This standard is applicable to the determination of reducing sugar and non-reducing sugar content in commercial grains. The potassium ferrocyanide method is mainly applicable to wheat flour. GB/T 5513-1985 Grain and oilseed inspection method for determination of reducing sugar and non-reducing sugar GB/T5513-1985 standard download decompression password: www.bzxz.net

National Standard of the People's Republic of China
Inspection of grain and oilseedsMethods for determination ofreduced sugarand non-reduced sugarGB/T5513-85
This standard applies to the determination of reducing sugar and non-reducing sugar content in commercial grains. The potassium ferrofluoride method is mainly applicable to wheat flour.
1 Determination of reducing sugar
1.1 Potassium ferrocyanide method
1.1.1 Apparatus and utensils
1.1.1.1 Ground-mouth conical flask with stopper: 100ml; measuring cylinder: 50ml, 25ml;
pipette: 5ml;
glass funnel;
test tube: diameter 1.8~2.0cm, height about 18cm; aluminum pot: for boiling water bath;
electric furnace: 2000W;
wire cage: for placing test tubes;
test tube rack;
conical flask: 100ml;
microburette: 5ml or 10ml (scale 0.02ml) analytical balance, sensitivity 0.0001g.
1.1.2 Reagents
1.1.2.195% ethanol;
Acetic acid buffer: 3ml glacial Z acid, 6.8g sodium acetate and 4.5ml sulfuric acid with a specific gravity of 1.84, mix and dilute with water to 1000ml:
1.1.2.312% sodium tungstate solution: 12g sodium tungstate Na2W04·2H20 dissolved in 100ml water;1.1.2.40.1N potassium ferrocyanide solution: 32.9g dry pure potassium ferrocyanide and 44.0g sodium carbonate dissolved in 1000ml water;1.1.2.5 Acetate solution: 70g pure potassium oxide and Dissolve 40g zinc sulfate in water, add 200ml glacial acetic acid, dilute with water to 1000ml and mix well;
1.1.2.610% potassium iodide solution: dissolve 10g pure potassium iodide in 100ml water, add a drop of saturated sodium hydroxide solution;1.1.2.71% starch solution: moisten 1g soluble starch with a small amount of water, pour in 100ml boiling water, continue to boil, and stir until the solution is clear;
1.1.2.80.1N sodium thiosulfate solution (prepare and calibrate according to Appendix B of GB5490-85 "General Rules for Inspection of Grain, Oilseeds and Vegetable Oils").
1.1.3 Operation method
1.1.3.1 Extraction of sample solution: Accurately weigh 5.675g of powder sample into a 100ml ground-mouth conical flask, soak the entire sample with 5ml ethanol, then add 50ml acetic acid buffer, shake well, then add 2ml sodium tungstate solution, mix and shake on an oscillator for 5min, take out and filter, discard the first few drops of filtrate, collect the filtrate in a clean conical flask, this filtrate is the sample determination solution. Take another conical flask without adding sample, and operate in the same way as above, the filtrate is the blank solution. 1.1.3.2 Oxidation: Accurately draw 5ml of sample solution into a test tube, then accurately add 5ml of potassium ferric chloride solution, immediately put the test tube (placed in a wire cage, several samples can be measured at the same time) into a violently boiling water bath after mixing, and make the liquid level in the tube 3-4cm below the boiling water level, heat for 20min, take out, and immediately cool it quickly with cold water. 1.1.3.3 Titration: Pour the contents of the test tube into a 100ml conical flask, rinse the test tube with 25ml acetate solution and pour it into the conical flask, add 5ml 10% potassium iodide, mix well, and immediately titrate with 0.1N sodium thiosulfate until it turns light yellow, then add 1m starch solution, continue titrating until the blue color of the solution disappears, and record the volume of sodium thiosulfate solution used (V1). 1.1.3.4 Blank test: Take 5ml of blank solution and replace the sample solution and operate in the same way as 1.1.3.2 and 1.1.3.3, and record the volume of sodium thiosulfate solution consumed (VO).
