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Several experiments convinced me that there really existed in hops a crystallizable substance, insoluble in water, the alcoholic and alkaline solution of which had a bitter flavor, in short, which possessed all the properties of Lermer's hop bitter acid.
After the juice has been purified and all the crystallizable sugar has been separated from it by boiling, there is left a mass of molasses, containing so much of the salts of potassium and sodium that no further crystallization of the yet remaining sugar is possible. The object of the process called osmosis is to carry off these salts.
And herein lies the most marked distinction between crystallizable matter and living substance. And yet there is no evidence that the vital principle perishes in the destruction of its temporary organism. It is not the material seed that germinates, but the vital principle it contains, bursting forth from its environment into newness of life.
The one represents mere crystallizable matter, the other the more complex colloidal or albuminoid substance, or that capable of producing a much greater number of aggregates. The analogies, they concede, end here. But the difference is world-wide when we come to processes the true experimental test in all classification. Crystallizable substances crystallize that is all.
In many countries of Eastern Europe domestic animals are fattened on their fruits, and an alcoholic liquor is obtained from them; they also yield a white, crystallizable sugar. The prunes which we import from France are the dried fruit of varieties of the plum which contain a sufficient quantity of sugar to preserve the fruit from decay."
In 1747, Herr Marggraf, of the Academy of Sciences, in Berlin, discovered the existence of crystallizable sugar in the juice of the beet and other roots. No practical use was made of the discovery until 1801 when a factory was established near Breslau, in Silesia.
Old hops furnish far less crystallizable acid than new hops; from some samples I have been able to obtain only a few crystals; the remainder had been transformed into the resinous modification. If pure hop-bitter acid be pulverized and exposed to the atmosphere, it soon turns yellow and the surface assumes a resinous consistency.
It is a white, crystallizable salt of a taste resembling that of niter, soluble in water and alcohol, and extremely poisonous. It dissolves the chlorides, iodides, and bromides of silver, is, therefore, a fixing agent, but has not come in general use as such. Water........100 c. cm.
The young plant is, to a great extent, composed of starch; as the plant grows older, a substance is produced which is called diastase. Through the influence of this diastase the starch is converted into a peculiar non-crystallizable substance called dextrine, and as the plant matures, this dextrine is transformed into crystallizable sugar.
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