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Reducing sugar, D-glucose

Reducing Sugars (as glucose) Transfer about 1 g of sample, accurately weighed, into a 250-mL Erlenmeyer flask, dissolve in 10 mL of water, add 25 mL of alkaline cupric citrate TS, and cover the flask with a small beaker. Boil gently for exactly 5 min, and cool rapidly to room temperature. Add 25 mL of 10% acetic acid solution, 10.0 mL of 0.1 A iodine, 10 mL of dilute hydrochloric acid TS, and 3 mL of starch TS, and titrate with 0.1 A sodium thiosulfate to the disappearance of the blue color. Calculate the content of reducing substances (as d-glucose) (R) by the equation... [Pg.129]

Reduction. Mono- and oligosaccharides can be reduced to polyols (polyhydroxy alcohols) termed alditols (glycitols) (1) (see Sugar alcohols). Common examples of compounds in this class ate D-glucitol (sorbitol) [50-70-4] made by reduction of D-glucose and xyhtol [87-99-0] made from D-xylose. Glycerol [56-87-5] is also an alditol. Reduction of D-fmctose produces a mixture of D-glucitol and D-mannitol [69-65-8],... [Pg.480]

See other pages where Reducing sugar, D-glucose is mentioned: [Pg.34]    [Pg.285]    [Pg.306]    [Pg.519]    [Pg.227]    [Pg.227]    [Pg.790]    [Pg.34]    [Pg.285]    [Pg.306]    [Pg.519]    [Pg.227]    [Pg.227]    [Pg.790]    [Pg.86]    [Pg.164]    [Pg.270]    [Pg.287]    [Pg.316]    [Pg.164]    [Pg.845]    [Pg.348]    [Pg.348]    [Pg.376]    [Pg.51]    [Pg.477]    [Pg.138]    [Pg.223]    [Pg.88]    [Pg.115]    [Pg.117]    [Pg.161]    [Pg.1012]    [Pg.444]    [Pg.445]    [Pg.449]    [Pg.449]    [Pg.457]    [Pg.457]    [Pg.246]    [Pg.177]    [Pg.189]    [Pg.195]    [Pg.87]    [Pg.27]    [Pg.30]    [Pg.36]    [Pg.55]    [Pg.56]    [Pg.57]    [Pg.57]    [Pg.74]    [Pg.149]    [Pg.165]   
See also in sourсe #XX -- [ Pg.913 ]



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D sugars

Glucose sugar

Reducing sugar

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