IX] SACCHARINE PRODUCTS 139 



and tends to clog the siphon, alcohol-washed cotton may be used as a plug in the 

 extractor before adding the beet pulp, and a fine mesh screen may be placed over 

 the pulp to keep the whole compact in the extractor. 



69 Pellet Aqueous Method^* (Hot Digestion). — Tentative. 



Weigh 52 grams of the beet cuttings and transfer them with water to a wide- 

 mouthed flask graduated to a content of 201.2 cc; add 5-10 cc. of basic lead acetate 

 solution, fill the flask to the mark with hot water, and shake. Immerse the flask 

 in a water bath at 80°C. and rotate at intervals. Add water from time to time so 

 that at the end of the heating (about 30 minutes) the water in the flask is a little 

 above the mark. Remove the flask from the water bath and allow it to cool to 

 standard temperature. Add sufficient concentrated acetic acid to make the solu- 

 tion very slightly acid (generally less than 0.5 cc.) and a few drops of ether to break 

 the foam. Make up to the mark, mix thoroughly, filter, and polarize in a 200 mm. 

 tube. 



The fineness of the pulp governs the time of heating. Add enough water at the 

 start and maintain this volume during the extraction, so that not more than 5 cc. of 

 water will be necessary to complete the volume after cooling. The proportion of 

 pulp to water must not be increased beyond the prescribed amount, for when smaller 

 proportionsof water to pulp are used and then a large quantity of water is added at 

 the last to make up to volume, the sugar does not become equally diffused and the 

 results are too low. Differences of over 1% in sugar content may be caused by lack 

 of care in this particular. 



70 Hot Water Digestion Method. — Tentative. 

 (Herzfeld Modification of the Sachs Le Docte Method'^) 



There are needed nickel-plated sheet iron vessels, 11 cm. high, 6 cm. body diame- 

 ter, and 4 cm. mouth diameter, also stoppers covered with tin foil to fit the same. 



Weigh 26 grams of the beet pulp on a watch glass (small enough to go into the 

 neck of the beaker) and transfer to the metal beaker, add 177 cc. of dilute basic 

 lead acetate solution (5 parts of basic lead acetate solution (sp. gr. 1.25) to 100 

 parts of water), shake and stopper lightly. Submerge the beaker in a water bath 

 at 75°-80°C. for 30 minutes, shaking intermittently. When all the air has been 

 expelled (generally after 5 minutes), tighten the stopper. After 30 minutes, shake, 

 cool to standard temperature, filter, add a drop of acetic acid to the filtrate and 

 polarize in a 400 mm. tube. The reading is the per cent of sugar in the beet pulp. 



BIBLIOGRAPHY. 



1 Browne. Handbook of Sugar Analysis. 1912, p. 16. 



' Wiss. Abh. der Kaiserlichen Normal-Eichungs-Kommission, 1900, 2: 153; U. S. 

 Bur. Standards, Circ. 19, 5th ed., p. 26. 



» Intern. Sugar J., 10: 69; U. S. Bur. Chem. Bull. 122, p. 169. 



* Z. anal. Chem., 1899, 38: 345. 



* Leach. Food Inspection and Analysis. 1913, p. 624. 

 « Analyst, 1890, 21: 182. 



^ Leach. P'ood Inspection and Analysis. 1913, p. 622. 



8 U. S. Bur. Chem. Bulls. 110 and 154; Z. Nahr. Genussm., 1909, 18: 625. 



9 U. S. Bur. Chem. Bull. 110, p. 60. 

 loibid., 110 and 154. 



" Ibid., 154, p. 15. 



12 Analyst, 1911, 36:586. 



" Z. Nahr. Genussm., 1910, 19: 72. 



>* J. Am. Chem. Soc, 190S. 30: 1285. 



" U. S. Bur. Chem. Bull. 146, p. 17. 



'6 Ibid., p. 18. 



1' Ibid., p. 19. 



