Maltose, determination

In the aqueous-alcoholic distillate having a volume of about 200 c.c. about 70 c.c. or 56 g. of alcohol will be found. The yield of alcohol approaches the theoretical value and should amount to about 20 per cent more than would be calculated from the maltose determination just carried out, since the latter does not, of course, take into account the additional sugar produced during the fermentation by diastatic after effect . 

Fig. 95. Enzyme sequence electrode for maltose determination containing a hexokinase anti-interference layer for glucose.

The concentrations of nine sugars (fucose, methylglucose, arabinose, glucose, fructose, lactose, sucrose, cellobiose, and maltose) in beer, milk, and soda are determined using an... 

CL emission. The system allows a simple determination of phosphate in 3 min with a linear range of 4.8-160 pM. Owing to its sensitivity, this method could be satisfactorily applied to the analysis of maximum permissible phosphate concentrations in natural waters [42-44], Also, the maltose-phosphorylase, mutar-ose, and glucose oxidase (MP-MUT-GOD) reaction system combined with an ARP-luminol reaction system has been used in a highly sensitive CL-FIA sensor [45], In this system, MP-MUT-GOD is immobilized on A-hydroxysuccinimide beads and packed in a column. A linear range of 10 nM-30 pM and a measuring time of 3 min were provided, yielding a limit of detection of 1.0 pM as well as a satisfactory application in the analysis of river water. 

SONG w o, BEECHER G R and eitenmiller R R (2000), Modern Analytical Methodologies In Fat- and Water-soluble Vitamins. Chichester, Wiley. sprenger c, galensa r and jensen d (1999), Simultaneous determination of cellobiose, maltose and maltotriose in fruit juices by high-performance liquid chromatography with biosensor detection , Dtsch Lebensm Rundsch, 95, 499-504. 

The saccharification, which should be carried out at about 40°, is accelerated by stirring and is complete in about an hour. Its course is followed by removing 5 c.c. of the solution a quarter of an hour after the malt extract has been added and determining in this sample, by the method of Willstatter and Schudel,2 the amount of maltose formed (see below). After thirty minutes more the determination is repeated. 

The Sugar Determination.—Dilute the 5 c.c. sample in a measuring flask to 25 c.c. and pour 10 c.c. of this diluted solution into 25 c.c. of 01 N-iodine solution. Then add 40 c.c. of 0-1 N-sodium hydroxide solution (free from alcohol) and leave for twenty minutes. Make faintly acid with dilute sulphuric acid and titrate back with 0-1 N-sodium thiosulphate solution. One equivalent of iodine corresponds to 0-5 mole of reducing biose, or 1 c.c. of 0-1 N-iodine solution to 17-1 mg. of maltose. What is the course of the reaction ... 

When the consumption of iodine is the same in two successive tests and a sample of the mixture is no longer coloured by iodine the saccharification is complete. Usually 75-80 per cent of the starch taken is converted into sugar. The rest of the starch is only broken down into dextrins, which are, however, also saccharified in the course of the subsequent fermentation. The volume of the mash is measured in a cylinder, and from the result of the final maltose titration the sugar content is calculated. For the C02-determination 10 c.c. are retained (cf. p. 402). 

Relative efficiency determined by comparing the amount of dextran S3mthesized in the presence of each acceptor to the amount S3mthesized in the presence of maltose and assigning 100% efficiency to maltose. 

When determining the range of likely helical shapes from intrinsic properties of amylose, this variability in monomer shape is almost as important as hindered rotation about the bonds linking the monomers. This conclusion is supported by conformational analyses of maltose such as shown in Figure 5 of the introductory chapter of this book. There are relatively small ranges (about 40 ) of allowed torsional rotation within one kcal/mol of the minimum (one must correct for the fact that there are two glucose residues in maltose when making such a coiqparison). ... 

South Africa.64 The average composition of 490 samples of honey, with respect to sugar constituents and moisture and their range of values, as determined by White and collaborators,45 is given in Table I. The values given in Table I for maltose and sucrose do not... 

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