Die wichtigsten Methoden zur Inteisnchung der N'ahrniijifs- u. Genußmittel. 295 



Dichte 

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Ge- Gramm 



wichts- Zucker 

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Zucker 100 rw' 



Dichte 

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Ge- 

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 prozent 

 Zucker 



(iramni 

 Zucker 



in 

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Dichte 

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Ge- 

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 Zucker 



Gramm 

 Zucker 



in 

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7 

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13260 



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 2 



4 

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6 

 7 

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13270 



i 

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4 

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6 

 7 

 8 

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6006 



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 60-70 

 65-71 

 60-7:-) 

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 65-76 

 65-78 

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 65-81 



6ry82 



65-84 



65-86 



65-87 



1 65-89 



I 65-92 

 65-94 

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65 99 



66-00 

 6602 

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 66-08 

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66 lö 



66-17 

 66-18 

 66-20 

 66-21 

 66-23 

 66-25 

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86-8() 



86-92 

 86-95 

 86-98 

 87-00 

 87-03 

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 87-12 



8714 



87-17 

 87-20 

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 87-26 

 87-28 

 87-31 

 87-34 

 87-37 

 87-40 



87-43 



87-45 

 87-48 

 87-50 

 87-53 

 87-56 

 87-59 

 87-62 

 87-65 

 87-68 



87:71 

 87-74 

 87-76 

 87-79 



87-82 

 87-85 

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 87-91 

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13280 



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6648 



6(5-49 

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66 64 



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1 3280 66 31 87 99 



(>6 80 



6682 

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7 66-91 



8 j 66-93 



9 ! 66-94 



87 99 



88-()2 

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88-27 



88-30 

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88-41 

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88-55 



88-58 

 88-6 1 

 88-64 

 88-67 

 88-70 

 88-72 

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88-84 

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 89-01 

 89-0:-'. 

 89-0(5 

 89-09 



13320 66 96 8912 



89 12 



89-15 

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 89 20 

 89-23 

 89-25 

 89-28 

 89-31 

 89-34 

 89-37 



8940 



89-43 

 89-46 

 89-48 

 89-51 

 89-54 

 89-57 

 89(JO 

 89-63 

 89-66 



8969 



8'.»-71 

 89-74 

 89-77 

 89-80 

 89-82 

 89-85 

 89-88 

 89-91 

 89-94 



8997 



8!t-99 

 90-02 

 90-05 

 90-08 

 90-11 

 90-13 

 90-16 

 90-19 

 90-22 



