RESEARCHES ON SUGAR, MOLASSES, &C. 
117 
characterized varieties of grape sugar exist, founded on con- 
stant and positive characters. 
Experiments have also proved to me that all the acids act 
in the same manner on the sugars, differing only in energy. 
If the ultimate action of acids on the sugars is tolerably well 
known, it is by no means so as regards their intermediate in- 
fluence; as the different changes that are induced before the 
formation of ulmic acid are but imperfectly appreciated. 
I boiled a solution of cane sugar, made with three parts of 
water and -jl^- of nitric, sulphuric and hydrochloric acids; and 
checked the action as soon as the slightest tinge of colour be- 
gan to manifest itself in either of the three flasks; the acid 
was then saturated with lime water, and I obtained on evapo- 
ration a white, uncrystallizable sugar, of very great sweetness, 
without the slightest bitterness. No signs of crystallization 
appeared. 
I successively diminished the quantity of acid, and with the 
nitric even in the proportion of 0,001 obtained an uncrys- 
tallizable product. 
All the fixed acids I operated with, as the phosphoric, ma- 
lic, tartaric, oxalic, citric, &c, produced the same effect. It 
must, however, be observed, that the proportion of acid was 
augmented in the ratio of their saturating power, with water 
saturated with sulphurous acid; the action also was not fully 
developed if the liquid syrup was kept for any length of time. 
In this case I remarked the formation of crystalline plates, 
which were merely the rudiments of crystals of cane sugar, 
mixed with a large proportion of uncrystallizable syrup and 
acetic acid; if the ebullition be prolonged, another effect is 
joined to that of the acid, that of heat; if the quantity of acid 
be increased, there is a formation of acetates, which are with 
difficulty got rid of, and which deteriorate the results. 
A long continued boiling of the syrup produces the same 
effect as the acids; but, to obtain a syrup which is wholly un- 
crystallizable, this action must be prolonged for upwards of 
sixty hours, whilst with the acids a few minutes are usually 
sufficient. 
