Nitrogen -free Extract Acids 83 



syrups. Dextrose is found in practically the same plants 

 tnat contain saccharose, such as sorghum, maize and the 

 fruits. So far as known, it is always associated with 

 some other sugar. On account of its difficult crystalli- 

 zation and a lower degree of sweetness, it is less valuable 

 for commercial purposes than cane sugar. That which 

 appears in the market is largely made from starch by the 

 use of an acid, and it is often utilized in adulterating 

 the more costly saccharose. Many seem to regard glu- 

 cose as a substance deleterious to health, but in consid- 

 eration of the fact that in digestion, starch and most 

 other sugars are reduced to this compound before en- 

 tering the circulation of the animal, this view does not 

 seem to be sustained. In fact, there is a lack of evi- 

 dence to show the ill effect of glucose either upon man 

 or animals. 



Still another sugar is levulose or fruit sugar, the 

 composition of which is identical with dextrose but which 

 has a different chemical constitution. It accompanies 

 dextrose and is found in some fruits in considerable 

 quantities. It is as sweet as cane sugar, but does not 

 form crystals with the same readiness. 



The acids. Other substances besides those of a car- 

 bohydrate character are included in the nitrogen -free 

 extract. Chief among these are the organic acids, com- 

 pounds which are found mostly in the fruits, although 

 they appear in certain fermented products, such as silage 

 and sour milk. The most important and well-known of 

 these are acetic acid, found in silage and vinegar, citric 

 acid in lemons, lactic acid in sour milk and silage, malic 

 acid in many fruits, such as currants and apples, 



