7Q. SUGAR OF MILK, GUM, &c. 



causis, or decay, it absorbs oxygen, and gives off a 

 certain quantity of carbonic acid gas. 



In the same way as the starch in putrefying paste, in 

 which it is in contact with decaying gluten, is converted 

 into sugar, the starch in the above-named fruits, in a 

 state of decay, or eremacausis, is transformed into grape 

 sugar. The more starch the unripe fruit contains, the 

 sweeter does it become when ripe. 



A close connexion thus exists between sugar and 

 starch. By means of a variety of chemical actions, 

 which exert no other influence on the elements of starch 

 than that of changing the direction of their mutual at- 

 traction, we can convert starch into sugar, but it is 

 always grape sugar. 



Sugar of milk in many respects resembles starch ; 

 (is) it is, by itself, incapable of the vinous fermenta- 

 tion, but it acquires the property of resolving itself into 

 alcohol and carbonic acid when it is exposed to heat in 

 contact with a substance in the state of fermentation 

 (such as putrefying cheese in milk) . In this case, it is 

 first converted into grape sugar ; and it undergoes the 

 same transformation, when it is kept in contact with 

 acids, with sulphuric acid, for example, at the or- 

 dinary temperature. 



Gum has the same composition in 100 parts as cane- 

 sugar. (14) It is distinguished from the different varieties 

 of sugar by its not possessing the property of being re- 

 solved into alcohol and carbonic acid by the process of 

 putrefaction. When placed in contact with fermenting 

 substances, it undergoes no appreciable change, whence 



