Circular of the National Bureau of Standards, Issue 440

Front Cover
U.S. Government Printing Office, 1942

From inside the book

Contents

b Sodium
47
Page
53
Quartz control plates
57
Measurement of rotation in sugar degrees
64
4 Correction of saccharimeters to
80
2 White light
90
RAW AND REFINED SUGARS AND SUGAR PRODUCTS
115
k Work of Zerban and collaborators
145
Detailed analytical procedure
152
References _ _
164
Chemical methods for the determination of reducing sugarsCon
165
2 Method for making sugar determina
192
Colorimetric and visual methods
199
Standards for use with the de Whalley method
201
Determination of monose sugar in condensed milk
208
References
212
Rotatory power of commercial glucose
217
Constants applicable to the Browne method of analysis of sugar
223
Analysis of special products
232
Volume of milk corresponding to lactose doublenormal weight
241
Refractive indices corresponding to the scale divisions of the original
259
References
262
Specific conductance at 1000 cycles of potassium chloride solutions__
272
Measurement of hydrogenion concentration_
279
Arbitrarily standardized values for halfcells
284
b Without buffer solutionsGillespie method
293
Clark and Lubs buffer mixtures 20C
295
Colorimetry
300
Apparatus for abridged spectrophotometry
311
Spectral filters for 560
312
ColorimetryContinued Page
316
Mercuryarc spectral filters
324
asbestos
326
Computation of data for the isotherm in figures 78 and
336
Zerban and Sattler table for finding C and ƒ C fromlog T and
349
Boiling points of sucrose solutionsContinued Page
368
solution
374
d Heating cycle_
384
References_
390
Time required at various temperatures to form caramel equivalent
398
Quantitative data on calcium levulate precipitation_
405
Purity
406
Optical activity configuration and structure in the sugar group__
411
Molecular rotation of the aldonic acids and related products
435
Mutarotation of adgalactose
445
Oxidation of sugar solutions at 0 C with bromine water in the presence
455
Methods for the preparation of certain sugar derivativesCon
482
a Sulfuric acid method for the preparation
483
d References
513
Crystal forms of class 4
535
Crystallography of the sugarsContinued Page
541
Angular values between faces of levulose crystals
543
Crystal forms of anhydrous dextrose
546
GENERAL INFORMATION
551
Appendix 1 Tables 73 to 150_
562
Specific rotation of certain sugars at various concentrations
563
Reducingsugar values by the Munson and Walker method
564
310
576
Allihn table for the determination of dextrose
584
Factors for the Lane and Eynon volumetric method for mixtures of dextrose and levulose___
594
Zerban and Wiley factors for mixtures of dextrose and levulose Lane and Eynon method
596
Milligrams of dextrose and levulose corresponding to milligrams of cupric oxide or copper and reduction ratio a according to Erb and Zerban for va...
597
Ratio of levulose to total sugar from the Lane and Eynon titration and Nyns apparent levulose
599
Ratio of levulose to total sugar from the Lane and Eynon titration and the polarization by the Mathews formula
601
Schoorl method for the determination of reducing sugar in cane molasses
602
Somogyi dextrosethiosulfate equivalents
603
Hagedorn and Jensen dextrose equivalents_
604
Pot method of Main for invert sugar
605
Pot method of Main for small quantities of invert sugar
606
Sichert and Bleyer modification of the Barfoed copper acetate method for hexoses
607
van der Haar mucicacid equivalents of galactose
608
Steinhoff table for estimation of dextrose maltose and dextrin
609
Kröber table for the determination of pentoses and pentosans_
610
Apparent weight of water in air
612
Reduction of weighings to vacuo_
613
Degrees Brix specific gravity and degrees Baumé of sugar solutions
614
Temperature corrections to readings of Brix hydrometers standard at 20 C
624
Temperature corrections to readings of Baumé hydrometers National Bureau of Standards Baumé scale for sugar solutions standard at 20 C
625
Density of solutions of cane sugar at 20 C
627
Brix apparent density apparent specific gravity and grams of sucrose per 100 ml of sugar solutions_
632
Increase in volume when sucrose is dissolved in water at 20 C g100 ml
642
Increase in volume when sucrose is dissolved in water at 20 C pounds avoirdupois per gallon
643
Weight per United States gallon and weight per cubic foot of sugar sucrose solutions at 20 C
644
Weight per United States gallon of sugar sucrose solutions at different temperatures
647
Volume of sucrose solutions at different temperatures
648
Density of levulose solutions and mean density and expansion coeffi cients between 20 and 25 C
650
Density of dextrose solutions_
652
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
Refractive index of sucrose solutions at 28 C
658
Correction table for determining the percentage of sucrose by means of the tropical model of refractometer when the readings are made at temperatur...
662
Determination of percentage of sucrose in sugar solutions from the readings of the Zeiss immersion refractometer at 20 C___
663
Schönrock temperature corrections for determining refractive index of sucrose solutions by means of a refractometer when readings are made at tem...
664
Method of obtaining log T
666
Refractive index of levulose solutions_
670
Viscosity of sucrose solutions___
671
Viscosity of sucrose solutions at 20 C relative to water nnH20
672
Viscosity of sucrose solutions from 0 to 40 C in 5 degree intervals
673
Viscosity of sucrose solutions from 45 to 80 C in 5 degree intervals
674
Herzfeld table of solubility of sucrose in water at different temperatures
676
Velocity of crystallization according to Kukharenko and concentration data for pure sucrose in water_
677
Solubility of dextrose in water
679
Solubility of levulose in water
680
Concentration data for levulose in water
683
Solubility of lactose in water
690
Approximate composition of invertsugar solutions saturated with respect to dextrose at various temperatures computed
691
Influence of invert sugar on the solubility of sucrose_
692
Elevation of the boiling point of sucrose solutions above that of water
694
at various vapor pressures
696
Purity factors for use with drylead defecation
702
International atomic weights 1941
703
Optical rotation and melting point of certain sugars and sugar deriva tives
704
Optical rotation and mutarotation of the reducing sugars
762
Corrections to be applied to saccharimetric readings of levulose solutions when a constant normal weight is used
766
Appendix 2 Résumé of the work of the International Commis
767
Appendix 3 United States Customs Regulations
781
TABLES
800
Structure of sodium lines at different intensities 48
810

