218 



ACTION OF MURIATIC ACID ON SUGAR. 



this substance is present is sometimes the case, though we 

 do not raise the beat high; but that the malic acid exists 

 in abundance there cannot be the least doubt, notwithstand- 

 ing the opinion of such an able chemist as Mr. Vauquelin. 

 The acid was The muriatic acid used in all the following experiments 

 Fure " was pure. It gave no indication of any foreign ingredients 



by the usual reagents. 

 Muriatic acid Sect. I. 1st. 50 grs of muriatic acid of the spec, grav, 

 at erature V di s e - m J' 050 we,e added to 50 grs of loaf sugar at the temperature 

 sohcs sugar 45* Far. The sugar dissolved without effervescence. The 



runout e- taste of the solution was acid, though slightly saccharine, 

 composing tt . _ \ » o j 



The original stiffness of the acid was somewhat increased, 



and its colour changed to that of a yellowish brown. Sa- 

 turated with a solution of subcarbonate of soda, and 

 evaporated at '212°, it gradually acquired the consistence 

 of a sirup; and very pungent white vapours were given 

 off, which condensed on the lid that covered the capsule. 

 From their taste and smeil they appeared to be the pyro- 

 nVucous acid. If the 50 grs above had been saturated with 

 soda, the muriate would have weighed 14 grs. 14 grs 

 of muriate of soda were mixed with 50 grs of sugar dissolved 

 in water, and submitted in every respect to the same 

 operation as the solution of sugar in muriatic acid; when 

 exactly the same phenomena presented themselves as in the 

 former case, viz. the mixture acquired a sirupy consistence, 

 and towards the close of the evaporation emitted acetic 

 fumes. Hence it appears, that this change takes place 

 without fvee muriatic acid being present; of course this 

 acid had no share in the decomposition. This change took 

 place exactly the same when a solution of sugar was evapo- 

 rated rapidly ; from which 1 infer, that cold muriatic acid 

 has no action on sugar, except as a solvent. Whether it 

 be the water contained in abundance in the dilute acid, 

 which dissolves the sugar, or in some measure the acid 

 itself, it would not be very easy to decide. 

 Mum;ic acid If, instead of saturating the solution of sugar in muriatic 

 f si5tedb y lu " at acid with soda, we apply a s!ii>-ht heat for some time, the 



has considera- _ .- I . . 



bio .-ciion en mixture becomes black, and carbon precipitates. To 

 sugar. obtain all the products of this apparent decomposition, I 



Description f Ulu ^ e use °' tns following apparatus. A small retort was 



joined 



