Part 25

(A) (B) (A) (B) (A) (B) (A) (B) 90 46.9 133 69.7 176 93.0 219 117.0 91 47.4 134 70.3 177 93.5 220 117.5 92 47.9 135 70.8 178 94.1 221 118.1 93 48.4 136 71.3 179 94.6 222 118.7 94 48.9 137 71.9 180 95.2 223 119.2 95 49.5 138 72.4 181 95.7 224 119.8 96 50.0 139 72.9 182 96.2 225 120.4 97 50.5 140 73.5 183 96.8 226 120.9 98 51.1 141 74.0 184 97.3 227 121.5 99 51.6 142 74.5 185 97.8 228 122.1 100 52.1 143 75.1 186 98.4 229 122.6 101 52.7 144 75.6 187 99.0 230 123.2 102 53.2 145 76.1 188 99.5 231 123.8 103 53.7 146 76.7 189 100.1 232 124.3 104 54.3 147 77.2 190 100.6 233 124.9 105 54.8 148 77.8 191 101.2 234 125.5 106 55.3 149 78.3 192 101.7 235 126.0 107 55.9 150 78.9 193 102.3 236 126.6 108 56.4 151 79.4 194 102.9 237 127.2 109 56.9 152 80.0 195 103.4 238 127.8 110 57.5 153 80.5 196 104.0 239 128.3 111 58.0 154 81.0 197 104.6 240 128.9 112 58.5 155 81.6 198 105.1 241 129.5 113 59.1 156 82.1 199 105.7 242 130.0 114 59.6 157 82.7 200 106.3 243 130.6 115 60.1 158 83.2 201 106.8 244 131.2 116 60.7 159 83.8 202 107.4 245 131.8 117 61.2 160 84.3 203 107.9 246 132.3 118 61.7 161 84.8 204 108.5 247 132.9 119 62.3 162 85.4 205 109.1 248 133.5 120 62.8 163 85.9 206 109.6 249 134.1 121 63.3 164 86.5 207 110.2 250 134.6 122 63.9 165 87.0 208 110.8 251 135.2 123 64.4 166 87.6 209 111.3 252 135.8 124 64.9 167 88.1 210 111.9 253 136.3 125 65.5 168 88.6 211 112.5 254 136.9 126 66.0 169 89.2 212 113.0 255 137.5 127 66.5 170 89.7 213 113.6 256 138.1 128 67.1 171 90.3 214 114.2 257 138.6 129 67.6 172 90.8 215 114.7 258 139.2 130 68.1 173 91.4 216 115.3 259 139.8 131 68.7 174 91.9 217 115.8 260 140.4 132 69.2 175 92.4 218 116.4 261 140.9

(A) (B) (A) (B) (A) (B) (A) (B) 262 141.5 305 166.8 348 192.6 391 219.3 263 142.1 306 167.3 349 193.2 392 219.9 264 142.7 307 167.9 350 193.8 393 220.5 265 143.2 308 168.5 351 194.4 394 221.2 266 143.8 309 169.1 352 195.0 395 221.8 267 144.4 310 169.7 353 195.6 396 222.4 268 144.9 311 170.3 354 196.2 397 223.1 269 145.5 312 170.9 355 196.8 398 223.7 270 146.1 313 171.5 356 197.4 399 224.3 271 146.7 314 172.1 357 198.0 400 224.9 272 147.2 315 172.7 358 198.6 401 225.7 273 147.8 316 173.3 359 199.2 402 226.4 274 148.4 317 173.9 360 199.8 403 227.1 275 149.0 318 174.5 361 200.4 404 227.8 276 149.5 319 175.1 362 201.1 405 228.6 277 150.1 320 175.6 363 201.7 406 229.3 278 150.7 321 176.2 364 202.3 407 230.0 279 151.3 322 176.8 365 203.0 408 230.7 280 151.9 323 177.4 366 203.6 409 231.4 281 152.5 324 178.0 367 204.2 410 232.1 282 153.1 325 178.6 368 204.8 411 232.8 283 153.7 326 179.2 369 205.5 412 233.5 284 154.3 327 178.8 370 206.1 413 234.3 285 154.9 328 180.4 371 206.7 414 235.0 286 155.5 329 181.0 372 207.3 415 235.7 287 156.1 330 181.6 373 208.0 416 236.4 288 156.7 331 182.2 374 208.6 417 237.1 289 157.2 332 182.8 375 209.2 418 237.8 290 157.8 333 183.5 376 209.9 419 238.5 291 158.4 334 184.1 377 210.5 420 239.2 292 159.0 335 184.7 378 211.1 421 239.9 293 159.6 336 185.4 379 211.7 422 240.6 294 160.2 337 186.0 380 212.4 423 241.3 295 160.8 338 186.6 381 213.0 424 242.0 296 161.4 339 187.2 382 213.6 425 242.7 297 162.0 340 187.8 383 214.3 426 243.4 298 162.6 341 188.4 384 214.9 427 244.1 299 163.2 342 189.0 385 215.5 428 244.9 300 163.8 343 189.6 386 216.1 429 245.6 301 164.4 344 190.2 387 216.8 430 246.3 302 165.0 345 190.8 388 217.4 303 165.6 346 191.4 389 218.0 304 166.2 347 192.0 390 218.7

