 1890s through the research of German chemist Emil Fischer, who connected mutarotation to the existence of distinct anomeric forms of sugars. Fischer's experiments, including the synthesis and separation of glucose stereoisomers, demonstrated that the rotation changes resulted from interconversion between these forms rather than degradation or simple solvation. His seminal studies, published starting in 1890, provided the structural framework that resolved earlier misconceptions and established mutarotation as a fundamental aspect of carbohydrate chemistry. In 1895, French chemist Charles Tanret isolated the crystalline α- and β-anomers of glucose, offering direct experimental evidence for these structures and their role in mutarotation.^[8]

Structural Basis

Anomers and Stereochemistry

Anomers are a pair of diastereomers that differ solely in their stereochemical configuration at the anomeric carbon, defined as the carbon atom that was the carbonyl group in the open-chain form of the sugar—specifically C1 in aldoses and C2 in ketoses.^[9]^[10] In the prevalent pyranose ring forms of carbohydrates, the α-anomer features the hydroxyl group attached to the anomeric carbon oriented trans to the CH₂OH group at C5, which places this hydroxyl in an axial position within the standard chair conformation for D-series sugars.^[11] In contrast, the β-anomer has the anomeric hydroxyl cis to the C5-CH₂OH group, positioning it equatorially in the same chair form.^[11] These configurational distinctions arise from the formation of the hemiacetal linkage during cyclization, creating a new chiral center at the anomeric position. The stereochemical variations between α- and β-anomers significantly influence their optical activity, with α-forms in the D-series generally displaying more positive specific rotations than their β-counterparts due to differences in molecular asymmetry and electronic distribution.^[12] For instance, α-D-glucopyranose exhibits a specific rotation of [ \alpha ]_D = +112.2^\circ, whereas β-D-glucopyranose has [ \alpha ]_D = +18.7^\circ.^[13] Similar anomeric distinctions exist in furanose rings, where the α and β designations follow analogous relative configurations at the anomeric carbon, though these five-membered rings are less stable and less common than pyranose forms in most sugars.^[11]

Role of Open-Chain Form

The open-chain form serves as the essential intermediate in mutarotation for both aldoses and ketoses, representing the linear tautomer with a free carbonyl group—at C1 for aldoses like glucose (an aldehyde) or at C2 for ketoses like fructose (a ketone)—that enables the interconversion between cyclic anomers.^[14]^[3] In aqueous solution, the tautomeric equilibrium strongly favors the cyclic forms, which constitute over 99% of the total, while the open-chain form exists only in trace amounts, typically around 0.02% for glucose and up to 0.8% for fructose; this minor presence is sufficient to facilitate the ongoing reconfiguration at the anomeric carbon, allowing the system to reach equilibrium between the α and β cyclic endpoints.^[14]^[15]^[16] Structurally, the open-chain form of glucose features a planar sp²-hybridized carbonyl at C1, rendering the carbon atom achiral and permitting nucleophilic attack by the hydroxyl group on C5 from either face during ring closure, which randomizes the stereochemistry to yield either the α or β anomer.^[14]^[17] This transient loss of chirality at the anomeric position is key to the process, as the cyclic forms themselves cannot directly interconvert without passing through this higher-energy open-chain state.^[3]

Reaction Mechanism

Interconversion Process

The interconversion process of mutarotation involves the reversible transformation between the α and β anomers of a carbohydrate through an open-chain intermediate, representing the dynamic equilibrium of hemiacetal formation and dissociation.^[18] This process begins with the opening of the cyclic ring structure, which exposes the carbonyl functionality essential for reconfiguration.^[1] The initial step entails protonation of the ring oxygen atom, which weakens the bond between the anomeric carbon (C1 in aldoses) and the ring oxygen, leading to cleavage of this bond and formation of the open-chain tautomer with a free aldehyde or ketone group.^[19] Alternatively, deprotonation of the hydroxyl group attached to the anomeric carbon can initiate ring opening by facilitating the departure of the ring oxygen as an alkoxide, again yielding the linear carbonyl compound.^[20] In either pathway, the resulting open-chain form is transiently formed in low concentration, with the carbonyl at the original anomeric position and the chain extended, allowing configurational flexibility.^[18] The subsequent step involves nucleophilic addition, where a hydroxyl group from another carbon in the chain—typically the one on C5 for pyranose rings of hexoses—attacks the electrophilic carbonyl carbon from the face opposite to the original anomeric hydroxyl orientation.^[1] This intramolecular attack inverts the stereochemistry at the anomeric carbon, reforming the hemiacetal bond and closing the ring to produce the alternate anomer.^[18] This overall sequence of ring opening, tautomerization via the open-chain aldehyde or ketone, and ring reclosure exemplifies the reversible nature of hemiacetal linkages in carbohydrates, enabling seamless interconversion between anomers.^[19] For illustrative purposes, the process is often depicted using Fischer projections: the α-anomer's cyclic structure opens to a linear chain with the aldehyde group at C1 and hydroxyl groups aligned according to the D- or L-series configuration, then re-cyclizes such that the β-anomer's anomeric hydroxyl projects on the opposite side relative to the CH₂OH group at C6.^[18]

