72 
IOWA ACADEMY OF SCIENCES. 
in work upon adulterated samples. In this sample they check 
each other, and are only accounted for in the final summary as 
Organic Matter not sugar. 
For the purpose of -making an estimation of volatile matter 
at 100° C., I prepared an apparatus consisting of a condenser 
attached to a retort which was hung in a water bath, and so 
arranged that a constant current of heated air could pass into 
the retort to facilitate the work. The outer end of the conden- 
ser dipped into a flask of alcohol (cooled in a jacket of ice water) 
which retained all the volatile matter, and from which the 
final estimation was made. In this manner, after fifteen hours 
. 14 per cent of volatile matter was obtained. A test for formic 
acid upon this product gave a negative result. 
The final result then of a complete analysis as given in out- 
line above is as follows; 
Water 
Dextrose 
Levulose 
Sucrose 
Dextrin 
Organic matter not sugar. 
Volatile at 100° C 
Acidity 
Ash 
Loss and undetermined _ . , 
Total 
PER CENT. 
GRAMS. 
18.59 
4.83 
43.58 
11.36 
32.93 
8.58 
3.74 
.97 
.36 
.09 
.14 
.04 
.14 
.04 
.18 
.05 
.14 
.04 
.20 
.05 
100.00 
26.05 
Since the Sp. R. P. of all sugars found in this sample are 
known, it will now be easy to compare the results obtained by 
the different methods with the original polariscope readings. 
The reading of a normal change of honey No. II in the polar- 
iscope was -9.9°; the same solution after inversion read, -14.88°. 
This by Clerget’s formula gave 3.74 per cent sucrose in the 
sample or .97 -grams when compared to a normal (26.048 grs.) 
charge. This . 97 grams when thus compared will give such a 
reading on the polariscope as the inverse ratio it bears to a 
normal change; as: 
26.048:. 97 :: 100° : x (x=degrees sugar units.) 
x=3.74°. 
The Sp. R. P. of dextrose is 52.7. The grams dextrose required for 100 
sugar units in lOOcc of solution are as the proportion 
52.7:66.5 :: 26.048 :x 
x=32.87 grams. 
32.87 : 11.36 (table) :;100:x 
x=34.62° (Plus reading on sugar scale). 
