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Pure dextrine is an insipid, odorless, yellowish-white, translucent substance, which dissolves in water almost as readily as sugar. As stated above, it is easily converted into dextrose, or glucose, as it is usually named. This glucose is often sold under the name of sugar, and is the same against which so many of the newspapers waged such a war a year or two ago.
The sugar is what is known as dextrose, not the refined sugar of commerce. The sweet fruits contain this sugar in the form of fruit sugar, which needs but little preparation to be absorbed by the blood. Dr. Other starches should be avoided because they are difficult to digest, the doctor wrote.
Although this subject is still under investigation, it may be stated with certainty that there are present in the tissues, enzymes that change dextrose to glycogen and vice versa, that break down and build up the proteids, and that aid in the oxidations at the cells. The necessity for such enzymes is quite apparent.
It assists in bringing about an alkaline condition in the small intestine and aids in the reduction of cane sugar and maltose to the simple sugars, dextrose and levulose. Since it is difficult to obtain this liquid in sufficient quantities for experimenting, its uses have not been fully determined. Recent investigators, however, assign to it an important place in the work of digestion.
Starches need more change than sugars before they can be absorbed by the blood, but they give better results. Chemically there is but small difference between starch and sugar. The starch must be changed into dextrose, a form of sugar, before it can be utilized by the body. The human body contains a small amount of a substance called glycogen, which is an animal starch or sugar.
The most important of all sugars, so far as its use in the body is concerned, is dextrose. To this form all the other sugars, and starch also, are converted before they are finally used in the body. The close chemical relation between the different carbohydrates makes such a conversion easily possible.
For the determination of starch in barley the finely-ground sample is boiled for three-quarters of an hour with about thirty times its weight of a one per cent solution of salicylic acid, the resulting colorless opalescent liquid filtered with the aid of suction, and the starch therein inverted by means of hydrochloric acid. The dextrose formed is estimated by Fehling's solution.
As this is used, the glycogen in the liver is changed back to dextrose and, dissolving, again finds its way into the blood. In this way, the amount of dextrose in the blood is kept practically constant. The carbohydrates are stored also by converting them into fat. C. Capillaries. Nucleus. 2. Protoplasm. 3. Fat. 4. Connective tissue fibers.
During their transfer from the food canal, the dissolved nutrients undergo changes, giving rise to the materials in the blood. Thus are the serum albumin and serum globulin of the blood derived from the peptones and proteoses; the dextrose, from the maltose and other forms of sugar; and the fat droplets, from the glycerine, fatty acid, and soluble soap.
Add to this a few drops of a solution of iodine. Place this in a weak solution of iodine for a few minutes and then examine with the microscope, using first a low and then a high power. Dextrose, or Grape Sugar.—Place a solution of the substance supposed to contain grape sugar in a test tube and add a few drops of a dilute solution of copper sulphate.
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