January 15, 1935
ANALYTICAL EDITION
but sirup has been procured on the open market which spindled as high as 0.7" BB. heavy. Samples which run 0.3 to 0.4' BB. heavy are fairly common. PURITY.The purity of corn sirup or sugar is controlled in the refinery by testing the liquor from the neutralizer, immediately after the conversion. The usual procedure is to obtain the Brix of the liquor and make a suitable dilution, after which the reducing sugars are determined as dextrose. The latter figure is then expressed on a Brix solids basis. Sugar liquor will run from 28 to 32 Brix, and sirup from 34 to 38 Brix. The procedure on the analysis of a finished sirup or sugar is to reduce it to the same Brix range, and employ the same method of analysis. For convenience, purity has been expressed in Table I1 on actual solids and on Brix solids. The titration method of Lane and Eynon (S),employing methylene blue as an indicator, was used for each method. The procedure for actual solids has already been described (2). For the Brix solids purity, a given quantity of sirup or sugar was diluted to fall within 30 to 36 Brix, on a precision instrument standardized a t 20" C. (68" F.). Twenty-five milliliters were taken, and diluted to 500 ml., from which point the procedure was the same as for actual solids. As the purity increased, the amount of sample used was decreased, so as to maintain a 12- to 15-ml. titration volume for 25 ml. of Fehling's solution. The actual solids purities in Table I1 are the average of duplicate titrations made on sirup of different densities, thus employing a different dry substance value in each case. The Brix solids purities are the average of duplicate titrations on different dilutions of the sirup to the Brix range indicated above. These data were plotted on millimeter graph paper of such aize that 0.02 per cent moisture and 0.02' BB. equaled 1 mm. A straight line fitted the plotted points with each purity. From this graph, purity-moisture values were obtained for the even Baume ' s and are given in Table 111. TABLP~ 111. PUR~TY-BAUM~-MOISTURE PURITY, ACTUAL SOLIDS39.0° 36.5 28.09 37.8 28.00 39.3 27.94 43.2 27.69 45.3 27.56 54.7 26.98 65.4 26.39 70.0 26.07 78.7 25.59 82.0 25.38 86.8 25.13 88.2 25.05 89.7 24.96
40.0' 26.09 26.00 25.93 25.68 25.55 24.96 24.35 24.02 23.53 23.32 23.05 22.98 22.88
41.0' 24.09 24.01 23.92 23.67 23.54 22.94 22.31 21.97 21.47 21.26 20.97 20.91 20.80
42.0° 22.09 22.01 21.91 21.66 21.54 20.92 20.27 19.92 19.41 19.20 18.89 18.83 18.72
43.0' 20.10 20.01 19.91 19.65 19.53 18.90 18.23 17.89 17.35 17.14 16.81 16.76 16.64
44.0' 18.10 18.02 17.90 17.65 17.53 16.89 16.19 15.84 15.30 15.08 14.74 14.68 14.56
45.0' 16.10 16.03 15.89 15.64 15.53 14.87 14.15 13.80 13.25 13.02 12.67 12.61 12.48
46.0' 14.11 14.03 13.88 13.63 13.63 12.85 12.11 11.76 11.20 10.96 10.60 10.54 10.40
47.0. 12.11 12.04 11.87 11.63 11.53 10.83
... ... ... ... ... ... ...
TABLEIV. PURITY-BAUM~-MOISTURE PURITY
43
Table IV has been prepared, giving moisture values for even purity-Baume values. . Brix solids purity The ratio X 100 was plotted and a actual solids purity straight line was found tc-fit the points. From this graph Table V has been prepared to show this relationship. PURITY ACTUA~ SOLIDS
TABLEV BRIXSOLIDS PURITY x 100 ACTUAL SOLIDS PURITY
% 35 40 50 60 70 80 90
95.0 95.4 96.2 96.9 97.7 98.4 99.2
