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) |