( -t-^3 ) 



The Ibnn of the dolled line in fig. 2 now sliows that the course 

 of the decomposition is grosso modo that one which may be expected 

 on the strengtli of our views stated above, which may, therefore, 

 be applied in general to the system investigated. 



As regards tlie velocity of decomposition of the saccharate, it 

 appeared at first sight difficult to notice any regularity therein. With 

 a definite complex the velocity was fairly regular even though it 

 is strange that in experiments 1 and 2 (table 2) where the shaking 

 lasted the same time, the decomposition had advanced to such a 

 different extent. Strong deviations, however, occurred when other 

 liquids were investigated. A complex with a sugar content of 9.30 7o 

 and a CaO content of 2.40 7o ^^as shaken at 80° for 5 and 8 hours 

 and gave results as shown in table 3. 



TABLE 3. 



As appears from the figures found for the percentages of trisaccharate 

 in the solid phases but very little trisaccharate was decomposed 

 after 5 hours, and not much more after 8 hours. 



We have, however, observed a phenomenon which throws some 

 light on the velocity of decomposition. If the dotted line in fig. 2 

 is really a part of the line FG in fig. 1 and if the view taken is 

 applicable, the same results must be obtained when to the mass we 

 add calcium hydroxide and also shake for different periods, at 80°. 

 This was carried out as follows: Some bottles were filled with the 

 liquid wdth which the experiments of table 3 were executed (9.30 % S. 

 and 2.40 "/o CaO) and shaken for a short time at 80°, into the turbid 

 mass calcium hydroxide was then introduced. The whole was then 

 shaken for 5 hours. The results are given in table 4. 



We see in the first place that the alkalinity of the liquids, with 

 an about equally high sugar content, is a little higher than in table 2. 

 Afterwards, however, the peculiar phenomenon is noticed that the 

 decomposition of the saccharate is much accelerated by the addition 



