The author and Van Slyke (5) have recently published a method for sugar determination in which the time required to decolorize a standard ferricyanide solution was used as a measure of the sugar content. The convenience which this method demonstrated in clinical work stimulated attempts to widen its range of usefulness by developing a micro modification. By carrying out the reaction in small te...

Chocolate milk is a popular tasteful dairy product and sugar is one of the main participants inits formulation. Massecuit III is a type of brown sugar consisting of phenolic compounds and other componentsthat might exhibit antioxidant activity and could improve and affect the nutritional properties of the food. Theaim of the present study is to replace some or all of the white sugar used in the...