1. Rice starch, specially purified by the permanganate method.
2. Wheat starch " " "
3. Oat starch, contains traces of oil, washed with dilute KOH and dilute HCl.
4. Pea starch, first crop, washed with alkali, acid (HCl), and strong alcohol.
5. Natural dextrin, D = 3.87, αD = 194.7; K = 0.95, (c 2.628).
6. α-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. α-Dextrin | 0.055 | " | " |
The results may therefore be summarised as follows:—Treated under these particular conditions all forms of cellulose give large yields of ω-brommethylfurfural, some varieties giving as much as 33 per cent. Lævulose, 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.