TABLE 82.-Herzfeld table for determining invert sugar in raw sugars (invert sugar not to exceed 1.5 percent)

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

method

TABLE 84.-Meissl and Hiller factors for invert sugar1
[Where more than 1.5% is invert sugar and less than 98.5% is sucrose]

TABLE 85.-Factors for 10 ml of Soxhlet solution to be used in connection with the Lane and Eynon general volumetric method

TABLE 86.-Factors for 25 ml of Soxhlet solution to be used in connection with the Lane and Eynon general volumetric method

TABLE 87.-Burette readings for solutions containing 25 g of sugar sample plus 0.1 g of added invert sugar per 100 ml