270 



BACTERIOLOGICAL CHEMISTRY 



Kliiyver considers that the first step in the fermenta- 

 tion of glucose is the formation from y-glucose of a 

 reactive hexose monophosphate which then splits into 

 two C3 fragments, one of which is still phosphorylated : — 



—CHOH 



I I 

 O (CH0H)3 



Uh 

 CH20H 



(glucose) 



—CHOH 



I i 

 O (CH0H)2 



«!_CH 



I 



CHOH 



I 

 CHjOH 



(y-glucose) 



CHO 

 Na2HP04 (CH0H)3 



CH.O.POjNa, 



(active 

 monophosphate) 



-CHOH 



(CH0H)2 



I 

 CHOH 



I 

 — CH 



I 

 CHaO.POaNaj 

 (Roblson'8 ester) 



CHO 





CHO 

 CH.O.POaNaa 



CHOH 



I 

 CHjOH CH2OH 



(glycetaldehydc) (glyceraldehyde 

 phosphate) 



The triose fragments he considers to be glyceraldehyde 

 and glyceraldehyde phosphate. Two molecules of the 

 latter may condense to give hexose diphosphate as a side 

 product : — 



CHO 



I 



CH.O.PO,Na 

 CH2OH 



CHO 

 2 + CH.O.POgNaa — 

 CHoOH 



CH.O.POgNa, 



CHOH 

 CH.O.POgNaj 



Normally the glyceraldehyde phosphate is hydrolysed 

 to glyceraldehyde and phosphate. The glyceraldehyde 

 undergoes a series of hydrogen transfer reactions to give 

 methylglyoxal hydrate : — 



