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- Posts: 74
- Joined: Thu May 09, 2019 7:36 pm
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?