Abstract
The importance of determining sugars in molasses is emphasized, and a short critical review of the methods available is presented. The difficulties and sources of errors in determining total sugar levels in molasses and sugar mixtures are discussed. A continuous automated procedure based on the hexacyanoferrate(III)/(II) redox reaction has been optimized by reducing the errors and interferences to a minimum. With this technique, sugar concentrations of 0–10 gl -1 can be determined directly.
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