23 Alcohols, Glycols and Compounds Related to Sugars 



Some of these reactions are reversible. Some of the less com- 

 mon aminohexoses are formed also in this way from glucosa- 

 mine. 



Certain fatty alcohols are classified in this chapter because 

 of their functional groups, although biosynthetically they are 

 more compatible with the fatty acids. 



15 Ethanol, C^H^O, colorless liquid, b.p. 78.5°, n^'" 1.3610. 



CHsCHoOH 



Yeasts, fusaria, mucors, penicillia, aspergilli, etc. 



Leland A. Underkofler and Richard J. Hickey, "Industrial 

 Fermentations," Chemical Publishing Co., Inc., New York, 

 1954 Vol. I pp. 17-196. 



16 Dihydroxyacetone, C;^H,jO;5, colorless microcrystalline powder, 



m.p. 75-80° (polymorphic). 



HOCH,— C— CH2OH 



Acetobacter suboxydans (on glycerol) 



Aurel Puskas, Yearbook Inst. Agr. Cheni. Technol. Univ. 

 Tech. Sci. Budapest, Hung. 3 (1952). 



Idem., ibid. 8 150 (1954). 



A 90% yield of crude and a 70% recovery on recrystal- 

 lization was reported. 



Dihydroxyacetone has been reported also in cultures 

 of Penicillium brevi-compactum and Corynebacterium 

 diphtheriae (on glucose). 



Michizo Asano and Hideo Takahashi, /. Pharm. Soc. Japan 

 68 186 (1948); Paul Godin, Biochim. et Biophys. Acta 11 

 114 (1953). 



17 Glycerol (Glycerin, 1,2,3-Propanetriol), C3H8O3, m.p. 17.8°, b.p. 

 290° (dec), n,r" 1.4746. 



CH.2— CH— CH2 



i I I 



OH OH OH 



Yeasts, Bacillus subtilis, Aspergillus wentii, Clastero- 

 sporia, Helminthosporia, penicillia, etc. 



Numerous recent patents. The glycerol situation is well 

 summarized in Underkofler and Hickey, "Industrial Fermenta- 

 tions," Chemical Publishing Co., Inc., New York, N. Y., 1954 

 Vol. I; L. A. Underkofler, Glycerol, chap. 8, pp. 252-270. 



istry," Aspects of the chemistry of the amino sugars. Academic Press, 

 New York, N. Y., 1959 Vol. 14 pp. 224-233. 



^' Saul Roseman, Federation Proc. 18 984 (1959). (A review) 



