糖和酸碱反应的研究与应用

The Studies and Application of the Reaction of Carbohydrates with Acids or Bases

本文对糖与酸或碱直接作用显色进行了详细探讨，说明了糖与酸碱反应显色的速率差同糖的结构所存在的内在联系，作为糖存在或区别鉴定的实验教学改进，此法可靠、简便、经济。

In this paper, the colour reaction of carbohydrates with acids or bases is studied in detail. The results show that the rate difference of carbohydrates reacting with acids or bases has theinternal relations to the structure of carbohydrates, the improved experement methods which can differand dentify carbohydrates is reliable, simple, economical, and practical.