PERCY H. WALKER,
202
Derivatives : tribromide, melting point I 2 1-1 2 2 ;l semicarbazone, melting point I 86-1 88' (from methyl alcohol) ; tanacetone keto carbonic melting point 75-76'. The reaction with hydroxylamine gave an oily oxime which crystallized only partially after standing for several months , which fact, together with the observed laevo rotation-a rotation, i t may be noted, slightly higher than any previously recorded-further characterized the substance as cy-thujone. The fraction boiling from roo--103~/40mm. (DZOo, 0.8975; n$O0, 1.4549; [a]LO", - 0 . 6 2 ') was tested for fenchone, since that ketone has been isolated from the oil of thuja occidentalis. Using Wallach's method-oxidation with potassium permanganate, steam distillation, further oxidation with concentrated nitric acid, and recovery of the unaltered fenchone by distillation in steam-only a few drops of oil were obtained which were heavier than water and in which no fenchone was found. An attempt to prepare the oxime of the ketone after removal of the thujone by oxidation was equally unsuccessful. The authors conclude, therefore, that fenchone is not present as stated by BrandeL4 The residue (about 5%) boiling above 110'/40 mm. (DZo0,0.980) was dark brown in color and had a n odor of stewed prunes. This was hydrolyzed with alcoholic potash , steam distilled, and fractionated. A light yellow oil was obtained whose constants show i t to be tanacetyl alcohol (Dz50,0.9266; nLSe,1.46207;[ $29.8;boilingpointat 757 mm., 210-220°), probably present as acetate in the original oil. From the above results, the authors conclude that the volatil oil of thuja plicata is composed of 80-85% thujone, 3-5% pinene, I-2% tanacetyl acetate, I-3% tanacetyl alcohol, leaving about IO% t o be accounted for by loss due to formation of resin during distillation and- experimental losses. DEPARTMENT OF CHBAIISTRY,
UNIVERSITY OF WASHINGTON, SEATTLE.
[CONTRIBUTION FROM
THE CONTRACTSLABORATORY, BUREAUOF STATES DEPARTMENT OF AGRICULTUR%]
CHEMISTRY,UNITED
THE UNIFICATION OF REDUCING SUGAR METHODS. (A CORRECTION.) BY PERCY H. WALKER.
Mr. M. N. Straughn, of the sugar laboratory of this bureau, has recently called attention to certain errors in the tables for lactose given in the Wallach, Anti., 275, 179; 286, 1 0 9 . Wallach, Ibid., 336, 2 5 1 . Wallach, Ibid., 272, 113; 275, 164. Semmler, Bw.,25, 3307. Tiemann and Semmler, Ber., 30, 431. LOC. cit. a
THE UNIFICATION O F REDUCING SUGAR METHODS.
203
article published in THISJOURNAL, 29, 541-554. Table 111, on page 544, giving a comparison of determined and calculated figures on cuprous oxide for definit amounts of sugar, is correct, while Table IV, beginning on page 545 and giving the amounts of sugar for each milligram of cuprous oxide from 10-490, contains errors in the lactose column, the figures disagreeing with the preceding table. These tables were used in compiling the tables given in Bureau of Chemistry, Bull. 107, revised,l pages 243-251, which have been used quite generally for several years, and Mr. Straughn has been the first to call attention to this discrepancy. A careful examination of the original notes showed that there are two misprints in the values given in the Journal for a,b, and c, to be substituted in the equation y = a bx cx2 where y = cuprous oxide and x = reducing sugar, the values of a, b, and c being calculated from the determinations made by the method of least squares as used by Allihn.2 The original article gives the accepted values for lactose as follows: a = 4.1759 b = 1.148697 c =0.00009 The true values which were actually used in making the calculations are : a = 4.1759 b = 1.48697 c = --0.00009 AS before stated, the calculations appearing in Table I11 are correct, but in Table IV errors occur in the figures in columns 3, 4, and 5 , while the figures in columns 6 and 7 are correct. The values in column 4 were calculated from the equation for certain fixed weights of cuprous oxide, and the intermediate values obtained by interpolation, columns 3 and 5 being then derived in a similar manner from column 4. Table I of this article shows a comparison of the values as given in Tables I11 and N of the original article and also the corresponding values taken from the recalculated table. It is impossible to say how the errors occurred, since the sheets on which the calculations were made were destroyed shortly after the article was published. It is obvious, however, that such errors are entirely too great to appear in a table of this character; the figures have, therefore, been recalculated from the original data, and in Table I1 the corrected values for anhydrous lactose (C12H22011), and crystallized lactose3
+
+
The final tables as given in Bureau of Chemistry, Bull. 107, revised, Official and Provisional Methods of Analysis, pp. 243-251, also call for the corrections as shown in Table 11. a J . prpkt. Chem., 22, 46 (1880). a The lactose actually used in determining the values from which these tables are calculated was crystallized lactose of the composition G2Hn0,,l/$H,O.
