23. THE SUGARS, OR THE SACCHARINE SUBSTANCES.--These constitute the third, and last, group of the organic substances, which are employed as food. This group embraces, in addition to the different kinds of _Sugar_, the varieties of starch and gum, from whatever source derived. The two substances last named do not, at first sight, present many points of similarity to sugar; but they closely resemble it in respect to their ultimate chemical composition, being made up of the same elements, in nearly the same proportions. And their office in the system is the same, since they are all changed into sugar by the processes of digestion. [Sidenote: 24. Origin of the sugars? Ordinary sugar? Beetroot? Maple-sugar? Grape-sugar? Cane-sugar?] 24. SUGAR is chiefly of vegetable origin; the animal varieties being obtained from honey and milk. The most noticeable characteristic of this substance is its agreeable, sweet taste, which makes it everywhere a favorite article of food. But this quality of sweetness is not possessed by all the varieties of sugar in the same degree; that obtained from milk, for instance, has a comparatively feeble taste, but rather imparts a gritty feeling to the tongue. The other important properties of sugar are, its power to crystallize when evaporated from watery solutions, such as the juices of many plants; a tendency to ferment, by which process alcohol is produced; and a ready solubility in water. This latter quality renders it very easy of digestion, and more so than any other of the saccharine group. It is computed that the annual production of sugar, in all parts of the world, is more than one million of tons. The kind of sugar that is in ordinary use, in this country, is prepared from the juice of the sugar-cane, which contains eighteen per cent. of sugar. In France it is manufactured from the {61} beet root, which holds about nine per cent.; the maple-tree of our climate yields a similar sugar. The sweet taste of fruits is due to the presence of grape-sugar: the white grains seen on raisins belong to this variety. Cane-sugar is more soluble than the latter, and has twice the sweetening power. [Illustration: FIG. 15.--GRANULES OF POTATO STARCH.] [Sidenote: 25. Starch, how widely distributed? Its qualities? Its constituents? Its solubility?] 25. STARCH.--This is the most widely distributed of the vegetable principles. It is tasteless, inodorous, and does not crystallize. It consists of minute rounded granules, which, under the microscope, reveal a somewhat uniform structure (Fig. 15). Starch will not dissolve in cold water, but in boiling water the small grains burst open, and may then be dissolved and digested. [Sidenote: 26. How much starch in bread-stuffs? In rice? Unripe fruits? Ripe fruits?]