carbon sources and pH

[Wagner Campos Otoni <wotoni@MAIL.UFV.BR>]

Dear all,

Greetings!

We are setting  up several experiments looking at the influence
of  different carbon sources on regeneration.
But, preliminary we aimed to adequate the osmotic contribution of different
carbon sources (87.6 mM each) and its combinations in liquid media
(water  or MS salts + sucrose or  glucose or glucose+sucrose).   For all
treatments we used corrected the pH to 5.7, previously to autoclaving. We
are trying to explain why the pH of glucose in aqueous or with MS salt
solution decreases significantly (after autoclaving) as compared to the
same treatments with sucrose.  Indeed, based on literature we
find  a  higher pH decrease after autoclaving a glucose-supplemented as
compared to a sucrose supplemented ones.   We also confirmed it!  We
speculate that this difference may be a consequence of the chemical nature
of sucrose (non-reducing sugar) and glucose (reducing sugar). But after
searchin in several Chemistry/Biochemistry books or even papers,  there
seems to be no reliable/available explanation to that .

Any help will be much appreciated.

Regards,

Wagner Otoni

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