466 
Analysis  of  Malt. 
/Am.  Jour.  Pharm. 
I       Sept.,  1884. 
solution.  As  the  extract  was  made  without  heat,  and  neutralized 
before  evaporating,  the  sugar  detected  could  not  have  been  produced 
from  cane-sugar  or  dextrin. 
O'Sullivan,  about  12  years  ago,  rediscovered  the  fact  that  solutions 
of  malt  or  diastase,  in  acting  upon  gelatinized  starch,  do  not  produce 
glucose,  as  was  previously  believed,  but  maltose,  an  isomer  of  cane- 
sugar.  Maltose  was  first  obtained  by  De  Saussure,  in  1819,  but  Du- 
brunfaut,  in  1847,  was  the  first  one  to  recognize  it  as  a  distinct  sugar. 
The  sugar  found  in  the  above  extract  was  regarded  as  maltose.  This 
sugar  has  a  reducing  power  two-thirds  as  large  as  that  of  glucose,  thus 
requiring  0*075  Gm.  to  reduce  10  Cc.  Fehling's  solution.  The  amount 
found  in  the  extract  was  0*67  Gm. 
After  estimating  the  maltose,  the  remaining  50  Cc.  of  the  solution 
were  mixed  with  3  Cc.  hydrochloric  acid  and  boiled  for  2  hours.  The 
acid  was  then  neutralized  and  the  liquid  reduced  to  75  Cc.  The  whole 
extract  was  capable  of  reducing  6*38  Gm.  Hgl2,  and  Fehling's  solu- 
tion showed  the  presence  of  1*2671  Gm.  sugar. 
In  this  case  the  following  equations  are  gotten ;  x  -j-  y  =  1*2671 
and  4*79  x  -j-  6*71  y  =  6*38,  showing,  when  calculated,  that  0*162  Gm. 
invert-sugar,  produced  from  0*154  Gm.  cane-sugar,  and  1*105  Gm. 
glucose  were  contained  in  the  extract  after  boiling  with  the  acid.  The 
maltose — 0*67  Gm. — on  boiling  with  acids  is  rapidly  converted  into 
glucose,  and,  as  it  is  an  isomer  of  cane-sugar,  the  change  is  effected  in 
the  same  way:  342  :  0*67::  360  :  #  =  0*705  Gm.  glucose  produced 
from  the  maltose.  This  amount  of  glucose  subtracted  from  1*105  Gm. 
yields  0*4  Gm.,  which  must  have  been  produced  from  0*36  Gm. 
vdextrin. 
No.  II — To  ascertain  if  the  sugars  and  dextrin  were  originally 
present  in  such  a  large  proportion,  or  if  they  were  formed  during 
maceration,  another  alcohol — 95  per  cent. — extract  was  made  from 
20  Gm.  malt  after  the  fat,  etc.,  had  been  removed  by  benzin.  This 
extract  was  treated  as  the  previous  one,  with  the  sole  exception  of 
diluting  to  75  Cc.  instead  of  150  Cc.  This  solution  tested  for  maltose 
showed  the  presence  of  only  0*304  Gm.  The  remainder  of  the  solu- 
tion, after  boiling  with  acid  and  neutralizing,  was  again  tested.  The 
whole  extract  contained  0*6446  Gm.  sugar,  and  reduced  3*71  Gm. 
Hgl2. 
x  +  y  —  0*6446  and  4*79  x  +  6*71  y  =  3*71.  When  these  equa- 
tions are  calculated,  x  or  glucose  equals  0*3204  Gm.  and  y  or  invert- 
