Hydration of sugars

It appears from this table that when the simp has reached 248°, although wateT continues to be given off, yet the temperature sinks to 234 5°, after which it again rises. If there be no error in tho observation, this 1b probably due to the formation of a definite hydrate of sugar, which requires a higher temperature for its decomposition j but that decomposition being once determined, the water expelled tokos up the caloric as latent heat in its conversion into steam, thus depressing the temperature of the sirup. 

---