H. E. ANNETT. 347 



About 5 gms. of the osazone were completely dissolved in as 

 small a quantity of boiling alcohol as possible, filtered through a 

 hot funnel and allowed to crystallise. The crystals were washed 

 with water and alcohol at the pump and dried. 



The mother liquor was evaporated down, filtered through a 

 hot funnel, allowed to cool and crystallise. The crystals were then 

 washed wibh water and alcohol as before. By repeating this process 

 four crops of crystals ware obtained in all. Each crop was then 

 examined : (a) for its m3lting paint, (b) microscopically. 



(a) Mdtinj point corrects!,. For this determination it is essen- 

 tial that the proscss of heating be carried out very rapidly and 

 exictly in the sam3 manner in each test. In these tests the tempera- 

 ture was raised from 193 to the malting point in 2J- 3 minutes : 



Crop I . . . . . . 206 Crop III 206 



II .. .. ..206 IV 205-5 



(b) Microscopic Examination. This revealed in all cases a 

 nn,33 of nBslh-shipei crystals arrangal in the characteristic bun- 

 dles into which glucosazone collects. Only one form of crystal 

 could be observed. 



Glucosazone was now prepared by inverting some pure cane 

 sugar and forming the osazone as above. On recrystallisation 

 from alcohol its melting point was found to be 206 (corrected). Its 

 microscopical appearance was exactly like that of the osazone 

 obtained above. 



Some of the osazone from date gur was next finely ground with 

 the pure glucosazone. The melting point of the mixture corrected 

 was 206. 



The above experiment on the formation of osazones from date 

 gur was repeated and also carried out with raw date sugars and 

 with some of the juices which had been treated with preservative 

 and brought to Pusa. The osazone obtained always had the same 

 properties. 



Hence the only osazone formed is glucosazone. 



