3/o 



PRINCIPLES OF AGRICULTURAL CHEMISTRY 



Milk sugar reduces Fehling's solution and does not ferment 

 until inverted. 



Maltose, C 12 H 22 O 1:L , is formed from starch by the action of 

 diastase, a ferment found in sprouting barley and other seeds, and 

 is important in the manufacture of beer, alcohol, and alcoholic 

 beverages from starchy materials. It forms fine, white needles, 

 is easily soluble in water, and is hydrolyzed to glucose. 



Raffinose occurs in small quantities in sugar beets, and in barley, 

 and in considerable quantities in cotton seed. It crystallizes as 

 needles or prisms, is easily soluble in water and methyl alcohol, 

 but is scarcely soluble in ordinary alcohol. It does not act upon 

 Fehling's solution. It is first broken down by hydrolysis into 

 two reducing sugars, fructose and melibiose; the latter is then 

 split up into glucose and galactose. 



Stachyose occurs in the tubers of stachys tuberifera. It is 

 hydrolyzed to galactose, fructose, and glucose. 



Starch, C, 6 H 10 O 5 . This is found in the most different organs 

 of plants in the form of granules having an organized structure. 



Fig. 81. Starch granules, (A) corn, (B) potato, (C) wheat, 

 (D) bean. After Wiley. 



It is one of the first products of the assimilation of carbon 

 dioxide, and can be easily detected in the chlorophyll granules of 

 the leaf. It is transferred from the leaf in a soluble form, and 



