Circular of the National Bureau of Standards, Issue 440

Front Cover
U.S. Government Printing Office, 1942

From inside the book

Contents

e Lithium flame
56
Quartz control plates
62
Measurement of rotation in sugar degrees
64
Angular values between faces of anhydrous dextrose
72
2 White light
90
d Sugar mixtures
96
RAW AND REFINED SUGARS AND SUGAR PRODUCTS
115
of m
138
k Work of Zerban and collaborators
145
Comparison of sucrose found by four Clerget methods
146
4 Method IV
155
Quantity of sample and reagents required for clarification and deleading of beet sugarhouse products
160
f Methods of other nations
162
Chemical methods for the determination of reducing sugarsCon
165
Factors for calculating invert sugar from copper oxide
177
Comparison of methods for determining reduced copper
178
Factors for calculatng glucose by the Scales method
190
Relative molecular reducing power modified Scales method
191
Standards for use with the de Whalley method
201
Determination of monose sugar in condensed milk
208
Rotatory power of commercial glucose
217
Analysis of sugar mixturesContinued Page
222
Constants applicable to the Browne method of analysis of sugar mixtures
223
Zerban analyses of dextrose and levulose in raw cane sugar
227
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
Zeiss immersion refractometer
260
e Electrodes
269
Specific conductance at 1000 cycles of potassium chloride solutions
272
Specific conductance of solutions of sugar products
275
Arbitrarily standardized values for halfcells
284
Clark and Lubs buffer mixtures 20C_
295
Indicators of Clark and Lubs
296
pH values corresponding to various drop ratios
298
Spectral filters for 560 μ
314
ColorimetryContinued Page
316
Mercuryarc spectral filters
324
asbestos
326
Color standards for solid sugars
334
Computation of data for the isotherm in figures 78 and 79
336
References
340
Zerban and Sattler table for finding C and ƒ C fromlog T and R
347
Values of k and ƒk for plane parallel cells of various thicknesses Landt and Witte
349
Values of k and fk for cylindrical beakers 26 mm and 36 mm in diam eter Landt and Witte
350
Page
359
Boiling points of sucrose solutionsContinued Page
368
Time required at various temperatures to form caramel equivalent to 0 01 percent of invert sugar_
398
Hydrolysis of plant juices
400
Quantitative data on calcium levulate precipitation
402
Recrystallization of levulose from alcoholic solution
405
Purity
406
Crystal size as related to sieve mesh
408
Volume of sucrose crystals and of interstitial voids as related to sieve mesh size
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 of dglucose
433
Molecular rotation of substances of like configuration of the pyranose ring
434
Molecular rotation of the aldonic acids and related products
435
Rates of oxidation of alpha and beta sugars
436
b Use of calcium chloride compounds to separate
515
Mercaptals
521
Reduction products
530
Crystal forms of class 4
534
Crystal forms of sucrose
535
Refractive index of crystalline sucrose_
536
Crystal forms of dextrose monohydrate
540
Crystallography of the sugarsContinued Page
541
GENERAL INFORMATION
551
Appendix 1 Tables 73 to 150
562
88
563
Allihn table for the determination of dextrose
584
Factors for 10 ml of Soxhlet solution to be used in connection with
590
Zerban and Wiley factors for mixtures of dextrose and levulose Lane
596
Schoorl method for the determination of reducing sugar in cane
602
van der Haar mucicacid equivalents of galactose
608
Degrees Brix specific gravity and degrees Baumé of sugar solutions
614
Temperature corrections to readings of Brix hydrometers standard
624
Comparison of Baumé scales
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 ...
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
Certification of quartz control plates
719
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
Temperature corrections and control
801
Structure of sodium lines at different intensities 48
810

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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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