The Velocity of Inversion of Sucrose as a Function of the Thermodynamic Concentration of Hydrogen Ion: Dissertation Submitted in Partial Fulfillment ... the Faculty of Pure Science, Columbia, Unive - Hardcover

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Excerpt from The Velocity of Inversion of Sucrose as a Function of the Thermodynamic Concentration of Hydrogen Ion: Dissertation Submitted in Partial Fulfillment of the Requirements for the Degree of Doctor of Philosophy in the Faculty of Pure Science, Columbia, University in the City of New York

In general the velocity of inversion of sucrose is a function of several variables, namely the temperature, and concentration of hydrogen ion, undissociated acid, sucrose, added salts and non -electrolytes. Although the study _of this reaction has been very extensive,1 it must be pointed out that on account of the many varia bles to be considered, and the wide intervals over which each variable may be varied, the experimental data in the literature is really of such a fragmentary mature as to make it impossible to study the reaction in a critical and thorough manner.

It is the particular purpose of this investigation to study the inversion velocity as a function of the thermodynamic concentration of hydrogen ion2 in connection with the broader purpose of testing the various theories that have been advanced, and to adduce evi dence which will allow a study of the problem from the viewpoint of thermodynamic as well as kinetic theory.

It may not be out of place here to mention a few prominent theories regarding the relation of the hydrogen ion concentration to the velocity of inversion of sucrose. Ostwald3 was the first to use the inversion of cane sugar as a means of measuring the concentra tion of hydrogen ion, basing his theory upon the assumption that the velocity of inversion would be directly proportional to the concentration of the latter. He found, however, that the velocity coefficients did not have the same ratio among themselves as would be expected from a calculation of their hydrogen ion concentrations by means of conductivity ratios. Ostwald reaches the conclusion that there was only an approximate proportionality between velocity of inversion and hydrogen ion concentration, and this proportional ity was affected largely by the concentration of sucrose used.

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