204
PERCY H. WALKER.
(C12H220,11/2HzO), and crystallized lactose (C,,H,,O,,H,O) are given for each milligram of cuprous oxide from I O to 490. TABLEI.SHOWING MILLIGRAMS OF CUPROUSOXIDE AS DETERMINED, AS ORIGINALLY CALCULATED,AND ---_.__-
.. . . . . . . . . . . . . .
40.. . . . . . . . . . . . . . . 60.
. . . . . . . . . . . .. . *
80 . . . . . . . . . . . .. . . .
. . . . .... 120... . . . . . . . . . . . . . 140.. . . . . . . . . . . . . . . I 60. . . . . . . . . . . . . . . . I00
.
I
.
.
.
.
.
.
RECALCULATED. Milligrams of CUZO.
(3) Calculated from equation y = a +
(2)
20.
AS
Actually obtained in work.
bx+cx*.
33.9 63.5 93.1
33 -0 63.2 92.9 123.9 '54.1 180.6
(0
As given
in mi 'nal ta&.
33.9 63.7 93.4 123.1 153.0 182.7 212.6 242.3
122.6 152 .o
(5)
As given in recalculated table.
33.9 63.5 93 .o 122.6
I52 .o
181.3 181.3 210.6 210.6 239.8 239.7 239.4 180. . . . . . . . . . . . . . . . 268.0 269.0 272. I 268.9 200. . . . . . . . . . . . . . . . 297.1 298.0 302 .o 298.0 2 2 0 . . . . . . . . . . . .... 326.8 327 .o 331.7 326.9 2 40. . . . . . . . . . . . . . . . 356.1 355.9 361.6 355.9 2 6 0........ .. . . . 384.4 384.7 391.4 384.7 2 80. . . . . . . . . . . . . . 413.5 421.3 4'3.4 413.9 300. . . . . . . . . . . . . . . 443.1 451.1 442 * I 442.2 320. . , . . . . . . . . . . 470.8 481 .o 470.7 470.3 Columns I , 2 , and 3 are taken from Table 111, original article, THISJOURNAL,29, 544 (1907). Column 4 is taken from Table IV of the original article and as given in Bureau of Chemistry, Bull. 107,revised, pp. 243-251. , Column 5 is taken from Table I1 of this article. TABLEIL-TABLE FOR CALCULATING LACTOSE. [Expressed in milligrams.] 210.7
. . . . .. . . . .
cu-
Lactose.
cu-
prous oxide
(CuaO).
COP er (CUP.
