ART. 1. Y. OSAKA : INVERSION OF CANE SUGAR. 



From these results it is very probable that in a concentrated 

 solution a reversion of cane sugar from its hydrolytic products 

 takes place. The reversion product may not be maltose or 

 isomaltose ; as I have found it, the reversion of maltose (or isomal- 

 tose) from d-glucose in a concentrated solution by the catalytic 

 action of an acid did not take place in any remarkable degree 

 at a temperature of 25° during a period of two months. 



Thus the inversion of cane sugar by an acid seems to be a 

 reversible reaction. In dilute solution the inversion may be 

 regarded as practically complete and its incompleteness becomes 

 remarkable first when the concentrations are very high ; and 

 the more incomplete, the more concentrated the solutions are, as 

 expected from the theory. 



Chemical Institute, Kyoto Imperial University. 

 Juae, 1907. 



