202 Alfred J. Ewart: 



The original filtrate from the first addition of alcohol is a clear, 

 slightly yellow liquid. On adding twice its volume of alcohol, it 

 becomes turbid; after standing one day a bulky mass of long, 

 slender crystalline needles separates. This, after washing with 

 alcohol, gives no reduction with Fehling's, but chars on heating, 

 and gives an ash of sodium carbonate. It is readily soluble in 

 water, and consists of an organic sodium salt. 



The yellow filtrate on evaporating to a thick syrup and cooling, 

 crystallises out the remainder of the sodium salt. The filtered 

 syrup contains mainly hexoses, but also some pentose sugar. Thus 

 distilled with HCl. it turn aniline acetate strongly red, while with 

 HCl. and phloroglucin it turns red, and then gives a brown preci- 

 pitate soluble in amyl alcohol. 



The purified syrup was treated with ammonical lead acetate, and 

 filtered. The filtrate contained pentose sugar. It was evaporated 

 to a small bulk, after treating with CO-2 and filtering, cooled, the 

 liquid drained off, diluted, and Pasteur's ash and yeast added. 

 No alcoholic fermentation took place. 



The washed precipitate was treated with carbon dioxide and 

 filtered. The filtrate was evaporated to dryness, dissolved in a 

 little water and filtered. It gave the test for glucose, was dex- 

 trorotatory produced a glucosazone, and after adding yeast and 

 Pasteur's ash, the liquid distilled after three days readily gave the 

 iodoform reaction for alcohol. 



The remaining solid was treated with sulphuretted hydrogen, 

 and the filtrate evaporated to dryness and dissolved in water. It 

 gave the ketose reaction, was laevoratatory, and produced glucosa- 

 zone. After adding yeast and Pasteur's ash, the liquid distilled 

 readily, and gave the iodoform reaction for alcohol. Both sugars 

 were also capable of nourishing putrefactive bacteria, PenicilUum 

 and Mucor, when infected with these organisms. 



The proportions given above are the most satisfactory for a com- 

 plete reaction. With less lime water the reaction is less perfect, 

 and less sugar is produced. With more lime water the boiling 

 liquid clears only slowly, between each addition of sodium hydrate, 

 and it is more difficult to obtain a perfectly neutral liquid at the 

 end of the reaction. On cooling, however, a larger amount of the 

 calcium salt crystallizes out directly, as for instance, when the pro- 

 portions used are 50 c.c. of 40% formaldehyde, 500 c.c. of lime 

 water, and 65 c.c. of 12% sodium hydrate. The crude sugar con- 

 sisted almost entirely of hexoses, with apparently a trace of pentose, 

 as it gave the furfural test more readily than a pure hexose solu- 



