Beet Sugar Making And Its Chemical Control
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Ratio of Rtol 175 Meissl and Killer's Factors.
Z in milligrams. 150 125 100 F in per cent.
75 56. 4 55-4 54-5 53-8 53. 2 53-0 53-0 56. 3 55-3 54-4 53-8 53-2 52-9 52. 9 56. 2 55-2 54-3 53-7 53-2 52. 7 52-7 56. 1 55-1 54-2 53-7 53-2 52. 6 52. 6 55. 9 55-0 54-i 53-6 53-i 52. 5 52. 4 55. 7 54. 9 54-0 53-5 53-0 52. 3 52. 2 55. 6 54. 7 53-8 53. 2 52. 8 52. 1 5i. 9 55-5 54-5 53-5 52. 9 52. 5 5L9 51. 6 55-4 54. 3 53-3 52. 7 52. 2 51-7 51-3 54-6 53-6 53-i 52. 6 52. 1 51-6 5L2 54-1 53-6 52. 6 52. 1 Sr-6 ...51-2 50. 7 53-6 53-i 52. 1 5i. 6 5L2 50. 7 50. 3 53-6 53-1 52. 1 51. 2 50. 7 50-3 49. 8 53-1 52. 6 51-6 50. 7 50. 3 49-8 48. 9 52. 6 52. 1 51-2 50-3 49-4 48. 9 48. 5 52. 1 5L2 50-7 49-8 48. 9 47-7 46. 9 50. 7 50. 3 49-8 48. 9 47-7 46. 2 45-1 49-9 48. 9 48. 5 47-3 45. 8 43-3 40. 0 47-7 47-3 46. 5 45-1 43-3 41. 2 38. 1 O : 100 10 : 90 20 : 80 30 : 70 40 : 60 50 :so 60 : 40 70 : 30 80 : 20 90 : 10 91 19 92 : 8 93 -7 94 : 6 95 = 5 96 : 4 97 :3 98:2 99: i Method for Determination of Invert Sugar in Material Con- taining More Than I Per Cent Invert Sugar.
What to read after Beet Sugar Making And Its Chemical Control?
You can find similar books in the "Read Also" column, or choose other free books by Yasujuro Nikaido to read onlineMoreLess
To quickly assess the difficulty of the text, read a short excerpt:
Ratio of Rtol 175 Meissl and Killer's Factors.
Z in milligrams. 150 125 100 F in per cent.
75 56. 4 55-4 54-5 53-8 53. 2 53-0 53-0 56. 3 55-3 54-4 53-8 53-2 52-9 52. 9 56. 2 55-2 54-3 53-7 53-2 52. 7 52-7 56. 1 55-1 54-2 53-7 53-2 52. 6 52. 6 55. 9 55-0 54-i 53-6 53-i 52. 5 52. 4 55. 7 54. 9 54-0 53-5 53-0 52. 3 52. 2 55. 6 54. 7 53-8 53. 2 52. 8 52. 1 5i. 9 55-5 54-5 53-5 52. 9 52. 5 5L9 51. 6 55-4 54. 3 53-3 52. 7 52. 2 51-7 51-3 54-6 53-6 53-i 52. 6 52. 1 51-6 5L2 54-1 53-6 52. 6 52. 1 Sr-6 ...51-2 50. 7 53-6 53-i 52. 1 5i. 6 5L2 50. 7 50. 3 53-6 53-1 52. 1 51. 2 50. 7 50-3 49. 8 53-1 52. 6 51-6 50. 7 50. 3 49-8 48. 9 52. 6 52. 1 51-2 50-3 49-4 48. 9 48. 5 52. 1 5L2 50-7 49-8 48. 9 47-7 46. 9 50. 7 50. 3 49-8 48. 9 47-7 46. 2 45-1 49-9 48. 9 48. 5 47-3 45. 8 43-3 40. 0 47-7 47-3 46. 5 45-1 43-3 41. 2 38. 1 O : 100 10 : 90 20 : 80 30 : 70 40 : 60 50 :so 60 : 40 70 : 30 80 : 20 90 : 10 91 19 92 : 8 93 -7 94 : 6 95 = 5 96 : 4 97 :3 98:2 99: i Method for Determination of Invert Sugar in Material Con- taining More Than I Per Cent Invert Sugar.
What to read after Beet Sugar Making And Its Chemical Control?
You can find similar books in the "Read Also" column, or choose other free books by Yasujuro Nikaido to read onlineMoreLess
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