TABLE 80.-Calculation of dextrose, levulose, invert sugar, lactose, and maltose (Quisumbing and Thomas copper equivalents)

TABLE 81.-Bertrand table for reducing sugars

A. DETERMINATION OF INVERT SUGAR, GLUCOSE, GALACTOSE,

MALTOSE, AND

LACTOSE

B. DETERMINATION OF MANNOSE, ARABINOSE, SORBOSE, AND XYLOSE

TABLE 82.-Herzfeld table for determining invert sugar in raw sugars (invert sugar not to exceed 1.5 percent)

TABLE 83.-Determination of invert sugar by Vondrak's modification of the Herzfeld

method

TABLE 84. Meissl and Hiller factors for invert sugar1
[Where more than 1.5% is invert sugar and less than 98.5% is sucrose]

TABLE 85.-Factors for 10 ml of Soxhlet solution to be used in connection with the Lane and Eynon general volumetric method