Analysis of Sugar Cane. 



515 



I will revert presently to the nature of this ferment, but 1 must 

 first shew the result of M. Plagne's analysis of the vesou. He acted 

 on 4,000 grammes. 



Water, .. .. .. ... 3133 grammes. 



Crystalized sugar, . . . . 832 



Dry residue not crystalizable, . . 30 



Cerine, .30 



Gum wax, . . . . . . 1.06 



Peculiar organised matter, . . 1.61 



Dry albumen, . . . . . . .30 



The sum of these quantities 3998.27 differs only by 



seven decigrammes from the 4,000 grammes submitted to experi- 

 ment. 



The peculiar organic matter observed by M. Plagne, and which 

 does not reach a 2000dth part, is that which connects sugar into 

 viscous matter when evaporation is not immediately proceeded with, 

 or carried on too slowly. Its properties, as observed by M. Plagne, 

 are these ; it is white, becoming brownish by contact with the 

 air, soft, slightly attractive of moisture, and drying with difficulty. 

 It is insoluble in alcohol or ether, soluble in water, not azoted, 

 burning without smelling with an odour analogous to that of the 

 extract of chicory. The salts of the protoxyde of mercury and those 

 of lead precipitate it from its solution in water. The perchlorate 

 of mercury produces on it no effect. Alcohol and ether separate it, 

 with its primitive properties, from the water that dissolves it. Arsenical 

 charcoal seizes it, but for this effect it is necessary to use a large 

 quantity, and to add a portion to the juice at the instant of its 

 flowing from the cane, in order to prevent the viscous fermentation. 



The viscous matter into which the sugar is converted by the 

 substance just described does not yield carbonate of ammonia on 

 distillation ; whence it may be inferred, that it does not contain 

 azote. Water dissolves it, and from that solution it is precipitated 

 by alcohol. It has therefore the properties of gum ; yet treated 

 with nitric acid, it yields only oxalic acid. May not this substance 

 be analogous to that obtained by M. Pelouze from certain ferment, 

 and which he considers I believe as an anhydrated sugar. 



