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Max KlosteriiKi iin. 



Dichte 

 bei lö» C 



Ge- 

 wichts- 

 prozent 

 Zucker 



(iramm 

 Zucker 



in 

 100 c»i^ 



Dichte 

 bei lö» C 



Ge- ' Gramm 

 wichts- I Zucker 

 prozent in 

 Zucker 100 c»«' 



11240 



1 

 2 



•d 

 4 

 5 

 6 



7 

 8 

 9 



11250 



1 

 2 



»> 



4 



ö 



() 



7 

 8 

 9 



1 1260 



4 

 ö 



() 



7 

 S 

 9 



1 1270 



1 

 2 



»> 

 • I 



4 

 ö 

 () 



7 

 8 

 9 



1 1280 



28' 

 2H' 



28' 

 2H- 



'2S' 

 2S' 

 2S' 

 2S' 

 29' 



82 



84 

 87 

 89 

 91 

 9:-^. 

 95 

 97 

 99 

 Ol 



2903 



2900 

 29-08 

 29-10 

 29-12 

 29-14 

 29- 1() 

 29-18 

 29-20 

 29-22 



2924 



29-2(5 

 29-29 

 29-:u 

 29-:^8 

 29-:-i5 

 29-:)7 

 29-:i9 

 29-41 

 29-4:-\ 



2945 



29-47 

 29-50 

 2<)-52 

 29-54 

 29-56 

 29-58 

 29-60 

 29-62 

 29-64 



2966 



32 



o2- 



:>2 

 :-i2 

 :")2' 

 :52' 

 82 

 82 



^^2 



82' 



37 



40 

 42 



45 

 4S 

 50 

 58 

 56 

 58 

 ()1 



3264 



:\2-i)i') 

 82-69 

 82-72 

 82-74 

 82-77 

 82-80 

 82-82 

 82-85 



:i2-?^7 



3290 



;;2-98 



82-95 

 82-* »8 

 88-01 

 88-o;i 

 88-0() 



:i:i-08 



88-11 



88-14 



3317 



8:i-i9 



.).t JO 



88-27 

 88-80 



.).) .)0 

 O.) ;»n 



:i:v40 

 3343 



Ge- 



Dichte 

 bei 15" C ^vichts- 

 prozent 

 Zucker 



^S«) 



Gramm 

 Zucker 



in 

 100 cm^ 



3343 



8:'.-46 

 38-48 

 83-51 

 :i3-54 

 33-56 

 88-59 

 33-62 

 83'64 

 8:3-67 



:^370 



:-i3-72 

 3:3-75 

 :3:3-78 

 33-80 

 33-83 

 33-85 

 33-88 

 33-91 

 88-94 



3396 



38-99 

 84-01 

 84-04 

 34-06 

 84-09 



:u-i2 

 :-i4-14 

 :34-17 

 :U-20 



34 23 



:i4-25 

 84-28 

 84-81 

 34-33 

 34-86 

 34-89 

 84-41 

 84-48 

 :-U-46 



3449 



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