QUALITY CONTROL 2 LEC: also very important in quality control
testing of syrups. V

Very high conc= crystallization, Low conc= prone to microbial growth.

There is no specific method for the determination of sucrose in syrup, we use HPLC and UV spectroscopy for this purpose.

Question

also very important in quality control
testing of syrups. V

Very high conc= crystallization, Low conc= prone to microbial growth.

There is no specific method for the determination of sucrose in syrup, we use HPLC and UV spectroscopy for this purpose.

LEIGHTON DWIGHT OBILLOS · Accepted Answer

SUCCROSE CONCENTRATION

Also very important in quality control testing of syrups. V Very high conc= crystallization, Low conc= prone to microbial growth. There is no specific method for the determination of sucrose in syrup, we use HPLC and UV spectroscopy for this purpose.