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X. Analysis of sugar mixtures—Continued.
Page
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
equations.
224
(1) General..
(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
(1) Sucrose, dextrose, and levulose in raw
sugar_---
227
(2) Sucrose, dextrose, and levulose in cane
molasses_
229
(d) Analysis of a mixture of three sugars by three
reduction processes.
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.
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.
246
Chemists.._.
(a) Direct drying-
XV. Determination of moisture-Continued.
3. Methods of the Association of Official Agricultural
(b) Vacuum drying-
262
(c) Drying on quartz sand.
4. Additional methods..
2. Methods of the Association of Official Agricultural
Chemists.....
09
E
264
(d) Checking of cells...
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
275
276
277
1. Introduction _ _ _
2. Potentiometric methods.
(a) Potentiometers
(b) Calomel electrodes.
(c) Hydrogen electrodes.
(d) Quinhydrone electrode.
(e) Glass electrode....
(f) Silver-silver chloride electrode.
3. Automatic recording and control of pH.
4. Colorimetric methods..
(a) With standard buffer solutions.
(b) Without buffer solutions—-Gillespie method.
5. References
1. Introduction_.
2. Color nomenclature in the sugar industry-
279
280
282
285
289
292
293
294
2
297
299
300
301
3. Visual spectrophotometric apparatus..
304
(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.....
(b) Asbestos filters.-
325
(c) Preparation and filtration of the solution with
asbestos
326
(d) Preparation of diatomaceous earth and filtration. 327
2. Definition of boiling point....
366
3. Relationship between vapor pressure and concentration
of solute in a liquid..
4. Relationship between vapor-pressure lowering and boil-
ing-point elevation..
367
XXIII. Boiling points of sucrose solutions-Continued.
5. Relationship between boiling-point elevation and concen-
tration of solute.
368
6. Relationship between boiling-point elevation and atmos-
pheric pressure...
(b) Hooker test-
2. National Bureau of Standards method for barley sugar.
(a) Procedure..
(b) Observations for interpretation of results.
(1) Foam number_..
(2) Examination of the plaque..
(3) Examination of the candy in aqueous
370
371
372
373
solution
374
(c) Method of the International Commission for Uni-
form Methods of Sugar Analysis...
392