This modification of Sugar, often termed Granular Sugar, or Glucose, exists abundantly in the juice of grapes and in many other varieties of fruit. It forms the saccharine concretion found in honey, raisins, dried figs, etc. It may be produced artificially by the action of fermenting principles and of dilute mineral acids, upon Starch.
Properties.—Grape Sugar crystallizes slowly and with difficulty from a concentrated aqueous solution, in small hemispherical nodules, which are hard, and feel gritty between the teeth. It is much less sweet to the taste than Cane Sugar, and not so soluble in water (1 part dissolves in 1½ of cold water).
Grape Sugar tends to absorb Oxygen, and hence it possesses the property of decomposing the salts of the noble metals, and reducing them by degrees to the metallic state, even without the aid of light. Cane Sugar does not possess these properties to an equal extent, and hence it is readily distinguished from the other variety. The product of the action of Grape Sugar upon Nitrate of Silver appears to be a very low form of Oxide of Silver combined with organic matter.
HONEY.
This substance contains two distinct kinds of Sugar, Grape Sugar, and an uncrystallizable substance analogous to, or identical with, the Treacle found associated with common Sugar in the cane-juice. The agreeable taste of Honey probably depends upon the latter, but its reducing power on metallic oxides is due to the former. Pure Grape Sugar can readily be obtained from inspissated Honey, by treating it with Alcohol, which dissolves out the syrup, but leaves the crystalline portion.
Much of the commercial article is adulterated, and, for Photographic use, the Virgin Honey should be obtained direct from the comb.
HYDROCHLORIC ACID.
Symbol, HCl. Atomic weight, 37.
Hydrochloric Acid is a volatile gas, which may be liberated from most of the salts termed Chlorides by the action of Sulphuric Acid. The acid, by its superior affinities, removes the base; thus,—