Wurmann-Wunderly Reaction

The Voormann-Wunderly reaction is a method used by biochemists to determine the amount of sugar in a solution. It is named after the Swiss physician Franz Wurmann and the Swiss biochemist Charles Wunderli.

The method is based on the fact that when a certain amount of acid is added to a sugar solution, a reaction occurs between the sugar and the acid. As a result of this reaction, a salt is formed, which can be determined using special reagents.

The Voormann-Wunderly reaction is widely used in laboratory practice to determine the sugar content in various food products, such as fruits, vegetables, juices, dairy products, etc. This method can also be used to analyze water quality and determine the content of various substances in it, for example, metals.

Although the Voormann-Wunderly reaction is a fairly simple and fast method for determining sugar content, it has its limitations and can give inaccurate results if used incorrectly. Therefore, to obtain accurate results, it is necessary to comply with certain conditions and select the correct reagents.

Voormann–Wunderlin reaction, one of the varieties of dioxygenation according to D. L. Gellery and T. E. Terence. The reaction is carried out on cyclodextrin (polyester microgel 4 nm in size), in an alkaline medium with the addition of a solution of antimony (III) chloride.

The reaction aroused interest as an example of synthesis in the grand scheme of things due to the influence of certain external factors on the composition of molecules with the direct participation of an external center. However, due to an unsatisfactory description of the mechanism and low reproducibility, the study turned out to be lengthy and labor-intensive; up to 300 of its variants were published in various countries. If previously zinc or copper compounds were used as catalysts, then with the advent of the theory of electronic configurations in 1891, a systematic study of alkali metal compounds in this process began; The identified metal-polymer structural bonds made it possible to look at the reaction from a new point of view. It turned out that most of the addition products are determined by the nature of the cations (sometimes even metals of the same group of the periodic system), since the reactivity of the latter (cationic structures) is not the same, and an increase in the charge of the “positively” charged surfaces of the polymer leads to an increase in the energy bar