lævulin

[Eng. lævul (ose); -in.] Chem.: A sweet substance, resembling dextrin, extracted from the juice of tubers of the Jerusalem artichoke by repeated treatment with alcohol. It is soluble in water; does not reduce alkaline cupric salts, and is optically inactive until boiled with hydrochloric acid when it becomes strongly lævo rotatory. læv-u-lōs-āne, s . [Eng. lævulos ( e ); suff. -ane .] Chem.: C6H1905. An uncrystallizable syrup ob. tained by heating lævulose to 170°. It may also be prepared by heating cane sugar to 160°, and keeping it at that temperature for four hours. A mixture of equal parts of lævulosane and dextro-glucose is produced, but the latter may be easily removed by fermentation. It is soluble in water and dilute spirit, but insoluble in absolute alcohol.. Its soluhas a dextro-rotary power or (a)a= 135°. When boiled with water and dilute acids, it is converted into lævulose. On oxidation it yields saccharic acid.