154 SACCHARINE MATTER OP INDIAN CORN. 



3. A solution of acetite of ammonia heightened its co* 

 lour, and produced a scarcely pe-ceptlbte precipitate. 



4. Common muriatic acid occasioned no change : but 

 oxigenized muriatic acid produced a slight precipitate, with- 

 out altering the colour of the liquor. This precipitate was 

 occasioned by the oxigen, which attacked the extractive, 

 matter, and rendered it Insoluble in water* 



5. Caustic potash produced no change. 



6. Lime-water and prussiate of lime rendered it slightly 

 turbid. 



7. Sulphate of iron had no effect on it, not even altering 

 its transparency. 



8. It was the same with sulphuret of potash. 



9. Nitrate of mercury was decomposed, and formed a 

 coagulum, which subsided to the bottom of the vessel and 

 was of a deep gray colour. 



10. Alcohol produced no satisfactory result. 

 It is to be observed, that none of the reag^ents employed 



either destroyed or alterer* the saccharine taste, which conti- 

 nued in the liquor ; nothing being decomposed and precipi- 

 tated but the gummy extract. 



11. The greater part of the decoction was evaporated to 

 the consistence of a sirup, and afterward set by. Having 

 been left undisturbed for twenty days at a temperature of 

 10® [50° F.], it was just the same, without any appearance 

 of crystals or sediment. 



III. Having diluted it with twenty times its bulk of wa- 

 ter, clarified it afresh, to separate the mucilage that ap- 

 peared to prevent its crystallization, and reduced it to a sy- 

 rupy consistence, I vvas not more successful, after leaving it 

 a proper time at rest. 



It was of importance therefore, to separate the extractive 

 matter from the saccharine part. Accordingly I evaporated 

 the decoction, thus clarified a second time, to the consistence 

 of an extract, and digested it in a sufficient quantity of al- 

 cohol. Twenty-four hours after I filtered it, when the al- 

 cohol had dissolved half the matter subjected to its action. 

 Solution. The alcoholic solution had the taste of a very sweet dram, 



except that it had no aromatic flavour. Its colour was a 

 jbrown yellow* 



This 



acetite of am- 

 •monia, 



muriatic and 



oximuriatic 



acidf 



potash, 



lime-water, 



sulphate of 

 iron, 



sulphuret ©r" 

 potash, 

 nitrate of mer- 

 cury. 



and alcohol. 



Liquor stiU 

 saccharine. 



Decoction eva- 

 porated & left 

 at rest, but no 

 crystals. 



Diluted, clari- 

 fied, and again 

 left at rest. 

 Ss'o crystals. 



Evaporated & 

 diiiested in al- 

 eohol. 



