GLUCOSE. 

 TABLE 88. GLYCEROL Continued. 



107 



GLUCOSE. 



Turning to the carbohydrates, we find very little hydration shown by 

 glucose. The freezing-point lowerings produced by glucose are plotted in 

 fig. 60. A comparison of the corrected molecular lowerings, L/, table 89, 

 with the theoretical molecular lowering, L, of the same table, will show 

 that in the more concentrated solutions the experimental value is slightly 

 greater than the theoretical. The difference is so small that the amount 

 of hydration shown by this substance is very slight indeed. 



TABLE 89. GLUCOSE. 



FRUCTOSE. 



Fructose, unlike glucose, shows considerable hydration, especially in the 

 more dilute solutions. The complexity of the hydrates is seen in column 

 H, table 90. Fructose, like glycerol, forms hydrates that are more and more 

 complex the more dilute the solution. The non-electrolytes that form 

 hydrates in solution thus resemble the electrolytes. The complexity of the 

 latter, however, sometimes reaches a maximum at a definite concentration, 



