Part 22

=123. Determination of Reducing Sugar by the Specific Gravity of the Cuprous Oxid.=—Gaud proposes to determine the percentage of reducing sugar from the specific gravity of the cuprous oxid. The manipulation is carried out as follows:

In a porcelain dish are placed fifty cubic centimeters of the alkaline copper solution and an equal quantity of water and the mixture maintained in ebullition for two or three minutes. The dish is then placed on a boiling water-bath and twenty-five cubic centimeters of a reducing sugar of approximately one per cent strength added at once. The reduction is thus secured at a temperature below 100°, which is an important consideration in securing the minimum decomposing effect of the alkali upon the sugar. The dish is kept upon the water-bath for about ten minutes when the reduction is complete and the supernatant liquor should still be intensely blue. The precipitate is washed by decantation with boiling water, taking care to avoid the loss of any of the cuprous oxid. The washing is continued until the wash waters are neutral to phenolphthalein. The cuprous oxid is then washed into a pyknometer of from twenty to twenty-five cubic centimeters capacity, the exact content of which has been previously determined at zero. It is filled with boiling water, the stopper inserted, and after cooling the flask is weighed. Let P be the weight of the pyknometer plus the liquid and the precipitate, the total volume of which is equal to the capacity of the flask at the temperature at which it was filled, that is Vₜ = V₀ [1 + 3β(t-t₀)].

This formula is essentially that given in paragraph =51=, for calculating the volume of a pyknometer at any temperature, substituting for 3β, γ the cubical expansion of glass, viz., 0.000025.

The specific gravity of the dry cuprous oxid is Δ = 5.881 and let the specific gravity of water at the temperature of filling, which can be taken from any of the tables of the density of water, be d. The total weight p of the precipitated suboxid may then be calculated by the following formula:

P-Vₜd P = -----------. 1 - d ---- Δ

The density of water at 99°, which is about the mean temperature of boiling water for laboratories in general, is 0.95934, and this may be taken as the weight of one cubic centimeter for purposes of calculation in the formula above.

In order to obtain exact results, it is important that the weight P be reduced to a vacuum. The weight of cuprous oxid not varying proportionally to the weight of reducing sugar, it is necessary to prepare a table showing the principal numerical values of the two, in order to be able to calculate easily all the possible values, either directly from the table or by appropriate interpolations. Following are the chief values which are necessary for the calculation:

Milligrams Milligrams Milligrams Milligrams cuprous oxid. dextrose. cuprous oxid. dextrose.

10 5.413 100 46.221 20 9.761 200 91.047 30 14.197 300 138.842 50 23.036 400 188.928

It is claimed by the author that the above method is both simple and rapid and can be applied with an error of not more than one-thousandth if the corrections for temperature and pressure be rigorously applied.

=124. The Copper Carbonate Process.=—While the copper solutions which have been mentioned in previous paragraphs have only a slight action on sucrose and dextrin yet on prolonged boiling even these bodies show a reducing effect due probably to a preliminary change in the sugar molecules whereby products analogous to dextrose or invert sugar are formed. In order to secure a reagent, to which the sugar not reducing alkaline copper solutions might be more resistant Soldaini has proposed to employ a liquor containing the copper as carbonate instead of as tartrate. This solution is prepared by adding to a solution of forty grams of copper sulfate one of equal strength of sodium carbonate. The resulting copper carbonate and hydroxid are collected on a filter, washed with cold water, and dried. The reaction which takes place is represented by the following formula:

2CuSO₄ + 2Na₂CO₃ + H₂O = CuCO₃ + CuO₂H₂ + 2Na₂SO₄ + CO₂.

The dry precipitate obtained, which will weigh about fifteen grams, is placed in a large flask with about 420 grams of potassium bicarbonate and 1400 cubic centimeters of water. The contents of the flask are heated on a steam-bath for several hours with occasional stirring until the evolution of carbon dioxid has ceased. During this time the liquid is kept at the same volume by the addition of water, or by attaching a reflux condenser to the flask. The potassium and copper compounds at the end of this time will be found dissolved and the resulting liquor will have a deep blue color. After filtration the solution is boiled for a few minutes and cooled to room temperature. The volume is then completed to two liters. A more direct method of preparing the solution, and one quite as effective, consists in adding the solution of the copper sulfate directly to the hot solution of potassium bicarbonate and heating and shaking the mixture until the copper carbonate formed is dissolved. After filtering the volume is made as above. The proportions of reagents employed are placed by Preuss at 15.8 grams of crystallized copper sulfate and 594 grams of potassium bicarbonate. The soldaini reagent is extremely sensitive and is capable of detecting as little as half a milligram of invert sugar. The presence of sucrose makes the reagent more delicate, and it is especially useful in determining the invert sugar arising during the progress of manufacture by the action of heat and melassigenic bodies on sucrose.

