360 
Influence  of  Salts  upon  Sugar. 
f  Am.  Jour.  Pharm. 
\     Aug.  1, 1872. 
nitrous  fumes  ;  then  the  action  slackens  little  by  little,  and  finally  it 
is  necessary  to  apply  heat.  After  the  excess  of  acid  is  gotten  rid  of, 
the  residue  is  taken  up  with  water  and  concentrated  or  allowed  to 
crystallize. 
The  liquid  trichloracetic  acid  has  a  slight  resemblance  to  acetic 
acid,  and  is  used  as  a  cautery  in  medicine  for  removing  warts  and 
other  excrescences  on  the  body. 
An  interesting  reaction  of  this  compound  is  the  formation  of  chlo- 
roform and  carbonate  of  ammonia  when  boiled  with  an  excess  of  am- 
monia.— Journal  of  Applied  Chemistry,  June,  1872. 
INFLUENCE  OP  CERTAIN  SALTS,  BOTH  ORGANIC  AND  MIN- 
ERAL, ON  THE  CRYSTALLIZATION  OF  SUGAR. 
By  M.  Marschall. 
The  formation  of  treacle  in  saccharine  juices  has  been  ascribed  to 
the  presence  of  certain  salts,  but  nothing  precise  has  been  known  on 
the  subject.  The  author  has  prepared  solutions  of  the  various  salts 
which  may  occur  in  the  juices  of  beet-root.  A  volume  of  10  cubic 
centimetres  of  each  solution,  of  a  known  strength,  was  heated  with 
35  grms.  of  sugar  in  sealed  tubes  in  the  water-bath.  The  sugar  was 
then  allowed  17  to  24  days'  time  to  crystallize  out,  at  a  temperature 
of  16°  to  17°  Centigrade.  The  amount  of  sugar  and  of  salt  present 
in  the  mother  liquor  were  first  determined.  As  10  cubic  centimetres 
of  water  dissolve  20  grms.  of  sugar,  there  was  sugar  enough  to  satu- 
rate the  solutions.  If,  when  the  experiment  was  finished,  the  mother 
liquor  contained  more  sugar  than  the  same  volume  of  pure  water 
could  contain,  it  is  a  proof  that  the  salt  experimented  upon  had 
caused  the  formation  of  treacle.  If,  on  the  contrary,  the  mother 
liquor  contains  less  sugar  than  a  solution  in  pure  water,  it  is  a  proof 
that  the  salt  has  favored  the  crystallization  of  sugar  by  diminishing 
its  solubility.    Results  : 
1.  Salts  Favoring  Crystallization. — Sulphate  and  nitrate  of  soda ; 
sulphate,  nitrate,  and  hydrochlorate  of  magnesia ;  nitrate  and  hydro- 
chlorate  of  lime ;  aspartate  of  potash ;  acetate,  butyrate,  valerate, 
and  malate  of  soda. 
2.  Indifferent  Salts,  without  Influence. — Sulphate,  nitrate,  and 
hydrochlorate  of  potash ;  carbonate  of  soda ;  caustic  lime ;  valerate, 
malate,  and  oxalate  of  potash  ;  oxalate,  citrate,  and  aspartate  of  soda. 
