IOWA ACADEMY OF SCIENCES. 
69 
become inverted in fifteen minutes at 70^ C. Allen (Volume I, 
article 635) mentions that it is only after continued inversion at 
100° C with acid that it changes finally to dextrose. The pres- 
ence of Maltose in honey would after inversion produce an 
untrue percentage if calculated as sucrose. We have, however, 
been unable to determine its presence in the honey studied. 
For the determination of reducing sugars in honey Fehling’s 
solution was used. In titrating, an approximate one per cent 
solution of honey was added to 10 cc of undiluted Fehling’s 
solution until the copper was completely reduced. Gravimetric 
determinations were also made which correspond well to the 
volumetric. For standardizing alkaline copper solutions chem- 
ically pure dextrose gave results which accord well with 
inverted C. P. sucrose determinations. 
The results obtained in the determination of moisture in the 
above samples are very unsatisfactory. In none of the samples 
were constant weights obtained, even when dried for twenty- 
seven hours — weights taken every three hours. The figures 
given merely signify that drying was discontinued at that 
point. For moisture ordinary flat bottomed aluminum dishes 
were used. A sample of about five grains was dried at water- 
oven temperature, and stirred with a rod at intervals, the tem- 
perature being kept at 100° C. 
The ash was determined by a careful ignition of the sample 
at low redness until charred, and then heating to bright redness 
until the carbon was all consumed. The ash of pure honey 
gives an alkaline reaction, and its analysis is often used as a 
detection for adulteration. 
All the honeys examined gave a slight acid reaction; this 
was figured as formic acid. Besides the regular analysis of the 
above mentioned honeys. No. IV was studied with reference to 
inversion by fermentation. For the fermentation, invertin was 
added; it is a soluble ferment which readily inverts cane sugar, 
but does not effect maltose, dextose, levulose, and likely not 
dextrin. To the solution to be inverted thymol was added to 
protect other sugars than sucrose from other organized fer- 
ments. A period of thirty hours of fermentation at 20° C 
showed a slight inversion, after fifty-four hours the results 
were practically as at thirty hours, and a longer fermentation 
gave no more favorable results. The fermentation did not pro- 
duce results in comparison to acid inversion. 
