PELIGOT’S METHOD. 199 
sugar; 2.e. 84 parts lime to 342 sugar, or about 1 to 4. 
10 grammes of sugar dissolved in 75 cubic centimeters of 
water, ground up with 10 grammes of slaked lime, filtered 
and again filtered through the lime, 10 ¢. c. of the filtrate 
diluted with 2 to 3 deciliters of water and tinctured with 
a little litmus; are carefully neutralized with a measured 
volume of dilute sulphuric acid (21 grm. oil of vitriol in 1 
liter water), and the quantity of acid used noted. It gives 
the quantity of lime neutralized, and, from the above pro- 
portion, the quantity of sugar present. 
“Tf cane sugar is to be examined for starch or grape 
sugar, one test is made as above, and another in which the 
liquid is heated to 212° F., and then, when cool, tested 
with the acid. The lime solution with cane sugar becomes 
cloudy by heat but clarifies on cooling, while if grape sugar 
be present it becomes brownish yellow, and requires much 
less acid for neutralization. Indeed, a deciliter of starch 
sugar solution requires 4 c. c. of the test acid, or just as 
much as lime-water itself. 
“The amount of sugar in a solution is estimated by the 
amount of lime which it will dissolve, and the lime is determ- 
ined alkalimetrically by means of the acid. A table has 
been constructed by Peligot for calculating the results.” 
(See table IV.) 
