Circular of the National Bureau of Standards

XXXVI. Appendix 1.-Tables 73 to 150_.

XXXVII. Appendix 2.-Résumé of the work of the International Commis-

sion for Uniform Methods of Sugar Analysis..

1. Regulations governing the weighing, taring, sampling,

classification, and polarization of imported sugars and

XXXVIII. Appendix 3.-United States Customs Regulations.

1. Structure of sodium lines at different intensities.

2. Optical center of gravity of sodium light sources.

3. Wave lengths of lines in the arc spectrum of sodium_

4. Thickness of the normal quartz plate..

5. Saccharimeter scale- - -

9. Diameters of necks and tolerances for volumetric flasks.

107

10. Time required for inversion of sucrose at room temperature by 0.7925
N hydrochloric acid..

130

11. Variation of twice the rotation of the half-normal invert-sugar solution
with varied conditions of inversion_

131

12. Time required at various temperatures for 99.99-percent inversion
in the presence of 0.01, 0.1, and 0.7925 N hydrochloric acid as
catalyzer.

133

13. Measurement of the concentration coefficient of invert sugar_
14. Effect of salts on the rotation of invert sugar..........

134

137

15. Influence of various reagents on the rotation of invert sugar.
16. Effect of salts on the rotation of sucrose.

137

139

17. Errors of analysis of sucrose caused by invert sugar.

323414°-42-2

141

XVIII

18. Comparison of sucrose found by four Clerget methods.

19. Quantity of sample and reagents required for clarification and deleading

of beet sugar-house products-

20. Factors for calculating invert sugar from copper oxide_

21. Comparison of methods for determining reduced copper.

22. Factors for calculatng glucose by the Scales method.

23. Factors for various sugars for use with the modified Scales method.

24. Relative molecular reducing power (modified Scales method) -

190

191

25. Molecular reducing power for configurationally related substances.

26. Standards for use with the de Whalley method.

27. Determination of monose sugar in condensed milk.

28. Rotatory power of commercial glucose

29. Constants applicable to the Browne method of analysis of sugar

mixtures.

30. Zerban analyses of dextrose and levulose in raw cane sugar.

31. Volume of milk corresponding to lactose double-normal weight.

223

227

241

32. Refractive indices corresponding to the scale divisions of the original

Zeiss immersion refractometer..

260

33. Specific conductance (at 1,000 cycles) of potassium chloride solutions__ 272

34. Arbitrarily standardized values for half-cells.

40. Computation of data for the isotherm in figures 78 and 79_

41. Zerban and Sattler table for finding C and ƒ (C) from-log T and R.

42. Values of k and f(k) for plane parallel cells of various thicknesses (Landt

43. Values of k and ƒ(k) for cylindrical beakers 26 mm and 36 mm in diam-

eter (Landt and Witte).

350

44. Time required at various temperatures to form caramel equivalent to

0.01 percent of invert sugar_

398

45. Hydrolysis of plant juices-

400

46. Quantitative data on calcium levulate precipitation_

47. Recrystallization of levulose from alcoholic solution.

48. Crystal size as related to sieve mesh.

402

405

408

49. Volume of sucrose crystals and of interstitial voids as related to sieve

mesh size..

409

50. Weight of crystals in relation to average grain size (screen fractions).

51. Relation between weight and surface area of crystals for various

crystal sizes (screen fractions) -

409

429

52. Optical rotation and configuration for the pyranose sugars.

53. Differences in molecular rotation (principle of optical superposition).

54. Sum of the molecular rotations (2B) for some alpha and beta derivatives

of d-glucose_

55. Sum of the rotations of the alpha and beta sugars in comparison with

those of the alpha- and beta-methyl glycosides (second rule of isoro-

tation)..

56. Molecular rotation of substances of like configuration of the pyranose

ring_-

57. Molecular rotation of the aldonic acids and related products.

58. Rates of oxidation of alpha and beta sugars.

59. Mutarotation of a-d-galactose..

450

60. Equilibrium constants calculated from optical-rotation measurements,

assuming that only two isomers are present in dynamic equilibrium.. 447

61. Thermal mutarotation for sugars exhibiting complex mutarotation.-

62. Oxidation of sugar solutions at 0° C with bromine water in the presence

of barium carbonate..

68. Angular values between faces of dextrose monohydrate crystals.

69. Crystal forms of class 6...

541

72. Angular values between faces of anhydrous dextrose_

73. Formulas for calculating specific rotations (concentration variable).

70. Angular values between faces of levulose crystals..

71. Crystal forms of anhydrous dextrose.......

74. Rotatory power of dextrose and corrections to be applied to sacchari-

75. Specific rotation of certain sugars at various concentrations.

563

76. Rotatory power of invert sugar..

563

77. Coefficients in the Creydt raffinose formula.

563

78. Reducing-sugar values by the Munson and Walker method.

564

79. Allihn table for the determination of dextrose..

584

80. Calculation of dextrose, levulose, invert sugar, lactose, and maltose

(Quisumbing and Thomas copper equivalents).

586

81. Bertrand table for reducing sugars_

587

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

method.

82. Herzfeld table for determining invert sugar in raw sugars (invert sugar

not to exceed 1.5 percent).

