The Sugars of the Roots of Daucus carota

It is well known that some reducing substances, resembling true sugars in their behavior, occur almost invariably in plant extracts and may introduce great errors into the estimation of those sugars. Since the soluble sugars commonly present in plants (glucose, fructose, sucrose and maltose) are easily fermented by yeast, this phenomenon suggests itself as a convenient and practicable method for the fractionation of the total reducing substances in any plant extract into fermentable and non-fermentable fractions.