WHEAT SUGAR. 97 



taste than the concentrated aqueous solution of sugar of milk. 

 From this extremely saccharine taste the author was led to suspect, 

 that a real sugar had been formed, capable of giving rise to the 

 alcoholic fermentation. 



In fart, this product mixed with yeast diluted with water was 

 scarcely placed in favourable circumstances for the alcoholic fer- 

 mentation, before it commenced in a very brisk manner ; though 

 sugar of milk never ferments, as is well known to all chemists, and 

 has been recently placed beyond all doubt by the numerous experi- 

 ments of M. Bucholz. 



This fermented liquor yielded a considerable quantity of alcohol. 

 On varying the proportions of sulphuric acid to three, four, and 

 five hundredths, very saccharine crystals, that ran into fermentation 

 with extreme facility, were constantly obtained, particularly with five 

 hundredths of acids. 



With two or with four hundredths of nitric acid the sugar of milk 

 could not be converted into a fermentable sugar. 



Three grammes (46.3 grs.) of muriatic acid converted the sugar 

 of milk into a very saccharine syrup capable of the alcoholic fer- 

 mentation ; while 2 gr. (30.89 grs.) of radical vinegar made no alte- 

 ration in the sugar of milk. 



AH these syrups reduced to the crystalline state differ from sugar 

 of milk, not only in being susceptible of the alcoholic fermenta- 

 tion, but also in being very soluble in alcohol, a property that 

 sugar of milk does not possess, v aporated to dryness by a 

 gentle fire, a white, granular, and extremely saccharine mass is the 

 result. 



It remains to explain the manner in which sulphuric acid acts on 

 starch and sugar of milk, to take from them the principle that masks 

 the saccharine substance, or to convert them into fermentable sac- 

 charine matters. The subject, it must be confessed, is difficult, and 

 out of Dur of power to give a clear and plausible theory of this 

 metamorphosis 5 and if we risk some notions on this subject, it will,, 

 be with much reserve. 



Many are disposed to adopt the opinion, that sugar exisfs ready 

 formed in starch, and that the sulphuric acid only dissolves or de- 

 stroys the principle that holds it enchained. 



It is obvious, that this reasoning is in a considerable degree 



YOL. V. H 