IO I1 I2
8.9 9.8 10.7
13 I4
25
22.2
26 27 28 29
23.1 24.0 24.9 25.8
13.7 14.3 I5 .o 15.6 16.3
14.0 14.7 15 34 16.1 16.7
14.4 15.1 15.8 16.5 17.1
26.6 27.5 28.4 29.3 30.2
16.9 17.6 18.3 18.9 19.6
17.4 18.1
10.2
30 31 32 33 34
20. I
17.8 18.5 19.2 19.9 20.6
10.9 11.6 12.3 13 .o 13.7
35 36 37 38 39
31.1 32 .o 32.9 33.8 34.6
20.2
20.9
20.8 21.4
21.3 2 2 .o
21.5
22.1
22.7
22.2
22.8 23.5-
23.4 24.1
12.4
3.8 4.5 5.1 5.8 6.4
3.9 4.6 5.3 5.9 6.6
4.0 4.7 5.4 6.1 6.8
I5 16 17 18 19
13.3 14:2 15.1 16.0 16.9
7.1 7.8 8.4 9.1 9.7
7.3 8.0 8.6 9.3
7.5 8.2 8.9 9.5
10.0
20
17.8 18.7 19.5 20.4 L I .3
10.4
10.7 11.3
21
22
23 24
11.5
11.0
11.7 12.3
12.0
13.0
13.4
12.7
22.8
18.7 19.4
"FIE UNIFICATfON OF REDUCING SUGAR METHODS.
205
TABLEI1 (Continued). cu-
Lactose.
prous oxide (CUZO).
Copper (CU).
40 4' 42 43 44
35.5 36.4 37 - 3 38.2 39.1
24.2 24.8 25.5 26. I
45 46 47 48 49
40.0 40.9 41.7 42.6 43 ' 5
26.8 27.4 28.1 28.7 29.4
50 51 52 53 54
44.4 45.3 46.2 47.1 48.0
55 56 57 58 59 60 61 62 63 64
48.9 49.7 50.6 51.5 52.4 53.3 54.2 55.1 56 .o 56.8
65 66 67 68 69 70 71 72 73 74
75 76 77 78 79 80
81 82
83 84
7 -
(CmH2z (CIH220i1 OIJ.
$"10).
23.5
24. I 24.8
--
cuprous G Z H Z Z oxide OllH20). (CuzO).
Lactose. COP er (Cup.
85 86 87 88 89
75.5 76.4 77.3 78.2 79.1
27.5 28.2 28.9 29.5 30.2
24.8 25.4 26.1 26.8 27.5 28.2 28.9 29.6 30.3 31 .o
90 91
80.8
93 94
30.1 30.7 31.4 32. I 32.7
30.9 31.5 32.2 32.9 33.6
31.7 32.4 33.0 33.7 34.4
95 96 97 98 99
33.4 34.0 34.7 35.4 36.0
34.3 34.9 35.6 36.3 37 .o
35.1 35.8 36.5 37.2 37.9
36.7 37.3 38.0 38.6 39.3
37.6 38.3 39.0 39.7 40.3
57.7 58.6 59.5 60.4 61.3
40.0 40.6 41.3 41.9 42.6
41 .o 41.7 42.4 43.1 43.7
38.6 39.3 40.0 40.7 41.4 42.1 42 .a 43.5 44.2 44.8
62.2 63. I 64.0 64.8 65.7 66.6 67.5 68.4 69.3 70.2
43.3 43.9 44.6 45.2 45.9 46.6 47.2 47.9 48.5 49.2
44.4 45.1 45.8 46.4 47.1
71.1 71.9 72.8 73.7 74.6
49.9 50.5 51.2 51.8 52.5
47.8 48.5 49.1 49.8 50.5 51.2 51.9
25.5
26.2 26.8
52.5
53.2 53.9
56.0 56.6 57.3 58 .o 58.7
81.7 82.6 83.5
56.4 57.1 57.8 58.4 59.1
54.6 55.2 55.9 56.6 57.3 58.0 58.6 59.3 60.0 60.7
