Grams of sucrose
in 100 grams of
Grams of sucrose
dissolved by 100
grams of water
Specific gravity
degrees C.
solution, or
per cent
of solution
0
64.18
179.2
1.31490
5
64.87
184.7
1.31920
10
65.58
190.5
1.32353
15
66.30
197.0
1.32804
20
67.09
203.9
1.33272
25
67.89
211.4
1.33768
30
68.70
219.5
1.34273
35
69.55
228.4
1.34805
40
70.42
238.1
1.35353
45
71.32
248.7
1.35923
50
72.25
260.4
1.36515
55
73.20
273.1
1.37124
60
74.18
287.3
1.37755
65
75.18
302.9
1.38404
70
76.22
320.5
1.39083
75
77.27
339.9
1.39772
80
78.36
362.1
1.40493
85
79.46
386.8
1.41225
90
80.61
415.7
1.41996
95
81.77
448.6
1.42778
100
82.87
487.2
1.43594
Percentage o£ Sucrose in Saturated Solutions. From Table 5
the percentage of sugar may be obtained. At 0°C., 64.18 grams of sugar and
35.82 grams of water give 100 grams of solution, so that the number of
grams of sugar may be read as percentage of sucrose or 64.18 per cent.
Maltose. Maltose is not a common sugar on the market. When used
to make jelly, it crystallizes from the jelly, like dextrose. Gillis has re-
ported the following solubility.
Lactose. The use of lactose in the home is limited because it is not very
soluble and lacks sweetness. According to Greenleaf, if lactose is crystal-
lized below 93.5°C. the alpha hydrate form is obtained. Above 93.5°C. the
beta lactose is formed. Beta lactose is about one-fourth sweeter than
alpha hydrate and dissolves more rapidly, hence does not leave a sandy
sensation in the mouth. Hudson states that at the final solubility of lactose
there are 1^ parts of the anhydrous to 1 of the hydrate. Hunziker and
LACTOSE
43
TABLE 6
Solubility of Maltose in Water (Gillis)
Grams of maltose in 100
Temperature,
degrees C.
grams of solution, or
per cent
Grams of maltose dissolved
by 100 grams of water
0.6
36.1
56.5
21.0
44.1
78.9
29.6
48.0
93.2
34.4
49.6
98.4
43.5
55.3
123.9
49.4
58.3
139.8
54.2
60.2
151.4
59.8
63.7
175.2
66.3
66.7
200.0
74.2
72.3
261.5
87.0
79.3
383.8
96.5
85.1
569.3
Nissen state that its solution is complete after shaking it 170 hours at
constant temperature. Herrington found that the addition of calcium
chloride to a lactose solution increased the solubility of lactose from 28.6
to 29.5 grams per 100 grams of water at 32°C. An analysis of the pre-
cipitate showed the crystals to be a compourd of lactose with calcium
chloride. The following table of solubility of lactose is from Hudson.
TABLE 7
Solubility of Lactose in Water {Hudson)
Final Solubility
Temperature,
degrees C.
Grams of lactose per 100
grams of solution, or
per cent
Grams of lactose dissolved
by 100 grams of water
0
15
25
39
49
64
74
89
10.6
14.5
17.8
24.0
29.8
39.7
46.3
58.2
11.9
16.9
21.6
31.5
42.4
65.8
86.2
139.2
44
SUGAR COOKERY
Dextrose. Dextrose and levulose are the only monosaccharid sugars
used in cookery to any extent. Dextrose has in recent years been put on the
market in crystalline form under the trade name of "Cerelose." Combs and
Bele give the solubility of "Cerelose" as shown in Table 8.
TABLE 8
Solubility of "Cerelose" in Watek {Combs and Bele)
Temperature,
degrees C.
Grams of ''Cerelose" per
100 grams of solution, or
per cent
Grams of "Cerelose" dis-
solved by 100 grams of
water
20
63
49.7
73.7
83.1
281.1
Page 38
Presented as published in 1932. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation, not the original instructions.
