ON THE CARBOHYDRATES OF THE SHOOTS OF SASA PANICULATA. 257 
few hours, the content was examined and found to possess an acid reaction. 
Hence, it was neutralized with ammonia and heated in a boiling water bath 
for 2 hours, using a reflux? condenser. When cooled, it was filtered and well 
washed with 95 °/ 0 alcohol. The filtrate was put in a flask and evaporated 
in a partial vacuum to a small volume. To this concentrated liquid 95 °/ 0 
alcohol was added and allowed to stand for about 10 hours, stirring from 
time to time, when a brownish gummy substance was seen to adhere to the 
sides and bottom of the flask. The brown coloured transparent fluid was 
decanted and cocentrated again to a syrupy condition in a partial vacuum. 
The syrup was once more purified by shaking with about 150 c.c. of abso- 
lute alcohol. The clear solution was decanted and evaporated down to about 
10 c.c. . 
(1) Qualitative tests of the syrup. 
The syrup gave the following qualitative reactions 
a) It reduced Fehling’s solution very strongly; after invertion with 
hydrochloric acid, the reducing power is much enhanced, showing 
the presence of both reducing and non-reducing sugar. 
b) Molisch-Udransky reaction was positive. 
c) It did not show any pentose reaction by the pldoroglucin method. 
d) It produced no characteristic mannose phony lhydrazone. When the 
mixture was warmed in a boiling water bath with acetic acid, the 
yellowish crystalline osazone was clearly produced. 
e) Xo mucic acid was produced upon oxidation with nitric acid. 
f) It gave the characteristic fire red colour of ketose with resorcin and 
hydrochloric acid. 
(2) Phenylosazone Tests. 
The syrup did not show any sign of forming crystals even after standing 
one week. An attempt was then made to separate and detect the sugar as 
phenylosazone. 
a) 1 gram of the syrup, 2 grams of phenylhvdraziu hydrochloride, 3 
grams of sodium acetate and 20 c.c. of water were mixed and heated in a 
