Fresh 

 sample. 



13.54 



After 

 fermentation, 



7.16 



0.35 



2.86 



0.00 



6.55 





4.00 



0.02 



0.66 



12.4 



0.00 



0.43 





0.34 



0.30 



THE ALCOHOL INDUSTRY. PART L 203 



was isolated, purified and weighed.^" After one crystallization from 

 alcohol the characteristic crystals were obtained, melting at 165°. The 

 sample of palm sap, when first analyzed while fresh, and six months 

 later after removing a heavy white precipitate by filtration, had the 

 following compositions: 



Total solids 



Reducing- sugars 



Alcohol (by volume) 



Mannitol 



Acidity (as sulphuric) 



Sucrose 



Ash 



Undetermined solids "- 



The reducing action of the formaldehyde may be responsible for the 

 high per cent of mannitol. 



Of the other samples which contained mannitol the next largest 

 amount was 0.3 per cent and in a few cases smaller amounts were 

 detected. 



Xo evidence has been obtained which points to the existence of man- 

 nitol or mannose in the fresh palm saps, in any appreciable quantities. 

 Abnormal cases may exist where mannitol or the related sugar may occur 

 in these saps in larger amounts. 



"' Mannitol was also isolated, as a check upon other methods employed, by the 

 process of Guignet (Gompt. rend. Acad. sci. (1889), 109, 528.) Also described 

 by Browne (Journ. Amer. Chem. Soc. (1906), 28, 462) with very satisfactory 

 results. 



"- A considerable portion of the undetermined solids is composed of nitrogenous 

 compounds. 



