FORMATION OF FORMALDEHYDE IN CANE SUGAR. 173 



gave the reaction for formaldehyde, with Hehner's test. l 

 The boiling point of the residue in the retort was 103° C. 



2. 50 grams pure cane sugar was dissolved in 5 ozs. cold 

 distilled water in a glass retort and heated till the mixture 

 boiled, and distilled. The distillate which was obtained 

 during the first 20 minutes was collected and marked "a." 

 The receiver was changed, and the distillation continued 

 for about 20 minutes longer, the distillate collected and 

 marked u b." The liquid remaining in the retort was 

 diluted with cold distilled water to 5 ozs., and again heated 

 and distilled — collecting the distillate separately and 

 marking it "c." When the distillation was finished, the 

 sugar solution in the glass retort was crystal clear, had no 

 yellow tinge, boiled at 101° O. to 101*5° C, and gave a 

 strong reaction for formalin. 



The three portions of distillates marked a, b, c, were 

 tested for formaldehyde by Hehner's test, and all gave the 

 reaction, though faintly. The remainder of portion marked 

 "a" was redistilled and the first 5 cc. caught and marked 

 a. This gave a strong reaction for formaldehyde both by 

 Hehner's test and Pilhastry's test. 2 



The remaining portions of distillate marked b and c were 

 similarlytreated, the first 5 cc. of each caught and marked 

 b' c' respectively. Both b' and c gave the Hehner reaction 

 for formalin, c' less strongly than a or b'. 



The foregoing taken with Trillat's note, explains the 

 occurrence of formaldehyde in jam made from pure fruit, 

 cane sugar and water. Jam was prepared from pure fruit 

 and pure cane sugar as follows: — 



Peach ... lib. fruit, lib. sugar, 3^ ozs. water, boiled about 2 hours 

 Orange ...1 ,, 2 ,, 13 pints water, ,, 2 ,, 



Quince ... 1 „ £ „ 1 „ „ 2 „ 



Quince Jelly 1 1 1 „ „ 2 „ 



1 Analyst, 1896, xxi., 95. 



2 Tests and Reagents— Cohn. John Wiley & Son, New York. 1903, 236. 



