7:2 PHYSIOLOGY FOR THE LABORATORY. 



IX. THE ACTION OF HYDROCHLORIC ACID UPON STARCH. 



U A few grains of starch. 2c.c, of hydrochloric acid. 



15 ex. of FeUing^s solution. Water. 



Apparatus, Test-tubes. . Bunsen burner. 



Experiment: 



1. Mix the starch with 5 c.c. of water. 



2. Add the hydrochloric acid. Boil and cool. 



3. Add the Fehling's solution and boil. What 



occurs? Into what has some of the starch 

 heen changed? 



X. EXAMINE FOODS FOR DEXTROSE. 



Examine maple sugar, syrup, molasses, dates, and 

 prunes for dextrose. 



XI. THE TASTE OF THE SUGARS. 



Taste a small amount of dextrose, saccharose, and lactose 

 and determine which is the sweetest. 



C. Proteids in Foods. 

 I. GENERAL TESTS FOR PROTEIDS. 



Egg-albumin, or the white of an egg, is a proteid. Try 

 the following tests for proteids upon some raw white of 

 egg diluted with water. 



First test: Xanthoproteic Reaction. 



Materials. 5c-c. of egg-albumin diluted with water. 5 ex. of 

 concentrated nitric add. 5 c-c. of ammonium hydrate. 



Apparatus. Test-tubes. Test-tube rack. Bunsen burner. 



Experiment : 



Add the nitric acid to the proteid and -heat. What 