=125. The Analytical Process.=—As in the case of fehling solution a great many methods of conducting the analysis with the soldaini reagent have been proposed. The general principle of all these processes is the one already described for the alkaline copper tartrate solution, viz., the addition of the reducing sugar solution to the boiling reagent, and the determination of the end of the reaction by the disappearance of the copper.

Practically, however, these methods have had no general application, and the use of the soldaini reagent has been confined chiefly to the determination of invert sugar in presence of a large excess of sucrose. For this purpose the sugar solution is not added until the blue color of the reagent has been destroyed, but on the other hand, the reagent has been used in excess, and the cuprous oxid formed collected and weighed as metallic copper. The weight of the metallic copper found, multiplied by the factor 0.3546, gives the weight of invert sugar in the volume of the sugar solution used. According to Preuss, the factor is not a constant one, but varies with the quantity of invert sugar present, as is seen in the formula y = 2.2868 + 3.3x + 0.0041x², in which x = the invert sugar, and y the metallic copper.

=126. Tenth Normal Copper Carbonate Solution.=—In the study of some of the solutions of copper carbonate, proposed for practical work, Ettore Soldaini was impressed with the difficulty of dissolving so large a quantity of carbonate in the solvent employed. The solution recommended by Bodenbender and Scheller, in which forty grams of the crystallized copper sulfate were used, failed to disclose an equivalent amount of copper in the reagent ready for use. For this reason a tenth-normal copper solution is prepared by Soldaini containing the equivalent of 3.464 grams of copper sulfate in one liter. The reagent is easily prepared by adding slowly the dissolved or finely powdered copper salt to a solution of 297 grams of potassium bicarbonate, and after complete solution of the copper carbonate formed, completing the volume to one liter. With this reagent as little as one-quarter of a milligram of reducing sugar can be easily detected. For the quantitive estimation of sugar a solution of the above strength is to be preferred to the other forms of the soldaini reagent by reason of the ease of direct comparison with standard fehling solutions.

The analytical process is conducted with the tenth-normal solution, prepared by Soldaini and described above, as follows: Place 100 cubic centimeters of the reagent in each of several porcelain dishes heat to boiling, and add little by little the sugar solution to one dish until the blue color has disappeared. Having thus determined nearly the exact quantity of sugar solution required for the copper in 100 cubic centimeters of the reagent the whole of the sugar solution is added at once, varying slightly the amounts added to each dish. The boiling is continued for fifteen minutes, and the contents of the dishes poured on filters. That filtrate which contains neither copper nor sugar represents the exact quantity of sugar solution which contained fifty milligrams of dextrose.

=127. Relation of Reducing Sugar to Quantity of Copper Suboxid Obtained.=—The relation of the quantity of copper reduced to the amount of sugar oxidized by the copper carbonate solution has been determined by Ost, and the utility of the process thereby increased. The solution used should have the following composition: 23.5 grams of crystallized copper sulfate, 250 grams of potassium carbonate, and 100 grams of potassium bicarbonate in one liter. Without an indicator the end reaction is distinctly marked by the passage of the blue color into a colorless solution. Ost affirms that this solution is preferable to any form of fehling liquor because it can be kept indefinitely unchanged; it attacks sucrose far less strongly, and an equal quantity of sugar precipitates nearly double the quantity of copper. The boiling requires a longer time, as a rule ten minutes, but this is a matter of no importance, when the other advantages are taken into consideration. The relations of the different sugars to the quantity of copper precipitated are given in the table in the next paragraph.

=128. Factor for Different Sugars.=—For pure dextrose the relation between sugar and copper reduced has been determined by Ost, and the data are given in the table below. The data were obtained by adding to fifty cubic centimeters of the copper solution twenty-five cubic centimeters of sugar solutions of varying strength and collecting, washing, and reducing the cuprous oxid obtained in a current of hydrogen in a glass tube by the method described further on.

The boiling in all cases was continued, just ten minutes, although a slight variation from the standard time did not produce so great a difference as with fehling reagent. In the case of dextrose, when fifty milligrams were used with fifty cubic centimeters of the solution, the milligrams of copper obtained after six, ten and twenty minutes’ boiling were 164.6, 165.5, and 166.9 respectively.

The data differ considerably from those obtained by Herzfeld, but in his experiments the boiling was continued only for five minutes, and this is not long enough to secure the proper reduction of the copper.