588

589

84. Meissl and Hiller factors for invert sugar.

589

85. Factors for 10 ml of Soxhlet solution to be used in connection with the

Lane and Eynon general volumetric method____

86. Factors for 25 ml of Soxhlet solution to be used in connection with the

Lane and Eynon general volumetric method___

87. Burette readings for solutions containing 25 g of sugar sample plus

0.1 g of added invert sugar per 100 ml.

88. Corrections in milliliters to be added to burette readings in the titration

of lactose solutions containing three or six times as much sucrose as

89. Factors for the Lane and Eynon volumetric method for mixtures of

dextrose and levulose___

594

90. Zerban and Wiley factors for mixtures of dextrose and levulose (Lane

and Eynon method)--

91. Lane and Eynon factors and reducing ratios for determination of

dextrose and levulose in raw sugars.--

92. Milligrams of dextrose and levulose corresponding to milligrams of

cupric oxide or copper, and reduction ratio, a, according to Erb and

Zerban, for various proportions of dextrose and levulose in the pres-

ence of sucrose (0.4 g of total sugar in 50 ml of solution), using

the Munson and Walker method.

596

597

93. Copper-levulose equivalents according to the Jackson and Mathews

modification of the Nyns selective method for levulose.........

94. Ratio of levulose to total sugar from the Lane and Eynon titration and

Nyns "apparent" levulose...

599

95. Ratio of levulose to total sugar from the Lane and Eynon titration and

the polarization by the Mathews formula.......

601

96. Schoorl method for the determination of reducing sugar in cane

molasses..

602

97. Luff and Schoorl method for the determination of invert sugar in cane

sugar_.

101. Pot method of Main for small quantities of invert sugar.

606

102. Sichert and Bleyer modification of the Barfoed copper acetate method

for hexoses..

607

103. van der Haar mucic-acid equivalents of galactose..

608

104. Steinhoff table for estimation of dextrose, maltose, and dextrin

105. Kröber table for the determination of pentoses and pentosans_

609

610

106. Apparent weight of water in air..

612

107. Temperature correction for glass volumetric apparatus_.

108. Reduction of weighings to vacuo_.

612

613

109. Degrees Brix, specific gravity, and degrees Baumé of sugar solutions.

110. Temperature corrections to readings of Brix hydrometers (standard at

20° C)..

614

624

111. Temperature corrections to readings of Baumé hydrometers, National

Bureau of Standards Baumé scale for sugar solutions (standard at

20° C)--

625

Page

112. Comparison of Baumé scales_

625

113. Density of solutions of cane sugar at 20° C..

626

114. Brix, apparent density, apparent specific gravity, and grams of sucrose

per 100 ml of sugar solutions_

632

115. Increase in volume when sucrose is dissolved in water at 20° C (g/100 ml) 642

116. Increase in volume when sucrose is dissolved in water at 20° C (pounds

avoirdupois per gallon).

643

117. Weight per United States gallon and weight per cubic foot of sugar

(sucrose) solutions at 20° C..

644

118. Weight per United States gallon of sugar (sucrose) solutions at different

temperatures.

647

119. Volume of sucrose solutions at different temperatures

648

120. Density of levulose solutions and mean density and expansion coeffi-

cients between 20° and 25° C...

650

121. Density of dextrose solutions_

652

122. Refractive index of sucrose solutions at 20° C.

652

123. Correction table for determining the percentage of sucrose by means of

the refractometer when the readings are made at temperatures other

than 20° C.............

657

124. Refractive index of sucrose solutions at 28° C.

125. Correction table for determining the percentage of sucrose by means

of the tropical model of refractometer when the readings are made

at temperatures other than 28° C...

126. Determination of percentage of sucrose in sugar solutions from the

readings of the Zeiss immersion refractometer at 20° C___

127. Schönrock temperature corrections for determining refractive index

658

662

663

of sucrose solutions by means of a refractometer when readings are

made at temperatures other than 20° C..

664

128. Method of obtaining - log T............

129. Refractive index of levulose solutions_

130. Viscosity of sucrose solutions___

666

670

671

131. Viscosity of sucrose solutions at 20° C relative to water (n/nH20) –

132. Viscosity of sucrose solutions from 0° to 40° C in 5 degree intervals... 673

133. Viscosity of sucrose solutions from 45° to 80° C in 5 degree intervals 674

134. Herzfeld table of solubility of sucrose in water at different temperatures. 676

135. Solubility of sucrose in pure water.

672

676

136. Velocity of crystallization according to Kukharenko, and concentration

data for pure sucrose in water_

141. Approximate composition of invert-sugar solutions saturated with

respect to dextrose at various temperatures (computed).

691

142. The system: Dextrose, levulose, and water at 30° C with hydrated

dextrose as the solid phase-

691

143. Influence of invert sugar on the solubility of sucrose_

692

144. Composition of solutions of maximum solubility at various temperatures

(computed).

692

145. Elevation of the boiling point of sucrose solutions above that of water

at various vapor pressures.

694

146. Purity factors for use with dry-lead defecation.

147. International atomic weights, 1941.

702

703

148. Optical rotation and melting point of certain sugars and sugar deriva-

tives.

704

149. Optical rotation and mutarotation of the reducing sugars.

762

150. Corrections to be applied to saccharimetric readings of levulose solutions

when a constant normal weight is used

766

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Circular of the National Bureau of Standards, Issue 440