84.4 85.3 86.2 87 .o 87.9
59.7 60.4 61, I 61.7 62.4
61.3 62 .o 62.7 63.4 64.0
62.9 63.6 64.3 65 .o 65.7
Io0
88.8
I01
89.7 90.6 91.5 92.4
63 .o 63.7 64.4 65 .o 65.7
66.4 67. I 67.8 68.5 69.1
93.3 94.2 95 .o 95.9 96.8
66.4 67 .o 67.7 68.3 69.0
64.7 65.4 66. I 66.7 67.4 68.1 68.8 69.5 70. I 70.8
97.7 98.6 99.5
69.7 70.3 7 1 .o 71.6 72.3
71.5
73.3 74.0 74.7 75.4 76. I
73.0 73.6 74.3 75.0 75.6
74.9 75.6 76.2 76.9 77.6
76.3 76.9 77.6 78.3 78.9
78.3 79.0 79.6 80.3 81 .o
79.6 80.3 80.9 81.6 82.2
81.7 82.4 83.0 83.7 84.4
92
102
103
104
105 IO6
107 I08 I09 IIO I11
I I2
79.9
1x3 114
100.4
45.5 46.2 46.9 47.6 48.3
115 I 16 1I7 118 119
102. I
49 .o 49.7 50.4
I20
51.1
123 124
51.8
52.5 53.2 53.9 54.6 55.3
I2 I
I22
125 126 127
I28 129
101.3 103.0 103.9 104.8 105.7 106.6 107.5 108.4 109.3 110.1 111.0 111.9 112.8 113.7 114.6
53. 1
53.8 54.5 55.1 55.8
72.2
72.8 73.5 74.2
59.4 60.1 60.8 61.5 62.2
69.8 70.5 71.2
71.9 72.6
76.8 77.5 78.2 78.9 79.6 80.3 81 .o 81.7 82.4 83. I 83.8 84.5 85.2 85.9
86.6
PERCY H. WALKER.
T.mLE I1 (Continued). cu-
Lactose. Copper (CUI
82.9 116,4 83.6 117.2 84.2 118.1 84.9 119.0 85.5 86.2 119.9 86.9 120.8 121.7 87.5
115.5
122.6
88.2
123.5
88.9
124.4 125.2
126.1 127.o 127.9 128.8
129.7 130.6 131.5
132.3 133.2 134.1 135 . o 135.9 136.8
85.1
85.7 86.4 87.I 87.8 88.5
89.1 89.8 90.5 91.2
87.3 I75 88 .o 176 88.7 '77 89.4 178 90.I '79 90.8 I80 91.5 I 8 1 I82 92.I 92.8 183 93.5 184
89.5 90.2 90.8 91.5 92.2
91.9 92.5 93.2 93.9 94.6
94.2 94.9
92.8 93.5 94.2 94.8 95.5 96.I 96.8 97.5 98.I 98.8
95.3 95.9 96.6 97.3 98.0
97.7 98.4 99.I 99.8
99.5
137.7 138.6 139.5
100.8
140.3
101.5
141.2
102. I
100. I
142.I
102.8
143.0 143.9 144.8 145.7 146.6 '47.4 148.3 149.2 150. I
103.4
151 .o
109.4
151.9 152.8 '53.7 154.6
110.1
98.7 99.3 100.0
100.7 101.4 102. I
102.8 103.4 104. I 104.8
95.6
96.3 97 . o
100.5
'95 196 102.6 '97 103.3 198 104.0 '99 101.9
104.7 2 0 0 '05.4 201 106.1 2 0 2 106.8 203 '07.5 204
113.8 111.6 1'4.5
213
112.1
'25.7 126.4 127.I 127.8 128.5
125.3
I93 794
2 IO
212
214
