188 HOW TO TEST CANE JUICE. 
heat, Muscavado at 280° F.); at a higher degree of heat 
(about 400° F.) they decompose, losing two equivalents of 
water, and are converted into caramel, a dark-brown sub- 
stance possessing an alkaline reaction, of the chemical 
composition C,, H, O,, and freely soluble in water and alco- 
hol. It is from this substance that most of the dark color- 
ing matter in molasses is derived. 
Grape sugar when a dry solid (specific gravity 1:39) 
fuses into a thin watery liquid at a temperature of only 
220° F. When heated to 270° F., this fluid sugar boils 
briskly, giving off 5 of its weight of water, and concretes 
on cooling, into a bright-yellow, brittle, deliquescent mass. 
6. Deliquescence. Pure cane sugar remains unaltered 
in the air; grape sugar absorbs moisture, and becomes wet 
and clammy (impure cane sugar also). 
1. Reaction with sulphuric acid. Cane sugar, when 
acted upon by strong sulphuric acid, assisted by a slight 
heat, becomes rapidly blackened (caramelized). 
Grape sugar dissolves freely in the acid without black- 
ening. 
8. Reaction with alkalies. When cane sugar is heated 
with a little of a strong solution of potash or soda to the 
boiling point, the liquid does not become colored, but 
grape sugar similarly treated assumes a brown tint. 
9. Chemical composition. These sugars are composed 
of the same elements, but they are not united in the same 
proportions. 
CARO SU EAL 1S... i205 eueetasvecespescas)susespowvdideaxracele Ci, H,; 01 
Grape sugar, dried at 212° F., 18 ...ccc.csecesersoss Cig Bate 
10. Relative proportions of carbon. From the above 
it is evident that grape sugar contains relatively less car- 
bon. The following were found to be the relative propor- 
