of locating Sugar ^ in Plant Tissues. 391 
Fig. 3. Osazone crystals yielded by io per cent, of cane sugar in Senft’s reagent after heating 
for one hour. Photographed four months after heating, x 114. 
Fig. 4. Osazone yielded by 10 per cent, of maltose in Senft’s reagent after heating for one hour. 
Photographed four months after heating. Many of the masses were almost opaque, x 114. 
Note.—Figs. 1-4 are not intended to indicate the relative amounts of osazone produced, but to 
illustrate the types of crystal aggregates formed. 
Fig. 5. Drops of syrup formed after maltose had been heated with Senft’s reagent. Photographed 
one month after heating, x circa 120. 
Fig. 6. Stages in the formation of crystals of maltose phenylosazone from yellow syrup. Photo¬ 
graphed one month after heating, x circa 120. 
Fig. 7. An individual crystal cluster of maltose phenylosazone, showing blunt-ended crystals, 
x circa 180. 
Fig. 8. Drops of syrup yielded by 2 per cent, of maltose phenylosazone, after being heated in 
glycerine and allowed to cool. Photographed four months after heating, x 500. 
Fig. 9. From a 3 per cent, mixture of maltose phenylosazone in glycerine, heated and allowed 
to cool, showing drops of syrup and larger pale yellow spheres. Photographed four months after 
heating, x 500. 
Fig. 10. From a 1 per cent, mixture of maltose phenylosazone in glycerine after a second 
heating. Note the more crystalline appearance of the osazone. Photographed four months after 
heating, x 114. 