112.3 1 1 5 . 2 215 216 113.0 "5.9 '13.7 116.6 217 218 114.3 "7.3 115.0 118.0 219
122.7
125.5)
123.4
126.6 127.3 I 2 8 .o 128.7
124.I
124.7 125.4 173.2 126.I 129.4 174.I 126.7 130.0 175.0 127.4 130.7 '75.9 1 2 8 . 1 131.4 176.8 128.7 1 3 2 . I 171.4
172.3
177,6 178.5 '79.4 180.3 181.2
129.4 130.0 130.7 131.4 132.o
182. I 132.7 183.0 '33.4 183.9 134.0 184.8 '34.7 185.6 135.4 186.5 136.0 '87.4 136.7 188.3 '37.4 189.2 138.0 190. I 138.7 191.o 139.4 191.9 140.0 192.7 140.7 '93.6 141.4 194.5 142.o
121.5
125.0
124.6
192
120.8
122.5
122.I
190 191
120.I
121.8
121.4
189
118.7 '19.4
119.1 1 2 2 . 2 119.8 122.9 123.6 120.5 121.3 124.3
120.7
211
111.4
117.1 117.8 118.4
167 . o 167.9 168.8 169.7 '70.5
109.6 1 1 2 . 4 110.3 113.1
110.8
114.1
158.1 114.8 159.0 115.4 159.9 116.1 160.8 116.7 161.7 "7.4 162.5 118.1 163.4 118.7
166. I
108.9
108.8
157.2
I88
106.8
110.9
116.4
123.2 123.9
106.I
108. I
"5.7
"3.4
164.3 "9.4 165.2 1 2 0 . 1
205 108.2 '05 ' 5 106.2 108.9 206 106.8 109.6 207 104. I 104.8 '07 .5 110.3 208 105.4 108.2 I l l .o 209
107.4
112.8
156.3
'85 I 86 '87
101.2
111.7
155.4
129.2 '29.9 130.6 '31.3 132.o
'32.7 133.4 '34.I '34.8 '35.5 132.8 136.2 133.5 136.9 134.1 137.6 134.8 138.3 '35.5 139.0 136.2 '39.7 136.9 740.4 137.6 141. I 141.8 138.3 138.9 '42.5 139.6 140.3 141 .o
141.7 142.4
143.0 143.7 '44.4 145, I 145.8
'43.2 '43.9 '44.6 145.3 146.0 146.7 '47.4 148.1 148.8 149.5
THE
207
UNIFICATION OP REDUCING SUGAR MRTHODS.
TABLEI1 (Coirtin UP&. cuprous oxide (CuzO). 220 22 I 222
223 224 225 226 227 228
229 2 30
23 I 232 233 234
195.4 196.3 197.2 198. I I99 .o
144.7 145.4
146.5 147.2 147.8 148.5 149.2
201.6 202.5 203.4
146 .o 146.7 147.4 148 .o 148.7
149.9 150.6 151.3 1 5 2 .o 152.6
204 . 3 205.2 206. I 207 .o 207.8
149.4 150.0 150.7 '51.4 152 .o
153.3
199.8 200.7
208.7 209.6 210.5 211.4 212.3
240 241 242 243 244
213.2 214. I 214.9 215.8 216.7
245 246 247 248
217.6 218.5 219.4 220.3
249
221.2
250
222. I
251 252 253 254
222.9 223.8 224.7 225.6
255 256 '57 259 260
261 262 263 264
Lactose
Copper (CUI.
235 236 237 238 239
258
cu-
Lactose.
