26 H ^-m tt 'I' o m « 14 it r- n -> X 



1) It had a very sweet taste. 



2) It reduced Fehling's solution weakly ; after iuvertion with hydrochloric 

 acid, the reducing power was veiy much enhanced, showing that the non-reducing 

 sugars were present in abundance. 



3) Molish-Udransky's reaction was positive. 



4) It gave characteristic blood red colour 1iy heating with x)icric acid and a 

 few drops of caustic soda solution (Reaction of Braun on glycose). 



5) It gave Seliwanoff's reaction very distinctly. 



6) It gave Pinofif's reaction of free fructose with ammonium molybdato and 

 acetic acid. 



7) It gave characteristic red colour by heating in a boiling water bath for 

 exactly ono minute with resorcine and alcohol-sulphuric acid raixtm-e according to 

 Pinofif. 



S) It did not show any pentose reaction by the phloroglucin method. 

 !•) Mucic acid was produced upon oxidation with nitric acid of 1.15 sp. gi'., 

 as in tlie usual manner. 



10) »Saccharic acid was detected as acid potassium salt in the oxidized 

 solution separated from the crystals of mucic acid by the usual method. 



11) It rotated the plane of j^wlarization toward the right ; after invertion it 

 was abnost inactive. 



12) It jji-oduced no characteristic mannose phenylhydrazone with phenyl- 

 hydrazine. Wlien the mixture was warmed in a boiling water bath with acetic 

 acid, the yellowish crystalline osazoue was clearly produced. Even after invei-tion 

 mannose phenylliydrazone was not produced. 



13) Two drops of the syrup were placed on an object glass and were seed- 

 ed respectively with a crystal of glucose, fructose, galactose, maltose, sucrose and 

 raifinose. After twenty four hours, the drop which had Ijeeu seeded with sucrose 

 showed the formation of new crystals, while the others remained unchanged. 



From the above qualitative reactions it is safe to conclude that the syrup 

 contains both reducing and no)i-reducing sugars and that the presence of glucose, 

 fructose, galactose molecule and sucrose is highly probable. Moreover, it is 

 probable that fructose in a free form is present, because the reaction 6, according 

 to Pinoff, is only produced by free fructose while other sugai-s which contain 

 fructose molecule in combination as sucrose does not show the same colom- 

 reaction. It is still more evident that the presence of pentose and mannose, 

 even in combined forms, is excluded, since no characteristic pentose phloroglucin 



