Chambers's encyclopaedia; a dictionary of universal knowledge . t equally well in presence of SUGAR 787 mucii oxyt;en or of a minute (necessary) alcoliol anil cailionio acid other substanrosare produced from sucrose by yeast, notal>ly <;ly-cerol anil lactic acid, and odorous principlesto !i small extent. Pure cultures of yeast are saidnot to the hijrher alcohols (fusel-oil), butthis view requires to he supported by further in-vestigation. Sucrose occurs very widely in the vegetablekingdom. It is found in the sugar-cane (Saccharnniofficinarum), of whic
Chambers's encyclopaedia; a dictionary of universal knowledge . t equally well in presence of SUGAR 787 mucii oxyt;en or of a minute (necessary) alcoliol anil cailionio acid other substanrosare produced from sucrose by yeast, notal>ly <;ly-cerol anil lactic acid, and odorous principlesto !i small extent. Pure cultures of yeast are saidnot to the hijrher alcohols (fusel-oil), butthis view requires to he supported by further in-vestigation. Sucrose occurs very widely in the vegetablekingdom. It is found in the sugar-cane (Saccharnniofficinarum), of which a number of varieties areknown and cultivated ; in many other grasses(Graniinia^): in tlie sap of many trees; inthe roots of certain plants : in numerous seeds ;in most sweet fruits, usually in association withinvert sugar : and in the nectar of flowers. Thesugar-cane was the source from whicli sugar wasoriginally prepared, and the East first learned theuse of this article of diet. Tlie cane has doubtlessbeen known in India from time immemorial, and. Sugar-cane {Saccharuni officinarum). sugar is still produced from this source in thatcountry, but the quality of that now exported doesnot bear with the product of otherlands. The early classical writers, especiallyHero<lotus, Theophrastus, Seneca, and Strabo,make undoubted references to sugar, whicli theyspeak of as honey of canes,or honey made byhuman hands; and at alx)ut the date of theChristian era this substance had become prettygenerally known under the name of snrcharon orsucdiornin. Our wonl sugar is derived, throughFr. awre. Span, ciirnr, Arabic srthlcar, Persianshakar, from the Sanskrit xharLara, which signifiesa substance consisting of small giains. The termcandy, applied to sugar in large crystals, took itsorigin from the Arabic and Persian knndm believed that Hengal was the locality in whiclicane-sugar in a dry granular state was first pre-pared. The Chinese admit that they firs
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