5.0 51.1 5.0 47.6 5.4 51.0 5.7 47.5 5.7 50.9 6.3 47.4 6.4 50.8 6.8 47.3 6.9 50.7 7.3 47.2 7.4 50.6 7.8 47.1 7.9 50.5 8.3 47.0 8.4 50.4 8.9 46.9 8.9 50.3 9.5 46.8 9.4 50.2 10.0 46.7 9.9 50.1 10.5 46.6 10.4 50.0 11.0 46.5 10.9 49.9 11.6 46.4 11.4 49.8 12.1 46.3 11.9 49.7 12.7 46.2 12.4 49.6 13.3 46.1 12.9 49.5 13.8 46.0 13.4 49.4 14.3 45.9 13.9 49.3 14.8 45.8 14.4 49.2 15.3 45.7 14.9 49.1 15.9 45.6 15.4 49.0 16.4 45.5 15.9 48.9 17.0 45.4 16.4 48.8 17.5 45.3 16.9 48.7 18.0 45.2 17.4 48.6 18.6 45.1 17.9 48.5 19.1 45.0 18.4 48.4 19.7 44.9 18.9 48.3 20.2 44.8 19.4 48.2 19.9 48.1 In ordering sucrose pipettes the factor for which they are to be graduated should be stated. It is evident also that with the help of the foregoing table the measurements may be made by means of a burette. For instance, if the degree brix is found to be 19.9, 48.1 cubic centimeters are to be used. This quantity can be easily run from a burette. In order to make the pipette more convenient it has been customary in this laboratory, as practiced by Carr, to attach a glass tube with a stopcock by means of a rubber tube to the upper part of the pipette, whereby the exact level of the juice in the stem of the pipette can be easily set at any required mark.