WHEAT SUGAR. <J5 



Scheele (formed during the action of fat oils on litharge in making 

 plasters), without, however, containing an atom of sui;ar, M.Vogel 

 thought it necessary to ascertain, in the first place, whether the sweet, 

 liquor from starch contained real sugar. 



For this purpose he mixed some yeast with 200 gr. (3089 grs.) 

 of syrup of starch in warm water, and put the whole into a phial, 

 communicating with the pneumatic apparatus, by means of a sigmoid 

 tube. 



Fermentation soon took place, with a very brisk extrication of 

 carbonic acid gas. 



The 200 grains of syrup yielded by the fermentation upwards of 

 5 lit. (near 6 quarts) of carbonic acid gas ; and a notable quantity 

 of alcohol was obtained by distillation. 



It is certain, that all syrup of starch contains more or less gum, 

 the quantity of which varies extremely, according to the time of 

 boiling, and the weight of the acid employed. 



The most saccharine syrup evaporated slowly in a stove, and dried 

 in tin moulds, afforded a perfectly transparent elastic substance, in 

 every respect similar to the paste of jujubes. 



The author has no doubt that apothecaries may avail themselves 

 of the syrup of starch, for all this kind of gummy saccharine medi- 

 caments, particularly those that may remain in a soft state; for the 

 syrup of starch, thus reduced to a solid state, attracts moisture from 

 the air. 



M.Vogel substituted the fecula of potatoes for starch, and equally 

 obtained a very saccharine gummy syrup. 



The gum was separated by boiling the syrup in a close vessel with 

 alcohol at 30 (0.868.) 



The matter, on which the alcohol had no action, and which was 

 found in the most perfect syrup to the quantity of two-tenths, was 

 very viscous: Being dried and powdered, it exhibited all the cha- 

 racters of gum arabic, namely, its solubility in cold water, forming 

 a thick mucilage insoluble in alcohol. 



The only character that appears to distinguish this matter from 

 gum arabic is its not forming mucous acid with nitric aoid. 



It has been asserted, however, that the gummy matter precipi- 

 tated from syrup of starch is a compound of starch, water, and sul- 

 phuric acid. 



To satisfy himself on this head, M.Vogel poured a small portion 



