_Determination of Starch_, pp. 196-226.—Constitution of starch; Separation of starch; Methods of separation; Separation with diastase; Separation in an autoclave; Principles of analysis; Estimation of water; Estimation of ash; Estimation of nitrogen; Hydrolysis with acids; Factors for calculation; Polarization of starch; Solution at high pressure; Method of Hibbard; Precipitation with barium hydroxid; Disturbing bodies in starch determinations; Colorimetric estimation of starch; Fixation of iodin; Identification of starches; Vogel’s table; Muter’s table; Blyth’s classification; Preparation of starches for the microscope; Mounting in canada balsam; Description of typical starches; Authorities cited in Part Second. PART THIRD. SEPARATION AND DETERMINATION OF CARBOHYDRATES IN CRUDE OR MANUFACTURED AGRICULTURAL PRODUCTS. _Sugars in Vegetable Juices_, pp. 227-253.—Introduction; Sugar in the sap of trees; Sugar in sugar canes; Weighing pipettes; Gravimeter; Reducing sugars in juices; Preservation of juices; Direct estimation of sugar; Cutting or shredding canes; Methods of analysis; Drying and extracting; Examination of bagasse; Fiber in canes; Sugar beets; Estimation of sugar in sugar beets; Machines for pulping beets; Instantaneous diffusion; Pellet’s process; Alcohol digestion; Extraction with alcohol; Determination of sugar in mother beets; Determination of sugars without weighing; Continuous observation tube. _Analysis of Sirups and Massecuites_, pp. 254-264.—Specific gravity; Determination of water; Determination of ash; Determination of reducing sugars; Estimation of minute quantities of invert sugar; Soldaini’s gravimetric method; Weighing the copper as oxid; Analyses for factory control. _Separation of Carbohydrates in Mixtures_, pp. 264-292.—Occurrence of sugars; Optical methods; Optical neutrality of invert sugar; Separation of sucrose and invert sugar; Separation of sucrose and raffinose; Determination of levulose; Formula for calculating levulose; Separation of sucrose from dextrose; Estimation of lactose in milk; Error due to volume of precipitate; Separation of sucrose, levulose and dextrose; Sieben’s method; Wiechmann’s method; Copper carbonate method; Winter’s process; Separation with lead oxid; Analysis of commercial glucose and grape sugar; Fermentation method; Oxidation method; Removal of dextrose by copper acetate; Separation of dextrin with alcohol. _Carbohydrates in Milk_, pp. 293-298.—Copper tartrate method; The official method; The copper cyanid process; Separation of sugars in evaporated milks; Method of Bigelow and McElroy.