The Delaware farmer., 1883-10-26
SacCnarOsc, LcvuOse, anu GlucOse.

These terms are gwen by chemists, to distin
guish three different kinds OF sugar found in tb,
sap OF many trees and plants, and in the juice
OF many fruits A proper understanding o
their nature, and the changes they undergo un
der certain circumstances or conditions, is abso
lutelY necessary to those who are engaged il
diving fruit, or preserving it in syrup.
SACcHARosE. is the name given TO cane-sngar
as we hnd it lin commerce. In its pure state /
occurs as a solid white or rsemi.transparent, crys
tallized substance. such as We see it in granu
lated sugar, or in rock candy. The difference il
the appearance OF the two being due to the di'.
ference in the progress OF manufacture. Beet
root sugar maple sugar, sorghum sugar and
cane sugar when pure, and free from all extran.
eous matters are chemically identical.
It also exists in a less degree in tie spring sap
of walnut, birch and other trees It also occurs
in the nectar OF flowers, in honey, in the stems
OF unripe maize. in the stems and roots OF vari-
ous grasses, in parsnps, carrots, turnpS parsley,
sweet potatoes, and in a large number of fruits.
Il forms when dissolved in water, far stronger
solution than do levuose or glucose.
When a solution of saccharose, to which some
one of the different acids has been added. is ex.
posed to heat, il is converted into a mixture Of
equal parts Of levulose. and glucose. Yeast Alsp
produces the same effect.
Now, as all fruits contain an acii OF some sort
it will readily be perceived, that the exposure If
the fruit to a high temperature in the process Of
drying must convert t into the other TWO kinds
OF sugar, and the fruit thus lose mu~h Of its
sweetness. In the old mode OF making fruit jel-
lies, it was customary to put the sugar infO the
preserving kettle. at the same time the juice was
put in. 1t not unfrequently happened that the
mixture did not jelly, but a mere syrup was the
result. This was due to the action of the acid of
the fruit upon the sugar during the boiling. A
better method employed by many hOusekeepers,
is to boil the juice sufficiently. before putting IN
the sugar, and when that is done to add the su-
gar and to bring it to the boil quickly as pos
sible and as soon as the sugar is all dissolved to
remove it from the ere. BY doing
This, time is not given for the heat to act in COM
bnation with the acid OF the fruit, TO produce
.heachemical changes above alluded to. Herein
engaged in evaporating fruit, and reason for
making some careful, and intelIigentIy conduct.
I'd experiments to ascertain whether or not the
methods Of evapOratng fruit now in use may be
argely improved upon, and finer article pro.
iuced In this direction we would note, that
he chemical changes involved can only take
,lace when water is present. and this would
uggest that varieties OF iruiIS containing less
water or juice than those now used. should be
pecially grown for evapOrating purposes. The
laving to get rid of SO mach water, prOloags the
ime tor evaporatng, and adds greatly to the |
ost.
LEvULosE, or Fruitsugar, is found mixed with !
ther sugars in mOlasses, honey, aud sweet fruit. |
I does not crystalline, hut forms transparent, |
owdery mass. 1t dissclves in a smaller quanti-
= OF water than saccharOse. and has the same
weeteling power.
GLUCOSE, or Grape.sugar, is found in large
uauties in all fruits. the Juices oi plants, and