f 
AmseJp°tu,ri884arm'}  Analysis  of  Malt.  467 
sugar  equals  0*3241  Gm.  The  0*3204  Gm.  glucose  is  produced  from 
0*304  Gm.  maltose,  and  the  0*3241  Gm.  invert-sugar  from  0*308  Gm. 
cane-sugar. 
No.  III. — There  being  such  a  large  difference  in  the  amount  of 
maltose  in  the  two  extracts,  another  extract  was  made  from  20  Gm. 
malt,  with  dilute  alcohol  containing  2  per  cent,  salicylic  acid.  This 
acid  was  used  successfully  by  Brown  and  Heron  to  arrest  the  action  of 
diastase.  This  extract  was  made  by  macerating  the  malt  with  three 
successive  portions  of  the  menstruum  of  50  Cc.  each.  Alcohol  was 
added  after  the  last  percolate  to  remove  all  of  the  salicylic  acid.  The 
percolate  was  neutralized  with  potassium  hydrate,  evaporated  to  dry- 
ness, and  the  residue  extracted  with  hot  water  and  diluted  to  make 
75  Cc. 
When  tested  for  maltose,  the  same  quantity  was  found  as  in  No.  II 
— 0*304  Gm.  The  remainder  of  the  solution,  treated  with  acid  as  in 
No.  II,  showed  the  presence  of  0*9485  Gm.  sugar  in  the  whole  quan- 
tity, while  it  reduced  5*165  Gm.  Hgl2.  The  sugar,  0*9485  Gm.,  con- 
sisted of  0*324  Gm.  invert-sugar  from  0*308  Gm.  cane-sugar,  and 
0*6246  Gm.  glucose.  Of  this,  0*32  Gm.  glucose  was  produced  from 
0*304  Gm.  maltose,  leaving  0*3046  Gm.  glucose  produced  from  0*274 
Gm.  dextrin. 
The  results  of  the  extracts  are  summed  up  as  follows : 
Cane-sugar.  Maltose.  Dextrin. 
No.  1  1-54  per  cent.  6*7  per  cent  
No.  II  1-54      "  1-52  " 
No.  Ill   1-54      "  1-52     "  1-37  per  cent. 
Cold  Water  Extract. — To  make  this  extract,  the  undissolved  portion 
remaining  from  the  last  alcoholic  extract  was  taken  and  macerated, 
and  percolated  with  water  until  the  percolate  ceased  to  leave  a  residue 
on  evaporation.  The  percolate  was  concentrated  to  40  Cc.  and  tested 
for  sugar,  but  this  was  shown  to  be  absent. 
After  boiling  it  with  dilute  sulphuric  acid  for  two  hours,  neutraliz- 
ing with  sodium  aarbonate,  and  again  testing  for  sugar,  glucose  was 
present  to  the  extent  of  0*4754  Gm.,  reducing  2*2804  Gm.  Hgl2, 
formed  from  0*428  Gm.  dextrin. 
The  insoluble  parts  of  the  malt  were  dried,  and  weighed  14*932  Gm. 
— from  20  Gm.  malt. 
Acid  Extract. — These  14*932  Gm.  were  boiled  with  10  Cc.  su^pliu 
