Die wichtigsten Methoden zur Untersuchung der Nahrungs- u. Genußniittel. 295 



Dichte 

 bei 15« C 



Ge- Gramm 



wichts- Zucker 

 prozent in 



Zucker 100 cwt» 



Dichte 

 bei 15» C 



Ge- 

 wichts- 

 prozent 

 Zucker 



Gramm 

 Zucker 



in 

 100 cm^ 



Dichte I Ge- 



bei 15" 



wichts- 

 ]jr()zent 

 Zucker 



Gramm 

 Zucker 



in 

 100 cm"^ 



13240 



1 



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7 

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13250 



1 

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4 

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7 

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13260 



1 



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4 

 5 

 6 

 7 

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13270 



1 

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4 



5 



6 



1 



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13280 



(»öfiß 



().')•( )8 

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 65-71 

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 65-81 



6582 



65-84 

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 65-97 



65 99 



66-00 



66 02 



66-oa 



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6615 



66-17 

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86-86 



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86-9S 



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14 



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66 31 87 99 



6631 



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()648 



6(i-49 

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6()64 



66-65 

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66 80 



66-82 

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1 3320 ()(» 96 



87 99 



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88-27 



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88-55 



88-58 

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88-84 



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13360 



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29 



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45 



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8912 



S9-15 

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8940 



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8997 



89-99 

 90-02 

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 90-OS 

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 90-13 

 90-16 

 90-19 

 90-22 



61 90 25 