Catalytic Influences

Mutarotation is significantly accelerated by acid catalysis, where the protonation of the ring oxygen atom in the cyclic form lowers the energy of the glycosidic C-O bond, thereby promoting ring opening to the reactive open-chain aldehyde intermediate. This process facilitates the subsequent reformation of the ring in the alternative anomeric configuration. In neutral aqueous solutions, hydronium ions (H₃O⁺) derived from water autoprotolysis serve as the primary acid catalyst, albeit at low concentrations, enabling a baseline rate of interconversion.^[19]^[21] Base catalysis operates through the deprotonation of the hydroxyl group at the anomeric carbon, which destabilizes the cyclic hemiacetal and aids in ring opening to allow anomer interconversion. Hydroxide ions (OH⁻) or other bases enhance this rate, particularly in alkaline conditions, by abstracting the proton more efficiently than water alone. The overall base-catalyzed pathway mirrors the acid mechanism but emphasizes nucleophilic assistance in the initial step.^[22] The rate of mutarotation exhibits strong pH dependence, reaching a minimum around pH 4 due to the balance between acid and base contributions, where the uncatalyzed water-mediated pathway predominates and is the slowest. Below pH 3, the rate increases sharply with rising [H⁺] as acid catalysis dominates, while above pH 7, it accelerates more dramatically with increasing [OH⁻] under base catalysis. This U-shaped pH-rate profile underscores the dual catalytic roles of H⁺ and OH⁻, with the observed rate constant approximately proportional to their concentrations in respective regimes.^[23]^[24] Beyond specific acid-base catalysis, general acid-base mechanisms involve buffers or other species that donate or accept protons during the transition state. For instance, acetate ions from acetate buffers can act as general bases, enhancing the rate beyond what H₃O⁺ or OH⁻ alone provide, with the catalytic efficiency proportional to buffer concentration. This general catalysis is evident in the influence of weak acid anions, which participate in proton transfer steps without fully ionizing.^[25]^[26]

Kinetics and Equilibrium

Rate and Order of Reaction

The mutarotation of sugars, such as D-glucose, follows pseudo-first-order kinetics in aqueous solution, where the observed rate is proportional to the total sugar concentration. The rate law can be expressed as \frac{d[\beta]}{dt} = k [\alpha] - k' [\beta], but the combined process yields an overall first-order rate constant k = k + k', resulting in the simplified form \text{Rate} = k [\text{sugar}], with the approach to equilibrium described by [\text{sugar}]_t = [\text{sugar}]_\infty + ([\text{sugar}]_0 - [\text{sugar}]_\infty) e^{-kt}.^[27]^[28] For D-glucose in water at 20°C, the observed first-order rate constant is approximately k \approx 0.015 \, \text{min}^{-1}, corresponding to a half-life of about 46 minutes for the interconversion of anomers. This value remains largely independent of sugar concentration in dilute to moderately concentrated solutions, confirming the first-order nature, though rates can vary slightly with pH due to catalytic effects.^[5]^[28] The rate of mutarotation exhibits Arrhenius behavior with respect to temperature, showing an activation energy of approximately 15–20 kcal/mol (67–84 kJ/mol) for D-glucose in water. This leads to a roughly twofold increase in the rate constant for every 10°C rise in temperature, as observed between 10°C and 30°C.^[27]^[29] Solvent polarity significantly influences the mutarotation rate, with faster kinetics in polar protic solvents like water due to enhanced stabilization of the transition state involving proton transfer. In contrast, the reaction is markedly inhibited under anhydrous conditions, where the absence of protic media prevents efficient ring opening and reformation.^[30]^[19]

