Hunziker and Nissen state that its solution is complete after shaking it 170 hours at constant temperature. Hudson states that at the final solubility of lactose there are 11/2 parts of the anhydrous to 1 of the hydrate. Beta lactose is about one-fourth sweeter than alpha hydrate and dissolves more rapidly, hence does not leave a sandy sensation in the mouth. According to Greenleaf, if lactose is crystallized below 93.5☌. The use of lactose in the home is limited because it is not very soluble and lacks sweetness. Gillis has reported the following solubility. When used to make jelly, it crystallizes from the jelly, like dextrose. Maltose is not a common sugar on the market. At 0☌, 64.18 grams of sugar and 35.82 grams of water give 100 grams of solution, so that the number of grams of sugar may be read as percentage of sucrose or 64.18 per cent. From Table 5 the percentage of sugar may be obtained. Percentage of Sucrose in Saturated Solutions. Grams of sucrose dissolved by 100 grams of water Grams of sucrose in 100 grams of solution, or per cent (From Browne's "Handbook of Suzar Analysis") Table 5 Solubility of Sucrose in Water at Different Temperatures The third column states the number of grams of sucrose dissolved in 100 grams of water at a definite temperature. Thus at 0☌, 64.18 grams of sucrose are dissolved in 35.82 grams of water to give a total of 100 grams of solution. In column 2 is given the amount of sucrose dissolved in water to make 100 grams of solution. In Table 5 the solubility of sucrose is expressed in two ways. For solubilities at other temperatures see Table 5. 487 grams of sucrose are soluble in 100 cc. Thus at room temperature about 2 grams of sucrose are soluble in 1 cc. Browne in his "Handbook of Sugar Analysis" states that, at 20☌, 204 grams are soluble in 100 cc. Sucrose has the greatest solubility of the disaccharid sugars. It is obvious to one who does a great deal of cooking that a sugar that requires 6 pounds of water to dissolve 1 pound of sugar, could not be used for concentrated sugar products like jellies, jams, frostings, or even cakes. The solubility of the sugars determines their use to a certain extent.
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