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The Gerber method is the primary testing method in Europe and much of the world. [2] The fairly similar Babcock test is used primarily in the United States, although the Gerber method also enjoys significant use in the U.S. as well. [3] The Gerber method was developed and patented by Dr. Niklaus Gerber of Switzerland in 1891. [4]
Benedict's quantitative reagent contains potassium thiocyanate and is used to quantitatively determine the concentration of reducing sugars. [2] This solution forms a copper thiocyanate precipitate which is white and can be used in titration. The titration should be repeated with 1% glucose solution instead of the sample for calibration.
In photographic development, dilutions are normally given in a '1+x' format. For example '1+49' would typically mean 1 part concentrate and 49 parts water, meaning a 500ml solution would require 10ml concentrate and 490ml water.
Liquid N 2: Isoamyl acetate-79 Dry ice: Sulfur dioxide-82 Liquid N 2: Ethyl Acetate-84 Liquid N 2: n-Butanol-89 Liquid N 2: Hexane-94 Liquid N 2: Acetone-94 Liquid N 2: Toluene-95 Liquid N 2: Methanol-98 Liquid N 2: Cyclohexene-104 Liquid N 2: Isooctane-107 Liquid N 2: Ethyl iodide-109 Liquid N 2: Carbon disulfide-110 Liquid N 2: Butyl bromide ...
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The first step (called SC-1, where SC stands for Standard Clean) is performed with a solution of (ratios may vary) [2] 5 parts of deionized water; 1 part of ammonia water, (29% by weight of NH 3) 1 part of aqueous H 2 O 2 (hydrogen peroxide, 30%) at 75 or 80 °C [1] typically for 10 minutes. This base-peroxide mixture removes organic residues.
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