ESTIMATION OF SUGAR IN MEAT PRODUCTS, PARTICULARLY EXTRACTS

W. B. Smith
1916 Journal of Industrial & Engineering Chemistry  
Y T'ol. 8, K O . T I for fat present) and it is probable that the fat could be determined on t h e dried precipitate by powdering and extracting with ether in a Soxhlet apparatus, similar t o a method proposed by A , E. Paul. Milk sugar (lactose) can be determined directly (by copper reduction gravimetric or by volumetric methods) on the filtrate before inversion, so we have here an outline for a "complete" analysis of sweetened condensed milk, using a t the most but three aliquots of the
more » ... iquots of the original diluted sample. The use of copper sulfate as a precipitant of proteins and mill<-fat is a well-known procedure and the writer finds t h a t t h e filtering 08 of the precipitate presents no difficulty, being rapid and the filtrate coming through clear from the first. Many samples can be started in a day. and the next day all invert readings taken. The actual x-orking time on each sample is quite brief, and the results very close t o the truth. Factory samples ranging from 35 per cent sugar t o over 50 per cent sugar have been tested in the miter's consultation and analytical practice and, as said above, the results have always agreed with factory data.
doi:10.1021/i500011a015 fatcat:zkammdwfvzh23mp5kimyfek5tq