The opening of Part Second: SUGARS AND STARCHES
Introduction, pp. 58-62.—Carbohydrates;
Nomenclature; Preparation of pure sugar;
Classification of methods of analysis.Analysis by Density of Solution, pp. 63-72.—Principles of the method; Pyknometers; Calculating volume of pyknometers; Hydrostatic balance; Areometric method; Correction for temperature; Brix hydrometer; Comparison of brix and baumé degrees; Errors due to impurities.
Estimation of Sugars with Polarized Light, pp. 74-120.—Optical properties of sugars; Polarized light; Nicol prism; Polariscope; Kinds of polariscopes; Character of light; Description of polarizing instruments: Laurent polariscope; Polariscope lamps; Soleil-Ventzke polariscope; Half Shadow polariscope; Triple field polariscope; Setting the polariscope; Control observation tube; Quartz plates; Correcting quartz plates; Application of quartz plates; Sugar flasks; Preparing sugar solutions for polarization; Alumina cream; Errors due to lead solutions; Double polarization; Mercuric compounds; Bone-black; Inversion of sugar; Clerget’s method; Influence of strength of solution; Calculation of results; Method of Lindet; Use of invertase; Activity of invertase; Inversion by yeast; Determination of sucrose; Determination of raffinose; Specific rotatory power; Calculating specific rotatory power; Variations in specific rotatory power; Gyrodynatic data; Birotation.