09 September 2015 0 10K Report

The mechanism of this detection reaction from Robert William Fearon, Dublin, on maltose and lactose is not yet well understood. There ist a nice salmon-red colour, which is propably the same as in the Woehlk-Reaction Copenhagen 1904 and Umikoff's reaktion St. Petersburg 1898.

It migth start with lactamine / maltamine, but what is the chemical formula of the red product?

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My mysterious red dye may not be neutralized before HPLC/MS as it is only stable between pH 12.5-12.9. Who could help with equipment tolerating pH13?

More information in https://www.chemistryviews.org/details/education/10821368/150_Years_Alfred_Wohlk.html

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