CHAP. I.] PRODUCTS OF THE ACTION OF SALIVA UPON STARCH. 



43 



The following list exhibits the products of the action of diastatic 

 ferments on starch, with certain of their distinguishing characters. 



B 



CO 



tO 



?! 



-b 



ii ii 



00 



8 







H ^ 



^^ 





H- 1 - O M- O 



II II 



3d d 



cr o 



Vrf ct- 



II 



o o w 



M . d _. d c?8- 



II IU 



" Dextrose being the substance of w r hich the reducing 

 power was first determined, it may be taken as the standard 

 to which to refer all other carbohydrates, the cupric oxide 

 reducing power being the amount of cupric oxide calculated 

 for dextrose C 6 H 12 O 6 , which 100 parts reduce. Thus the 

 cupric oxide reducing power of dextrose being 100, that of 

 maltose is 65, and that of milk sugar 70. 



1 This paragraph is taken verbatim from Miller's Elements of Chemistry, edited by 

 Professor Armstrong and Mr Groves. 5th Ed. (1880) Vol. in. p. 568. 



Determina- 

 tion of the 

 cupric oxide 

 reducing 

 power of solu- 

 ble carbo- 

 hydrates 1 . 



