New answers tagged food-chemistry
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How about precipitating the sucrose? Acetone and CaCl2 can precipitate up to 98% of the sucrose. There are other precipitation schemes on the web that use complex organic compounds of transition metals, but they seem more useful for analyses than for actual separation.
I can't do any better than to copy and paste an abstract (the whole article is available ...
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If the amount of sugar is to be determined precisely in a given solution, the simplest thing is to mix it with a $0.2$ M $\ce{HCl}$ solution, to heat it up to boiling for ten minutes, and cooling it down to room temperature. This will hydrolyze the saccharose to a mixture glucose + fructose. Then, the glucose is determined by Fehling's solution, producing a $...
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Magnesium ʟ-threonate has the molecular formula $\ce{C8H14MgO10}$ with the molar mass $M = \pu{294.5 g mol^-1}$.
Magnesium molar mass is about $\pu{24.9 g mol^-1}$.
Magnesium ʟ-threonate has then percental magnesium content
$$\displaystyle\frac{\pu{24.9 g mol^-1}}{\pu{294.5 g mol^-1}} \times 100\,\% = 8.46\,\%,$$
what gives for $\pu{2000 mg}$ of magnesium ʟ-...
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