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The Gmelin rare earths handbook lists 1522 °C and 1550 °C as two melting points given in the literature, the most recent reference [Handbook on the chemistry and physics of rare earths, vol.12 (1989)] is given with 1529 °C.
The melting point (or, rarely, liquefaction point) of a substance is the temperature at which it changes state from solid to liquid. At the melting point the solid and liquid phase exist in equilibrium. The melting point of a substance depends on pressure and is usually specified at a standard pressure such as 1 atmosphere or 100 kPa.
Glucose can be obtained by hydrolysis of carbohydrates such as milk sugar , cane sugar (sucrose), maltose, cellulose, glycogen, etc. Dextrose is commonly commercially manufactured from starches, such as corn starch in the US and Japan, from potato and wheat starch in Europe, and from tapioca starch in tropical areas. [27]
About 100 of the world's 180 countries produce sugar from beet or cane, a few more refine raw sugar to produce white sugar, and all countries consume sugar. Consumption of sugar ranges from around 3 kilograms (6.6 pounds) per person per annum in Ethiopia to around 40 kg (88 lb) in Belgium.
Apples. The original source of sweetness for many of the early settlers in the United States, the sugar from an apple comes with a healthy dose of fiber.
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Brown sugar [1] – Consists of a minimum 88% sucrose and invert sugar. Commercial brown sugar contains from 4.5% molasses (light brown sugar) to 6.5% molasses (dark brown sugar) based on total volume. Based on total weight, regular commercial brown sugar contains up to 10% molasses. Buttered syrup [1]
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