142.7 143.4 144.0
154.0
'54.7 '55.4 156. I
150,~ 150.9 151.6 152.3 I53 .o
265 266 267 z 68 z 69
235.4 236.3 237.2 238.0 238.9
'53.7
270
239.8 240.7 241.6
154.4 271 755.1 155.8 156.5
272
273 '74
'42.5
243.4
157.2 157.9 158.6 159.3 160.0
275 276 277 278 279
244.3 245.1 246.0 246.9 247.8
160.7 161.4 162. I 162.8 163.5
2 80
248.7 249.6 250.5
152.7 '53.4 154.0 154.7 155.4 156.1 156.7 157.4 158.1 158.7
156.7 '57.4 158.1 158.8 159.5 160.2 160.9 161.5 162.2 162.9
164.3 165 .o 165.7 166.4 167. I
159.4 160.1 160.7 161.4 162. I
163.6 164.3 165 .o 165.7 166.3
167.8 168.5 169.2 '69.9 170.6
291 292 293 294
257.6 258.5 259.4 260.2 261. I
167 .o 167.7 168.4 169.1 169.8
'71.3 172 .o 172.7 '73.4 174. I
295 296 297 298 299
262 .o 262.9 263.8 264.7 265.6
226.5 227.4 228.3 229.2 230.0
162.7 163.4 164. I 164.7 165.4 166. I 166.8 167.4 168. I 168.8
170.5 171.1 171.8 172.5 173.2
'74.8 175.5 176.2 '76.9 177.6
300 30 I 302 303 304
266.5 267.4 268.2 269. I 270.0
230.9 231.8 232.7 233.6 234.5
169.4 170.1 170.8 171.4 172. I
173.9 '74.6 '75.3 176.0 176.6
178.3 179.0 179.8 180.5 181.2
305 306 307 308 309
270.9 271.8 272.7 273.6 274.5
281 282 283 2 84 285 2 86 287 288 2 89
2 90
172.8 173.5 174. I 174.8 '75.5 176. I 176.8 177.5 178.1 178.8 179.5 180.2 180.8 181.5 182.2
182.8
251.4
183.5 184.2 184.8
252.3
185.5
253. I 254.0 254.9 255.8 256.7
186.2 186.9 '87.5 188.2 188.9 189.5 190.2
190.9 191.5 192.2 192.9 193.6 194.2 '94.9 195.6 196.2 196.9 197.6 198.3 198.9 199.6 200.3 2 0 1 .o
201.6 202.3
'77.3 178.0 178.7 179.4 180. I
180.8 181.5 182. I 182.8 183.5
181.9 182.6 183.3 184.0 184.7 185.4 186.1
186.8 '87.5 188.2
184.2 184.9 185.6 186.3 187.0
188.9 189.6 190.3 191 .o 191.7
187.7 188.3 189.0 189.7 190.4 191. I 191.8 192.5 193.2 193.8
192.4 '93.1 193.9 194.6 195.3
194.5 195.2 195.9 196.6 197.3 198.o 198.7 199.3 200.0
200.7 201.4 202. I 202.8 203 . 5 204.2 204.9 205.5 206.2 206.9 207.6
196.0 196.7 '97.4 198.1 198.8 199.5 200.2 200.9 201.6 202.3
203.0
203.7 204.4 205. I 205.8 206.6 207.3 208 .o
208.7 209 .+ 210.1
210.8
211.5 212.2
212
.y
PSRCY H. WALKER.
208
cuprous oxide (CurO).
310 311 312 313 314
Copper (CU).
275.3 276.2 277, I 278.0 278.9
-
TABLEI1 (Colztilzued).
-
Lactose.
cu-
prous (GZHZZ (CIZHZ0 1 1 (C1zH z oxide COP er Old. +HzO\. OlcHzO?. (CUPO). CC"?.
203 .o 203.6 204.3 205.0
208.3 209.0 209.7 210.4
205.7
211.1
2'3.7 2'4.4 215.1 215.8 216.5
206.3
211.8
217.2
2 0 7 .o
212.5 213.1 213.8 2'4.5
217.9 218.6 219.3 220.0
215.2
220.7 221.4
Lactose.
--
(CIZHZZ( C I d h 0 ~ (~C I P H Z ~ Old. )HZO). O l l H ~ O f .
