Hostname: page-component-7dd5485656-7jgsp Total loading time: 0 Render date: 2025-10-28T04:45:05.922Z Has data issue: false hasContentIssue false
  • English
  • Français

An improved method for the preparation of crystalline β-lactose and observations on the melting point

Published online by Cambridge University Press:  01 June 2009

Takatoshi Itoh ,
Mineo Katoh  and
Susumu Adachi
Takatoshi Itoh
Affiliation:
Department of Animal Science, College of Agriculture, Tohoku University, Tsutsumidori-Amamiyacho 1-1, 980 Sendai, Japan
Mineo Katoh
Affiliation:
Department of Animal Science, College of Agriculture, Tohoku University, Tsutsumidori-Amamiyacho 1-1, 980 Sendai, Japan
Susumu Adachi
Affiliation:
Department of Animal Science, College of Agriculture, Tohoku University, Tsutsumidori-Amamiyacho 1-1, 980 Sendai, Japan
Get access Rights & Permissions [Opens in a new window]

Summary

An improved method for preparing β-lactose crystals was developed by heating a supersaturated solution of lactose under reflux. The product obtained by this method yielded large well-defined crystals.

Differential thermal analysis was used for the characterization of β-lactose. The thermograms of β-lactose obtained when heating conditions were similar to those used in the conventional measurement of the melting point gave an endothermic peak at 229·5–230 °C. A marked difference was observed between the peak temperature on the thermogram and the melting point (m.p.) of β-lactose (252–252·2 °C) given in the literature. The method for determining the m.p. of β-lactose was reexamined in detail and previously reported values could not be confirmed. By application of the conventional method for determining m.p. of organic substances, 229·5 °C (dec.) is proposed as the m.p. of β-lactose.

Information

Type
Original Articles
Information
Journal of Dairy Research , Volume 45 , Issue 3 , October 1978 , pp. 363 - 372
Copyright
Copyright © Proprietors of Journal of Dairy Research 1978

Access options

Get access to the full version of this content by using one of the access options below. (Log in options will check for institutional or personal access. Content may require purchase if you do not have access.)

Article purchase

Temporarily unavailable

References

REFERENCES

Altman, P. L. & Dittmer, D. S. (1972). Biology Data Book, 2nd edn, vol. 1, p. 282. Bethesda, Md: Federation of American Societies for Experimental Biology.Google Scholar
Bailey, R. W. (1965). Oligosaccharides, p. 95. Oxford: Pergamon.Google Scholar
Buma, T. J. & Wiegers, G. A. (1967). Netherlands Milk and Dairy Journal 21, 208.Google Scholar
Bushill, J. H., Wright, W. B., Fuller, C. H. F. & Bell, A. V. (1965). Journal of the Science of Food and Agriculture 16, 622.CrossRefGoogle Scholar
Clamp, J. R., Hough, L., Hickson, J. L. & Whistler, R. L. (1961). Advances in Carbohydrate Chemistry 16, 159.Google Scholar
Davis, J. G. & MacDonald, F. J. (Rev.) (1953). Richmond's Dairy Chemistry, 5th edn, p. 32. London: Griffin.Google Scholar
Gillis, J. (1920). Recueil des Travaux Chimiques des Pays-Bas 39, 88.CrossRefGoogle Scholar
Hudson, C. S. & Brown, F. C. (1908). Journal of American Chemical Society 30, 960.CrossRefGoogle Scholar
Itoh, T., Satoh, M. & Adachi, S. (1977). Journal of Dairy Science 60, 1230.CrossRefGoogle Scholar
Nickerson, T. A. (1974). Fundamentals of Dairy Chemistry, 2nd edn, p. 300. (Eds Webb, B. H., Johnson, A. H. and Alford, J. A.) Westport, Conn.: Avi Publ. Co.Google Scholar
Norris, K. P. & Greenstreet, J. E. S. (1958). Nature, London 181, 265.CrossRefGoogle Scholar
Skau, E. L. & Wakeham, H. (1949). Physical Methods of Organic Chemistry, 2nd edn, Vol. 1, p. 49. (Ed. Weissberger, A..) New York: Interscience.Google Scholar
Soch, C. A. (1898). Journal of Physical Chemistry 2, 364.CrossRefGoogle Scholar
Van Kreveld, A. & Michaels, A. S. (1965). Journal of Dairy Science 48, 259.CrossRefGoogle Scholar
Wendlandt, W. W. (1964). Thermal Methods of Analysis. New York: Wiley.Google Scholar
Whittier, E. O. (1925). Chemical Reviews 2, 85.CrossRefGoogle Scholar