The filtrate from the crystals of phenylgluco-;azone was heated and concentrat- 

 ed again in a boiling Avater batli. This produced second very find crystals of 

 Iji-ownish yellow colour, and their fcn-m Avas quite identical with that of phenyl- 

 galactosazone prepared from pure galactose in our laboratory. After heating for 

 about 1 hour, it was filtered and washed with a little water. The crystals were 

 recrj^stallized and dried over sulphuric acid in a vacuum. Tlie melting point was 

 determined and found to be 193-194°. The crystalline form and melting point 

 in(licat(^ that the osazone at hand is no other than phonylgalactosazone. 



2. 1 gram of the syrup was dissolved in 20 cc. of water and inverted with 

 hydrochloric acid in a boiling water bath for about 30 minutes. After it was 

 neuti-alized Avith sodium carbonate, 2 grams of phenylhydrazine hydrochloride and 

 3 gi-ams of sodium acetate were added and heated in a lx)ilding water bath, 

 exactly in the same manner as described above. In this case, none of the other 

 osazones, aside from a considerable quantity of both gluco- and galactosazone, 

 were obtained. 



The osazone tests, which were made to separate and detect the sugars in the 

 syrup, failed to obtain a more favorable result than that of the qualitative 

 reactions as aheady mentioned. But, as the result of this experiment, maltose 

 can hardly be expected to exist, because maltosazone can easily be distinguished 

 from the glucosazone in its crystalUne form, though its melting point will be 

 almost similar to that of the latter. The formation of galactosazone from the 

 original syrup in this case is apparently striking, since the presence of free 

 galactose in natm^e, up to the i^resent time, had not been reported except in the 

 l)aper by Lii)pman^^ Avho proved its presence in the hoar frost like coating of 

 beiry ivy after a sudden night frost in autumn. As to whether or not the 

 formation of galactosazone from the original syrup is due t<3 the presence of free 

 galactose or a slight invertion of some non-reducing sugar containing galactose 

 molecule as one of the constitutional luiits, we have not sufficicent data to decide ; 

 and the question remains to be solved in futm-e. 



In the experiments with tlie syrup, the question concerning the natiu-e of 

 galactose containing sugar still remains to be solved. 



3. JExperlnietit with the residue (J). 



a. (Qualitative tests . 



The residue (I) gave the following qualitative reactions : — 



1) E. 0. Villi Lippmiinn,- Ber. D. chem. Ges., Bd. 43, PP. 3611-3612 (1910). 