=142. Table for the Determination of Invert Sugar (Reducing Sugars) in the Presence of Sucrose.=—The method adopted by the Association of Official Agricultural Chemists is essentially that proposed by Meissl and Hiller. Prepare a solution of the material to be examined in such a manner that it contains twenty grams of the mixed sugars in one hundred cubic centimeters, after clarification and the removal of the excess of lead. Prepare a series of solutions in large test tubes by adding one, two, three, four, five etc. cubic centimeters of this solution to each tube successively. Add five cubic centimeters of the mixed copper reagent to each, heat to boiling, boil two minutes and filter. Note the volume of sugar solution which gives the filtrate lightest in tint, but still distinctly blue. Place twenty times this volume of the sugar solution in a 100 cubic centimeter flask, dilute to the mark, and mix well. Use fifty cubic centimeters of the solution for the determination, which is conducted as already described, until the weight of copper is obtained. For the calculation of the results use the following formulas and table of factors of Meissl and Hiller:

Let Cu = the weight of the copper obtained; P = the polarization of the sample; W = the weight of the sample in the fifty cubic centimeters of the solution used for determination; F = the factor obtained from the table for conversion of copper to invert sugar; Cu ---- = approximate absolute weight of invert sugar = Z; 2

100 Z × ----- = approximate per cent of invert sugar = y; W

100P ------- = R, relative number for sucrose; P + y

100 - R = I, relative number for invert sugar;

Cu ---- = per cent of invert sugar. W

Z indicates the vertical column, and the ratio of R to I, the horizontal column of the table, which are to be used for the purpose of finding the factor (F) for calculating copper to invert sugar.

Example:—The polarization of a sugar is 86.4, and 3.256 grams of it (W) are equivalent to 0.290 gram of copper. Then:

Cu 0.290 ---- = ----- = 0.145 = Z 2 2

100 100 Z × ----- = 0.145 × ------ = 4.45 = y W 3.256

100P 8640 -------- = ------------ = 95.1 = R P + y 86.4 + 4.45

100 - R = 100 - 95.1 = 4.9 = I

R : I = 95.1 : 4.9

By consulting the table it will be seen that the vertical column headed I = 150 is nearest to Z, 145, the horizontal column headed 95: 5 is nearest to the ratio of R to I, 95.1: 4.9. Where these columns meet we find the factor 51.2, which enters into the final calculation:

CuF .290 × 51.2 ----- = ------------- = 4.56 the true per cent of invert sugar. W 3.256

MEISSL AND HILLER’S FACTORS FOR THE DETERMINATION OF MORE THAN ONE PER CENT OF INVERT SUGAR.

