Spectra in the O-H stretching region of mono- and oligo-saccharides at low temperatures

Abstract

Spectra in the O-H stretching region of some mono- and oligosaccharides have been obtained at low temperatures. Bands in the low-temperature spectra were found to be sharper and better resolved, and some bands were revealed which were not apparent at room temperature. Spectra have also been obtained in both the O-H and O-D stretching regions of partly deuterated samples of two glycosides and an oligosaccharide. From these it has been shown that the fine structure in the O-H stretching region of the spectra of these compounds arises from coupled vibrations rather than from separate vibrations of individual groups. This coupling is probably the underlying reason for the large widths of bands in this region of the spectrum of carbohydrates.