INSOLUBLE CARBOHYDRATES OR MARG. 75 
water dissolved about one-third of beet mare in about thirty hours, 
while dilute oxalic acid dissolved nearly 45 per cent in four hours, 
heating on the water bath in each case. The method used for obtain- 
ing mucic acid from marc is as follows: 385 grams of beet pulp con- 
taining 4.3 per cent of mare were extracted with alcohol, the alcohol 
removed, and the mare thoroughly dried. The mare was then heated 
with 17 ce of nitric acid (sp. gr. 1.15) for two hours in a boiling water 
bath in a 100-ce flask. The reaction product was cooled, diluted to 
mark, filtered, and 50 ce evaporated to 3 cc. After standing forty-eight 
hours, 94.5 mg of mucie acid had separated, equal to 0.53 per cent of 
original pulp, or 12.4 per cent, calculated to marc, which equals 16.2 
per cent of galactose or 14.6 per cent of galactan. 
Herzfeld” considered pectins as combinations of araban and galac- 
tan, not separable by known means, and recognized by yielding fur- 
furol on the one hand and mucic acid on the other. He was able to 
concentrate the furfurol yielding a complex by precipitating the 
ammonia solution of parapectin with calcium chlorid, the calcium salt: 
yielding as high as 40 per cent of furfurol. From ripe oranges he 
obtained an inactive pectin which was, however, precipitable by neu- 
tral lead acetate, distinguishing it from Frémy’s pectin. 
Bertrand and Mallévre ? discussed the effect of the ferment pectase 
on pectin, and the wide distribution of that enzym in plants. It is 
especially abundant in leaves, and it has been possible to prepare it 
from this source. It can only coagulate pectins in the presence of 
alkaline earth salts, forming salts of pectic acid. In acid fruits it is 
present in soluble form, but its action is inhibited by the free acid. 
Ullik* found pectic acid to have a high rotatory power (about | a@])>= 
+ 186° to 300°) and to form easily soluble, alkali salts dialysing 
readily, while the other salts are insoluble and gelatinous. He sepa- 
‘ated up to 80 per cent of mucie acid, but noted that pectic acid from 
different sources and prepared by different methods behaved very 
differently in regard to yield of mucic acid; some giving the above 
high percentage, while others gave very little, and still others no 
mucic acid whatever. Those yielding high percentages of mucic acid 
showed the highest rotatory power (up to [@],=+300°), and on 
hydrolysis passed over principally into galactose, while those showing 
low percentages of mucic acid gave exclusively or almost exclusively 
arabinose. Such characteristics are indicated by the author in case 
of pectin from beet mare. 
Sugar-free beet mare was allowed to stand several days with 1 per 
cent of hydrochloric acid, then pressed out, and the filtrate concen- 
“7Zts. Ver. d. Zucker-Ind., 1891, 41: 295, 667. 
Compt. rend., 1894, 119: 1012; 1895, 120: 110; 1895, 121: 726. 
eOsterr.-Ung. Zts. Zucker-Ind. Landw. 21: 546; 23: 268, through Chemie der 
Zuckerarten, yon Lippman, 1895, p. 927, 928. 