Ratio of Approximate absolute weight of invert sugar = Z. sucrose I = I = I = I = I = I = I = to invert 200 175 150 125 100 75 50 sugar = mg. mg. mg. mg. mg. mg. mg. R : I. 0 : 100 56.4 55.4 54.5 53.8 53.2 53.0 53.0 10 : 90 56.3 55.3 54.4 53.8 53.2 52.9 52.9 20 : 80 56.2 55.2 54.3 53.7 53.2 52.7 52.7 30 : 70 56.1 55.1 54.2 53.7 53.2 52.6 52.6 40 : 60 55.9 55.0 54.1 53.6 53.1 52.5 52.4 50 : 50 55.7 54.9 54.0 53.5 53.1 52.3 52.2 60 : 40 55.6 54.7 53.8 53.2 52.8 52.1 51.9 70 : 30 55.5 54.5 53.5 52.9 52.5 51.9 51.6 80 : 20 55.4 54.3 53.3 52.7 52.2 51.7 51.3 90 : 10 54.6 53.6 53.1 52.6 52.1 51.6 51.2 91 : 9 54.1 53.6 52.6 52.1 51.6 51.2 50.7 92 : 8 53.6 53.1 52.1 51.6 51.2 50.7 50.3 93 : 7 53.6 53.1 52.1 51.2 50.7 50.3 49.8 94 : 6 53.1 52.6 51.6 50.7 50.3 49.8 48.9 95 : 5 52.6 52.1 51.2 50.3 49.4 48.9 48.5 96 : 4 52.1 51.2 50.7 49.8 48.9 47.7 46.9 97 : 3 50.7 50.3 49.8 48.9 47.7 46.2 45.1 98 : 2 49.9 48.9 48.5 47.3 45.8 43.3 40.0 99 : 1 47.7 47.3 46.5 45.1 43.3 41.2 38.1

=143. Table for the Estimation of Milk Sugar.=—The solutions to be used for this table are the same as those employed in the preceding table for the estimation of invert sugar. The milk sugar is supposed to be in a pure form in solution before beginning the analysis. The method to be employed for milk will be given in the part devoted to dairy products.

In the conduct of the work twenty-five cubic centimeters of the copper solution are mixed with an equal quantity of the alkaline tartrate mixture, and from twenty to one hundred cubic centimeters of the sugar solution added, according to its concentration. This solution should not contain less than seventy nor more than 306 milligrams of lactose. The volume is completed to 150 cubic centimeters with boiling water and kept in lively ebullition for six minutes. The rest of the operation is conducted in the manner already described. From the weight of copper obtained the quantity of milk sugar is determined by inspecting the table. It is recommended to use such a weight of milk sugar as will give about 200 milligrams of copper.

TABLE FOR DETERMINING MILK SUGAR.

(A) = Milligrams of copper. (B) = Milligrams of milk sugar.

(A) (B) (A) (B) (A) (B) (A) (B) 100 71.6 120 86.4 140 101.3 160 116.4 101 72.4 121 87.2 141 102.0 161 117.1 102 73.1 122 87.9 142 102.8 162 117.9 103 73.8 123 88.7 143 103.5 163 118.6 104 74.6 124 89.4 144 104.3 164 119.4 105 75.3 125 90.1 145 105.1 165 120.2 106 76.1 126 90.9 146 105.8 166 120.9 107 76.8 127 91.6 147 106.6 167 121.7 108 77.6 128 92.4 148 107.3 168 122.4 109 78.3 129 93.1 149 108.1 169 123.2 110 79.0 130 93.8 150 108.8 170 123.9 111 79.8 131 94.6 151 109.6 171 124.7 112 80.5 132 95.3 152 110.3 172 125.5 113 81.3 133 96.1 153 111.1 173 126.2 114 82.0 134 96.9 154 111.9 174 127.0 115 82.7 135 97.6 155 112.6 175 127.8 116 83.5 136 98.3 156 113.4 176 128.5 117 84.2 137 99.1 157 114.1 177 129.3 118 85.0 138 99.8 158 114.9 178 130.1 119 85.7 139 100.5 159 115.6 179 130.8

