588 
Cane  Sugar  in  Official  Syrups. 
}  Am.  Jour.  Pharm. 
I   December,  1898. 
eolation  from  carefully  selected  granulated  sugar  and  distilled 
water. 
The  latter  was  examined  with  Fehling's  solution  as  to  the  amount 
of  inverted  sugar  and  was  found  to  contain  between  -33  and  0-5  per 
cent. 
Immediately  after  completion  the  syrup  of  hydriodic  acid  was 
examined  and  no  increase  in  the  inverted  sugar  percentage  found. 
After  standing  twenty-four  hours  a  noticeable  increase  was  shown, 
which,  on  estimation,  proved  to  be  15-1  per  cent. 
Two  weeks  after  preparation  the  percentage  found  was  62-5  cal- 
culated as  glucose. 
After  standing  for  over  six  months  with  exposure  to  summer  heat, 
the  syrup  became  straw  colored,  contained  no  free  iodine,  and  re- 
vealed almost  the  identical  inverted  sugar  percentage  of  the  previous 
examination. 
During  the  warm  days  of  August  of  this  year  a  number  of  spec- 
imens of  the  syrup  were  prepared. 
The  following  example  is  selected  from  these  : 
The  syrup  was  prepared  by  agitation  without  heat,  the  sugar 
being  dissolved  in  an  aqueous  solution  of  hydriodic  acid,  showing 
after  one  hour's  standing,  1-5  per  cent,  of  inverted  sugar. 
Forty  hours  afterward  it  was  found  to  contain  43*8  per  cent. 
A  subsequent  examination,  when  the  syrup  was  five  days  old, 
showed  62  per  cent.,  and  after  one  month  approximately  the  same 
percentage  was  found. 
A  tally  was  kept  on  this  preparation  with  a  specimen  of  syrup 
also  prepared  by  agitation  containing  10  per  cent,  by  weight  of 
glycerin. 
This  was  done  to  determine  if  the  presence  of  glycerin  retarded 
the  inversion  of  the  cane  sugar. 
Such  was  found  not  to  be  the  case,  the  inversion  also  being  pro- 
gressive, eventually  showing  almost  the  same  percentage  of  glucose 
as  in  the  corresponding  sample. 
A  number  of  specimens  of  the  syrup  prepared  by  the  writer  and 
obtained  from  other  sources  were  also  examined. 
The  following  table  furnishes  the  record  of  the  colored  syrups  as 
to  age  and  percentage  of  inverted  sugar. 
