28 H ^-m W '1' ® «5 «> 11 H r- at ^ -t 



The filtrate from the crystals of phenylgluco^izoue was heated aud conceiitr'at- 

 ed again in a boiling water bath. This produced second very find crystals of 

 brownish yellow colour, and their form was quite identical with that of phenyl- 

 galactosazono prepared from j)ure galactose in our lalwratory. After heating for 

 alx)ut 1 hour, it was filtered and washed with a little water. The crystals were 

 recrystallized and dried over sulphuric acid in a vacuum. The melting point was 

 determined and found to be 193-194°. Tlie crystalline form and melting pjint 

 indicate that the osazone at hand is no other tlian phenylgalactosazone. 



2. 1 gram of the syrup was dissolved in 20 cc. of water and inverted with 

 hydrochloric acid in a boiling water bath for about 30 minutes. After it was 

 neutralized with sodium carbonate, 2 grams of Phenylhydrazine hydrochloride and 

 3 grams of sodium acetate were added and heated in a lx)ildiug water bath, 

 exactly in the same manner as described above. Li this case, none of the other 

 osazones, aside from a considerable quantity of both gluco- and gakctosazoue, 

 were obtained. 



The osazone tests, wliich were made to separate and detect the sugai-s in the 

 syrup, failed to obtain a more favorable result than that of the qualitative 

 reactions as aheady mentioned. But, as the result of this ex^ieriment, maltose 

 can hardly be expected to exist, because maltosixzone can easily be distinguished 

 from the glucosazoue in its crystalUne form, though its melting iwint will be 

 almost similar to that of the latter. The formation of galactosazone from the 

 original syrup in tliis case is apparently striking, since the presence of free 

 galactose in uatm-e, uii to the present time, had not been reported except in the 

 paper by Lipiiman'' who proved its jn-eseuce in the hoar frost like coating of 

 beiTy ivy after a sudden night frost in autumn. As to whether or not the 

 formation of galactosazone from the original syrup is due to the presence of free 

 galactose or a slight inveiiion of some non-reducing sugar containing galactose 

 molecule as one of the constitutional luiits, we have not sufiicicent data to decide ; 

 and the question remains to be solved in futm'e. 



In the experiments with the syrup, the question concerning the natiu-e of 

 galactose containing sngixr stiU remains to be solved. 



3. Experiment with the residue (J). 



a. (Qualitative tests . 



The residue (I) gave the following qualitative reactions : — 



1) E. 0. van Liiipmiinn,- Eer. D. chem. Ges., Rl. 43, PP. 3G11-3612 (1910). 



