Am\Sr'i9ihuarm' }     Philadelphia  College  of  Pharmacy.  199 
and  Professor  LaWall  that  of  Eastman's  syrup,  which  contains 
strong  phosphoric  acid. 
Dr.  Brinton  called  attention  to  the  fact  that  glucose  is  not  a 
chemical  compound,  but  is  a  mixture  including  dextrin  and  other 
foreign  substances.  He  also  spoke  favorably  of  Marsh's  test  for 
caramel. 
Prof.  LaWall  asked  if  Dr.  Horn  had  performed  any  experiments 
to  determine  the  specific  action  of  different  strong  acids  on  sugar 
solution  since  he  had  assumed  that  in  the  syrup  of  ferrous  iodide 
the  sugar  was  hydrolyzed  or  "  inverted  "  by  the  free  hydriodic  acid. 
Prof.  LaWall  also  asked  if  Dr.  Horn  had  tried  to  extract  the  "  alde- 
hyde resins  "  with  immiscible  solvents. 
In  answering  the  several  speakers,  Dr.  Horn  said :  In  his  ex- 
periments he  had  used  the  well-defined  chemical  compound,  the 
crystallized  mono-hydrated  d-glucose,  and  not  the  commercial 
syrupy  mixture  that  Dr.  Brinton  evidently  had  in  mind.  Marsh's 
test,  although  it  might  well  be  satisfactory  in  testing  acid  liquids 
like  whisky,  was  unreliable  in  testing  alkaline  liquids.  With  re- 
gard to  a  statement  of  Dr.  Brinton's  that  alcohol  after  treatment 
with  alkali  may  acquire  a  yellow  color  and  yet  not  answer  the  test 
for  aldehydes,  Dr.  Horn  said  that  small  quantities  of  aldehydes 
might  readily  be  formed  by  the  action  of  atmospheric  oxygen  on 
the  — CHoOH  group  of  the  alcohol.  Replying  to  Prof.  LaWall,  Dr. 
Horn  said  that  he  had  not  been  interested  in  the  specific  action  of 
different  acids,  and  that  this  had  no  bearing  upon  his  paper,  for 
he  had  referred  to  the  action  of  hydriodic  acid  at  such  dilutions 
that  the  action  was  to  be  ascribed  to  the  hydrogen  ion,  and  that  at 
such  dilutions  all  acids  of  the  same  class  as  to  strength  would  yield 
hydrogen  ions  at  approximately  the  same  concentration.  The 
anion  produced  no  appreciable  effect  at  these  dilutions.  He  said 
that  he  had  not  tried  the  action  of  immiscible  solvents,  and  that 
he  was  not  convinced  that  the  so-called  "  aldehyde  resins  "  of  the 
organic  chemist  were  the  same  in  character  as  the  resins  Prof. 
LaWall  had  in  mind.  Referring  to  the  brown  color  of  whisky 
mentioned  by  Professor  Remington,  Dr.  Horn  said  that  in  the 
recent  literature  there  was  a  paper  showing  that  the  brown  sedi- 
ments sometimes  appearing  in  whiskies  were  aldehyde-compounds. 
Regarding  the  odorous  principle  that  he  separated  from  the  brown 
solution,  he  stated  that  he  had  not  yet  had  time  to  study  it  further, 
but  that  the  solutions  containing  it  sustained  the  life  of  some  molds 
and  that  in  so  doing  they  lost  their  odor.    In  this  connection,  he 
