or two of iodine solution. Xote the re-ult. Meat ;uul cool again. 

 noting results. Try action of i i ) alkali ( io' 1\< >I1) and (Ji 

 acid M<>', IK'li on the -tarch iodide. 



I'.. I )i:\ i KI \K. 



A product of the boiling of -tarch in weak acid- i hydroly-i- i . 



4. Xole the physical properties, taste, and solubility in water, 

 both h< >{ and cold. 



;. Te-t with iodine, as under -tarch. 



C. < il.N lOCKN. 



"Animal starch." Kound in animal cell-, particularly liver and 

 muscle. 



o. Kxamine as under dextrine. 

 1). CELLULOSE. 



l-'orms the cell-wall- of plant cell-. 



7. i ""tii in fibre is almo-t pure cellulose. Xote its insolubility in 

 water and alcohol. Solubility in strong 1 lL'1, 11_.S<),, or 11X<> ; : 

 Strong alkali i in', 1\( HI I? Does it react with iodine? Treat with 

 50^5 H 2 SP 4 and then add iodine. I\c-ult? 



5. Malisch test. A te-t for carbohydrates in general, even 

 tho-e combined in the protein molecule. To a few -tarch grains 

 in 2cc. water add a drop of a-naphthol solution (2O f /r u-naphthol 

 in 1^5' ( alcohol | and an equal volume of concentrated 1LSO 4 , 

 alowing the acid to run down the side of the test-tube and collect 

 in the bottom without mixing. At the contact of sulphuric acid 

 and starch -u-pension. ;i violet ring i furfurol ) will form indicating 

 carbohydrate-. 



9. Apply the above te-t to egg albumin. Any result: What do 

 \< m o mcludr ': 



II. MONOSACCHARIDES. (C e H 12 O a .) SUGARS. 



A. I )i \ i KO-I-: ((ii.rrosK ok <ik\n-: SUGAR. I'. GALACTOSE. 



< . I .-i \ ULOSE. 



Ivxamine i-ach as follo\\ - : 



ID. Xote the ph\-ical ] >ro] n rties, solubility and taste. Make 

 about a i'' solution in hot \\ater. Test -olutioii a- follows; 



M. Add iodine. Any color reaction? 



i_'. Moore's /< - .s-/. Add one- fourth it- volume in', KOI I and 

 he.it gradual!} to boiling point. XoU- color change and odor. 



i .V I'ower of reducing metallic oxide- i- characteristic of many 

 -ui;ars. Sonic ha\e al<lehyde (aldo-c-l. others ketone (ketoses) 



ID 