1.1.4 Result calculation
Reducing sugar content First calculate the volume (V3) of 0.1N potassium ferricyanide solution required for oxidizing "reducing sugar" in the sample solution according to formula (1), and then refer to Table 1 based on this volume (ml) to find the percentage of reducing sugar (calculated as maltose) in the sample. Calculate according to formula (1):
(VO-V1)× N
Where: VO—volume of potassium ferricyanide solution consumed in titration of blank solution, ml; V1—volume of potassium ferricyanide solution consumed in titration of sample solution, ml; .()
V3 is the volume of 0.1N potassium ferricyanide solution required for oxidizing reducing sugar in sample solution, ml; N is the actual equivalent concentration of sodium thiosulfate solution. The allowable difference between the two test results shall not exceed 0.05%. The average is the test result. The test result is rounded to the second decimal place.
1.1.50.1N potassium ferrocyanide (ml) and reducing sugar content can be compared in Table 1. Note: Reducing sugar content is calculated based on maltose. 1.2 Fehling's solution method
1.2.1 Apparatus and equipment
1.2.1.1 Gooch's solution: 25ml;
1.2.1.2 Filter bottle: 500ml;
1.2.1.3 Vacuum pump or water pump, etc.
1.2.2 Reagents
1.2.2.1 Fehling's solution:
a. Alkaline copper tartrate solution A: Take 34.639g of copper sulfate crystals, add appropriate amount of water to dissolve, add 0.5ml of sulfuric acid, add water to 500ml, and filter with refined asbestos;
b. Alkaline copper tartrate solution B: Take 173g of potassium sodium tartrate and 50g of sodium hydroxide, add appropriate amount of water to dissolve, dilute to 500ml, filter with refined asbestos, and store in a glass bottle with a rubber stopper. 1.2.2.2 Refined asbestos: Soak the asbestos in 3N hydrochloric acid for 2 to 3 days, then wash with water. Then soak in 10% sodium hydroxide solution for 23 days, pour off the solution, soak in hot alkaline copper tartrate solution B for several hours, and wash with water. Then soak it in 3N hydrochloric acid for several hours, wash it with water until it is no longer acidic, and make it into fine soft fibers. Soak it in water and store it in a glass bottle for filling Gu Shi Jun glass.
1.2.2.30.1N potassium permanganate standard solution. 1.2.2.41N sodium hydroxide solution: Take 4g of sodium hydroxide and add water to dissolve it to 100ml. 1.2.2.5 Ferrous sulfate solution: Take 50g of ferrous sulfate, add 200ml of water to dissolve it, then slowly add 100ml of sulfuric acid, cool it and add water to 1000ml.
1.2.2.63N hydrochloric acid, take 25ml of hydrochloric acid and add water to 100ml. 1.2.3 Operation method
0.1NK3Fe|Reducing sugar|0.1NK3Fe reducing sugar/0.1NK3Fe|Reducing sugar|0.1NK3Fe|Reducing sugar(CN)6mll
I (CN)6 mlI
Sample treatment: Accurately weigh
I(CN)6ml
I(CN)6mlI
sample 10-20g into a 250ml volumetric flask, add 200ml of water, heat in 45℃ water for 1h, and shake from time to time. When it cools down, add water to the scale, let it stand, then absorb 200ml of the clarified liquid into another 250ml volumetric flask, add 10ml of alkaline copper tartrate solution and 4ml of 1N sodium hydroxide solution, shake well, add water to the scale, let it stand for 30min, filter with dry filter paper, discard the initial filtrate, and the remaining filtrate is used for the determination of reducing sugar and non-reducing sugar. 1.2.3.2 Titration: Accurately pipette 50ml of the prepared sample solution into a 400ml beaker, add 25ml of alkaline copper tartrate A and B solution, cover the surface with blood, heat on an electric stove, boil within 4min, and boil for another 2min. Filter with a Gooch crucible (or vertical melting crucible) covered with asbestos while hot, and wash the beaker and precipitate with 60℃ hot water until the washing liquid is no longer alkaline. Put the Gooch back into the original 400ml beaker, add 25ml of ferric sulfate solution and 25ml of water, stir with a glass spoon to completely dissolve the cuprous oxide, and titrate with 0.1N potassium permanganate standard solution until it turns slightly red. At the same time, take 50ml of water and add 25ml of alkaline copper tartrate A and B solution to perform a reagent blank test.
