Browne & Zerban (1948) quote Scheibler who in 1875 investigated a “double dilution” method to reduce the error caused by the lead precipitate in saccharimetry; Pellet & Sachs in 1880 investigated the clarification of beet extracts by lead acetate. These references indicate that lead salts were used in sugar laboratories well before 1875. Browne & Zerban and Spencer & Meade (1948) note that in 1903 W D Horne recommended the use of dry lead acetate to eliminate this volume error; the finely powdered lead salt was added to the solution after it was made to the required volume. Thorough mixing… Login to continue

Login or sign up