Equilibrium Composition

In the thermodynamic equilibrium of mutarotation for D-glucopyranose in aqueous solution at 20°C, the ratio of β-anomer to α-anomer is governed by the equilibrium constant K = \frac{[\beta]}{[\alpha]} \approx 1.78, corresponding to approximately 64% β-D-glucopyranose and 36% α-D-glucopyranose./24%253A_Carbohydrates%253A_Polyfunctional_Compounds_in_Nature/24.03%253A_Anomers__of_Simple__Sugars%253A__Mutarotation_of_Glucose)^[31] The anomeric effect contributes to stabilizing the α-anomer through stereoelectronic interactions that favor the axial orientation of the anomeric hydroxyl group, particularly in pyranose forms lacking strong hydrogen-bonding participation from solvent; however, in aqueous environments, entropic factors and solvation preferences for the equatorial β-hydroxyl group predominate, leading to a higher proportion of the β-form.^[31] Equilibrium compositions vary across sugars; for D-fructose in water, the mixture equilibrates to approximately 30% β-D-fructofuranose and 70% β-D-fructopyranose, with minor contributions from α-forms.^[32]^[33] Temperature influences these ratios modestly, with a slight shift toward the α-anomer as temperature increases due to changes in the enthalpy of the anomeric equilibrium.^[34] The specific rotation at equilibrium, [\alpha]_{\text{eq}}, can be calculated as the weighted average of the individual anomer rotations:

[\alpha]_{\text{eq}} = f_{\alpha} [\alpha]_{\alpha} + f_{\beta} [\alpha]_{\beta},

where f_{\alpha} and f_{\beta} are the mole fractions of the α- and β-anomers, respectively./24%253A_Carbohydrates%253A_Polyfunctional_Compounds_in_Nature/24.03%253A_Anomers__of_Simple__Sugars%253A__Mutarotation_of_Glucose)

Measurement Methods

Polarimetric Techniques

Polarimetry serves as the classical technique for observing mutarotation through the time-dependent change in optical rotation of plane-polarized light passing through a sugar solution. In a typical polarimeter setup, monochromatic light, often the sodium D-line at 589 nm, is passed through a polarizer to create plane-polarized light, then through the sample cell containing the sugar solution, and finally through an analyzer where the rotation angle θ is measured by adjusting to minimum light transmission.^[35] The specific rotation [α] is calculated using the formula [α] = θ / (c · l), where θ is the observed rotation in degrees, c is the concentration in g/mL, and l is the path length in decimeters; this normalization allows comparison across different experimental conditions. The procedure begins with dissolving a pure anomer, such as α-D-glucose, in water at a controlled temperature to initiate mutarotation, followed by immediate measurement of the initial specific rotation [α]0 using the polarimeter. Subsequent readings of [α]t are taken at regular intervals until the rotation stabilizes at the equilibrium value [α]∞, typically after several hours depending on the sugar and conditions. To determine the rate constant k, the data are plotted as ln([α]∞ - [α]_t) versus time t, yielding a straight line with slope -k, confirming first-order kinetics.^[36] Historically, polarimetry for mutarotation traces back to early instruments developed by Jean-Baptiste Biot in the 1810s and 1820s, which enabled the initial observations of optical activity in organic compounds like sugars. These manual devices evolved through the 19th century with refinements by makers such as Soleil and Duboscq, facilitating studies like Dubrunfaut's 1846 discovery of mutarotation in aqueous sugar solutions. Modern digital polarimeters, introduced in the late 20th century, automate rotation detection with photoelectric sensors, improving precision and reducing measurement time to seconds.^[37] Despite its foundational role, polarimetry has limitations, including the necessity for highly pure anomers to obtain accurate initial rotations, as even trace impurities from other optically active species can skew results. Additionally, the method is sensitive to non-aqueous solvents, where mutarotation may proceed too slowly or differently to yield reliable kinetic data under standard aqueous protocols.^[38]

