Abstract
This chapter discusses the chemistry of osazones. D-glucose and D-mannose give the same osazone of the two monosaccharides. Through osazone formation, aldoses are conversed into ketoses. The osazone formation is used in a multitude of syntheses, in the carbohydrate field, as, for example, in the synthesis of L-ascorbic acid, as well as for the analytical purposes for which it was originally intended. Osazones are usually prepared by the action of three molecular proportions of the substituted hydrazine on one molecular proportion of the saccharide in aqueous acetic acid. Electron-attracting groups on the benzene ring facilitate osazone formation, and electron-releasing groups retard it. Reducing salts, such as sodium hydrogen sulfite, are suggested for suppressing the formation of colored oxidation products.
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