Technical Data Sheet
Luff-Schoorl's solution
Boiling point (bp) >100 °C
ADR 9 III
WGK 3
UN-Nr. 3082
€44.00/Pack Qty.
excl. VAT. | 1 l per Pack Qty.
Art. No. X874.1
- Subtotal: 0.00
| Art. No. | Pack Qty. | Pack. | Price | Quantity | |
|---|---|---|---|---|---|
| X874.1 | 1 l | plastic |
€44.00 |
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In stock
Available
In procurement
No longer available
Delivery date currently unknown
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- Subtotal: 0.00
Downloads / MSDS
General information
Luff-Schoorl method:
This method can be used to calculate the amount of reducing sugars, such as D-glucose, D-fructose, D-lactose and D-maltose, that a sample contains. In this method, the copper(II) ions in an alkaline solution are reduced by the sugar and determined by means of back-titration of the excess reagent added. Non-reducing sugars, such as D-sucrose, are not captured by this method. To determine the amount of this sugar present, it must first be broken down into reducing monosaccharides via acid hydrolysis.