258 
K. MIYAKE & T. TADOKORO. 
boiling water bath. After 10 minutes yellowish crystals had been produced. 
At the end of one hour and a half, the heat was removed and the crystals 
examined under the microscope. None of the other forms, besides the stellate 
form of yellow fine needle-shaped crystals which coincides with that of phenyl- 
glucosazone prepared from pure glucose in our laboratory, was observed. 
When cooled, it was filtered and washed with a little water. Upon rccrys- 
tallization from dilute alcohol and drying over sulphuric acid in a vacuum 
the amount was 0.24 gram. The melting point was determined and found 
to be 204° which coincides with that of phenylglucosazone. Consequently 
the osazone under question is phenylglucosazone. 
b) 1 gram of the syrup was dissolved in 20 c.c. of water and inverted 
with hydrochloric acid in a boilng water bath for about 30 minutes. After 
it was neutralized with sodium carbonate, 2 grams of phenylhydrazin hydro- 
chloride and 3 grams of sodium acetate were added and heated in a boiling 
water bath, exactly in same manner as above described. The yellow crystals 
had already been produced at the end of 10 minutes. After heating for one 
hour and a half, the crystals were examined under the microscope, but they 
were all uniform and quite identical with those of phenylglucosazone which 
was obtained in the previous experiments. When cooled, it was filtered and 
washed with a little water. The yellow crystals thus obtained were recrys- 
tallized from 60 °/ 0 alcohol and dried over sulphuric acid in a vacuum. 
The product weighed 0.3 gram and the melting point was found to be 204°. 
The crystalline form and melting point indicate that the osazone at hand is 
no other than phenylglucosazone. 
Phenylglucosazone may be formed either from glucose, fructose, mannose 
or sucrose. The presence of mannose is excluded since no characteristic phenyl- 
hydrazone could be obtained in the qualitative experiment already men- 
tioned. Maltose if present, will form an osazone of melting point similar to 
that of glucosazone but it can easily b'e distinguished from the latter in its 
crystalline form. From the results of our experiments maltose can hardly 
be expected to exist. Taking all these facts into consideration we may safely 
conclude that the reducing sugar consists chiefly of glucose, while the non- 
reducing sugar is sucrose. As to whether or not the fructose is present as 
