galactose

This was directly established for glucose, lævulose, galactose, and arabinose .

A complex of products was obtained, from which galactose was isolated.

On saponifying, it is split up into digitogenin, galactose, and dextrose.

The temperature coefficient of the fermentation of galactose also differs slightly from that of the other hexoses.

It will be seen that in one case the rate of fermentation of galactose was considerably greater than that of glucose.

Galactose alone is not attacked even after 40 days in the presence of 66% boric acid.

When glucose is mixed with the galactose the latter is said to be at first left untouched, but later it disappears very slowly.

The presence of boron affects the action of yeast on glucose and galactose.

There are two common in foods, glucose and fructose; a third, galactose, is derived from more complex sugars.

Like glucose and fructose, galactose seems to promote the production of glycogen in the body.