Microwave activation of the mutarotation of α‐D‐glucose: An example of an interinsic microwave effect

The mutarotation reaction of α‐ D ‐glucose in ethanol–water solvent in a modified commercial microwave oven, when compared with control reactions carried out at identical temperatures, shows a non‐thermal microwave effect, evidenced both by a more rapid reaction and by a change in relative amounts of α‐ and β‐ D ‐glucose over time.