Alternative Observational Methods

Nuclear magnetic resonance (NMR) spectroscopy provides a direct method for observing mutarotation by distinguishing the α- and β-anomers through their distinct chemical shifts. In ¹H NMR, the anomeric proton (H1) of α-D-glucopyranose appears at approximately 5.21 ppm, while that of β-D-glucopyranose is at 4.63 ppm, allowing real-time integration of peak areas to monitor the interconversion ratios during mutarotation. Similarly, ¹³C NMR resolves the C1 signals, with α-D-glucopyranose at 92.8 ppm and β-D-glucopyranose at 96.6 ppm, enabling precise quantification of anomeric populations in solution. These techniques offer structural confirmation beyond the indirect optical rotation changes observed in polarimetry. Chromatographic methods, such as high-performance liquid chromatography (HPLC), separate anomers based on their differential interactions with stationary phases, quantifying them via peak areas for kinetic studies of mutarotation. For instance, chiral HPLC using columns like Chiralpak AD-H can resolve α- and β-forms of glucose and other monosaccharides in a single step without derivatization, even in complex mixtures. Gas chromatography (GC) similarly separates derivatized anomers, though it is less common for aqueous systems due to volatility requirements. Infrared (IR) and ultraviolet (UV) spectroscopy monitor mutarotation by tracking spectral changes associated with the transient open-chain form. IR detects the weak carbonyl stretch of the aldehyde group in the open-chain aldehyde at approximately 1720 cm⁻¹, which diminishes as cyclization proceeds, while anomeric OH stretches shift with configuration changes. UV spectroscopy observes the weak n→π* absorption of the carbonyl around 280–300 nm in the open-chain species, providing complementary evidence of the equilibrium dynamics. These alternative methods offer distinct advantages: NMR provides detailed structural insights and real-time monitoring in solution, while chromatographic techniques excel at separating and quantifying anomers in mixtures where polarimetry may fail due to interfering chromophores.

Biological and Practical Importance

Role in Biochemistry

Mutarotation plays a crucial role in biological systems by enabling the rapid interconversion of sugar anomers under physiological conditions, typically at pH 7.4, which ensures a dynamic equilibrium mixture accessible to enzymes involved in carbohydrate metabolism. In vivo, the spontaneous mutarotation of D-glucose exhibits a half-life of approximately 7 minutes at neutral pH, but this process is accelerated by enzymes such as aldose mutarotase, maintaining a pool of both α- and β-anomers that reflects the equilibrium ratio of about 36:64. This equilibration is essential for substrate availability, as many metabolic enzymes exhibit anomeric specificity and require the appropriate form to function efficiently. Enzyme specificity underscores the biological significance of mutarotation, with glycosidases and mutases often preferring one anomer over the other, thereby relying on mutarotation to supply the correct isomer. For instance, yeast α-glucosidases from family 13 selectively hydrolyze α-linked glucosyl residues, releasing α-D-glucose, while hexokinase in glycolysis preferentially phosphorylates the β-anomer of D-glucose, with a higher Vmax compared to the α-form.^[39]^[40] Mutarotation thus facilitates substrate access by preventing kinetic bottlenecks, allowing enzymes to act on the predominant or required anomer as the interconversion proceeds. In carbohydrate metabolism, mutarotation is integral to pathways like glycolysis, where it precedes the phosphorylation of glucose by hexokinase to form glucose-6-phosphate, ensuring efficient energy production. Deficiencies in mutarotase enzymes, such as galactose mutarotase (GALM) deficiency, can impair anomer equilibration and lead to type IV galactosemia, a rare disorder characterized by elevated blood galactose levels, potential neonatal hypoglycemia, and cataracts.^[41] Similarly, in hepatic metabolism, fructose undergoes mutarotation to equilibrate its β-furanose and other forms before phosphorylation by fructokinase, influencing flux through gluconeogenesis and lipogenesis pathways.^[42] Mutarotation also supports glycoconjugate formation by providing the necessary anomeric configurations for glycosyltransferase enzymes, which catalyze the attachment of specific sugar anomers to proteins or lipids in processes like N- and O-glycosylation.^[43] This dynamic interconversion ensures that reducing sugars in equilibrium can serve as donors or acceptors in biosynthetic reactions, contributing to the diversity and functionality of glycoproteins and glycolipids on cell surfaces.^[43]

