Maltose (C12H24O12). From malt.
Eucalen (C6H12O6). By fermentation of melitose.
Sorbin (C6H12O6). From the berries of the service tree.
Effects of the varieties of Sugar on Polarised Light. Both sucrose, or cane sugar, and dextrose produce rotation upon a ray of polarised light. The plane of rotation is rotated to the right by sucrose rather more powerfully than by dextrose. It is remarkable that the uncrystallisable sugar of fruits produces an opposite rotation, viz. to the left. Since the degree of rotation is proportionate in columns of equal length to the quantity of sugar present, it has been proposed to employ this property in order to determine the quantity of sugar present in syrups.[209] The following, according to Berthelot, are the rotatory powers of the different varieties of sugar, if equal weights of each are dissolved in an equal bulk of water; the quantities of each sugar are calculated for the formulæ annexed:
[209] Miller.
| Variety. | Formula. | Rotation. | Temperature. | |
| ° Fahr. | ° Cent. | |||
| Sucrose (cane sugar) | (C12H22O11) | Right 73·8° | ||
| Melezitose | (C12H22O11) | ” 94·1° | ||
| Mycose | (C12H22O11) | ” 193° | ||
| Melitose | (C12H24O12) | ” 102° | ||
| Dextrose (grape sugar) | (C6H12O6) | ” 57·4° | ||
| Malt sugar | (C6H12O6) | ” 172° | ||
| Lœvulose (fruit sugar) | (C6H12O6) | Left 106° | 56 | 13·3 |
| Eucalin | (C6H12O6) | Right 50° | ||
| Sorbin | (C6H12O6) | Left 46·9° | ||
| Lactose (milk sugar) | (C6H12O6) | Right 56·4° | ||
| Glucose of ditto (galactose) | (C6H12O6) | ” 83·3° | ||
| Inverted cane sugar | (C6H12O6) | Left 28° | 57 | 13·9 |
SUGAR-BOILING. The art or business of the confectioner or sugar-baker; the candying of sugar. The stages are as follow:—Well clarified and perfectly transparent syrup is boiled until a ‘skimmer’ dipped into it, and a portion ‘touched’ between the forefinger and thumb, on opening them, is drawn into a small thread, which crystallises and breaks. This is called a ‘weak candy height.’ If boiled again, it will draw into a larger string, and if bladders may be blown through the ‘drippings’ from the ladle, with the mouth, it has acquired the second degree, and is now called ‘bloom sugar.’ After still further boiling, it arrives at the state called ‘feathered sugar.’ To determine this re-dip the skimmer, and shake it over the pan, then give it a sudden flirt behind, and the sugar will fly off like feathers. The next degree is that of ‘crackled sugar,’ in which state the sugar that hangs to a stick dipped into it, and put directly into a pan of cold water, is not dissolved off, but turns hard and snaps. The last stage of refining this article reduces it to what is called ‘carmel sugar,’ proved by dipping a stick first into the sugar, and then into cold water, when, on the moment it touches the latter, it will, if matured, snap like glass. It has now arrived at a ‘full candy height.’ Care must be taken throughout that the fire is not too fierce, as, by flaming up against the sides of the pan, it will burn and discolour the sugar; hence the boiling is best conducted by steam heat.
Any flavour or colour may be given to the candy by adding the colouring matter to the syrup before boiling it, or the flavouring essences when the process is nearly complete. See Stains, &c.
SUGAR CAN′DY. Syn. Saccharum candidum, S. crystallinum, S. crystallizatum, L. Sugar crystallised by leaving the saturated syrup in a warm place (90 to 100° Fahr.), the shooting being promoted by placing sticks, or threads, at small distances from each other in the liquor; it is also deposited from compound syrups, and does not seem to retain
much of the foreign substances with which they are loaded. Brown sugar candy is prepared in this way from raw sugar; white do., from refined sugar; and red do., from a syrup of refined sugar which has been coloured red by means of cochineal.