(A) (B) (A) (B) (A) (B) (A) (B) 180 131.6 223 164.2 266 197.2 309 231.4 181 132.4 224 164.9 267 198.0 310 232.2 182 133.1 225 165.7 268 198.8 311 232.9 183 133.9 226 166.4 269 199.5 312 233.7 184 134.7 227 167.2 270 200.3 313 234.5 185 135.4 228 167.9 271 201.1 314 235.3 186 136.2 229 168.6 272 201.9 315 236.1 187 137.0 230 169.4 273 202.7 316 236.8 188 137.7 231 170.1 274 203.5 317 237.6 189 138.5 232 170.9 275 204.3 318 238.4 190 139.3 233 171.6 276 205.1 319 239.2 191 140.0 234 172.4 277 205.9 320 240.0 192 140.8 235 173.1 278 206.7 321 240.7 193 141.6 236 173.9 279 207.5 322 241.5 194 142.3 237 174.6 280 208.3 323 242.3 195 143.1 238 175.4 281 209.1 324 243.1 196 143.9 239 176.2 282 209.9 325 243.9 197 144.6 240 176.9 283 210.7 326 244.6 198 145.4 241 177.7 284 211.5 327 245.4 199 146.2 242 178.5 285 212.3 328 246.2 200 146.9 243 179.3 286 213.1 329 247.0 201 147.7 244 180.1 287 213.9 330 247.7 202 148.5 245 180.8 288 214.7 331 248.5 203 149.2 246 181.6 289 215.5 332 249.2 204 150.0 247 182.4 290 216.3 333 250.0 205 150.7 248 183.2 291 217.1 334 250.8 206 151.5 249 184.0 292 217.9 335 251.6 207 152.2 250 184.8 293 218.7 336 252.5 208 153.0 251 185.5 294 219.5 337 253.3 209 153.7 252 186.3 295 220.3 338 254.1 210 154.5 253 187.1 296 221.1 339 254.9 211 155.2 254 187.9 297 221.9 340 255.7 212 156.0 255 188.7 298 222.7 341 256.5 213 156.7 256 189.4 299 223.5 342 257.4 214 157.5 257 190.2 300 224.4 343 258.2 215 158.2 258 191.0 301 225.2 344 259.0 216 159.0 259 191.8 302 225.9 345 259.8 217 159.7 260 192.5 303 226.7 346 260.6 218 160.4 261 193.3 304 227.5 347 261.4 219 161.2 262 194.1 305 228.3 348 262.3 220 161.9 263 194.9 306 229.1 349 263.1 221 162.7 264 195.7 307 229.8 350 263.9 222 163.4 265 196.4 308 230.6 351 264.7

(A) (B) (A) (B) (A) (B) (A) (B) 352 265.5 365 276.2 377 286.5 389 296.8 353 266.3 366 277.1 378 287.4 390 297.7 354 267.2 367 277.9 379 288.2 391 298.5 355 268.0 368 278.8 380 289.1 392 299.4 356 268.8 369 279.6 381 289.9 393 300.3 357 269.6 370 280.5 382 290.8 394 301.1 358 270.4 371 281.4 383 291.7 395 302.0 359 271.2 372 282.2 384 292.5 396 302.8 360 272.1 373 283.1 385 293.4 397 303.7 361 272.9 374 283.9 386 294.2 398 304.6 362 273.7 375 284.8 387 295.1 399 305.4 363 274.5 376 285.7 388 296.0 400 306.3 364 275.3

=144. Table for the Determination of Maltose.=—The copper and alkaline solutions employed for the oxidation of maltose are the same as those used for invert and milk sugars.

In the manipulation twenty-five cubic centimeters each of the copper and alkali solutions are mixed and boiled and an equal volume of the maltose solution added, which should not contain more than one per cent of the sugar. The boiling is continued for four minutes, an equal volume of cold recently boiled water added, the cuprous oxid separated by filtration and the metallic copper obtained in the manner already described. The weight of maltose oxidized is then ascertained from the table.