This historic book may have numerous typos and missing text. Purchasers can download a free scanned copy of the original book (without typos) from the publisher. Not indexed. Not illustrated. 1915 Excerpt: ...the conditions stated depends further on the wave length of the light employed, the concentration and the temperature, and certain of these variables are customarily stated in expressing the value for any given substance. Thus the expression c means the specific rotation as determined for the D-ray of the spectrum and ...
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This historic book may have numerous typos and missing text. Purchasers can download a free scanned copy of the original book (without typos) from the publisher. Not indexed. Not illustrated. 1915 Excerpt: ...the conditions stated depends further on the wave length of the light employed, the concentration and the temperature, and certain of these variables are customarily stated in expressing the value for any given substance. Thus the expression c means the specific rotation as determined for the D-ray of the spectrum and at 20C., these being the standard conditions for measurement. The following values for -. 2D of the carbohydrates commonly occurring in foods will be found sufficiently exact for laboratory calculations: Arabinose +104.5 Dextrose + 52.5 Levulose--92.5 Invert sugar--20.0 Lactose + 52.5 Galactose-f-80.5 Maltose +138.5 Sucrose + 66.5 Xylose + 19.0 ', .'.. about + 195 for purified material. Dextrin I Effect of Temperature and Concentration upon Specific Rotation.--Variations in the concentration of the solution and in the temperature at which the observation is made have with many sugars a pronounced effect on the specific rotation. In the presence of invert sugar, for example, accurate polariscopic determinations of the sugar are impossible unless made at known temperatures. In general, the sugars show a decrease in specific rotation with increased temperature, the change being especially marked with levulose and arabinose. Xylose, on the other hand, shows a slight increase and dextrose remains apparently unchanged at temperatures between 0 and 100C. The table below, arranged from Browne's Handbook of Sugar Analysis, gives the correction for concentration or for concentration and temperature of the more common sugars: Sucrose1 - = + 66.435 + 0.00870c-0.000235c2 (c = 0 to 65 grams per 100 cc.) Dextrose2 - = + 52.50 + 0.018796p + 0.00051683p2 (p = 0 to 100 per cent.) Levulose3, =-101.38-0.56 + 0.108 (c-10) Invert suga...
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