Sugars polarimetry

Polarimetry. Polarimetry, or polarization, is defined as the measure of the optical rotation of the plane of polarized light as it passes through a solution. Specific rotation [ a] is expressed as [cr] = OcjIc where (X is the direct or observed rotation, /is the length in dm of the tube containing the solution, and c is the concentration in g/mL. Specific rotation depends on temperature and wavelength of measurement, and is a characteristic of each sugar it may be used for identification (7). 

Polarization is the most common method for the determination of sugar in sugar-containing commodities as well as many foodstuffs. Polarimetry is apphed in sugar analysis based on the fact that the optical rotation of pure sucrose solutions is a linear function of the sucrose concentration of the solution. Saccharimeters are polarimeters in which the scales have been modified to read directiy in percent sucrose based on the normal sugar solution reading 100%. 

H. S. Isbell and C. S. Hudson, see p. 473 of the book Polarimetry, Saccha-rimetry and the Sugars, by F. J. Bates and Associates, National Bureau of Standards Circular C440, Washington (1942). 

F. J. Bates and Associates, Polarimetry, Saccharimetry and the Sugars, Natl. Bur. 

F. J. Bates and associates, Polarimetry, Saccharimetry and the Sugars, Circular C440 of the National Bureau of Standards U. S. Government Printing Office, Washington, D. C., 1942. 

An old-fashioned chemist would perform sugar analyses by Fehlings titration before and after inversion and polarimetry. A technique very... 

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