ON THE CARBOHYDRATES OF THE SHOOTS OF SASA PANICULATA. 255 
the rotation was 0.9 on the scale toward the right. The specific rotatory 
power is 
(r/)P = -^j x0 - 346x 25 =+18.3° (at 20°) 
1 0.425x 1 V ’ 
0.5 gram of the pure dried sugar was wixed with 1. gram of plienyl- 
hydrazin hydrochloride, 1.5 grams of sodium acetate and 10 c.c. of water 
and heated in the boiling water bath for one and a half hours, according to 
Fischer’s method 0 . The yellowish needle-shaped crystals were produced. 
After the recrystallization from alcohol, their melting point was found to be 
157°. 
According to To liens' 0 , the calculated specific rotatory power of 1.7 % 
xylose solution at 20° is 
(a)D = 18.095 + 0.06986 p= 18.24° 
Melting point of xyloscphenylosazone, according to Bauer 35 is 154°, 
according to Stone and Test’ 0 is 158°. 
Consequently, the sugar under examination is xylose. 
(4) Isolation of arabii'.osebenzylpheiiylhyprazone. 
The mother-liquor filtered off from the crystals of xylose was evaporated 
to a syrup. It did not show any sign of forming new crystals of its own 
accord, after one week’s standing. Trial was made to induce the formation 
of crystals by seeding with xylose or ärabinose, but the effort was in vain 
in both cases. An attempt was then made to separate and detect arabinose 
by the use of benzylphenylhydrazin, according to the method of Ruff and 
Ol 1 e nd or f °. 
3.5 grams of the syrup were dissolved in 10 grams of 70?o alcohol, to 
which a solution of 2.5 grams of benzylphenylhydrazin in 4.5 grams of 
absolute alcohol, was added and the mixture well shaken. The fluid soon 
became turbid and in the course of 6 hours crystalline precipitates were 
1) Ber. D. Chem. Ges., Berlin, 17 (1884), pp. 579 — 584. 
2) Hand. d. Kohlenhydrate. II, Breslau, 1895, p. 70. 
.3) Lippmann:- Chemie d. Zuckerarten. I, Braunschweig, 1904, p. 140. 
4) Ber. D. Chem. Ges., Berlin, 82 (1897), pp. 3234 — 3237. 
