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 sucrose to invert sugar = | Approximate absolute weight of invert sugar = Z. | ||||||
|---|---|---|---|---|---|---|---|
| I = 200 | I = 175 | I = 150 | I = 125 | I = 100 | I = 75 | I = 50 | |
| R : I. | mg. | mg. | mg. | mg. | mg. | mg. | mg. |
| 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.
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.