1.2.4 Calculation of results
The weight of cuprous oxide equivalent to the weight of reducing sugar in the sample is calculated according to formula (2): x=(V-V0)NX 71.54
Wherein: x—the weight of cuprous oxide equivalent to the weight of reducing sugar in the sample, mg; V—the volume of potassium permanganate standard solution consumed by the sample, ml; VO—the volume of potassium permanganate standard solution consumed by the blank sample, ml; N—the equivalent concentration of potassium permanganate standard solution: 71.54.54—1N potassium permanganate standard solution 1ml is equivalent to the number of milligrams of cuprous oxide. From the weight of cuprous oxide obtained, find the equivalent weight of reducing sugar (in terms of glucose) according to the table in Appendix A. The reducing sugar base content is calculated according to formula (3): 62.5A
Reducing sugar (kb/s %)=
W(100-M)
Where: A—the weight of reducing sugar (in terms of glucose) found in the table in Appendix A, mg; w——the weight of the sample, g;
M is the moisture percentage of the sample, %.
The allowable difference and decimal places of the double test results are the same as 1.1.4. ..(3)
Note: ①The boiling time must be controlled within 4 minutes. You can first take 50ml of water and add 25ml of alkaline copper tartrate A and B solution respectively, adjust the appropriate firepower, and then make a sample. ② If the solution after boiling is not blue, it means that the sugar content is too high. You can reduce the weight of the sample and make another one. 2 Determination of non-reducing sugars
2.1 Potassium ferrocyanide method
The required instruments and utensils are the same as those in 1.1.1.
The required reagents are the same as those in 1.1.2.
2.1.1 Operation method
Put 5 ml of the sample solution and blank solution in 1.1.3.1 into a test tube respectively, and heat them in a violently boiling water bath for 15 min to convert the non-reducing sugar in the sample solution into reducing sugar). After taking out and cooling rapidly, add 5 ml of alkaline potassium ferrocyanide solution, mix well, and continue to heat in a boiling water bath for 20 min. After taking out and cooling rapidly, titrate according to the method in 1.1.3.3 immediately, and record the volume of sodium thiosulfate consumed by the titration sample solution and blank solution (V1', V0'). 2.1.2 Calculation of results
The non-reducing sugar content is first calculated according to formula (4) to find the volume of 0.1N potassium ferrocyanide solution required for the oxidation of the total "reducing sugar" in the sample solution (V4), and then subtract the volume of potassium ferrocyanide solution required for the oxidation of the "reducing sugar" in the sample solution alone (V3) [formula (1), and finally, according to the result of V4-V3 (ml), refer to Table 2 to find out the percentage of non-reducing sugar (in terms of sucrose) in the sample.
(VO'-VI')N
The volume of sodium thiosulfate solution consumed in the titration of the blank solution, ml; Where: VO
The volume of sodium thiosulfate solution consumed in the titration of the sample solution Liquid volume, ml; V4--the volume of 0.1N potassium ferrocyanide solution required to oxidize the total reducing sugar in the sample solution, ml; N--the equivalent concentration of sodium thiosulfate solution.
The allowable difference between the two test results shall not exceed 0.05%. The average is the test result. The test result is rounded to the second decimal place.
