AbstractsChemistry

The determination of the true percentage ot sugar in sugar products and syrups is of considerable importance in industry and in nutritional studies. The multiplicity of soluble sugars makes the problem a complicated one in any cases, and ncessitates the use of a large number of separate methods. In commercial sugar products sucrose is usually the chief constituent, and methods for its determination have been widely studied. The ordinary methods for sucrose determination are, polarimetric, densimetric, and refractometric. With the exception of the polarimetric method, these have been adapted, 'by calculation, from determinations of the total solids of the saccharine material, an appropriate correction being applied where necessary for the inorganic matter present. Each of the above methods possesses certain advantages, and it is frequently desirable to employ a second method to check the accuracy of the first one used. This can be done, however, only if it is known that by both methods comparable results can be obtained (45). Comparisons have been made of pairs of methods, and in some cases the results of analysis by three methods have been published, but there ia no record of comparisons of all the methods, using sugar solutions ot known composition as standards, with the addition of artificial ash in varying amounts to approximate natural products. [...]