Why does water need to be 80°C to extract sugar from Spl?

Discussions about sample preparation: extraction, cleanup, derivatization, etc.

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I noticed many sugar analysis methods require the diluent to be heated to 80°C to perform sugar extraction, i.e add 80 ml of hot water (80°C) to 1 gram and sample and mix, cool and dilute to 100 ml.

Why is hot water necessary for sugars extraction rather than room temperature water?
The short answer: because sugars are more soluble at elevated temperature. Sucrose is approximately 1.8 times more soluble at 80 deg vs. 20 deg (https://chestofbooks.com/food/science/E ... ugars.html)
-- Tom Jupille
LC Resources / Separation Science Associates
+ 1 (925) 297-5374
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