36  Crystallization  of  Anhydrous  Glucose.      { jln^^'iST''"'' 
The  juice  of  the  bitter  cassava^  mixed  with  molasses  and  fermented, 
has  been  made  into  an  intoxicating  liquor,  which  is  much  relished  by 
the  negroes  and  Indians.  The  concentrated  juice,  known  in  the  colony 
of  British  Guiana  as  cassareep,  is  an  Indian  preparation.  One  of  its 
most  remarkable  properties  is  its  highly  antiseptic  power,  preserving 
meat  that  has  been  boiled  in  it  for  a  much  longer  period  than  can  be 
done  by  any  other  culinary  process. — Chem.  and  Drug.,  Nov.  15, 1882. 
CRYSTALLIZATION  OF  ANHYDEOUS  GLUCOSE  FROM 
ITS  AQUEOUS  SOLUTION. 
By  Arno  Behr. 
In  order  to  obtain  crystallized  glucose  from  its  aqueous  solutiou 
nearly  absolute  ether  was  employed,  glucose  being  very  insoluble  in 
this  menstruum  until  F.  Soxhlet  found  that  methylic  alcohol  is  a  much 
better  solvent,  and  that  the  glucose  crystallizes  from  it  in  larger  and 
more  numerous  crystals.  The  author,  however,  has  proved  under  cer- 
tain circumstances  that  glucose  will  crystallize  out  from  its  aqueou& 
solution  by  introducing  into  it  small  quantities  of  glucose  hydrate 
crystals ;  it  therefore  struck  him  that  the  process  might  be  improved 
upon  by  introducing  a  few  crystals  of  the  anhydrous  sugar  into  a  con- 
centrated solution  of  the  ordinary  quality.  On  the  morrow  the  liquid 
was  found  to  be  full  of  crystals  of  the  anhydride.  The  quantity  of 
water  in  the  solution  should  not  exceed  from  12  to  15  per  cent.  The 
best  temperature  is  from  86°F.  to  95°F. 
Continuing  his  experiments,  the  author  found  that  in  order  to  obtain 
crystals  of  anhydrous  glucose,  it  is  not  even  necessary  to  have  recourse 
to  crystals  already  formed,  but  that  when  concentrated  solutions  were 
submitted  to  a  high  temperature,  anhydrous  crystals  were  formed  as  a 
matter  of  course,  but  that  by  the  addition  of  a  small  quantity  of  the 
powdered  crystals,  the  crystallization  proceeded  more  regularly  and 
produced  a  larger  crop,  their  form  being  prismatic. 
[As  crystallized  glucose  is  being  increasingly  used  in  pharmacy  in 
France,  Germany,  and  America,  as  a  substitute  for  cane  sugar,  the  dis- 
covery ought  to  be  interesting  to  pharmacists  in  this  country,  where  it 
is  also  being  used  to  a  certain  extent.  A  large  number  of  processes 
have  been  proposed  for  the  purification  and  crystallization  of  glucose, 
obtained  by  the  action  of  sulphurous  and  other  acids  on  starch ;  but 
great  difficulties  have  been  met  with  in  draining  and  drying  the  small 
