Per cent. Water 16 Crystallisable sugar 36 Invert sugar 34 Gum, pectose, etc. 10 Ash 4 Dr. W. H. Pitt, in the Second Annual Report of the New York State Board of Health, gives the following analysis of grocers’ mixed glucose syrup, and of confectioners’ glucose:-- _American Grape Sugar Co.’s Syrup._ Per cent. Ash 0·820 Water 18·857 Dextrine 34·667 Cane syrup 7·805 Glucose 37·851 ------- 100·000 ------- _Confectioners’ Glucose._ Per cent. Ash 0·431 Water 15·762 Dextrine 41·614 Glucose 42·193 ------- 100·000 ------- It is stated that a large proportion of the American maple syrup and maple sugar found on the market, consists of raw sugar, flavoured with the essential oil of hickory-bark, for the manufacture of which letters patent have been granted. _Analysis of Sugar._--The examination of sugar is ordinarily confined to the estimation of the water, ash, and determination of the nature of the organic matters present. The proportion of water contained in a sample is found by drying it for about two hours in an air-bath, at a temperature of 110°. Moist and syrupy sugars, such as muscovadoes, are advantageously mixed with a known weight of ignited sand before drying. The ash is determined either by directly incinerating a few grammes of the sugar in a tared platinum capsule, or by accelerating the process of combustion by first moistening the sample with a little sulphuric acid. In this case the bases will naturally be converted into sulphates, and a deduction of one-tenth is usually made from the results so obtained, in order to reduce it to terms of the corresponding carbonates. The proportion of ash in raw cane sugar varies somewhat, but it should not much exceed 1·5 per cent. Its average composition, as given by Monier, is as follows:-- Calcic carbonate 49·00 Potassium carbonate 16·50 Sodium and potassium sulphates 16·00 Sodium chloride 9·00 Alumina and silica 9·50 ------ 100·00 ------ Insoluble mineral adulterants are readily separated by dissolving a rather considerable amount of the sample in water and filtering. In this manner the presence of sand, terra alba, and foreign pigments may be recognised. The determination of the character of the organic constituents of commercial sugars is effected, either by chemical or by physical tests, and, in some instances, by a combination of these methods. The presence of such adulterants, as flour or starch, is very easily detected upon a microscopic examination of the suspected sample.