<div class="description">
<p>The investigation was undertaken because the 100 degrees sugar point of the saccharimeter is one of- the most important and fundamental constants both from a commercial and scientific view-point, and also because the Bureau had long found it impossible to make a pure sugar test 100% on modern polariscopes. The preparation of pure sugar by special vacuum apparatus eliminated the necessity of heating above room temperature. The 100 degrees sugar point was found to be over one-tenth per cent, too high, this making the test of all sugars too low by that amount The producers of sugar, as well as the U.S. Government in the collection of duty have, owing to
</p>
<br>Subjects: measurements and use of instruments; light polarisation</div>
Internet Archive identifier