( 619 ) 
From their rather extensive material I have taken the following 
table: 
ed ir le 
Temperature 809, 
Time (in hours). Rotation of the solution. k: 
0 119.56 EE 
8 ll .49 0.00025 
14 11 .42 0.00029 
26 10 .89 0.00076 
36 9 .23 0.00203 
48 4.95 0.00523 
58 0 .31 0.01032 
I have calculated the velocity-constant & in the third column 
from the equation: 
1 A 
k=—l, ——— 
t A—z 
in which A represents the initial concentration of the inverted sugar 
solution and « the concentration at the time ¢. 
I have taken it for granted in that calculation that Rayman and 
Sure have polarized their solutions at 25°C. Although they do not 
actually say so, I conclude such to be the case from a remark on 
p. 488 of their paper. 
For the calculation of the end-rotation I have made use of the 
equation of HeRzFELD!) who states that every degree of right-handed 
polarisation of the original solution gives (0.4266—0.005 t) degrees 
of left handed polarisation at the temperature @°. 
I have now made a further investigation of the peculiar pheno- 
menon described by RAYMAN and SuLc, in the laboratory of Prof. 
SVANTE ARRHENIUS at Stockholm to whom I wish here to express 
my hearty thanks for the great hospitality extended to me during 
my stay in Stockholm. 
In the first place this article will deal with the method of working 
and the facts thus collected whilst in a future communication this 
material will be subjected to a closer calculation. 
— er 
!) See E. O. von Lippmann, die Chemie der Zuckerarten (1895) S. 516, 
