210 
POPULAR SCIENCE REVIEW. 
alcohol and drying, forms a friable white powder, swelling up in water and 
dissolving on the addition of an acid when heated. Alkalies precipitate it 
again, and it gives no sugar by the action of sulphuric acid. Its formula is 
c i 2 H 2 2 0 J r It differs from arabinic acid by its neutral reaction and its 
chemical indifference ; by its yielding no sugar ; by its solubility in acids 
and precipitation by alkalies instead of the reverse. If, however, it is acted 
on for a long time by an alkali, or if it be warmed in contact with it, it is 
converted into arabinic acid. Quantitative experiments showed that 38*5 
per cent, of the beet pulp was arabinic acid, 54-0 per cent, pararabin, and 
7-5 per cent cellulose. 
Ethyl Alcohol in Plants. — The occurrence of ethyl alcohol in the unfer- 
mented juices of plants is rendered probable by the fact that these juices 
contain not only acetic acid, its oxidation product, but also its homologues, 
methyl, hezyl, and octyl alcohols. Herr Gutzeit has made, in Geuther’s 
laboratory, a somewhat extended investigation of this subject, using for the 
purpose Heracleum giganteum , Pastinaca sativa , and Anthriscus cerefolium. 
Six and a quarter kilograms of the fruit of the first plant being distilled 
with 18 kilograms of water, gave 12 kilograms of a distillate, from which 
the oil on the surface was separated by means of a syphon. The residue on 
distillation gave 12 to 15 grams of volatile liquids, which, after rectifica- 
tion, boiled between 72° and 77°, and consisted of methyl and ethyl alcohols, 
the latter constituting two-thirds. By examining the fruit at various stages 
of growth, the author infers that as ripening approaches, the ethyl compounds 
gradually diminish, being converted into more condensed bodies; while 
the methyl compounds remain constant. The other plants mentioned gave 
a similar result. 
Circumstances which affect the Crystallization of Sugar . — M. Durin has a 
paper on this subject in the “Comptes Rendus.” In the commercial 
analysis of sugars it is not sufficient to determine the mere quantity of 
pure sugar present. It is needful also to know the amount of certain 
foreign bodies which have the power of interfering with the crystalliza- 
tion of sugar in the process of refining. Salts hinder crystallization to the 
extent of four or five times their own weight. Glucose has also been 
considered as obstructive to the extent of twice its weight. The author 
finds that crystallizable salts do not interfere with the crystallization of the 
sugar, but that the formation of treacle is due to organic matters and deli- 
quescent salts present in the juice of the cane and the beet. Nevertheless, 
the assumption that each part of saline matter will hinder the crystalli- 
zation of four parts of sugar, though it is founded on a theoretical error, 
gives results satisfactory in industrial practice. Glucose, contrary to the 
usual opinion, does not interfere with crystallization. 
A Royal Society's Medal to Mr. Crookes , F.R.S. — We are sure those of our 
readers who are at all familiar with chemical or physical research will be 
delighted to hear that a royal medal has been awarded this year to Mr. Wm. 
Crookes, F. R.S., for his various chemical and physical researches, more espe- 
cially for his discovery of Thallium, his investigation of its compounds and 
determination of its atomic weight, and for his discovery of the repulsion 
referable to radiation. Whatever views we may hold as to Mr. Crooke’s 
opinions on spiritualistic subjects, we can have no hesitation in expressing 
