18 EXPEEIMENT STATION" RECORD. 



Estimation of sugar in food products (honeys, comfits, jellies, marma- 

 lades, sirups, etc.), C. F, Muttelet {Ann. Falsif., 6 (1913), No. 5S, pp. 138- 

 143). — Constants for the following sugars were used in this work: Saccharose 

 [a]D'^+m.5, glucose +53, levulose —93.5, and invert sugar —20.25. 



The product under examination is made into a solution (A) which contains 

 from 5 to 10 gm. of saccharin matter free from other reducing substances in 

 100 cc. Ten cc. of this is made up to 100 cc. (solution B) and used for the 

 determination of the copper-reducing power, and the result for 100 cc. of 

 solution A is expressed as p grams. The reduction after inversion is also 

 determined and this for 100 cc. of solution A is expressed as g. 



The rotation of the solution A is taken at 20° C. in a 200-mm. tube and the 

 rotation designated as D. The amount of saccharose (S) present =0.95 (q-p) 

 gm., which corresponds to a deviation of c, c being equal to 1.33 X/Sf. The sum 

 of the weight of the glucose (O) and levulose (L) =0+L=p. which corre- 

 sjwnds to a rotation of d=D — c. The results obtained are multiplied by 10 

 if 10 gm. of substance is used to make the solution A. All of the above rota- 

 tions are in circular degrees. 



Detection of technical invert sugar with ^-naphthol, F. M. Littekscheid 

 (O/tem. Ztg., 37 (1913), No. 32, p. 321). — This reaction, like Fiehe's, depends 

 upon the formation of a coloring matter. It is conducted as follows : 



From 10 to 20 gm. of the honey, or other substance supposed to contain invert 

 sugar, is rubbed up three or four times with 10 cc. of ether and the ethereal 

 extracts filtered into a shallow porcelain dish. A small crj-stal of jS-naphthol is 

 dissolved in the ethereal filtrate and the dish set aside to allow a spontaneous 

 evaporation of the ether. To the residue which remains is added from 4 to 

 5 cc. of an 88 to 90 per cent solution of pure sulphuric acid and observation 

 made at intervals of the color changes which take place in the dish during 

 a period of one-half hour. Honeys containing no technical invert sugar 

 give a dirty yellow coloration which within one-half hour is j'ellowish green 

 with a reddish hue. In a positive reaction the color is a Bordeaux to a 

 violet red, its intensity depending upon the amount of invert sugar present. 



In many cases the reaction can also be obtained by simply rubbing up the 

 honey twice with ether containing one or two crystals of |3-naphthol, decanting 

 off the supernatant fluid into a porcelain dish, allowing it to evaporate, and 

 adding sulphuric acid as described above. 



This work will be reported upon later in more detail. 



About honey examination, G. Buchnee (Ztschr. Offentl. Chem., 19 (1913), 

 A'o. 7, pp. 132, 133). — A so-called flower honey (Bliitenhonig) apparently con- 

 taining no glucose gave the Lund and Ley reaction, making it appear as though 

 invert sugar was present, but was found on microscopical examination to 

 contain crystals of calcium oxalate. 



Determination of sugar in bagasse, H. Pellet (Bui. Assoc. Chim. Suer. et 

 Distill., SO (1913), No. 6, pp. 305-312; aU. in Chem. Ztg., 37 (1913), No. U, 

 Repert, p. 66). — The samples taken hourly are mixed together and minced in 

 a mechanically driven chopping machine. The comminuted material is then 

 extracted with hot water in a Zamaron-Norris apparatus which was modified 

 by the author in order to allow it to be hermetically sealetl. Sugar cane can 

 also be extracted with the apparatus. The water in the bagasse may be deter- 

 mined by drying 50 gm. at 110° C. in an electric oven. 



Hot and cold digestion in beet analysis, H. Pellet (Bui. Assoc. Chim. 

 Sucr. et Distill, 30 (1913), No. 6, pp. 328^3^; abs. in Chem. Ztg., 37 (1913), 

 No. U, Repert., p. 66).— In view of Chapelle's statements (E. S. R., 28, p. 413), 

 some further tests were made with the hot and cold digestion methods. The 

 results for sugar in both instances were alike. 



