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This difference seems to be due to the varying proportion of natural glucose, which will crystallize, and levulose, or mellose, which will not crystallize.

Of special interest, in its bearings on this point, is the direct transformation of levulose into furfural derivatives, which takes place under the action of condensing agents.

Lemons differ from oranges in containing more citric acid and less sucrose, levulose, and dextrose.

The cane sugar, however, does not ferment directly: the enzyme in the yeast first transforms the sugar into dextrose and levulose, and these sugars then undergo alcoholic fermentation.

The important members of the second class are grape sugar, or dextrose, and fruit sugar, or levulose, both of which are found in fruits and in honey.