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Page 382 - NOTE. — For the purpose of interpreting these specifications the following definitions apply: The total length is the over-all length of the finished instrument. The diameter is that measured with a ring gage. The length of the bulb is the distance from the bottom of the bulb to the beginning of the enamel backing. The top of the thermometer is the top of the finished instrument.
Page 158 - If the analyst is in doubt as to the completion of the hydrolysis, allow a portion of the solution to remain for several hours and again polarize. If there is no change from the previous reading, the inversion is complete, and the reading and temperature of the solution should be carefully noted.
Page 181 - Titrate at once with the thiosulphate solution until the brown tinge has become weak, then add sufficient starch liquor to produce a marked blue coloration. Continue the titration cautiously until the color due to free iodin has entirely vanished.
Page 768 - ... to test the correctness of saccharimeters ; for those who execute commercial analyses, the repeated control of the instruments is to be accomplished, now as before, by quartz plates. 4. In effecting the polarization of substances containing sugar, half-shade instruments, or triple field, only are to be employed.
Page 177 - By consulting the table it will be seen that the vertical column headed 150 is nearest to Z, 145, and the horizontal column headed 95 : 5 is nearest to the ratio of R to I, 95.1 : 4.9.
Page 782 - ... not imported to be commercially used for the extraction of sugar, or for human consumption...
Page 776 - After bringing the solution exactly to the mark at the proper temperature, and after wiping out the neck of the flask with filter paper, pour all of the wellshaken clarified sugar solution on a rapidly acting filter. Reject the first portions of the filtrate and use the rest, which must be perfectly clear for polarization.
Page 667 - If the number is less than 1, make the characteristic of the logarithm negative, and one unit more than the number of zeros between the decimal point and the first significant figure of the given number.
Page 789 - ... test of the importation and also the quantity and test of each lot from which such average test is obtained.
Page 787 - Receptacles — How sampled. — Sugar in hogsheads and other wooden packages shall be sampled by putting the long trier diagonally through the package from chime to chime, one trierful to constitute a sample, except in small lots, when an equal number of trierfuls shall be taken from each package to furnish the required amount of sugar necessary to make a sufficient sample. In the sampling of baskets, bags, seroons, and mats the short trier shall be used, care being exercised to have each sample...

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