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SUGAR.02- REDUCING SUGARS (Schoorl Method)

REDUCING SUGARS ( schoorl Method). PRINCIPLE. REDUCING SUGARS are determined by reaction of a water soluble portion of the sample with an excess of standard copper sulfate in alkaline tartrate (Fehling's). solution under controlled conditions of time, temperature, reagent concentration and composition, so that the amount of copper reduced is proportional to the amount of REDUCING SUGARS in the sample analyzed. In this adaptation of schoorl 's method (Note 1) the REDUCING sugar concentration expressed as dextrose, is estimated by iodometric determination of the unreduced copper remaining after reaction.

Dextrins are modified starches prepared from starch by heat treatment in the dry state with or without the addition of small quantities of reagents. The method is not recommended for samples above 30 DE, since it tends to give higher results as the …

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