. Principles of agricultural chemistry [microform] . hile others, (particularly cellulose) are very resistant. Allcarbohydrates, however, may, by appropriate means, be convertedinto simple sugars. It is not correct to use the term carbohydrates to signify thenitrogen-free extract. The nitrogen-free extract consists partlyof substances other than carbohydrates. Crude fiber also con-tains cellulose, which is a carbohydrate. Sugars.—The sugars are carbohydrates which are soluble inwater, and, as a general rule, have a sweet taste. Cane sugar,^ Frear, Report Pennsylvania Station, 362 pri
. Principles of agricultural chemistry [microform] . hile others, (particularly cellulose) are very resistant. Allcarbohydrates, however, may, by appropriate means, be convertedinto simple sugars. It is not correct to use the term carbohydrates to signify thenitrogen-free extract. The nitrogen-free extract consists partlyof substances other than carbohydrates. Crude fiber also con-tains cellulose, which is a carbohydrate. Sugars.—The sugars are carbohydrates which are soluble inwater, and, as a general rule, have a sweet taste. Cane sugar,^ Frear, Report Pennsylvania Station, 362 principle;s of agriculturai, chemistry which is prepared from sugar cane or sugar beets, is the mostcommon sugar. Sugars are divided into two groups: the simplesugars, or monosaccharides, represented by glucose, and the com-plex sugars, or polysaccharides, represented by cane sugar or suc-rose. The complex sugars can be split up into one or more kindsof simple sugars. The sugars can all be crystallized, but in somecases crystallization is Fig. 80.—A polariscope. Sugars are acted upon by acids and alkalies, forming variousproducts, some of which are brown in color. Boiled with con-centrated hydrochloric acid, cane sugar gives a black precipitatecalled huniic acid, the name being given chiefly on account of itsblack color. Optical Properties of Sugars.—If a ray of light is passedthrough a crystal of Iceland spar, it is split up into two rays,having peculiar properties, and called polarized light. If a rayof this polarized light falls upon another parallel crystal, in oneposition no light will pass through; if the crystal is rotated at anangle of 45°, all the light goes through, while in intermediate posi-tions only a part is transmitied. If the two crystals referred to above are placed so that all thelight passes through, and a solution of sugar then placed betweenthem, the polarized light will no longer all go through the secondprism, but the prism must be rotate
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