Circular of the National Bureau of Standards, Issue 440U.S. Government Printing Office, 1942 |
From inside the book
Results 1-5 of 100
Page v
... temperature polarization 105 ( b ) Temperature corrections_ 105 ( c ) Accuracy- 105 2. Cover glasses_ 106 3 . Volumetric flasks . 106 ( a ) Specifications 106 ( 1 ) Material and annealing . 106 ( 2 ) Design . 106 ( 3 ) Graduation marks ...
... temperature polarization 105 ( b ) Temperature corrections_ 105 ( c ) Accuracy- 105 2. Cover glasses_ 106 3 . Volumetric flasks . 106 ( a ) Specifications 106 ( 1 ) Material and annealing . 106 ( 2 ) Design . 106 ( 3 ) Graduation marks ...
Page xiv
... temperature pyridine method of acetylation . 486 ( 1 ) Pentaacetyl - a - d - talose 487 ( b ) Low - temperature sulfuric acid method of acety- lation 487 ( 1 ) Pentaacetyl - ß - d - fructose- 487 ( c ) Low - temperature zinc chloride ...
... temperature pyridine method of acetylation . 486 ( 1 ) Pentaacetyl - a - d - talose 487 ( b ) Low - temperature sulfuric acid method of acety- lation 487 ( 1 ) Pentaacetyl - ß - d - fructose- 487 ( c ) Low - temperature zinc chloride ...
Page xix
... 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 ...
... 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 ...
Page xx
... 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 ...
... 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 ...
Page 46
... temperature approximately 1 degree lower than is desired in the polariscope air bath . An electric heater then brings the bath temperature up to the proper point and maintains it there . The heater is made of fine resistance wire wound ...
... temperature approximately 1 degree lower than is desired in the polariscope air bath . An electric heater then brings the bath temperature up to the proper point and maintains it there . The heater is made of fine resistance wire wound ...
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Common terms and phrases
acetate added alpha amount analysis analyzer apparatus aqueous azimuth beaker beam beta boiling Brix Bureau of Standards calcium calculated cell CH₂OH Chem chloride coefficient color components concentration configuration constant containing cooled copper correction crystalline crystals decolorizing carbon determined deut dextrose dilute direction dissolved distilled electrode equation equilibrium evaporated FIGURE filter filtrate flask galactose glass glycosides grams HCOH heating hydrochloric acid hydrogen hydrolysis instrument invert sugar invertase Isbell lactose lamp levulose liquid measurements mercury method methyl alcohol mixture modifications molasses mutarotation nicol nicol prism normal weight obtained optical rotation oscillation oxide percent plane polarized polariscope polarized light potassium precipitate prism procedure pyranose quantity quartz quartz control plates raffinose reaction reducing sugars refracting saccharimeter sample sirup sodium sodium hydroxide solubility specific rotation sucrose sugar solution sulfate sulfuric acid temperature thickness tion titration tube turbidity vacuo volume washed wave length
Popular passages
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...