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The influence of invert sugar on the solubility of sucrose

A. Smelík, J. Vašátko, and J. Študnický

Department oľ Chemistry and Technology of Saccharides and Foodstuffs, Slovak Technical University, Bratislava

 

Abstract:  The influence of invert sugar I on the solubility of sucrose S is described at various temperatures t by the empirical functions S = f (I). The solution of the quadratic functions for S = 0 in the 10 to 90 °C temperature range has still real roots at 85.5 °C. At constant temperature, the solubility of sucrose decreases when the concentration of invert sugar increases. At constant amount of invert sugar, the solubility of sucrose rises with the increasing temperature; nevertheless, the appropriate solubility of sucrose in water is not achieved.

Full paper in Portable Document Format: 223a161.pdf (in Slovak)

 

Chemical Papers 22 (3) 161–167 (1968)

Wednesday, June 19, 2024

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