VEGETABLE CYTOLOGY 
75 
sugar cane, sorghum, corn and Mexican grass; in many fleshy roots 
notably the sugar beet; in the sap of the sugar maple and various 
palms including Cocos nucifera, Phoenix sylvestris , Arenga saccharif- 
era\ in various fruits, as apples, cherries, figs, etc., in the nectaries 
of certain flowers; in honey; and in a number of seeds. It crystal¬ 
lizes in monoclinic prisms or pyramids. When sections of plant parts 
containing cane sugar are placed for a few seconds in a saturated 
solution of copper sulphate, then quickly rinsed in water, trans¬ 
ferred to a solution of i part of KOH in i part of water, and heated 
to boiling, the cells containing the sugar take on a sky-blue color. 
Invertase of the yeast reduces cane sugar to dextrose and levulose 
and zymase of the same plant ferments these forming carbon dioxide 
and alcohol. 
Maltose is fo\md in the germinating grains of barley and other 
cereals as a product of the action of the ferment diastase on starch. 
It reduces Fehling’s solution, forming cuprous oxide, but one-third 
less with equal weights. 
Trehalose or mycose is found in ergot, Boletus edulis, the Oriental 
Trehala and various other fungi. 
Melibiose is formed with fructose upon hydrolyzing the trisac¬ 
charose melitose which occurs in the molasses of sugar manufacture 
and in Australian manna. 
Touranose is produced upon hydrolyzing melizitose, a trisaccha¬ 
rose which occurs in Persian manna, and 
Agavose is found in the cell sap of the American Century Plant, 
Agave americana. 
2. Starch. —Starch is a carbohydrate having the chemical formula 
of (C 6 Hio05) n which is generally found as the first visible product 
of photosynthesis in most green plants. It is found in the chloro- 
plasts and chromatophores of green parts in the form of minute 
granules. This kind of starch is known as Assimilation Starch. 
Assimilation starch is dissolved during darkness within the chloro- 
plasts by the action of ferments and passes into solution as a glucose 
which is conveyed downward to those parts of the plant requiring 
food. In its descent some of it is stored up in medullary ray cells, 
and in various parts of the xylem, phloem, pith and cortex in the 
form of small’ grains. Considerable, however, is carried down to 
