4C0 EXPERIMENT STATION RECORD. 



by the Lintuer method aud tbose tubes selected in which reduction is 

 almost complete, the contents transferred to a liask, boiled, and the 

 unreduced Fehliiig solution titrated "with a known glucose solution, con- 

 taining conveniently 2 gm. per litre, ])()tassium ferrocyanid being- 

 used as an indicator. The diastatic i)ower is calculated by the formula 



D P= — ^ -' in which x represents the volume in cubic centimeters 



of normal extract taken and y the volume in cubic centimeters of unre- 

 duced Fehling solution found. — av. h. krug. 



The estimation of the ready formed sugars of malt, G. H. 

 Mo];ris {Jour. Fed. hint. Brewing, 2 {1890), p. 224). — The author desired 

 to find a method by which the ready formed sugars in the malt could 

 be easily and directly determined for commercial purposes. He first 

 ascertained the time required to extract the whole of the ready formed 

 sugars without the products of diastatic action. Ground malt was 

 digested -with water, portions withdrawn at stated intervals, and the 

 sx)ecilic gravity taken after filtration. This showed the maximum 

 extraction to be completed in 2 hours, nothing entering into solution 

 during the third hour. At the end of this time there is a considerable 

 increase, due to the diastatic action. This shows that, to obtain con- 

 cordant results, it is necessary to extract at a definite temperature for 

 a constant time. 



An attempt was made to estimate the ready formed sugars. The 

 sugars of the aqueous extract were comi)ared with the total sugars 

 extracted by alcohol. The ready formed sugars in the cold water mash 

 were estimated by difference and fermentation and the cane sugar was 

 determined by inversion with yeast. A close agreement exists between 

 the cane sugar in the alcoholic and aqueous extracts in the same malts. 

 The ready formed sugars determined by fermentation are greater in the 

 aqueous than in the alcoholic extract, and this is also the case with the 

 total sugars estimated by inversion and cupric reduction. These results 

 indicate that there are some other carbohydrates insoluble in alcohol but 

 soluble in water which the author believes are formed simultaneously 

 with the true sugars in the germinating grain. The author therefore uses 

 the term "ready formed soluble carbohydrates" for the constituents of 

 a cold aqueous extract of malt other than nitrogenous matter, ash, and 

 acid. There is a fairly constant relation between the ready formed sol- 

 uble carbohydrates determined by difference and the true sugars of a 

 malt, which nmy be emi)loyed for calculating one into the other. Since 

 no such relation appears to exist between the ready formed soluble 

 carbohydrates aud the sugars determined by fermentation, the latter 

 method may also give inaccurate results. — w. H. krug. 



The determination of dextrose, levulose, and saccharose as 

 osazone, C. J. Lintner and E. Krober {Ztschr. Brauicesen, 1896, 

 p. 153; ahs. in Ztschr. angeiv. Cheni., 1896, No. 11, p. 336). — The experi- 

 ments were made with 1 to 2 cc. of a 10 per cent dextrose solution, 19 

 or 18 cc. of water, 1 gm. phenylhydrazin, and 1 to 1.5 gm. of 50 per 