355 356 357 358 359
315.3 316.2 317. I 318.0 318.9
233.3 233.9 234.6 235.3 236.0
239.4 240. I 240.8 241 .5 242.2
245.6 246.3 247.0 247.7 248.4
3 60 36 I 362 363 364
319.8 320.6 321.5 322.4 323.3 324.2 325. I 326.0 326.9 327.8
242. I 242.7
242.9 243.6 244.3 245.0 245.7 246.4 247 .o 247.7 248.4 249. I
249.1 249.8 250.5
365 366 367 368 369
236.7 237.3 238 .o 238.7 '39.4 '240.0 240.7
370 37 I 372 373 374
328.6 329.5 330.4 33I..3 332.2
243.4 244.1 244.8 '45.4 246. I
249.8 250.5 251.2 251.9 252.6
252.7 253.4 254.1 254.8 255.5 256.2 256.9 257.7 258.4 259.1
315 316 317 318 319
279.8 280.7 281.6 282.5 283.3
320 32 I 322 323 324
284.2 285.1 286.0 286.9 287.8
211.7 212.4
325 326 327 329
288.7 289.6 290.4 291.3 292.2
213.1 213.7 214.4 215.1 215.8
220.7 221.4
330 331 332 333 334
293. I 294.0 294.9 295.8 296.7
216.4
222. I
227.8
217.1
222.8
217.8 218.4 219. I
375 376 377 378 379
333. I 334.0 334.9 335.7 336.6
246.8 247.5 248.1 248.8 249.5
253.3 254.0 254.7 255.4 256. I
259.8 260.5 261.2 261 . g 262.6
335 336 337 338 339
297.6 298.4 299.3 300.2 301. I
219.8 220.5
223.5 224.2 224.9 225.6 226.3
228.5 229.2 230.0 230.7
221. I
2 2 j .o
227.7 228.3
380 38 I 382 383 384
337.5 338.4 339.3 340.2 341. I
250.2
221.8 222.5
231.4 232. I 232.8 233.5 234.2
252.9
263.4 264. I 264.8 265,5 266.2
340 341 342 343 344
302 .o 302.9 303.8 304.7 305.5
223.2 223.8 224.5 225.2 225.9
229 .o
385 386 387 388 389
342 .o 342.9 343.7 344.6 345.5
253.6 254.2 254.9 255.6 256.3
266.9 267.6 268.3 269.0 269.8
345 346 347 348 349
306.4 307.3 308.2 309. I 310.0
226.5 227.2 227.9 228.5 229.2
232.5 233.2 233.9 234.6 235.3
390 39 I 392 393 394
346.4 347.3 348.2 349.1 350.0
270.5 271.2 271.9 272.6 273.3
310.9 311.8
229.9 230.6 231 . 2 231.9 232.6
235.9 236.6 237.3 238 .o 238.7
395 396 397 398 399
350.8 351.7 352.6 353.5 354.4
256.9 257.6 258.3 259.0 259.6 260.3 261 .o 261.7 262.3 263 .o
263.7 264.4 265. I 265.8 266.5
350 351 352 353 354
234.9 235.6 236.3 237.0 237.8 238. j 239.2 239.9 240.6 241.3 '242 . o 242.7 243.4 244. I 244.8
256.8 257.5 258. I 258.8 259.5 260.2 260.9 261.6 262.3 263.0
267.2 267,9 268.6 269.3 269.9
274.0 274.7 275.5 276.2 276.9
328
3'2.7
313.5 314.4
207.7 208.4 209 .o 209.7 210.4 2 1 1 .o
2'5.9 216.6 2'7.3 218.0
222.2
222.9 223.6
218.7 2'9.4
224.3
220. I
225.7 226.4 227. I
229.7 230.4 231. I 231.8
2 2 5 .o
241.4
250.8 251.5 252.2
251.2 252
.o
THE UNIFICATION OI: REDUCING SUGAR METHODS.
209
TABLBI1 (Continued). cu-
prous oxide Copper (CU,O). (CU).
Lactose.
355.3 356.2 357 ' I 358.0 358.8
263.7 264.4 265 .o 265.7 266.4
405 406 407 408 409
359.7 360.6 361.5 362.4 363.3
267. I 267.8
410 411 412 4. I3 414
364.2 365.1 365.9 366.8 367.7
4i5 416 417 418 419
368.6 369.5 370.4 371.3 372.2
273.9 274.6 275.2 275.9 276.6
420
373.1 373.9 374.8 375.7 376.6
277.3 277.9 278.6 279.3
425 426 427 428 429
377.5 378.4 379.3 380.2 381 .o
430 43 I 432 433 434
400 401 402
403
404
Lactose.
cu-
.
