REACTIONS OF THE CARBOHYDRATES 



61 



The osazones as a class are characterized by their relatively slight 

 solubility in water. They form yellow needle-shaped crystals and the 

 shapes of the individual crystals and the way in which they group 



c. 



FIG. 1. Osazone crystals. A, phenylglucosazone; B, phenylmaltosazone ; C, phenyl- 

 lactosazone. (After Halliburton.) 



together are to some extent characteristic for each osazone. The 

 melting-points of the osazones are not very definite, depending some- 

 vhat upon the mode in which the heat is applied, but they are, as a 

 ule, sufficiently definite to serve as a means of identification. 