2.1.30.1N potassium ferrocyanide (ml) and non-reducing sugar content can be compared in Table 2. Note: Non-reducing sugar content is calculated based on sucrose. Table 2
0.1NK3Fe|Non-reducing|0.1NK3Fe|Non-reducing|0.1NK3Fe|Non-reducing|0.1NK3Fe|Non-reducing (CN)6 ml/ sugar% / (CN)6 ml / sugar% / (CN)6ml/ sugar
2.2 Fehling's solution method
2.2.1 Reagents
6N hydrochloric acid: take 100ml of hydrochloric acid and add water to 200ml; methyl red indicator: 0.1% methyl red ethanol solution; 2.2.1.3 20% sodium hydroxide solution;
2.2.1.4 The other reagents are the same as 1.2.2.
2.2.2 Operation method
% / (CN)6 ml /Sugar
Pipette 50ml of the sample solution prepared in 1.2.3.1 and inject it into a 1000ml volumetric flask, add 5ml of 6N hydrochloric acid, heat in a water bath at 68~
70℃ for 15min, add 2 drops of methyl red indicator solution after cooling, neutralize with 20% sodium hydroxide solution, add water to the scale
, mix well, and then determine the total reducing sugar in the sample solution according to 1.2.3.2. 2.2.3 Calculation of results
Non-reducing sugar dry basis content (in terms of sucrose) is calculated according to formula (5): 6250X0.95A'
Non-reducing sugar (dry basis %)=
WXV(100-M)
Wherein: A Reducing sugar measured after conversion (in terms of glucose =sugar weight, mg: y
--volume diluted to 100ml after conversion, used for determination of reducing sugar, ml; W-
--sample weight when reducing sugar is determined, g; factor for conversion of reducing sugar (in glucose) to sucrose:--sample moisture percentage, %.
The allowable difference and number of decimal places of double test results are the same as 2.1.2. Appendix A
Table of weights of glucose, fructose and invert sugar equivalent to the weight of cuprous oxide (supplement)
The weights of glucose, fructose and invert sugar equivalent to the weight of cuprous oxide are shown in the following table:.(5)
|Fructose|conversion|oxidation【grape fructose|conversion丨oxidation【grape|fructose|conversionoxidationgrape
Copper!
10.4110.2
cuprous sugar
[52.9|22.6|24.9|24.0]
125.4[24.5|
41.0/45.0/43.1
/41.5/ 45.6/43.6
42.0/46.1/44.1
.851.5
56.6154.1
16.8|16.377.7|33.5|36.8|35.3|119.3|52.1 /57.154.6
120.5 52.6 | 57.7|55.2
121.6 / 53.1 / 58.2 | 55.7
Oxidation丨Glucose丨Fructose|Conversion丨Oxidation丨Glucose Fructose Sugar【ConversionWww.bzxZ.net
Cuprous Sugar
Sugar丨Cuprous Sugar
136.259.7|65.4|62.6|185.882.5110.4
137.41 60.2 | 66.0 | 63.1 186.9183.1110.9
138.560.7 [66.5 | 63.6 188.0|83.6111.5
139.6161.3|67.1|64.2|189.1|84.1112.1
161.8 [ 67.7 | 64.7 | 190.3184.6140.7
62.3|68.2|65.2|191.485.2
143.0 162.8 | 68.8 65.8 |192.5 185.7113.7
