The following compounds were thought to be new: 1,2-mono-O-isopropylidene-D-glucofuranose-3-S-methyl xanthate, m.p. 102°, [Formula: see text] −27.8°; methyl-4,6-O-benzylidene-α-D-glucopyranoside-2,3-di-S-methyl xanthate, m.p. 100°, [Formula: see text] −18.1°; and 1,2;3,5-di-O-methylene-α-D-glucofuranose-6-S-methyl xanthate, m.p. 99°, [Formula: see text] +27.3° in chloroform. Partial hydrolysis of the isopropylidene and methylene derivatives yielded some glucose-3-S-methyl xanthate and glucose-6-S-methyl xanthate as crude sirups. The 6-xanthate greatly excelled the 3-xanthate in stability toward acid. The chromatographic behavior of both was determined.
In previous work 3‐stearoyl‐d‐glucose was found to have superior bread softening action. This paper describes its synthesis by reaction of stearoyl chloride with 1,2∶5,6‐diisopropylidene‐d‐glucose and subsequent deacetonation of the intermediate stearoyl diisopropylidene‐d‐glucose. Acetonation of the product, followed by saponification of the acyl group, produced 1,2∶5,6‐diisopropylidene‐d‐glucose and indicated that the substance is 3‐stearoyl‐d‐glucose.