to be of considerable practical value to analysts, as it may be applied for the qualitive detection of sucrose in seeds and other vegetable products.[133] =168. The Dextrose Group.=—In case the carbohydrate in question shows a right-handed rotation and the absence of sucrose is established by the polariscopic observation described above, the presence of the dextrose group may be determined by the following test.[134] Five grams of the carbohydrate are oxidized by boiling with from twenty to thirty cubic centimeters of nitric acid of 1.15 specific gravity, and then at gentle heat evaporated to dryness with stirring. If much mucic acid be present, as will be the case if the original matter contained lactose some water is added and the mixture well stirred, and again evaporated to dryness to expel all nitric acid. The residue should be of a brown color. The mass is again mixed with a little water and the acid reaction neutralized by rubbing with fine-ground potassium carbonate. The carbonate should be added in slight excess and acetic acid added to the alkaline mixture, which is concentrated by evaporation and allowed to stand a few days. At the end of this time potassium saccharate has formed and is separated from the mother liquid by pouring on a porous porcelain plate. The residue is collected, dissolved in a little water and again allowed to crystallize, when it is collected on a porous plate, as before, and washed by means of an atomizer with a little aqueous spray until it is pure white and free of any oxalic acid. The residual acid potassium saccharate may be weighed after drying and then converted into the silver salt. The potash salt for this purpose is dissolved in water, neutralized with ammonia and precipitated with a solution of silver nitrate. The precipitate is well stirred, collected on a gooch and washed and dried in a dark place. It contains 50.94 percent of silver. All sugars which contain the dextrose group yield silver saccharate when treated as above described. Inulin, sorbose, arabinose and galactose yield no saccharic acid under this treatment, and thus it is shown that they contain no dextrose group. Milk sugar, maltose, the dextrins, raffinose and sucrose yield saccharic acid when treated as above and therefore all contain the dextrose group.