$2 BULLETIN OF THE BUSSEY INSTITUTION. 
every way except the minor point of color up to the requirements 
of a first-class commercial glucose. It is non-crystallizable 
(colloidal), and is practically a pure carbohydrate, being what is 
known technically as a neutral sweet. Excepting the natural - 
sweetness it is practically tasteless, there being only the slightest 
intimation of its malt origin. Like glucose it would undoubtedly 
take any flavoring desired, and it is safe to say that for the 
American taste, accustomed to less simple confections, some 
kind of flavor would be desired for by itself the taste of the 
midzu-ame, though sweet, is rather insipid. ‘The sample con- 
tained about 0.23 per cent. of ash reckoned on the anhydrous 
substance. 
At first sight it seemed probable that the starch from which 
the midzu-ame was made must have been purified to a consider- 
able extent rather than that the conversion had been carried out 
upon the crude grain itself. On being tested with the polari- 
scope, its specific rotatory power was found to be ([#]p3,,) 150°. 
Its cupric reducing power (K3.,) was .432. These results 
correspond quite closely with the values given by O’Sullivan,* and 
by Brown and Heron,} for the transformation product made by 
treating starch with malt extract at a temperature below 63° C. 
for a few minutes and rapidly cooling. The constants given by 
O’Sullivan for the staple product thus formed are [@]j,,, = 170.6 
Gp. a= 154) Vandy Kee ale i 
The composition of the anhydrous carbohydrate, calculating 
from the reducing value of .432 obtained by our analysis, is 
maltose 70.8 per cent. and dextrin 29.2 per cent., while a well 
made ‘*commercial glucose” manufactured in this country from 
Indian corn, by way of acid hydrolysis, having a composition 
corresponding to a maximum content of maltose would contain 
46 per cent. of maltose and about equal proportions (27 per cent. ) 
of dextrose and dextrin. 
It is of interest to note that, practically speaking, the midzu- 
ame contains very much the same proportion of dextrin as is 
contained in the American glucose above cited. But dextrin is a 
very important constituent of a syrup which is to remain perma- 
nently a syrup. In the making of glucose —as distinguished 
* Journal London Chemical Society, 1876, 14. (30). 1386. 
t Journal London Chemical Society, 1879, 35. 630. 