TABLE SHOWING THE QUANTITY OF COPPER REDUCED BY DIFFERENT SUGARS.

Copper. Invert Sugar. Dextrose. Levulose. Galactose. Arabinose. Milli- Milli- Milli- Milli- Milli- Milli- grams. grams. grams. grams. grams. grams. 50 15.2 15.6 14.7 17.4 17.0 55 16.6 17.0 16.1 19.1 18.6 60 18.0 18.5 17.5 20.8 20.3 65 19.4 19.9 18.9 22.5 21.9 70 20.8 21.4 20.3 24.2 23.5 75 22.3 22.9 21.7 25.9 25.1 80 23.7 24.4 23.0 27.7 26.7 85 25.2 25.8 24.3 29.3 28.3 90 26.6 27.3 25.7 31.1 29.9 95 28.1 28.8 27.1 32.8 31.5 100 29.5 30.3 28.5 34.5 33.1 105 31.0 31.8 29.9 36.2 34.7 110 32.4 33.3 31.2 38.0 36.3 115 33.9 34.8 32.6 39.7 37.9 120 35.3 36.3 34.0 41.4 39.5 125 36.8 37.8 35.4 43.1 41.1 130 38.2 39.3 36.8 44.8 42.8 135 39.7 40.8 38.2 46.5 44.4 140 41.1 42.3 39.6 48.3 46.0 145 42.6 43.8 41.0 50.0 47.6 150 44.0 45.3 42.5 51.8 49.3 155 45.5 46.8 43.9 53.6 50.9 160 47.0 48.3 45.3 55.4 52.6 165 48.5 49.8 46.7 57.2 54.3 170 50.0 51.4 48.1 59.0 55.9 175 51.5 52.9 49.5 60.8 57.5 180 53.0 54.5 51.0 62.7 59.2 185 54.5 56.0 52.5 64.5 60.9 190 56.0 57.6 54.0 66.4 62.7 195 57.5 59.2 55.5 68.3 64.4 200 59.1 60.8 57.0 70.3 66.2 205 60.7 62.4 58.6 72.3 68.0 210 62.4 64.1 60.2 74.3 69.8 215 64.1 65.8 61.8 76.3 71.6 220 65.8 67.5 63.5 78.3 73.5 225 67.5 69.2 65.2 80.3 75.4 230 69.3 70.9 66.9 82.4 77.3 235 71.1 72.7 68.7 84.5 79.3 240 72.9 74.5 70.6 86.6 81.3 245 74.8 76.4 72.5 88.9 83.4 250 76.7 78.4 74.4 91.2 85.5 255 78.6 80.5 76.5 93.5 87.6 260 80.5 82.8 78.8 95.9 89.8 265 82.5 85.1 81.1 98.3 92.2 270 84.7 87.5 83.5 100.7 94.6 275 87.1 89.9 85.9 103.3 97.1 280 89.7 92.4 88.6 106.1 99.6 285 92.3 94.9 91.3 109.0 102.3 290 95.1 97.6 94.2 112.0 105.1 295 98.0 100.4 97.2 115.1 107.9 298 100.0 102.5 99.0 117.0 109.5

VOLUMETRIC METHODS BASED UPON THE USE OF AN AMMONIACAL COPPER SOLUTION.

=129. Pavy’s Process.=—The well-known solubility of cuprous oxid in ammonia led Pavy to adopt a copper reagent containing ammonia in the volumetric determination of reducing sugars. In Pavy’s process an alkaline copper solution is employed made up in the usual way, to which a sufficient quantity of ammonia is added to hold in solution all the copper when precipitated as cuprous oxid. The solution used by Pavy has the following composition: One liter contains

Crystallized copper sulfate 34.65 grams Potassium-sodium tartrate 173.00 ” Caustic potash 160.00 ”

For use 120 cubic centimeters of the above reagent are mixed with 300 of ammonia of specific gravity 0.88, and the volume completed to one liter with distilled water. Twenty cubic centimeters of this reagent are equivalent to ten milligrams of dextrose or invert sugar when added in a one per cent solution.

In the use of ammoniacal copper solution, care must be taken that all the liquids employed be entirely free of oxygen and that the contents of the flask in which the reduction takes place be in some way excluded from contact with the air. Pavy secured this by conducting the reduction in a flask closed with a stopper carrying two holes; one of these served for the introduction of the burette carrying the sugar solution and the other carried a tube dipping into a water seal by means of a slit rubber tube, which would permit of the exit of the vapors of steam and ammonia, but prevent the regurgitation of the water into the flask.