SACCHARIC ACID, C^H^O, or HOjQCH-OHkCOjH, in chemistry, a tetraoxydicarboxylic acid which exists in three itereoisomeric forms. The ordinary or dextro (d)-saccharic acid is formed in the oxidation of cane sugar, grape sugar, d-gluconic acid and many other carbohydrates with nitric acid. It forms a deliquescent mass. On standing, the syrupy acid gives the crystalline lactonic acid, CjHgO?. Sodium amalgam reduces it to glucuronic acid, CjH.oO; or OHCICH-OHkCOjH, whilst tiydriodic acid reduces it to adipic acid, HOjC[CH ^COjH. Nit ric acid oxidizes it to dextro-tartaric acid and oxalic acid. Laevo (/)- saccharic acid is formed by oxidizing /-gluconic acid with nitric acid, whilst the inactive (d+O-acid is obtained similarly from inactive gluconic acid. These acids closely resemble the d acid except in their action on polarized light. For their relations to the glucoses see SUGAR. Mucic acid (q.v.) is isomeric with these acids.
Note - this article incorporates content from Encyclopaedia Britannica, Eleventh Edition, (1910-1911)