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VIII. Clerget method-Continued.
2. Acid methods-Continued.
Page
(g) Rotation of sugar mixtures and the evaluation
(f) Effect of various reagents on the rotation of
invert sugar - - -
137
of m -
138
(h) Influence of reagents on the rotation of su-
(3) Activity of invertase solution..
150
(c) Invertase divisor_.
(b) Purification of invertase by adsorption_
4. Detailed analytical procedure.
(a) Considerations governing the choice of methods.
(b) Revised methods of Jackson and Gillis- -
151
152
153
(c) Acid methods of the Association of Official Agri-
(d) Invertase methods of the Association of Official
Agricultural Chemists..
IX. Chemical methods for the determination of reducing sugars
2. Methods which require filtration of cuprous oxide-
(a) Munson and Walker unified method__
(c) Allihn method for the determination of dextrose__ 173
(d) Quisumbing and Thomas method..
173
(e) Bertrand method.
174
(f) Herzfeld method for determination of less than
1.5 percent of invert sugar in sucrose-
(g) Meissl and Hiller method for determining invert
sugar admixed with sucrose in all proportions__ 175
(h) Brown, Morris, and Millar method for reducing
sugar in molasses_. 177
IX. Chemical methods for the determination of reducing sugars-Con.
3. Determination of copper..
(a) General__
178
(b) Gravimetric methods.
(c) Electrolytic deposition from nitric acid solution 180
(d) Thiosulfate method..
180
(e) Permanganate method.
182
(f) Dichromate methods.
(1) Electrometric.
183
4. Volumetric methods..
(1) Standard method of titration_
(b) Scales method__.
(1) General.
(2) Colorimetric.
(a) Lane and Eynon method.
(2) Applications of the method.
(2) Method for making sugar determina-
tions_
(c) Schoorl method for invert sugar in cane molasses
(d) Methods for small percentages of invert sugar in
sucrose.
184
185
186
187
189
192
193
(a) Somogyi modification of Shaffer and Hartmann
micromethod for dextrose –
196
(b) Benedict modification of Folin and Wu method.
(c) Ferricyanide micromethod of Hagedorn and
Jensen
6. Colorimetric and visual methods.
(a) Pot method of Main for determination of reduc-
ing sugars in raw sugars and similar products. 199
(b) de Whalley method for the determination of in-
vert sugar in refined white sugars..
7. Electrometric method for the determination of reducing
sugars
8. Selective methods.
(a) Jackson and Mathews modification of Nyns
method for levulose..
(1) Standard solutions_.
204
(3) Analysis of dextrose-levulose mixtures. - 205
(b) Hinton and Macara method for levulose in con-
densed milk.
205
(c) Sichert and Bleyer modification of Barfoed
copper acetate method for monoses.
(d) Monier-Williams modified Barfoed method for
monose sugars in condensed milk.
206
207
(e) Iodometric determination of aldoses -
(f) Hinton and Macara chloramine-T method for
the determination of aldoses_
(a) Recapitulation of previously described methods - 215
(b) Invert sugar by polarization at two temperatures 215
(c) Levulose by polarization at two temperatures..
(d) Galactose by mucic acid precipitation
(e) Determination of mannose as phenylhydrazone
(f) Determination of arabinose as diphenylhydra-
X. Analysis of sugar mixtures-Continued.
3. Determination of two sugars in a mixture....
222
(a) Two sugars by combination of two polarimetric
equations.
(b) Two sugars by combined polariscopic and reduc-
tion equations--
(1) Browne formulas.
(2) Mathews formula
223
(c) Two sugars by combination of two reduction
(1) General
224
(2) Sucrose and lactose in dairy products by
two reduction processes
4. Determination of three sugars in a mixture_
(a) General....
(b) Three sugars by combination of polarimetric and
reduction methods and one selective method. 225
(c) Three sugars by combination of total reducing
power and two selective methods..
225
226
(d) Analysis of a mixture of three sugars by three
reduction processes.
230
(1) Steinhoff method for dextrose, maltose,
and dextrin.
XI. Analysis of special products-Continued.
2. Maple products-Continued.
(e) Sucrose-polarimetric method.
(f) Sucrose-chemical method..
(g) Reducing sugars as invert sugar.
(1) Before inversion__
236
237
(2) After inversion.
(1) Apparatus.
238
(2) Determination of the cell constant_
(3) Determination__
(k) Malic-acid value (Cowles)-tentative.
3. Determination of sugars in milk products--.
(a) Determination of the volume of the precipitate 240
(b) Lactose
239
240
2. Standard method for the estimation of furfural by means
of phloroglucin
243
3. Method for the estimation of furfural according to Kull-
gren and Tydén..........
245
(a) Procedure applicable to the determination of
pentosans or methylpentosans....
(b) Estimation of pentoses or pentosans in the
presence of hexoses and polyoses-
2. Method of the United States Bureau of Customs..
261
4. Additional methods..
XVI. Determination of ash_
1. Sulfate method.
XV. Determination of moisture-Continued.
3. Methods of the Association of Official Agricultural
Chemists
(a) Direct drying-
(b) Vacuum drying.
(c) Drying on quartz sand_
5. References..
19
262
263
2. Methods of the Association of Official Agricultural
Chemists....
4. Specific conductance of solutions of sugar products.
(a) Ash determination by the "C-ratio" method
(b) Zerban and Sattler conductance method for ash
(1) Raw cane and soft sugars.
271
272
274
(a) Bausch & Lomb spectrophotometric equipment.
(b) Gaertner polarizing spectrophotometer- -
(c) Königs-Martens spectrophotometer with auxili-
ary equipment designed at the National Bu-
reau of Standards....
(d) Keuffel & Esser color analyzer.
4. Apparatus for abridged spectrophotometry.
(a) Ives tint photometer..
(b) Modified Stammer colorimeter.
(c) Duboscq colorimeter.......
(d) Zeiss-Pulfrich photometer.
301
304
307
308
310
311
312
315