CONTENTS 



PAGE 



Glucose or dextrose . 58 



Preparation .... 58 



Properties . . . 59 



Reactions 59 



Microchemical tests . . 61 



Levulose or Fructose 62 



Properties ... 63 



Reactions .......... 63 



Sorbose . . 63 



Galactose 63 



Preparation 64 



Properties .......... 64 



Detection .......... 64 



Mannose 65 



Detection ... . 65 



Disaccharides 66 



Cane sugar, sucrose or saccharose ...... 66 



Properties and reactions 68 



Maltose . 69 



Properties and reactions .... -70 



Isomaltose -71 



Cellobiose 71 



Mycose or trehalose 71 



Lactose or milk sugar ......... 72 



Trisaccharides . . 72 



Raffinose 72 



Detection 73 



Melecitose 74 



Sugars of unknown molecular weight or sugar-like polysaccharides . 74 



Estimation of sugars 75 



Volumetric methods 75 



Estimation by means of Fehling's solution .... 75 



Estimation of pentoses 76 



Estimation of glucose 77 



Estimation of galactose and mannose .... 78 



Estimation of cane sugar 79 



Estimation of maltose ....... 79 



Estimation of mixtures of sugars 80 



Estimation by means of Pavy's solution .... 81 



Gravimetric methods 83 



Estimation of pentoses 83 



Estimation of glucose 85 



Estimation of glucose as osazone 89 



Polarimetric methods 90 



Polysaccharides 93 



Classification 93 



Starches 94 



Starch or amylum 94 



Preparation 95 



Properties 96 



Action of acids on starch 99 



Action of malt or diastase on starch .... 100 



Reactions loi 



Estimation 102 



