32 H ^-m !tÄ f «^ fi? » tt K r- «t ^ -c 



crystals even after standing for 7 days. Absolut« alcohol was thou added to the 

 synip to remove matters soluble in tlie alcohol, well mixed and decanted. Tlie 

 insolube residue in absolute alcohol was dried in vacuum over sulphuric acid, 

 and its specific rotatory power determined. The following result was found : 



(«)D= 0-4x0.3iCxlO ^ +92.27 (at 20°). 

 0.015x1 ^ ^ 



The residue was again treated with methyl- and alisolute alcohol to remove 

 the accomi^anying matter, in exactly the same manner as above described. The 

 substance here obtained was almost tasteless. The specific rotatory power was 

 determined and found to be + 103.8. 



(,)D^ 0.45x0.34(3x10 ^ +103. go (at 20°). 

 ^ ' 0.015 X 1 ^ ' 



Tlie residue was once more purified in the same roanner as in the above 

 cases. The specific rotatory power was detemiiued and fuund to be identical 

 with that of the alxive case. 



(«) D = ^-^ ^-°-^i^ ^-^A = + 103.8° (at 20°). 

 0.01 X 1 



Next, we determined the quantity of mucic acid which is producetl from the 

 residue by oxidation. 0.0834 gi-am of the residue and niti-ic acid of sp. gi-. 1.15 

 were mixed iu a small beaker and oxidized in a lioiling water bath according to 

 the usual method. The mucic acid jiroduced was ct)llected on a filter and weighed 

 0.0065 gram corresponding to 7.79.%". 



According to Tolleus^\ the specific rotatory power of raffinose is +103.0° or 

 + 104.0° wliile Lippmann''^ foimd it to Ije +105.0° and 4-104 95°. The production 

 of mucic acid from 0.1 and 0.075 gram I'aflinose according to Creydf is 0.009 

 and 0.0056 gi-am coiTesjwuding to 9.0% and 7.5%' resi>ectively. 



Consequently, the residue under examination would i)roljably be i-affinose. 



5. Experiment with residue {IT). 



The residue, insoluble iu boiling 95% alcohol, was slightly dark coloured 

 and had a slightly sweet taste. Upon qualitative tests, the residue gave reactions 

 almost similar to those of residue (III). 



1) ToUens,- Zs. d. Ter. d. D. Zuckerind., Bd., 35, P. 31 and 591 : LippmanD,- Chemie d. Znck- 

 erarten, Braunschweig, Bd. IT, P. 1636 (190i). 



2) Lippmann,- ibid., Bd. 35, P. 257; Bd. 38, P. 1232; Lippmann,- ibid., PP. 1636- 1637. 



3) Creydt,- I.e. 



