Evening star. [volume] (Washington, D.C.) 1854-1972, 1931-04-23
THREE NEW SUGARS
FOUND IN WEEDS BY
STANDARDS BUREAU
Roots of DandeIions, Golden
Rod, DahIiaS and Chicory
Yield Substance.
VALUE FOR TABLE USE
UNKNOWN TO CHEMISTS
Molecule, Split-up, Shows so Per
Cent of Levulose, Much Sweeter
Than Cane Variety.
BY THOMAS r.. HENRY.

Discovery of three new kinds Of sugar
was announced today at the Bureau of
Standards.
They were found as constituents Of
inulin, white, starch-like, easily solu-
BILE substance which is found in the
roots of dandelions, goldenrod, Jerusa-
lem artichoke, dahliaS and chicory.
Inulin is obtained easily by soaking
the roots of these composite Towering
plants in hot water, in which it dis
solves. 1t is recovered when the water
cools Chemical analysis shows it to be
highly complex substance with the
extraordinarily high molecular weight
of approximately $4,000. 1t was found
TO contain about 100 molecules Of sugar
to one of inulin.
Contains LeYulOse.
When Bureau of Standards chemists
tried to split up this molecule into Its
constituent sugars, they found 1t con-
sisted of 90 per cent of the well-knoWn
sugar, levulose or fructose, many times
SWeeter than the common Sucrose, or
cane sugar which is used on the table.
Three per cent was glucose, the same
as corn sugar.
The remaining per cent was a
group OF substances hitherto unknown to
chemists 1t was found to have molecule
made up of two molecules of levulose,
tightly combined, one of which melted at
about 1872 degrees centigrade and an
other at 1914 degrees. But when the
substances were further analysed they
were found to consist of three distinct
substances. Each had a molecule made
up of two levulose molecules but each
differed from the others in appearance,
in melting point and especially in the
phenomenon of rotation CT polarized
light.
Identity Can Be Changed.
All three can be changed into fructose
with strong acid but each is a distinct
kind OF sugar in itSelf-as is Sucrose,
the best known of all sugars, which can
be resolved into fructose and dextrose.
This is what happens in the stomach
when it is eaten, and is accomplished
by bees in making honey.
A peculiar property OF the new
sugars is their low solubihty in water
only about half that of cane sugar. The
reason for this is unknown. All three
have Sweetish taste. but 1t has not
been practical TO compare their sweet
ness with that of other sugars because
only such tiny amounts have been
available Because of the small amount
contained in inulin, it is difficult to OBJ
tain sufficient supply of the crystals
of the new sugars for experimentation.
There are approximately rs kinds of
sugars known to chemists, OF which
only few are commonly available for
human food. Whether the new types
will have any practical significance,
aside from their interest to chemists.
can be known only by exhaustive study
Of their properties.
Proportions Not Known.
Inulin, it was explained by DR.. r. F..
Jackson, the Bureau OF Standards
chemist who isolated the new sugars,
makes up about 10 per cent of the roots
of dandelions, goldenrod, artlchokes,
etc, but it is hard to determine the
exact proportions because it is aSSo-
ciated with very similar but chemical
" different substances. Other than as
a source of levuloSe. the only use of this
substance in the past has been dis
puted one in medicine. Some physicians
nave used it in the treatment OF dla-
betes, but there has been little agree
ment as to the results.
DR.. jackson was assisted in his work
by Miss Emma Mcdonald OF the ou-
reaus staff of chemists, who obtained
the actual sugar crystals. The chem
lists now are working intensively TO de-
termine the actual structure OF the
molecules, the difference in which is
responsible for the different varieties
The chemical names of the new sugars
are difruedose anhydride, one, two ana
three.