For the convenience of the chemists in the confectionery, bakery, brewing, and rayon industries, and as a means of standardizing a table within the corn products industry itself the authors present Table VI. TABLEVI. PURITY-BAUM~MOISTURE, CORNSIRUPAND CORNSUGAR (Table a t 100' F.; hydrometer, 145 M, 60° F.) PURITY BAT@ AS BS 39O 40" 41° 42' 43 44O 45O 40 38.2 27.9 25.9 23.9 21.9 19.9 17.9 15.9 41 39.1 27.8 25.8 23.8 21.8 19.8 17.8 15.8 42 40.1 27.8 25.8 23.8 21.7 19.7 17.7 15.7 43 41.1 27.7 25.7 23.7 21.7 19.7 17.7 15.7 44 42.1 27.6 25.6 23.6 21.6 19.6 17.6 15.6 45 43.1 27.6 25.6 23.6 21.6 19.6 17.5 15.6 46 44.1 27.5 25.5 23.5 21.5 19.5 17.5 15.5 47 45.1 27.5 25.5 23.4 21.4 19.4 17.4 15.4 48 46.1 27.4 25.4 23.4 21.4 19.4 17.3 15.3 49 47.1 27.4 25.3 23.3 21.3 19.3 17.3 15.3 17.2 15.2 50 51 17.1 15.1 52 17.1 15.1 53 17.0 15.0 64 16.9 14.9 55 16.9 14.8 16.8 14.8 66 16.7 14.7 57 5s 16.7 14.6 59 16.6 14.6 60 58.1 26.7 24.7 22.6 20.6 18.6 16.5 14.5 65 63.3 26.4 24.4 22.3 20.3 18.2 16.2 14.2 70 68.4 26.1 24.1 22.0 20.0 17.9 15.9 13.8 75 73.5 25.8 23.8 21.7 19.7 17.6 15.5 13.6 78.7 25.5 23.5 21.4 19.3 17.3 15.2 13.1 80 79.7 25.5 23.4 21.3 19.3 17.2 15.1 13.1 81 80.8 25.4 23.3 21.3 19.2 17.1 15.1 13.0 82 83 81.9 25.4 23.3 21.2 19.2 17.1 15.0 12.9 83.0 25.3 23.2 21.2 19.1 17.0 14.9 12.9 84 84.0 25.2 23.2 21.1 19.0 16.9 14.9 12.8 85 85.1 25.2 23.1 21.0 19.0 16.9 14.8 12.7 86 86.1 25.1 23.0 21.0 18.9 16.8 14.7 12.7 87 87.2 25.1 23.0 20.9 18.8 16.8 14.7 12.6 88 88.2 25.0 22.9 20.8 18.8 16.7 14.6 12.5 89 89.3 24.9 22.9 20.8 18.7 16.6 14.5 12.5 90 90.4 24.9 22.8 20.7 18.6 16.6 14.5 12.4 91 92 91.4 24.8 22.7 20.6 18.6 16.5 14.4 12.3 Lb. er 11.33 11.43 11.54 11.66 11.77 11.89 12.01 gJ. Water, 8.279 I
46O 13.9 13.8 13.7 13.7 13.6 13.5 13.4 13.4 13.3 13.2 13.2 13.1 13.0 13.0 12.9 12.8 12.8 12.7 12.6 12.5 12.5 12.1 11.8 11.4 11.1 11.0 10.9 10.9 10.8 10.7 10.7 10.6 10.5 10.4 10.4 10.3 10.2
47O 11.9 11.8 11.7 11.7 11.6 11.5 11.4 11.4 11.3 11.2 11.2 11.1 11.0 10.9 10.9 10.8 10.7 10.7 10.8 10.5 10.4
..
.. .. .. .. .. .. ..
.. .... ..
.. .. ..
..
12.1312.25
AOTUA~
SOLIDS39.0° 35 28.18 40 27.88 50 27.29 60 26.70 70 26.12 SO 25.53 90 24.94
40.0' 26.18 25.88 25.27 24.67 24.07 23.47 22.86
41.0° 24.18 23.87 23.25 22.64 22.02 21.40 20.78
42.0° 22.18 21.87 21.24 20.61 19.97 19.34 18.70
43.0' 20.19 19.87 19.22 18.57 17.92 17.27 16.62
44.0' 18.20 17.87 17.20 16.54 15.87 15.21 14.54
45.0' 16.19 15.86 15.18 14.51 13.82 13.14 12.46
46.0' 14.21 13.86 13.17 12.47 11.77 11.08 10.38
47.0' 12.21 11.86 11.15 10.44
... ... ...
LITERATURE CITED (1) Assoc. Official Agr. Chem., Official and Tentative Methods,
p.
364 (1930).
Evans, J. W., and Longeneoker, J. B., IND.ENG. C H ~ MAnal. ., Ed., 5, 81 (1933). (3) Lane, J. H., and Eynon, L., J . SOC.Chem. Ind.,42, 32T (1923). (2) Fetzer, W. R.,
These data were plotted on the same size of graph paper, with purity and moisture as abscissas. A straight line was found to fit the points for each Baume. From this graph,
RECEIVBD November 7, 1934. Presented before the Division of Sugar Chemiatry a t the 88th Meeting of the American Chemioal Society, Clereland, Ohio, September 10 t o 14, 1934.
CARBON PAPERAND TYPEWRITER RIBBONS. The National Bureau of Standards has prepared Letter Circular 424, in which it is shown how anybody can make writing tests of carbon paper and typewriter ribbons, and select for himself the kinds that are best adapted to his special needs. Brief accounts are also given of the manufacture of these materials, and it is pointed out how
their physical properties and composition are related to their writing qualities. A serviceability or wear-down test and a manifolding test for carbon paper are described, as well as a wear-down test for typewriter ribbons, and a method for testing ribbons for the clogging of type.
