Circular of the National Bureau of Standards, Issue 440

Front Cover
U.S. Government Printing Office, 1942
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Contents

Quartz control plates
57
b Temperature corrections
63
Measurement of rotation in sugar degrees
64
Saccharimeter scale
80
d Rotation difference in sugar degrees for nor
81
Effect of light sources on the 100 S point
88
1 Monochromatic_
90
a Water
97
Cover glasses
105
Tolerances for polariscope tubes
106
b Analytical_
111
Clerget methodContinued
120
Time required for inversion of sucrose at room temperature by 0 7925
120
Influence of various reagents on the rotation of invert sugar_
137
Introduction
144
Comparison of sucrose found by four Clerget methods
146
1 General methods of inversion
152
Acid methods
153
c Basic lead acetate
159
e Doubleacid method of Osborn and Zisch
160
Chemical methods for the determination of reducing sugarsCon
165
c Allihn method for the determination of dextrose
173
Factors for calculating invert sugar from copper oxide
177
Comparison of methods for determining reduced copper
178
d Thiosulfate method
180
Factors for calculatng glucose by the Scales method 23 Factors for various sugars for use with the modified Scales method
190
Relative molecular reducing power modified Scales method __ 25 Molecular reducing power for configurationally related substances
191
Microchemical methods
196
Standards for use with the de Whalley method
201
Selective methods
203
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 mixtures
223
sugar
225
Zerban analyses of dextrose and levulose in raw cane sugar
227
i Lead number__
237
Volume of milk corresponding to lactose doublenormal weight
241
General
248
References
254
Refractive indices corresponding to the scale divisions of the original Zeiss immersion refractometer 111 80
259
pH values corresponding to various drop ratios 38 Spectral filters for 560 µ 39 Mercuryarc spectral filters 40 Computation of data for the isotherm i...
260
Determination of moisture
261
Electrical conductance of sugar solutions_
265
Time required at various temperatures for 99 99percent inversion
270
Specific conductance at 1000 cycles of potassium chloride solutions
272
d Polarization
274
Measurement of the concentration coefficient of invert sugar_
278
a Potentiometers
280
Arbitrarily standardized values for halfcells
284
d Quinhydrone electrode
291
Clark and Lubs buffer mixtures 20C
295
Indicators of Clark and Lubs
296
References
299
d Keuffel Esser color analyzer
310
ColorimetryContinued Page
316
d Effect of varying temperature on the Clerget
331
Values of k and fk for cylindrical beakers 26 mm and 36 mm in diam eter Landt and Witte
350
e Effect of hydrochloric acid
359
Boiling points of sucrose solutionsContinued
365
c Apparatus___
373
Levulose
384
Preparation and purification of pure sugars
390
a Preparation of sample
392
e Modification of method of Bates and Jackson
396
Hydrolysis of plant juices
399
Quantitative data on calcium levulate precipitation_ 47 Recrystallization of levulose from alcoholic solution
405
1 Direct polarization
406
Packing of sucrose
408
Volume of sucrose crystals and of interstitial voids as related to sieve mesh size 324 336 347 349 350 44 Time required at various temperatures to fo...
409
Optical activity configuration and structure in the sugar group
411
Optical rotation and configuration for the pyranose_sugars
429
Differences in molecular rotation principle of optical superposition
430
Sum of the molecular rotations 2B for some alpha and beta derivatives
433
Equilibrium constants calculated from opticalrotation measurements assuming that only two isomers are present in dynamic equilibrium
447
Thermal mutarotation for sugars exhibiting complex mutarotation
450
Oxidation of sugar solutions at 0 C with bromine water in the presence
455
References
461
122
542
Angular values between faces of levulose crystals
543
Crystal forms of anhydrous dextrose___
546
73
562
2 Invert polarization
563
Reducingsugar values by the Munson and Walker method
564
132
568
258
574
310
576
368
578
445
580
Allihn table for the determination of dextrose
584
455
585
Calculation of dextrose levulose invert sugar lactose and maltose Quisumbing and Thomas copper equivalents
586
Bertrand table for reducing sugars
587
Herzfeld table for determining invert sugar in raw sugars invert sugar not to exceed 1 5 percent
588
Determination of invert sugar by Vondraks modification of the Herzfeld method
589
Factors for 10 ml of Soxhlet solution to be used in connection with the Lane and Eynon general volumetric method
590
Factors for 25 ml of Soxhlet solution to be used in connection with the Lane and Eynon general volumetric method
591
Burette readings for solutions containing 25 g of sugar sample plus 0 1 g of added invert sugar per 100 ml
592
Corrections in milliliters to be added to burette readings in the titration of lactose solutions containing three or six times as much sucrose as lactose
593
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
600
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
534
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
535
637
1
639
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

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Common terms and phrases

Popular passages

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 778 - 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 250 - In case the sample is too dense to determine the density directly, dilute a weighed portion with a weighed quantity of water, or dissolve a weighed portion and dilute to a known volume with water. In the first instance the per cent of total solids is calculated by the following formula : • WS Per cent of solids in the undiluted material= — • S=per cent of solids in the diluted material.
Page 789 - 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...
Page 120 - Add strong ammonium hydroxide with constant stirring until the solution is alkaline to litmus, allow the precipitate to settle, and wash by decantation with water until the wash water gives only a slight test for sulfates with barium chloride solution.
Page 170 - Alkaline tartrate solution. — Dissolve 173 g of Rochelle salt and 50 g of sodium hydroxide in water, and dilute to 500 ml.
Page 155 - Defecate, if necessary, with basic lead acetate in the usual manner, making to volume at the temperature at which the observations are to be made.
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 783 - Inasmuch as the absorption of sea water or moisture reduces the polariscopic test of sugar, there shall be no allowance on account of increased weight of sugar importations due to unusual absorption of sea water or other moisture while on the voyage of importation.

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