278 The Sugar-Beet in America 
of flowers. It exists in solution in the cells of plants. 
Dextrose and levulose, which usually occur together, are 
found in most fruits, in honey, and in many other products. 
Honey consists of a natural mixture of about 37 per cent 
each of dextrose and levulose, and may contain as high as 
6 or 8 per cent of sucrose. Milk-sugar, or lactose, is con- 
tained in milk, from 4 to 5 per cent being present. Malt- 
sugar, or maltose, results from the action of diastase on 
starchy materials. 
Newlands! quotes the following analyses from Payen 
to show the amount of sugar contained in a number of 
fruits : ‘ 
Taste XX. — PERCENTAGE OF SuGAR IN Fruits 
Canz-Suear | Tora, Sucars 
Pineapple (Montserrat) . coe 11.33 13.30 
Strawberry (Collina d’ Brherdt) oe 6.33 11.31 
Apricot. . Sats 2 6.04 8.78 
Apple, gray Reinette (fresh) . Sis s 5.28 14.00 
Apple, gray Reinette ee’) yw 3.20 15.83 
Apple, English . . ats 2.19 7.65 
Calville (preserved) ...... 0.43 6.25 
Plum, Mirabelle. . . . .... 5.24 8.67 
Plum, Reine Claude ..... . 1.23 5.55 
Lemon «: 4 « % « « « «© « « = 0.41 1.47 
Orange's & = %& 6 % & © w & 4 4.22 8.58 
Raspberry. .....-.+.+.. 2.01 7.23 
Peach: — 3. wz: a: ww 0.92 1.99 
Pear. a ed 0.68 8.78 
Pear, St. Germaine (preserved) . nee 0.36 7.84 
1 Newlands, J. A. R., and B. E. R., ‘‘Sugar, A Handbook for 
Planter and Refiners,”’ p. xvi. 
