74 now CROPS GROW. 



lasses. Timlin is converted into this sugai by long boil 

 ing with dilute acids, \r with water alone. When pure, 

 it is a colorless, amorphous* mass. It is incapable of crys 

 tallizing or granulating, and usually exists dissolved in a 

 small proportion of water as a syrup. Its sweetness is 

 equal to that of saccharose. 



^vulose contains in 100 parts : 



Carbon 40.00 



Hydrogen 6.67 



Oxygen 53.33 



100.00 



Glucose or Grape Sugar, C 12 H 24 O 12 , naturally occurs 

 associated with levulose in the juices of plants and in 

 honey. Granules of glucose separate from the juice of the 

 grape in drying, as may be seen in old &quot; candied &quot; raisins. 

 Honey often granulates, or candies, on long keeping, from 

 th crystallization of a part of its glucose. 

 (Glucose is formed from dextrin by the action of hot 

 dilute :u- uU, imiK 1 same way (lint levulose is produced 

 from inulnT In th&jmre state it exists as minute, color 

 less crystalsJ^aH^^tsJweight for weight, but half as sweet - 

 as the foregoing sugars. In composition it is identical 

 with levulose. 



It combines chemically with water in two proportions. Mono-hy- 

 drated glucose, (C ia H 34 O ia H a O,) or Anthon s hard crystallized grape- 

 sugar, which is prepared in Germany by a secret process, is dry to the 

 feel. Bi-hydrated glucose, (C 13 H 24 Oi 3 2H 2 O,) occurs in commerce in an 

 impure state as a soft, sticky, crystalline mass, which becomes doughy 

 at a slightly elevated temperature. Both these hydrates lose their crystai- 

 wrater at 212. 



Dissolved in water, glucose yields a syrup, which is 

 thin, and destitute of the ropiness of cane-sugar syrup. 

 It does not crystallize, (granulate,) so readily as cane-sugar. 



Exi. 30. Mix 100 c. c. of water with 30 drops of strong sulphuric 

 acid, and heat to vigorous boiling in a glass flask. Stir 10 grams of 



* laterally without shape, i. e., not crystallized. 