Applications in Industry

In the food industry, mutarotation significantly influences the properties of sugar solutions used in products like syrups and confections. The interconversion between α- and β-anomers of reducing sugars such as glucose and lactose alters solubility, osmotic pressure, and perceived sweetness, which is critical during the aging of syrups where uncontrolled mutarotation can lead to precipitation or texture changes. For instance, freshly dissolved β-D-glucose exhibits lower sweetness compared to the equilibrium mixture achieved after mutarotation, as the α-anomer contributes greater intensity to the taste profile.^[44] In confectionery manufacturing, the rate of mutarotation is deliberately managed through pH and temperature adjustments; acidic conditions (pH below 6) and elevated temperatures accelerate the process, enabling controlled crystallization to achieve desired textures in candies and prevent unwanted graining in hard-boiled sweets.^[45]^[46] In pharmaceutical formulations, mutarotation affects the stability and performance of sugar-based excipients, particularly lactose, which is widely used as a filler and binder in tablets due to its compressibility and flowability. The anomeric interconversion can alter the physical properties of lactose powders, potentially impacting tablet disintegration and drug release; thus, pharmaceutical-grade lactose is produced via crystallization processes where mutarotation is minimized during isolation to maintain a stable α-monohydrate form.^[47] Monitoring the optical rotation at equilibrium ensures consistent anomeric composition and optical purity, as deviations could indicate impurities or processing inconsistencies that compromise formulation efficacy. Polarimetric techniques, referenced briefly from measurement methods, are employed to verify these properties in quality assurance protocols.^[48] In chemical synthesis, pure anomers of sugars are often isolated through crystallization techniques that exploit differences in solubility, but subsequent handling requires management of mutarotation to preserve stereochemical integrity during reactions. Inhibitors such as boric acid are utilized to form reversible complexes with cis-diol groups on the sugar ring, thereby slowing the ring-opening step and stabilizing specific anomers in solution for synthetic applications like glycoside preparation.^[49] This approach is particularly valuable in carbohydrate chemistry for stepwise modifications without unintended isomerization. Quality control in the commercial sugar sector relies on the equilibrium optical rotation resulting from mutarotation to assess product purity and composition. By dissolving samples and measuring the stabilized specific rotation via polarimetry, manufacturers can quantify sucrose or reducing sugar content against known standards, detecting adulteration or degradation that would alter the expected equilibrium value.^[50] This method is standard in refineries for verifying the authenticity of products like dextrose or lactose powders, ensuring compliance with industry specifications for optical activity at equilibrium.^[51]

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Equilibrative sugar uptake in human erythrocytes is characterized by a rapid phase, which equilibrates 66% of the cell water, and by a slow phase, ...
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Anomeric specificity of D-[U-14C]glucose incorporation into ...
6 Aug 2025 · ... hexokinase with preference for beta-D-glucose. These findings indicate that the anomeric specificity of glycolysis in intact cells cannot be ...
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Galactose mutarotase: pH dependence of enzymatic mutarotation
Apparently, ring opening of alpha-D-glucose limits the rate at low pHs, but ring closure does not become rate limiting at pHs up to 8.5 in reactions of these ...Missing: minimum | Show results with:minimum
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Biochemistry, Fructose Metabolism - StatPearls - NCBI Bookshelf - NIH
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Monosaccharide Diversity - Essentials of Glycobiology - NCBI - NIH
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Relative Sweetness of α- and β-Forms of Selected Sugars | Nature
These authors observed that isomaltose (6-α-D-glucopyranosyl-D-glucose) was sweet, but its anomer, gentiobiose (6 - β - D - glucopyranosyl - D -
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Modelling colour changes during the caramelisation reaction
These syrups are prepared by heating a mixture of sugar and water (3:1) to high temperatures in order to dissolve the sugar and evaporate water, producing ...Missing: mutarotation | Show results with:mutarotation
[50]
[PDF] Moisture and Shelf Life in Sugar Confections - Dr. Steve Talcott Lab
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Crystallization in Lactose Refining—A Review - Wong - 2014
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[52]
Monitoring lactose recovery under mutarotation limitation via ATR ...
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Interactions between boric acid derivatives and saccharides in ...
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application of polarimetry to the determination of the purity of a sugar
Aug 6, 2025 · The purpose of the present research work was the application of polarimetry in a sugar sample in order to determine the purity.
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How sugar quality is tested - Sugar Nutrition Resource Centre
Jul 26, 2022 · Pol is measured by preparing a standard sugar solution and measuring the optical rotation of polarised light passing through.Missing: equilibrium | Show results with:equilibrium