saccharose

The author, in 1914, commenced the differentiation of the types by means of dulcite and saccharose and obtained the results shown in Table XVIII.

By no chemical test known to the United States Department of Agriculture can pure crystallized saccharose from these different sources be distinguished.

The most important application of inosite-free bouillon is its use in the preparation of sugar bouillons, whether glucose, maltose, lactose, or saccharose, of exact percentage composition.

A new method for the analysis of saccharose and raffinose, when in the presence of inverted sugar, is said to give accurate results.

This organism has the power of transforming milk sugar and other saccharoses into lactic acid, with evolution of carbonic acid gas.