Die wichtigsten Methoden zur Untersuchung der Xahrungs- u. Genußniittel. 



270 



Dichte 

 bei 15« C 



Ge- 

 wichts- 

 prozent 

 Zucker 



Gramm 

 Zucker 



in 

 100 cm' 



Dichte 



bei 15" C 



Ge- 

 wichts- 

 prozent 

 Zucker 



Gramm 

 Zucker 



in 

 100 cm^ 



Dichte 

 l)ei 15» C 



Ge- Graiimi I 

 wichts- Zucker 

 prozent in 

 Zucker : 100 cm^ 



1 



2 



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4 

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7 

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11340 



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113Ö0 



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11360 



60-72 

 30-74 

 30-76 



30-78 

 30-81 

 30-83 

 30-85 

 30-87 

 30-89 



3091 



30-93 

 30-95 

 30-97 

 30-99 

 31-01 

 31-03 

 31-05 

 31-07 

 31-10 



3112 



31-14 

 31-16 

 31-18 

 31-20 

 31-22 

 31-24 

 31-26 

 31-28 

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3132 



3449 



4-52 

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34-70 



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u 

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35 



78 

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89 

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3502 



35-05 

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 35-15 

 35-18 

 35-21 

 35-23 

 35-26 



35 29 



35-32 

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 35-45 

 35-47 

 35-50 

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35-55 



11360 



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8 

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6 



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31-34 

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 31-43 

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 31-49 

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3153 



31-55 

 31-57 

 31-59 

 31-61 

 31-63 

 31-65 

 31-67 

 31-69 

 31-71 



3173 



31-76 



31-78 

 31-80 

 31-82 

 31-84 

 31-86 

 31-88 

 31-90 

 31-92 



3194 



31-96 

 31-98 

 32-00 

 32-02 

 32-04 

 32-06 

 32-08 

 32-10 

 32-12 



3555 



35-5(S 



35-60 

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3582 



35-85 

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36-o;'. 



36-05 



36 08 



36-11 

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 36-17 

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36 35 



36-3S 

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 36-43 

 36-45 

 36)-4S 

 36-50 

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 36-56 

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3214 36 61 



11400 



1 

 2 



3 



4 

 5 

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8 

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11410 



1 

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4 

 5 



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11420 



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4 

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8 

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3214 



3217 

 32-19 

 32-21 

 32-23 

 32-25 

 32-27 

 32-29 

 32-31 

 32-33 



3235 



32-37 

 32-39 

 32-41 

 32-43 

 32-45 

 32-47 

 32-49 

 32-51 

 32-53 



3255 



32-58 

 32-60 

 32-62 

 32-64 

 32-66 

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3276 



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3280 

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32-84 

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32-8.S 



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 32-92 

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3661 



36-64 

 36-67 

 36-70 

 36-72 

 3675 

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 36-83 

 36-85 



36-88 

 36-91 

 36-93 

 36-96 

 36-98 

 37-01 

 3704 



06 

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 •11 



14 



17 

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•28 

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37 

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37 



37 

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37 

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3741 



37-44 

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 37-49 

 37-52 

 37-54 

 37-57 

 37-60 

 37-62 

 37-()5 



32 96 37 67 



