4. HOW CROPS GROW. 
lasses. Inulin is converted into this sugar by long boil- 
ing with dilute acids, or with water alone. When pure, 
it is a colorless, amorphous* mass. It is incapable of crys- 
tallizing or granulating, and usually exists dissolved in a 
small proportion of water as a syrup. Its sweetness is 
equal to that of saccharose. 
Levulose contains in 100 parts: 
Carbon 40.00 
Hydrogen 6.67 
Oxygen 53.33 
100.00 
Glucose or Grape Sugar, C,, H,, O,,, naturally occurs 
associated with levulose in the juices -of plants and in 
honey. Granules of glucose separate from the juice of the 
grape in drying, as may be seen in old “ candied” raisins. 
Honey often granulates, or candies, on long keeping, from 
the crystallization of a part of its glucose. 
Glucose is formed from dextrin by the action of hot 
dilute acids, in the same way that levulose is produced 
from inulin. In the pure state it exists as minute, color- 
less crystals, and is, weight for weight, but half as sweet 
as the foregoing sugars. In composition it is identical 
with levulose. 
It combines chemically with water in two proportions. Mono-hy- 
drated glucose, (Ci2 Hey O12 H,O,) or Anthon’s hard crystallized grape- 
sugar, which is prepared in Germany by a secret process, is dry to the 
‘feel. Bi-hydrated glucose, (Cie Hos O12 2H2O,) occurs in commerce in an 
impure state as a soft, sticky, crystalline mass, which becomes doughy 
at a slightly elevated temperature. Both these hydrates lose their crystal- 
water at 212°. 
Dissolved in water, glucose yields a syrup, which is 
thin, and destitute of the ropiness of cane-sugar syrup. 
It does not crystallize, (granulate,) so readily as cane-sugar. 
Exp. 30.—Mix 100 c. cv. of water with 30 drops of strong sulphuric 
acid, and heat to vigorous boiling in a glass flask. Stir 19 grams of 
* Literally without shape, i. e., not crystallized, 
