376 Maugham.—Observations on the Osazone Method 
After \ hour. 
After i day. 
After 3 days. 
After 4 days. 
After 45 days. 
Levulose, i % 
Sheaves of long, 
fine, acicular 
crystals formed 
before mount¬ 
ing. 
( = 1 1 7 type.) 1 
Little change. 
Crystal aggregates 
very distinct from 
those of dextrose. 
Much the same. 
Much the same. 
C 5 » 
Maltose, i % 
Minute globules 
of golden syrup. 
Liquid as a 
whole a deeper 
yellow than in 
cane sugar or 
blank tests (i. e. 
the reagent 
alone). 
No crystals. 
Many drops but 
no crystals. 
Much the same. 
Much the same. 
» io% 
More numerous 
and larger glo¬ 
bules of syrup, 
and deeper 
colour as a 
whole than in 
!%• 
No crystals. 
A number of crys¬ 
tal aggregates— 
coarse sheaves, 
spheres, and ir¬ 
regular clusters 
of rather blunt- 
ended crystals, 
broader than 
those of ‘ d’ or 
‘ l 1 — apparently 
forming from 
drops of syrup 
in some cases. 
Some finer crystals 
also present. 
More numerous 
crystals. Quite 
distinct from 
the ‘ d' and l V 
types. 
The finer crys¬ 
tals, however, 
resemble indi¬ 
viduals of the 
l d' clusters. 
Still larger num¬ 
ber of clusters, 
some united in 
chains. Very 
characteristic. 
Many of the 
masses quite 
opaque. 
( = ‘ m ’ type.) 2 
Although they do not form a complete series, these experiments bring 
out several interesting points. 
In the case of i per cent, mixtures which had been heated for an hour 
it is seen that levulose and dextrose yielded copious crystalline precipitates. 
The osazone came down more rapidly with levulose than with dextrose, 3 
and in the former cdnsisted of sheaves of long, fine, acicular crystals which 
contrasted strongly with the more spherical and somewhat feathery clusters 
of smaller, though acicular crystals given by dextrose. 4 
The cane-sugar mixture underwent little change, though some yellow 
drops of syrup appeared to have formed. 
The maltose mixture turned much yellower, and showed minute 
droplets of syrupy liquid more conspicuously than did the cane-sugar 
mixture. 
1 Cf. PI. XVII, Fig. i. 2 cf> P1< XVII, Fig. 4. 
3 This difference was observed by Senft. See also below. 
* It may be remarked that these two types of crystal clusters can hardly be regarded as 
altogether distinctive characters for dextrose and levulose. In low concentrations the difference is 
less pronounced and may quite disappear. The two forms are referred to as ‘ d’ (dextrose) and ‘ V 
(levulose) types in the results to be described in a later paper, while ‘ d.l' indicates such denser, 
woolly, spherical clusters as are yielded by cane sugar, and ‘ m ’ denotes the maltose type. 
