27S 



SUGAR OF STARCH. 



acid in the si- ^^e could not discover in it the least trace of con;bined sulphuric 

 rup. acid. 



Action of acids These experiments could not fnil gradually to lead to an exarai- 

 on other sub- nation of the action of acids diluted with water on some other sub- 

 stances tried, stances. Sugar of milk first drew his attention ; and with the 

 greater reason, as we have already ^vnnounced this subst9nce to 

 become more soluble in water after it has been treated with 

 acid*. 

 Sugar of milk Mr, Vogel boiled 100 gr. [1545 grs.] of sugar of milk with 

 treated with ^qq ^f ^^j ^^^ 2 gr. of sulphuric acid at 56° [r63l], 



sulphuric acid. ,, , j-,- . j a r u 



Tor three hours, adding more water as it evaporated. After hav- 

 ing satuiated the excess of acid by carbonate of lime, he filtered. 

 The liquid, though clear, was slightly coloured. Evapora^ted 

 slowly in a stove, a thick brownish sirup remained, which con- 

 creted into a crystalline mass at the expiration of a few days. 



This matter resembling soft sugar has a much more saccharine 

 taste than the most concentrated aqueous solution of sugar of 

 milk. From this extremely saccharine iaste the author was led 

 to suspect, that a real sugar had been formed, capable of giving 

 rise to the alcoholic fermentation. 



In fact this t!>roduct mixed with yeast diluted with water was 

 scarcely placed in favourable circumstances for the alcoholic fer- 

 mentation, before it commenced in a very brisk manner j 

 though sugar of milk never ferments, as is well known to all 

 chemists, and has been recently placed beyond all doubt by the 

 numerous experiments of Mr. Bucholzf. 



This fern:iented liquor yielded a considerable quantity of 

 alcohol. On varying the proportions of sulphuric acid to three, 

 four, and even five hundredths, very saccharine crystals, that 

 ran into fermentation with extreme facility, were constantly ob- 

 tained, particularly with five hundredths of acid. 

 Nitric acid has With two or with four hundredths of nitric acid the sugar of 

 not the same milk could not be converted into a fermentable sugar. 



If .' . ., Three grammes [46-3 grs.] of muriatic acid converted the 

 Muriatic acid tJ L o J 



has. sugar of milk into a very saccharine sirup capable ot the alco- 



Acetic acidhas holic fermentation j while 2 gr. [SO'bp grs.] of radical vinegar 

 '"*'• made no alteration in the sugar of milk. 



Saccharine 

 product. 



Fermented, 



and yielded 

 alcohol. 



* See Delam^therie's Journal de Physique^ July, 1811. 

 t See Delam^therie's Journ, de Physique, for December, 1811. 



x\Il 



