7
quantities after several weeks of incubation: 3 g of this carbohydrate was obtained
as crystals after bacterial digestion of 1000  g of starch. This new substance was
found in the alcohol that was used for the precipitation of dextrins (Villiers 1891b).
In a second proceedings of the French Académie des Sciences of June 1891
(Fig. 1.3), Villiers described the chemical composition of the novel highly crystalline dextrin having a composition between that of starch and that of dextrin (Villiers
1891c). In air, the crystals, containing water and alcohol of crystallization (the proportion of the latter is rather small, about 4%), became opaque. They lose alcohol
Fig. 1.2 Extract of the first proceedings of the French Académie des Sciences of February 1891
where Villiers described the action of the butyric ferment Bacillus amylobacter on potato starch
Fig. 1.3 Extract of the second proceedings of the French Académie des Sciences of June 1891
where Villiers described the chemical composition of two novel crystalline dextrins which he
named cellulosines
1 History of Cyclodextrins