Dec., 19x9
T H E JOURNAL OF I N D U S T R I A L A N D ENGINEERING CHEMISTRY
1 I33
ple sugars (alcohol extraction) before and after hydrolysis, and reduction b y dextrins and soluble starch (water extraction) after hydrolysis. The results were calculated as grams of cuprous oxide per gram of moisture-free substance (dried a t IOO’), and as percentages of total reducing power as evidenced b y the weights of cuprous oxide. Fehling’s solution was used for the determinations of the reducing p0wers.l SUMMARY The results obtained indicated t h a t no change in The nitration of a-C1-$-cymene does not proceed t h e carbohydrate distribution as determined (such as smoothly with t h e simple formation of dinitrochloro- a breakdown of the more complex t o the simpler concymene. The principal product formed is z-chloro- stituents during dehydration) was observable. Cer5,6-dinitro-$-cymene. Apparently an isomer is also tain precautions, however, had t o be taken in t h e analyses. I n t h e alcohol extractions, treatment of formed which was not isolated. Another dinitrochlor compound, with less carbon t h e fresh vegetable, 2 0 t o 30 g. with zoo cc. alcohol, t h a n t h a t present in dinitrochlorocymene, is formed in included t h e water present in the vegetable. I n small amount. The constitution has not been es- order t o prevent change, the fresh vegetable was not dried before t h e analysis. T o parallel t h e conditions, **I tablished. A small amount of a compound of unknown consti- with 3 t o 4 g. of t h e dehydrated vegetable, 2 0 t o z g tution was also formed. This may be possibly a chloro- g. of water were added in t h e alcohol extraction. If this were not done, t h e more dilute alcohol with t h e terephthalic acid. fresh vegetable extracted more material t h a n t h e more COLOR LABORATORY U. s. BUREAUOF CHEMISTRY concentrated with t h e dehydrated. This was then WASHINGTON, D.C. shown by t h e increased water-extracted materials (dextrins and soluble starch) from the dehydrated substance, indicating erroneously a conversion of inTHE CARBOHYDRATES OF FRESH AND DEHYDRATED soluble starch into dextrins and soluble starch. VEGETABLES Two complete series of results with carrots and potaBy R. GEORGEFALK toes are given in t h e table. The results in parentheses Received June 18, 1919 The changes in enzyme action produced b y dehy- were obtained without the addition of water t o t h e drating vegetables were described in a previous paper.’ dehydrated vegetables in the alcohol extractions. I n this paper the results of the study of t h e The alcohol-soluble sugars of the vacuum-dehycontent and distribution of carbohydrates in drated carrots shown in t h e table are apparently fresh and dehydrated vegetablas are communicated. somewhat low, due t o some unknown factor in t h e deCarrots, potatoes, cabbage, and white turnips, fresh and termination. In view of t h e possible experimental dehydrated b y t h e air-blast and vacuum processes, were errors of sampling and extracting, these results, as well analyzed for reducing sugars, dextrins and soluble starch, as t h e results of a number of other experiments, indiand insoluble starch (by difference after hydrolysis). cate no change in carbohydrate distribution as deter-
lead acetate, no lead sulfide is formed. This indicates t h a t t h e diamine is not a meta or para compound. S--The diamino compound does not give t h e Bismarck-Brown reaction characteristic of meta diamines. 6---‘I’his diamino compound does not give Lauth’s reaction for $-diamines upon digesting in acid solution with hydrogen sulfide and ferric chloride.
CUPROUSOXIDEPER GRAMSUBSTANCE
Moisture Per cent CARROTS: Fresh 88.4 Air dehydrated . . . . . . . . . . . . 12.8
.....................
Vacuum dehydrated.. . . . . . .
Total 7 Reduction 1.197 1,151
12.5
1.171
. . . . . . . . . . . . . . . . . . .73.8 ........... 1 1 . 2
1.842 2.024
POTATOES: Fresh.. Air dehydrated.
Vacuum dehydrated.. . . . . .
13.7
2.020
-Alcohol Before Hydrolysis
+
0.684 0.619 (0.562) 0.567 (0.540)
1,104 0.986 (1.039) 0.869 (1 .065)
0.032 0.043 (0.085) 0.049 (0.059)
57.1 53.8
92.2 85.7
2.7 3.7
5.1 10.6
48.5
74.2
4.2
21.6
0.046 0.056 (0.045) 0.058 (0.056)
0.091 0.134 (0.079) 0.106 (0.067)
0.011 0.011 (0,063) 0.010 (0.030)
2.5 2.7
4.9 6.6
0.5 0.5
94.6 92.9
2.9
5.2
0.5
94.3
Samples from the same vegetable, as uniform as possible, were used for each process. The separation of t h e reducing sugars and of dextrins and soluble starch was based upon t h e method of Street and Bailey,Z which consisted in successively treating t h e vegetable with boiling 9 5 per cent alcohol and with cold water. The determinations made included total reducing power (after hydrolysis), reduction b y sim1
, -Reducing Sugars- Dextrins Insol. Before After Sol. Starch Extract-Water Extract Hydrolysis Hydrolysis Starch (by Diff.) After After Per cent Per cent Per cent Per cent Hydrolysis Hydrolysis of total of Total of Total of Total
K . G. Falk, G. McGuire and E. Blount, J . Biol. Chem., 88 (1919),
mined. Cabbage and white turnips gave results similar t o these, except for somewhat different amounts of the various constituents. Thanks are due t o Miss E. Blount, Mr. I. Neuwirth, and Mr. J. Gross for carrying out the large number of analyses required in this investigation. HARRIMAN RESGARCH LABORATORY ROOSEVELT HOSPITAL NEWYORK CITY
229. THISJOURNAL, 7 (1915), 853.
1
H. C. Sherman, “Methods of Organic Analysis,” 2nd Ed., 1912, 74.
