“ It dissolves in water and dilute alcohol; by strong alcohol it is precipitated from its solutions as the hydrated compound, C6H10O5⋅H2O. Diastase converts it eventually into maltose, C12H22O11; and by boiling with dilute acids (sulphuric, hydrochloric, acetic) it is transformed into dextrose, or ordinary glucose, C6H12O6. It does not ferment in contact with yeast, and does not reduce Fehling's solution. If heated with strong nitric acid it gives oxalic, and not mucic acid. ”