188 H. G. SMITH. 
heated with nitric acid, mucic and oxalic acids were formed. When 
heated with dilute acids, reducing sugars were formed, only part 
of which were fermentable with beer-yeast when the temperature 
was well below 20° C. When treated with beer-yeast the sugar 
slowly fermented, and the temperature being kept between 20° 
and 30° C. the whole was destroyed after some days. 
From the above result it appears certain that the sugar exist- 
ing in the bark sap of Z. punctata is raffinose, and is identical 
with the rafiinose obtained from beetroot, and that it differs in no 
respect from that obtained from other Eucalypts. 
I am indebted to Mr. T. Steel, r.c.s., of the Colonial Sugar 
Refining Company, for kindly revising the portion of this paper 
relating to the sugars, and also for some pure raffinose from 
beetroot. In its character and reactions it differs in no respect 
from that obtained from the exudation of Z. punctata in its 
different melting points under different conditions, its percentage 
of water-of crystallisation, its rotatory power, the form of the 
erystals, its reactions with acids, and also with yeast. 
Determination of the uncrystallisable sugars. 
The extremely dark coloured solution, being that portion first 
removed from the precipitated raffinose when absolute alcohol was 
added, as previously described, contained tannic acid, eudesmin, 
and some sugars. After concentration it was dissolved in water, 
and the eudesmin removed by agitating the aqueous solution with 
ether. After removal of the ethereal solution, the remainder was 
evaporated down, water added, and the solution placed with some 
well washed hide-powder, well agitated until the tannins and 
colouring matters (which belong to the tannins) were removed, 
this being completed as rapidly as possible. The hide powder was 
squeezed in calico and the liquid filtered through paper; the 
solution being then but slightly coloured, was found to be dextro- 
rotatory, and reduced Fehling’s solution copiously, indicating that 
dextro-rotatory reducing sugars were present. When evaporated 
down it formed a sweet syrup, showing no signs of crystallisation. 
