Practical physiological chemistry : a book designed for use in courses in practical physiological chemistry in schools of medicine and of science . of the distillate alkalinewith potassium hydroxide solutionand add a few drops of iodine so-lution. Heat gently and note theformation of iodoform these crystals under the microscope and compare them with those in Fig. 6. (b) Aldehyde Test.—Place 5 of the distillate in a test-tube, add a few drops of potassium dichromate solution,K2Cr207, and render it acid with dilute sulphuric acid. Boilthe acid solution and note the odo
Practical physiological chemistry : a book designed for use in courses in practical physiological chemistry in schools of medicine and of science . of the distillate alkalinewith potassium hydroxide solutionand add a few drops of iodine so-lution. Heat gently and note theformation of iodoform these crystals under the microscope and compare them with those in Fig. 6. (b) Aldehyde Test.—Place 5 of the distillate in a test-tube, add a few drops of potassium dichromate solution,K2Cr207, and render it acid with dilute sulphuric acid. Boilthe acid solution and note the odor of Iodoform. (Autenrieth. 1 TRISACCHARIDES, C18H320lc. RAFFINOSE. This trisaccharide, also called melitose or melitriose, occursin cotton seed, Australian manna and in the molasses fromthe preparation of beet sugar. It is dextro-rotatory, does notreduce Fehlings solution and is only partially fermentableby yeast. Raffinose may be hydrolyzed by weak acids the same as thepolysaccharides are hydrolyzed, the products being dextroseand melibiose; further hydrolysis of the melibiose yields dex-trose and galactose. POLYSACCHARIDES, (C6H1005)x. In general the polysaccharides are amorphous bodies, a few,however, are crystallizable. Through the action of certain 2 2 PHYSIOLOGICAL CHEMISTRY. enzymes or weak acids the polysaccharides may be hydrolyzedwith the formation of monosaccharides. As a class the poly-saccharides are quite insoluble and are non-fermentable untilinverted. By inversion is meant the hydrolysis of disaccharideor polysaccharide sugars to form monosaccharides, as indi-cated in the
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