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Division 7.1 Formula and method of calculation

United Kingdom

Original text. Later amendments are not shown.

The reducing sugars content of the sample calculation as invert sugar, is given by:

% reducing sugars (as invert sugar =

V o × 25 × f C o × V 1

where:

C

  • the concentration of the sample test solution in g per 100 ml.

    • Vo

  • the volume in ml of the standard invert solution used in the standardization titration,

    • V1

  • the volume in ml of the sample test solution used in the accurate analysis in 6.4.2,

    • f

  • the correction factor to take account of the sucrose concentration in the sample test solution. Values are shown in the table below:

    Sucrose (g in boiling mixture)Correction factor f
    01·000
    0·50·982
    1·00·971
    1·50·962
    2·00·954
    2·50·946
    3·00·939
    3·50·932
    4·00·926
    4·50·920
    5·00·915
    5·50·910
    6·00·904
    6·50·898
    7·00·893
    7·50·888
    8·00·883
    8·50·878
    9·00·874
    9·50·869
    10·00· 64

    • Corrections for varying sucrose contents of the sample test solution may be calculated from the table by interpolation.

    1. Note: