90 STATE POMOLOGICAL SOCIETY. 



A molecule of common water is represented thus, H2 0, which 

 means that it is composed of two atoms of h3^drogen and one of 

 oxygen. Now to form sugar out of starch we must double the 

 molecule, and this we do by multiplying the starch molecule by two, 

 but this does not give us sugar ; it is necessary to add a molecule of 

 water, which gives us in the diagram, sugar, as shown by comparing 

 the resultant line of notation with the upper. 



In table No. 2 is shown the composition of grape sugar or 

 glucose, and also how it must be modified so as to change it into 

 cane sugar. We must first double the molecule as is shown, and 

 then subtract one molecule of water, and this gives us cane sugar, 

 C12 H22 Oil. In the triangle is presented a hypothetical molecule 

 of cane sugar, composed of its constituent atoms. Oxygen, H^'dro- 

 gen and Carbon. It is apparent that a substance so constituted 

 must be in a condition of unstable equilibrium, for there is constant 

 tendenc}' to change and form new compounds. Sugar is a substance 

 very easily decomposed, and by the application of heat, a large 

 number of new compounds result. One of these new bodies is 

 alcohol, which is represented by the formula 



C2 He O. 

 An examination of the diagrams will show you how starch is con- 

 verted into glucose. Starch has the formula as shown, 



Ce Hio O5. 



Now if we add to a molecule one molecule of water, H2 O, we have 

 glucose, 



Ce H12 Oe, 

 and this is all that is necessary to convert the starch of corn or 

 potatoes into the sweet principle of grapes. 



We cannot convert starch into cane sugar, because we cannot 

 double the size of the molecule and force into combination one 

 more molecule of water. If we could accomplish this result, all our 

 crystallizable cane sugar would be made in the laboratory', and the 

 growth of sugar cane, beets, etc., would cease, as the artificial 

 process would suppl}' sugar at cheaper rates. 



We can make grape sugar out of starch, because we have discov- 

 ered a method of forcing one more molecule of water into corabina- 

 tion with it, and this gives us glucose. 



Table No. 3 explains how several kinds of fruits are sweetened. 

 The percentage of cane sugar and fruit sugars which enters into 



