THE CHEMISTRY OF THE SUGAES 93 



than dextrose and can therefore be separated from it by 

 crystallisation. 



The relationship of these and other related sugars, together 

 with their corresponding alcohols, will be rendered clear from 

 the following Table II, based on the researches of Emil Fischer 

 and other workers : 



TABLE II 



Five-carbon Alcohols 



CHoOH CH 2 OH 



I I 



H C OH H C OH 



H C OH HO C H HO C H 



H OH H C ' H HO C H 



I I I 



CH 2 OH CH 3 OH CH 2 OH 



Adonite Xylite J-Arabite 



Fiw-carbon Sugars (aldopentoses) 

 CHO CHO CHO 



I I I 



H C OH H C OH H C OH 



I I f 



H 0-OH HO C H HO C H 



I I I 



H C OH H C OH HO C H 



I I I 



CH 2 OH CH 2 OH CH 2 OH 



f-Bibose J-Xylose J-Arabinose 



Six-carbon Akohols 

 CHoOH CH 2 OH CH->OH CH 2 OH 



I i I 



H C-OH HO CH HO C H H C-OH 



I I I I 



H C OH HO CH H C-OH HO C H 



I I I 



HO C H H C OH HO C H 



I I I 



HO C H H C OH HO G-H 



I I I 



CH 2 OH CH 2 OH CH 2 OH 



i-Mannite d-Mannite /-iJorbite 



