390 



The aniline present in the laboratory was distilled with steam 

 and after drying distilled in the ordinary way. The boiling point 

 was 180°. 



The pyridine of the laboratory was distilled in fractions. The 

 fraction which boiled between 115° and 117° was nsed for the i-esearch. 



It could be expected tliat in alkalic solution both compounds 

 should behave neutral, in acidic solution they should act as 

 monacidic base. 



The referential experiments which are mentioned in table V and 

 VI have contirmed this expectation. 



T A B L E V. 



Influence of aniline and pyridine on the destruction of glucose by alkali. 

 a. Aniline. 



NO. 



Added 



Polarisation in 



grades Ventzke 



(2 dm tube) 



At After 



begin- ±3 



ning hours 



Colour after 

 + 24 hours 



From table Vl^ it follows that the retarding, power of aniline on 

 the inversion is very great. 



The polarisation proves that practically no sucrose has been 

 inverted. 



') The solution was boiled for a short time and afterwards cooled down to the 

 ordinary temperature. 



