60 DEPARTMENT OF AGRICULTURE GEORGIA. [346] 



Cane sugar, saccharose, derived principally from sugar 

 cane, sugar beet and the sap of the sugar maple, that from 

 the sugar cane constituting the great bulk of the sugar of 

 commerce. Pure cane sugar, free from water, consists of: 



Carbon 44.92 per cent or 12 atoms 



Hydrogen 6.11 " " 10 atoms 



Oxygen 48.97 " " " 10 atoms 



The following table will show the average percentage of 

 saccharose in the juice of several plants ("How Crops Grow," 

 p. 13.): 



Sugarcane 18 per cent Peligot. 



Sugar beet : 10 per cent Peligot. 



Sorghum 9J per cent Goessman. 



Indian corn in tassel 3J per cent Ludersdoff. 



Sugar maple sap 2J per cent Liebig. 



Red maple 2J per cent Liebig. 



Saccharose is twice as sweet by weight as glucose. 



Grape sugar or glucose is found in the juices of many 

 plants, in honey, etc. In the malting of grain a portion 

 of the starch is converted into glucose. It is composed 

 of carbon, 40.00, hydrogen 6.6, and oxygen 53.33. 



Fruit sugar or fructose, though identical with glucose in 

 chemical composition, is much sweeter, does not crystal- 

 lize, and is found generally combined with other sugars, in 

 honey, molasses, and fruits. 



Milk sugar Lactose, is found only in the milk of ani- 

 mals, and is prepared from the whey of milk in some coun- 

 tries. ' Its chemical composition in 100 parts is: carbon, 

 42.10; hydrogen, 6.40; and oxygen, 47.00. 



Von Bibra found saccharose, glucose or fructose in the 

 following percentages in the flo.ur of different grains : 



Per Ct. 



Wheat flour 2.33 



Wheat bran 4.30 



Rye flour , ....3.46 





