The physiology of the carbohydrates : their application as food and relation to diabetes / by F. W. Pavy.

  • Pavy, F. W. (Frederick William), 1829-1911.
Date:
1894
Catalogue details

Licence: Public Domain Mark

Credit: The physiology of the carbohydrates : their application as food and relation to diabetes / by F. W. Pavy. Source: Wellcome Collection.

Provider: This material has been provided by the Augustus C. Long Health Sciences Library at Columbia University and Columbia University Libraries/Information Services, through the Medical Heritage Library. The original may be consulted at the the Augustus C. Long Health Sciences Library at Columbia University and Columbia University.

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    of the employment (if 2 per cent, sulphuric acid, require, as a result of the employment of 10 per cent, acid, to be nearly doubled. The product obtained after the separation of the sulphui'ic acid by barium carbonate and evaporation to di-yness possesses the following characters:— It presents the appearance of a sugary extractive, and possesses a pronounced baked-sugar odour. It is very soluble in water, only slightly soluble in absolute alcohol, considerably soluble in spirit of about 90 per cent, strength. It is readily diffusible. On being boiled with caustic potash (Moore's test), the solution darkens in coloui'. It dissolves hydrated oxide of copper in the pi'esence of potash in excess (Trommer's test), without the production of a biuret reaction; at least, specimens are often jarocurable of which this can be said. With Fehling's solution it gives a strong and neat reaction, the reduced oxide of copper falling as a dense I'cd precipitate. Photo-engraving of micro-pliotograph of osazoue crj-stals from the cleavage sugar from egg albumin. Magnified 400 diameters.