146 
IOWA ACADEMY OP SCIENCE 
water became soft and mushy. The alcoholic extraction at the end of thirty- 
five days was almost colorless, while the water extraction was very black, 
resembling coffee that had been boiled. Ten days more were required to 
remove all coloration and the remainder of the sugars by the water treatment. 
The percentage of the sugars was determined by Fehling’s solution of such 
a strength that 10 c. c. corresponded to 0.05 gram sugar. The determination 
was made by taking 1 c. c. of the sugar extraction and diluting with 50 c. c. of 
distilled water in a small beaker. This was heated to boiling and titrated 
with Fehling’s solution. To ascertain when the end point was reached, a small 
portion of the solution was filtered from time to time, always pouring the 
filtrate back, until the sugars had no more reducing power. The filtrate was 
of a marked straw color until the reduction was complete, at which time it 
became a light blue. The change in color could be brought about in either 
direction by three drops of the sugar solution or the same of Fehling’s solu- 
tion, and so it seemed a satisfactory test. There were found to be 42.85 grams 
of sugar corresponding to 42.85 per cent. The loss by fermentation was not 
ascertained. 
The two different sugar extractions were evaporated to dryness, and the 
odor was that of scorched sorghum. The residue was a black thick jelly-like 
substance and had the bitter taste of the original berry. 
A portion of this residue was purified by heating for several hours on the 
water bath with purified bone black. The solution w^as quite light in color, 
and was evaporated to dryness for treatment with phenylhydrazine.. 
With portions of 0.01 gram sugar, 0.04 gram phenylhydrazine, and 0.03 gram 
sodium acetate, the test pointed to fructose. Another test with cobalt nitrate 
indicated dextrose, so it is quite likely both are present. The osazone crystals 
were purified by crystallizing .with alcohol, and attempts were made to obtain 
the melting point, but the efforts were unsatisfactory. 
The residue of the fruits after the sugar extraction was dried and weighed. 
The loss of weight was 53 per cent. The berries were black in color, shriveled 
and hard. 
As a larger quantity of residue was needed for oil extraction, it seemed 
likely that the sugars might be removed more rapidly by using a litre fiask 
and larger quantities and changing the solvent twice daily. In two weeks all 
the sugar in 125 grams of fruit was extracted. This portion was dried and 
weighed, showing a loss of 48 per cent as compared with 53 per cent the first 
time. 
THE ASH. 
Four different portions of the berries of about two grams each were ashed 
in a platinum evaporating dish of 100 c. c. capacity. From the first portion 
silica, iron, aluminum, calcium and magnesium were determined; from the 
second portion, the sodium and potassium by a modification of the J. Lawrence 
Smith method; from the third portion, the sulphates,, and lastly, the phos- 
phates. The analysis showed more sodium than potassium, and the flame test 
both from the original berry and the sugar syrup pointed in the same direction. 
The results of the analysis were as follows: 