144.1163.3 |69.3 |66.3 193.6186.2114.3
145.2163.869.966.8|194.8|86.7114.9
Transformation
659.957.3
"Oxidation
"Copper
Grapefruit
235.3/105.9|115.2
1236.4 106.5|115.7
1237.6 ~ 107.0 116.3
238.7107.5116.9
239.8108.1117.5
1240.9108.6/118.0
1242.1 109.2 118.6 | | tt | | 1243.1109.7119.2 | | tt | |67.9|197.0 |87.8116.0
148.6|65.4|71.6|68.4|198.188.3116.5
149.7 65.9 |72.1 | 69.0 |199.3 |88.9117.1
166.472.7 |69.5|200.4189.4
152.0 |66.9 |73.2| 70.0 |201.5 |89.9118.2
153.1 167.4 | 73.8 | 70.6 | 202.7 |90.4118.8
154.268.0 |74.3 |71.1 203.8 |91.0119.3
155.4 168.5 |74.9 |71.6|204.9 |91.5119.9
156.5 169.0 [ 75.5 |72.2| 206.0 192.0120.4
157.6 169.5 |76.0 172.71 207.2 192.6121.0 | | tt | 74.3 | 210.5 94.2122.7
162.1 171.6 |78.3|74.9|211.7 194.7123.3
163.2 172.1 [78.8 |75.4 |212.8| 95.2195.2
1100.3196.0
245.4110.8|120.3
1246.6 ↓ 111.3 / 120.9
1247.7 ~ 111.9/ 121.5
1248.8 112.4 122.1
1249.9112.9122.6
1 251.1 ~ 113.5 123.2
1252.2|114.0| 123.8|
253.3 114.6 124.4
1254.4 115.1| 125.0
1255.6 / 115.7 125.5 1
1 256.7 ↓ 116.21 126.1
1100.996.6
1101.4197.1
1102.0197.7
1102.6198.2|| tt||1103.1198.8
1103.7199.3
164.4172.6|79.4|75.9|213.9|95.71257.8 1 116.7 126.7
1258.9117.3/127.3
1260.1117.8127.9
I 261.2 ↓ 118.4| 128.4
1262.3 118.9 129.0
1104.3199.91263.4119.51129.6124.4
165.5|73.1 [80.0 |76.5 |215.0|96.3124.9
166.6 173.7 |80.5|77.0 |216.2196.8125.5
167.8|74.2 [81.1|77.6|217.397.3126.1
168.9|74.7|81.6|78.1|218.4|97.9126.6
1104.8 |100.4 264.6 120.0 | 130.21105.4 1101.0|265.7120.6| 130.81106.0 |101.5 |266.8 ↓ 121.11 131.31106.6102.1268.0121.7131.9
170.0 |75.2 [82.2 |78.6 |219.5|98.4|107.1 |102.6 269.1 122.2| 132.5127.2
171.175.7|82.879.2220.798.91107.1103.21270.2122.7133.1127.8
172.3 76.3 [83.3 |79.7 221.8|99.51108.3103.7 |271.3|123.3| 133.7128.3
173.4 176.8|83.9|80.3|222.9|100.108.8|104.31272.5|123.8|134.2|128.9
174.5177.3|84.4/80.8|224.0100.5109.4|10 4.8273.6|124.4|134.8129.5
175.6177.8|85.0/81.3|225.2|101.1|110.0105.4|274.7—124.9135.4130.0
176.8 178.3|85.6|81.9|226.3|101.6110.6|106.0|275.8 1 125.5 136.0130.6
177.9 178.9|86.1/82.4|227.4102.2111.1 1106.5 |277.0 ↓126.0136.6|131.2
179.0|79.4|86.783.0|228.5[102.7|111.7107.1|278.1|126.6|137.2]13 1.7
180.1|79.9|87.3/83.5|229.7|103.2112.3|107.6|279.2↓127.1|137.7|132.3
181.3 |80.4|87.8 |84.0|230.8|103.8 112.9|108.2 |280.3 |127.7|138.3132.9
182.481.0 |88.4/84.6|231.9 |104.3|113.4 |108.7|281.5128.2|138.9133.4
183.5|81.5|89.0|85.1|233.1|104.8114.0109.3|282.6|128.8|139.5|134.0
184.5|82.0/89.5/85.7|234.2105.4114.6/109.8/283.71129.3/140.1134.6
Grapes丨Fructose丨Conversion丨Oxidation丨Grapes丨Fructose丨Conversion丨Oxidation丨Grapes oxidation!
Fructose conversion
Copperous!
