Methods For Sugar Analysis And Allied Determinations

METHODS FOR SUGAR ANALYSIS AND ALLIED DETERMINATIONS - 1912 - PREFACE - This book was undertaken because, as the result of ten years experience in sugar work and in breaking in inexperienced men both for food and technical sugar analysis, it has become increasingly evident that the present methods as given in manyof the books on sugar - analysis and in the A. 0. A. C. methods are not sufficiently explicit as to the proper method for a particular case, thereby confusing the novice, and making it difficult to secure uniform results, since different men select different methods for the same material nor even when the proper P P method is indicated does it go sufficiently into the detailsof the manipulation to enable one without previous experience. to carry it through successfully without many repetitions. The methods here presented are not set forth as the only methods applicable, but as those which the author, from long practice on a very large variety of substances, considers to be best adapted for the purposes in hand. Where, for reasons stated, a second method seems desirable, it has been inserted, but this is not often. Because the methods of Allihn for dextrose, . Wein for maltose, and Soxhlet-Wein for lactose have been so well known and widely used among chemists everywhere, they have been included, with their respective tables. It is hoped that this book will be useful not only to food chemists, but to all who have occasion to make sugar determinations. Hearty thanks are due Dr. G. L. Spencer for original instruction and for permission to use extracts from his books and to Mr. A. Hugh - Bryan and Mr. M. N. Straughn for assistance in preparing parts of the manuscript and in readingproof. TABLE OF CONTENTS . I . Sugar Cane . . . . . . . . . . . . . . . . . . . . . . . . . . . . . I ga . Sorghum Cane . . . . . . . . . . . . . . . . . . . . . . . . . . . . 3 6 . Sugar Cane Juice . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 3 15 . Bagasse . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 8 18 . Filter-press Cake . . . . . . . . . . . . . . . . . . . . . . . . . . . . 8 20 . Sugar Beets . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 9 22 . Sugar Beet Juice . . . . . . . . . . . . . . . . . . . . . . . . . . . 9 27 . Massecuite . . . . . . . . . . . . . . . . . . . . . . . . . . . 10 30 . Molasses . . . . . . . . . . . . . . . . . . . . . . . . . . 1 . I I 35 . Raw Sugar . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 12 40 . Refined Sugar . . . . . . . . . . . . . . . . . . . . . . . . . . . . . I 3 42 . Refiners Sirup . . . . . . . . 43 . Cane Sirup . . . . . . . . . . . 44 . Sorghum Sirup . . . . . . . . 45 . Maple Sirup . . . . . . . . . 57 . Maple Sugar . . . . . . . . . 58 . Honey . . . . . . . . . . . . 75 . Commercial Glucose . . . . . 79 . Dextrin . . . . . . . . . . . 88 . starch . . . . . . . . . . . . go . Sugars in Cattle Feeds. etc . . . . 91 . Lactose in milk . . . . . . . . . . 92 . Condensed Milk . . . . . . . . 95 . Milk Chocolate . . . . . . . . . 96 . Sugars in Miscellaneous Products vii LIST OF TABLES . 97 . Reagents . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 32 IOO . Properties of Common Sugars . . . . . . . . . . . . . . . . . . . . . . 36 103 . Water Content of Sugars by Refractometer . . . . . . . . . . . . . . . 39 I 04 . Temperature Corrections for Ref ractome ter Readings .. . . . . . . . . ...