Quantitative Method for Determination of Maltose in Presence of Glucose

Browne, H. H.

doi:10.1021/i560133a016

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Carbohydrates1

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1945

1949

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Cited by 3 publications

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“…A polarimetric method for the determination of maltose in the presence of glucose is based upon the addition of sodium bisulfite, which eliminates the optical rotation of the former but affects the rotation of maltose and dextrins only slightly (46). It has been suggested that the molybdenum blue reaction for glucose in the presence of sucrose may be applicable to the determination of any reducing monosaccharide in the presence of disaccharide (27).…”

Section: Carbohydratesmentioning

confidence: 99%

Food

Oser¹

1949

Anal. Chem.

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THE ultimate objectives of the food analyst and the variety of techniques employed to achieve them make this branch of chemistry particularly fascinating. The analytical methods of the food chemist may be applied in the development and enforcement of standards of identity, purity, or value; in problems of decomposition or spoilage under either normal or abnormal storage conditions; in studies designed to improve or control the quality of natural or processed foods; or in the determination of the nutritive value of foods for scientific, dietary, or labeling purposes. Interest in many of these objectives stems directly or indirectly from our federal and state food laws which are probably '

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Section: Carbohydratesmentioning

confidence: 99%