Constants of the quartz-wedge saccharimeter and the specific rotation of sucrose. I. The constants for the 26-gram normal weight (1916)
National Bureau of Standards · leaf 22
.oi per cent of invert sugar. Thisdecomposition depends somewhat upon the size of the crystalsand these data apply only to the very fine particles used in thisinvestigation. Jackson] Constants of the Quartz-Wedge Saccharifneter TABLE 3 85 Length of Time at each Temperature Required to form Caramel… … 40 80 }20 ISO 200 Z40 280 320 360 400 440 ^SO Ti/ne In hours requiredfo form carameletjuii/d/enfio 0.0//i/nirerfSugarFig. 4.—Velocities of caramel formation at various temperatures It may be seen that the carameHzation reaction occurs at muchlower temperatures than is commonly supposed and it is…
Measurements and use of instruments · Light polarisation
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