SACCHARUM UVEUM. GLUCOSE. GRAPE SUGAR. 27 



tropical countries and are extensively cultivated in warm 

 climates. The beet may be cultivated in northern tem- 

 perate zones as well as in the tropics. Sugar-cane 

 contains about i8 per cent, of sugar; beets, about 14 

 per cent. The general output of beet sugar is nearly 

 twice that of cane sugar; over six million tons of the 

 former were manufactured in 1900. Cane sugar is present 

 in the sugar maple, carrot, turnip, and in most fresh 

 fruits, in which latter it is usually inverted. 



Description. — White, dry, hard, crystalline, granules, 

 odorless, with a purely sweet taste. Permanent in the 

 air. Soluble in half its weight of water; sparingly 

 soluble in strong alcohol, insoluble in ether, chloroform, 

 or carbon disulphide; fusible at 160° C. (320° F.) ; at 

 temperature of 200° C. (392° F.) it is converted into 

 caramel. Aqueous solutions are neutral to litmus paper. 

 When acted on by bacteria and molds, or boiled with 

 dilute acids, it is converted into invert sugar. 



Uses. — Demulcent. Food. 



SACCHARUM UVEUM. GLUCOSE. GRAPE SUGAR. 



Grape sugar is a normal constituent of the juice of 

 grapes, but is manufactured on a large scale from various 

 starches, corn-starch in particular, by the action of 

 weak acids. Formula, C^H^fi^, HjO. 



It occurs in whitish to yellowish masses, softer than 

 cane sugar and hygroscopic. It crystallizes with or with- 

 out water and is very soluble. One part of cold soluble in 

 all proportions of hot water. It is about one-half as sweet 

 as cane sugar. It is sparingly soluble in alcohol, insoluble 

 in ether, and readily ferments with the production of 

 alcohol. Solutions of grape sugar reduce Fehling's solu- 

 tion. Heating yields caramel. 



Uses. — Much as cane sugar, but less often employed. 



