A comparison of the triose reductone contents and colors of some Philippine raw sugars

Date

11-1972

Degree

Bachelor of Science in Chemistry

College

College of Arts and Sciences (CAS)

Adviser/Committee Chair

Ramon Samaniego

Abstract

A study to determine the amount of triose reductone in sugar solutions at different stages of production, to compare the triose reductone content of raw sugars manufactured by nineteen Philippine mills, and to establish the relationship between triose reductone content and color of raw sugar was conducted in the Department of Agricultural Chemistry, U. P. College of Agriculture, from October 1970 to October 1971. Mixed juice, A molasses, final molasses and raw sugars were analyzed for triose reductone using the method of Onda (1966). The ICUMSA Method 2 was used for color determinations of raw sugar. The results showed that the triose reductone was present in the mixed juice. Triose reductone increased by 60% from mixed juice to A molasses and decreased by 38% from A molasses to final molasses. About 30% from the final molasses was retained in the raw sugar.

Language

Filipino

Location

UPLB Main Library Special Collections Section (USCS)

Call Number

Thesis

Document Type

Thesis

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