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This phenomenon has been called mutarotation by T. M. Lowry.

This discovery explained the mutarotation of glucose.

Solutions exhibit mutarotation, fresh solutions having a specific rotation of −104.0�, which gradually diminishes to −92�.

But when glucose is dissolved in water, it exhibits in a marked degree the phenomenon known as "mutarotation"; that is, freshly made solutions exhibit a certain definite rotatory power, but this changes rapidly until it finally reaches another definite specific rotation.

The results of these studies may be considered in connection with the several different types of reactions which these sugars undergo, as follows: Glucoside Hydrolysis.—As was pointed out in connection with the discussion of the mutarotation of glucose, this sugar may exist in either the α or the β modification.