Copper (CUI.
(CizHzz 011).
270.6 271.3 272
.o
272.7
'73.4
--
(CizHz
OiiH20).
277.6 278.3 279.0 279.7 280.4
445 446 447 448 449
395.3 396. I 397.0 397.9 398.8
294.2 294.9 295.6 296.3 297 .o
302 .o 302. 7 303.4 304. I 304.8
309.7 310.5 311.2 311.9 312.6
281.1
399.7 400.6 401.5
297.6 298.3 299.0 299.7 300.4 301. I 301.7 302.4 303. I 303.8
305.5 306.2 306.9 307.6 308.3
313.3 314.0 314.7 :iI5.5 316.2
309.0 309.7 310.4 311.1 311.8
316.9 317.6 318..3 319.0 319.8
304.5 305 ' I 305.8 306.5 307.2
320. j 321.2 321.9 322.6 323.4 324.1 324.8 325.5 326.2 326.9
274. I 274.8 275.5 376.2 276.9
284.0
450 451 452 453 454
277.6 278.3 279.0 279.7 280.4
284.7' 285.4 286.2 286.9 287.6
455 456 457 458 4-59
281. I 282.5 283.2 283.9
288.3 289 .o 289.7 290.4 291.2
460 '461 462 463 464
404.1 405 .o 405.9 406.8 407 . 7 408.6 409.5 410.4 411.2 412. I
284.6 285.3 286.0 286.7 287.4
291.9 292.6 293.3 294 .o 294.7
465 466 467 468 469
413 .o 413.9 414.8 415.7 416.6
307.9 308.6 309.2 309.9 310.6
312.5 313.2 313.9 314.6 315.3 316.0 316.7 317.4 318.1 318.8
280.7 281.3
288. I
.o
282.7 283.4
289.4 290. I 290.8
295.4 296.2 296.9 297.6 298.3
470 471 472 473 474
4'7.5 418.4 419.2 420. I
311.3 312 .o 312.6 313.3 314.0
379.5 320.2 320.9 321.6 322.3
327.7 328.4 329.1 329.8 330.5
381.9 382.8 383.7 384.6 385.5
284. I 284.7 285.4 286. I 286.8
291.5 292.2 292.9 293.6 294.3
475 476 477 478 479
323.0 3'3.7 324.4 32.5. I 3258
331.3 332 .o 332.7 333.4 334. I
435 436 437 438 439
386.4 387.3 388.2 389 .o 389.9
287.5
289.5 290.2
295 .o 295.7 296.4 297.1 297.8
326.5 327.2 327.9 328.6 329.3
334.8 335.6 336.3 337 .o 337.7
440 441 442 443 444
390.8 391.7 392.6 393.5 394.4
290.9 291.5 292.2 292.9 293.6
298.5 299.5 299.9 300.6 301.3
299.0 299.7 300.5 301.2 301 , 9 302.6 303.3 304.0 304.7 305.5 306.2 306.9 307.6 308.3 309.0
330.0 330.7 331.4 332 * I 332.8 333.5
338.4 339.1 339.9 340 * 6 341 33 342 .o
42 1 42 2 423 424
268.4
269. I 269.8 270.5 271.2
271.8 272.5
273.2
280.0
282
288.1 288.8
281.8
288.8
281.9 282.6 283.3
402.4
403.3
421
.o
48 1 482 483 484
426,3 427-2 428.1 429 .o 429.9
314.7 315.4 316.1 316.7 3'7.4 318. I 318.8 319.5 320. I 320.8
485 486 487 488 489 490
430.8 431.7 432.6 433.5 434.3 435.2
321.5 322.2 322.9 323.6 324.2 324.9
480
421.9 422.8
423.7 424.6 425.5
