A DIFFERENTIAL CHEMICAL STUDY OF GLUCOSES 

 FROM A CASE OF PANCREATIC DIABETES^ 



FREDERIC LANDOLPH 



(Laboratory of Organic Chemistry of the University of La Plata, and the 

 National Hospital of Buenos Aires, Argentina) 



My new chemical method for the differential or f ractional study 

 of carbohydrates has been successfully applied to the study of the 

 lactoses of milk,^ and also of the glucoses in the urine of the last 

 period of cachexia in a case of diabetes.^ I have lately applied 

 this method to the sugar in the urine of Louis Dufaut, a hospital 

 patient for a year in ward IV of the National Hospital of Buenos 

 Aires, where he was under the immediate treatment of my illustrious 

 teacher and friend, Dr. Abel Ayerza.'* 



For nearly three years I have been engaged in the laborious task 

 of endeavoring to fractionate the glucoses^ in the urines of this 

 patient, as I have already fractionated the lactoses of milk. I frac- 

 tionated the products of condensation (or perhaps alsoof decomposi- 

 tion) of glucoses in urine that yielded a residue, after evaporation, 

 of 83.76 grams per thousand parts of urine, a polaristrobometric 

 deviation of 54° 06' per thousand, a reduction corresponding to 75 

 grams of sugar per thousand, and a fermentation representing about 

 60.8 grams of sugar per thousand, but obtained only a single osa- 



^Translated (and in part abstracted) by Dr. Max Kahn from the introduc- 

 tion to the author's paper, in French, in the Revista de la Universidad de Buenos 

 Aires, 1912, xvii, pp. 108-221, a copy of which was forwarded by Professor 

 Landolph for this purpose. 



* Landolph, Argentina Medica, July 27 and August 3, 1907, and March 28. 

 1908. 



^ Landolph, Revista de la Universidad de Buenos Aires, 1906, xi, pp. lOi, 

 153 and 232. 



* The clinical history of this patient was published by the author in the 

 Revista de la Universidad de Buenos Aires, 1912, xvii, p. 108. 



° Professor Landolph believes that diabetic urine contains a number of 

 GLUCOSES differing in their fermentability, optical properties, reducing powers 

 and ability to yield osazones. [Trans.] 



217 