AI-modernized reading of the original text
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Grams of sucrose
in 100 grams of
Grams of sucrose
dissolved by 100
grams of water
Specific gravity
degrees C.
solution, or
per cent
of solution
0
64.18
179.2
1.31490
5
64.87
184.7
1.31920
10
65.58
190.5
1.32353
15
66.30
197.0
1.32804
20
67.09
203.9
1.33272
25
67.89
211.4
1.33768
30
68.70
219.5
1.34273
35
69.55
228.4
1.34805
40
70.42
238.1
1.35353
45
71.32
248.7
1.35923
50
72.25
260.4
1.36515
55
73.20
273.1
1.37124
60
74.18
287.3
1.37755
65
75.18
302.9
1.38404
70
76.22
320.5
1.39083
75
77.27
339.9
1.39772
80
78.36
362.1
1.40493
85
79.46
386.8
1.41225
90
80.61
415.7
1.41996
95
81.77
448.6
1.42778
100
82.87
487.2
1.43594
Percentage o£ Sucrose in Saturated Solutions. From Table 5
the percentage of sugar may be obtained. At 0°C., 64.18 grams of sugar and
35.82 grams of water give 100 grams of solution, so that the number of
grams of sugar may be read as percentage of sucrose or 64.18 per cent.
Maltose. Maltose is not a common sugar on the market. When used
to make jelly, it crystallizes from the jelly, like dextrose. Gillis has re-
ported the following solubility.
Lactose. The use of lactose in the home is limited because it is not very
soluble and lacks sweetness. According to Greenleaf, if lactose is crystal-
lized below 93.5°C. the alpha hydrate form is obtained. Above 93.5°C. the
beta lactose is formed. Beta lactose is about one-fourth sweeter than
alpha hydrate and dissolves more rapidly, hence does not leave a sandy
sensation in the mouth. Hudson states that at the final solubility of lactose
there are 1^ parts of the anhydrous to 1 of the hydrate. Hunziker and
LACTOSE
43
TABLE 6
Solubility of Maltose in Water (Gillis)
Grams of maltose in 100
Temperature,
degrees C.
grams of solution, or
per cent
Grams of maltose dissolved
by 100 grams of water
0.6
36.1
56.5
21.0
44.1
78.9
29.6
48.0
93.2
34.4
49.6
98.4
43.5
55.3
123.9
49.4
58.3
139.8
54.2
60.2
151.4
59.8
63.7
175.2
66.3
66.7
200.0
74.2
72.3
261.5
87.0
79.3
383.8
96.5
85.1
569.3
Nissen state that its solution is complete after shaking it 170 hours at
constant temperature. Herrington found that the addition of calcium
chloride to a lactose solution increased the solubility of lactose from 28.6
to 29.5 grams per 100 grams of water at 32°C. An analysis of the pre-
cipitate showed the crystals to be a compourd of lactose with calcium
chloride. The following table of solubility of lactose is from Hudson.
TABLE 7
Solubility of Lactose in Water {Hudson)
Final Solubility
Temperature,
degrees C.
Grams of lactose per 100
grams of solution, or
per cent
Grams of lactose dissolved
by 100 grams of water
0
15
25
39
49
64
74
89
10.6
14.5
17.8
24.0
29.8
39.7
46.3
58.2
11.9
16.9
21.6
31.5
42.4
65.8
86.2
139.2
44
SUGAR COOKERY
Dextrose. Dextrose and levulose are the only monosaccharid sugars
used in cookery to any extent. Dextrose has in recent years been put on the
market in crystalline form under the trade name of "Cerelose." Combs and
Bele give the solubility of "Cerelose" as shown in Table 8.
TABLE 8
Solubility of "Cerelose" in Watek {Combs and Bele)
Temperature,
degrees C.
Grams of ''Cerelose" per
100 grams of solution, or
per cent
Grams of "Cerelose" dis-
solved by 100 grams of
water
20
63
49.7
73.7
83.1
281.1