OF SUGAR IN DIABETIC URINE. 



203 



with almost absolute accuracy by a simple calculation. 

 In the following table the results obtained by fermenting 

 these dilutions are placed side by side with the calculated 

 quantity of sugar. 



TABLE II. 



No. 





Sugar' per 100 

 parts according 



to the formula 

 S=(D-D')xO-23. 



Sugar per 100 

 parts by calcula- 

 tion from the 

 first estimate. 



Difference. 



I 



2 



3 

 4 

 5 

 6 



7 

 8 



A natural diabetic urine 



The same mixed with ^V of I 

 its bulk of water 



5-91 



5"3i 



4-71 

 4"i6 

 5"34 

 4-77 

 4'i5 

 o'7o 



5'32 

 4'73 

 4-14 



5*32 

 4-73 

 4' 14 

 o"59 



O'OI 

 0*02 

 0*02 

 0'02 

 0*04 

 O'OI 

 O'll 



The same mixed with j^j of ] 

 its bulk of water 



The same mixed with -^ of 

 its bulk of water 



The same mixed with ^-^ of 



its bulk of healthy urine 

 The same mixed with ^-^ of 1 



its bulk of healthy urine 

 The same mixed with y''-^ of] 



its bulk of healthy urine J 

 The same mixed with y^ of 1 



its bulk of healthy urine j 



Numbers so nearlj^ alike as those in these two columns 

 may be considered as practically identical. In the last 

 experiment only, where the quantity of sugar was under 

 one per cent., was there a sensible discrepancy. 



Satisfied now with the accuracy of the fermentation 

 method, I was desirous of determining with more cer- 

 tainty and exactitude the required co-efficient; which, 

 from the preceding experiments, using the volumetrical 

 analysis as a standard, was fixed at 0*23. 



I was unable to obtain grape sugar in sufficient purity 

 to make solutions of known strength, and had recourse to 

 cane sugar ; using for the purpose the best loaf sugar of 

 the shops. 



Solutions were made, varying in strength from 2 to lo 

 per cent, both with distilled water and healthy urine. But 

 as cane sugar becomes converted into grape sugar under 



