SUGAR OF STARCH. 2Sl 



gas, no acid, and no other volatile substance, was extricated 

 during the boiling. 



All these experiments with the sugar of milk were equally starch afFord- 

 repeated with starch, except that a much larger quantity of wa- ed similar re- 

 ter was added to prevent it from burning. The results were ^" ** 

 the sanae as those obtained with sugar of milk. 



Conclusions. 



From all that has been said, it follows : 



1. That starch and the fecula of potatoes, boiled with water General con- 

 acidulated with sulphuric acid, are converted into a liquid sac- elusions, 

 charine matter, the quantity of which corresponds with the 



weight of the starch employed. 



2. That this saccharine matter is susceptible of the alcoholic 

 fermentation, 



3. That the sirup of starch is composed of gummy matter 

 and saccharine matter in variable proportions. 



4. That the sirup evaporated slowly in a stove exhibits aa 

 elastic substance, perfectly transparent. 



5. That the gummy matter exhibits all the characters of a 

 true gum, except that of forming mucous acid by means of the 

 nitric. 



6. That neither this gum, nor the saccharine matter, holds 

 sulphuric acid in combination. 



7. That the heat of boiling water alone is insufficient to con- 

 vert starch into saccharine matter, as nothing is obtained but 

 a bitter matter, and a horny substance insoluble in boiling water. 



8. That sugar of milk treated with two, three, four, or five 

 hundredths of sulphuric acid is converted into confused crys- 

 tals, which have an extremely saccharine taste, and are suscep- 

 tible of the alcoholic fermentation. 



g. That this saccharine matter does not contain any sul- 

 phuric acid in combination. 



10. That the muriatic acid effects the same changes in sugar 

 of milk. 



11. That neither the nitric nor acetic acid converts sugar of 

 milk into fermentable sugar. 



12. That sugar of milk thus converted into fermentable 

 sugar becomes very soluble in alcohol. 



13. That 



