A possible condensation of guaiacol, vanillin and sucrose

In this course of their work J. Risi and A. Labrie (1) found that guaiacol and vanillin were among the products derived from the sap of the sugar maple. By using a five percent sucrose solution and equal quantities of vanillin and guaiacol, a little calcium malate and manganese acetate, they obtained an amorphous powder possessing no odor of vanillin or guaiacol but having an odor greatly resembling the odor of the extracts of the sugar maple. This work is an investigation of the actual products of the reactions involved and the mechanism pertaining thereto. It is proposed to study this problem by carrying out the experiment of Risi and Labrie except that the constituents guaiacol, vanillin and sucrose will be used first one at a time, then two at a time and finally all together in an effort to determine the reaction and its mechanism. The following conclusions have been drawn from the work done: 1. The author has been unable to duplicate the work of Risi and Labrie by following their brief directions. 2. Several modifications of their procedure failed to produce the product described. 3. No change was found when each component was used alone in any of the modifications. 4. No change was found when the components were used two at a time in any of the modifications used. 5. No change was found using all three components in any of the modifications used.

Name thesis:degree_name

M.S.

Level thesis:degree_level

masters

Discipline thesis:degree_discipline

Chemistry

Department dc:contributor.department

Chemistry

Grantor dc:publisher

Virginia Polytechnic Institute

Year dc:date.issued

1949

Author dc:creator

• Smith, Frederick R.

Statement dc:rights

• In Copyright

Licence dc:rights.uri

• http://rightsstatements.org/vocab/InC/1.0/

Language dc:language.iso

en

Handle dc:identifier.uri

http://hdl.handle.net/10919/110255

OAI identifier oai:identifier

oai:vtechworks.lib.vt.edu:10919/110255