What you will be unable to fully appreciate is the great difficulties of working with carbohydrates - that is, their considerable solubility in water, instability to strong oxidizing agents and acidic or basic reagents, reluctance to crystallize, and their tendency to decompose rather than give sharp melting points. The complete logic of Fischer's procedures for determination of the configuration of glucose is too involved to be explained here in detail. Therefore natural glucose is specifically \(D\)-glucose: \) is the same as the configuration of the simplest "sugar" \(D\)-\(\left( + \right)\)-glyceraldehyde, \(3\), (see Section 19-5).
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