6. alpha-Dextrin, C equation purified without fermentation, 30 precipitations with alcohol (Trans., 1879, 35, 772). The examination of these specimens was conducted on a smaller scale, but under the same conditions as before, _one gram_ of the substance being treated with 12.5 c.c. of the saturated chloroform solution and heated in sealed tubes for two hours as above. The results were as follows: Weight of crude residue. 1. Rice starch 0.046 crystallised at once by 'sowing.' 2. Wheat starch 0.044 " " 3. Oat starch 0.049 " " 4. Pea starch 0.064 " " 5. Natural dextrin 0.088 " " 6. alpha-Dextrin 0.055 " " The results may therefore be summarised as follows:--Treated under these particular conditions all forms of cellulose give large yields of omega-brommethylfurfural, some varieties giving as much as 33 per cent. Laevulose, inulin, and cane sugar give yields varying from 22 to 8.5 per cent.; various starches give small yields (average about 4.5 per cent.); and dextrins 5 to 8 per cent., whereas dextrose, milk sugar, and galactose give, apparently, none at all. The yields represent the solid crystalline residue; this when purified by recrystallisation gives, probably, about three-quarters of its weight of pure crystals. (In the case of dextrose, &c., the yields represent the weight of syrup.) These numbers, however, by no means represent the maximum yields obtainable, owing to the comparatively slight solubility of hydrogen bromide in chloroform. The process was conducted in the above manner only for the sake of uniform comparison. The ether method previously described gives much larger yields; for example, 12 grms. of inulin treated with only 60 c.c. of the saturated ether gave 2.5 grms. of substance. For the purpose of obtaining larger yields, other methods are being investigated. The facts recorded above, taken in conjunction with those given in our previous communications, appear to point definitely to the following general conclusions. First, that the various forms of _cellulose_ contain one or more groups or nuclei identical with that contained in _laevulose_, and that such groups constitute the main or essential part of the molecule. Secondly, that similar groupings are contained in _starches_ and _dextrins_, but that the proportion of such groupings represents a relatively small part of the whole structure. The nature of this grouping is, according to the generally accepted constitution of _laevulose_, the six-carbon chain with a ketonic group: C.C.C.C.C.C || . O But the results might, on the other hand, be considered indicative of the anhydride or 'lacton' grouping, which Tollens suggested for laevulose: C.C.C.C.C.C \ / \ / . O