26 = ^-^. M f o m o 14 IX 1- ^ -^ -C 



1) It had a very sweet taste. 



2) It reduced Fehliug's solution weakly ; after iiivertioii with hydrochloric 

 acid, the reducing power Avas very much enhanced, showing that the non-reducing 

 sugars were present in abundance. 



3) Molish-Udransky's reaction was positive. 



4) It gave characteristic blood red colour by heating with picric acid and a 

 few drops of caustic soda solution (Eeaction of Braun on glycose). 



5) It gave 8eliwanoff's reaction very distinctly. 



6) It gave Pinoff's reaction of free fructose with ammonium molybdate and 

 acetic acid. 



7) It gave characteristic red colour by heating in a boiling water bath for 

 exactly ono minute with resorcine and alcohol-sulphuric acid mixture according to 

 Pinoff. 



8) It did not show any pentose reaction by the phloroglucin method. 



D) Mucic acid was produced upon oxidation with nitric acid of 1.15 sp. gr., 

 as ill tlie usual manner. 



10) Saccharic acid was detected as acid potassium salt in the oxidized 

 solution separated from the crystals of mucic acid by the usual method. 



11) It rotated the plane of polarization toward the right ; after invertion it 

 was almost inactive. 



12) It produced no characteristic mannose phenylhydrazone with phenyl- 

 hydrazine. When the mixture was warmed in a boiling water bath with acetic 

 acid, the yellowish crystalline osazone was clearly produced. Even after invertion 

 mannose phenylhydrazone was not produced. 



13) Two drops of the syrup were placed on an object glass and were seed- 

 ed respectively with a crystal of glucose, fructose, galactose, maltose, sucrose and 

 raffinose. After twenty four hours, the drop which had been seeded with sucrose 

 showed the formation of new crj'stals, while the others remained unchanged. 



From the above qualitative; reactions it is safe to conclude that the syrup 

 contains both reducing and non-reducing sugars and that the presence of glucose, 

 fructos(», galactose molecule and sucrose is highly probable. Moreover, it is 

 probable that fructose in a free form is present, because the reaction 6, according 

 to Pinoff, is only produced by free fructose while other sugars which contain 

 fructose molecule in combination as sucrose does not show the same colour 

 reaction. It is still more evident that the presence of pentose and mannose, 

 even in combined forms, is excluded, since no characteristic x^entose iDliloroglucin 