[Copper
284.8 1 129.9| 140.7 135.1/ 334.4| 154.5 166.6| 160.5383.9 179.7193.1186.4
286.01130.4/141.3/135.7335.5155.1/167.21161.0385.0/180.3193.718 7.0
287.1131.01141.8136.3336.61155.6167.81161.61386.2180.9194.3187.6
288.2 131.6 142.4 | 136.8 337.8 156.2 | 168.41 162.2 387.3 | 181.5 194.9188.2
289.3 132.1| 143.0 / 137.4| 338.9 156.8 / 169.01 162.8 388.4/ 182.1195.5188.8
290.51132.7143.6/138.0/340.0157.3169.61163.4389.5/182.7196.1189. 4
291.6133.2
144.2138.6341.11157.9170.21164.0390.7183.2196.7190.0
292.7 133.8 144.8 | 139.1 342.3 1 158.5 170.8 164.5 391.8| 183.8 197.3190.6
145.4/139.7 343.4| 159.0 /171.4 165.1 392.9/184.4293.81134.3
197.9191.2
295.0 134.9| 145.9/ 140.3 344.5| 159.6/ 172.0 165.7| 394.0/ 185.0198.5191.8
296.1 135.4| 146.5/ 140.8 345.6| 160.2 / 172.6 166.3 395.2/ 185.6199.2192.4
297.2136.0
147.1141.4346.81160.7173.21166.9396.31186.2199.8193.0
298.3 136.5| 147.7/ 142.0347.9 161.3/ 173.8/ 167.5397.4/ 186.8200.4193.6
299.5137.1
148.3 |142.6 349.0| 161.9 |174.4 168.0 398.5| 187.3201.0|194.2
300.6137.7/148.9/143.1350.11162.5175.01168.6399.7/187.9201.6194.8
301.7138.2
149.5 |143.7351.3| 163.0 |175.6169.2| 400.8 |188.5202.2195.4
302.9138.8150.11144.3352.41163.61176.21169.8401.91189.1202.81 96.0
304.0139.3150.6144.8353.5164.2176.81170.4403.11189.7203.4196.6
305.1 1 139.9/ 151.2/ 145.4 354.6| 164.7/ 177.4 171.0 404.2/ 190.3204.0197.2
306.2 140.4| 151.8| 146.0 / 355.8 165.3 / 178.0 ↓ 171.6| 405.3 | 190.9204.7197.8
307.41141.0|152.4/146.6356.9165.9/178.61172.2406.4/191.5205.31198.4
308.5141.6/ 153.0 / 147.1/ 358.0/ 166.5 /179.21 172.8 407.6/ 192.0205.9199.0
309.6 142.1| 153.6/ 147.7| 359.11 167.0 / 179.8 / 173.3 408.7/ 192.6206.5199.6
310.71142.7154.2/148.3360.3167.6180.41173.9409.8193.21207.1200.2
311.9 143.2|154.8 |148.9361.4| 168.2|181.0174.5|410.9| 193.8207.7200.8
313.0 143.8 155.4 149.4 /362.5| 168.8 181.61 175.1412.1 194.4208.3/201.4
314.1144.4/156.0/150.0363.6169.3182.21175.7413.2/195.0209.020 2.0
315.21144.9156.5/150.6364.8169.9182.8176.3414.31195.6209.6202.6
316.4 1145.51 | | tt | 177.5 416.6| 196.8210.8203.8
318.61146.6158.3/152.3368.2171.6184.6178.1417.7/ 197.4211.4/204.4
319.71147.2158.9/152.9369.3172.2185.21178.7418.8198.0212.0205.0
320.9 147.7/159.5/153.5370.4172.8/185.8/ 179.2419.9/198.5212.6205.7
322.0148.3160.11154.1/371.5/173.4/186.41179.8421.11199.11213.3206.3
323.1 148.8 160.7| 154.6| 372.7| 173.9/ 187.0/ 180.4 422.2/ 199.7213.9206.9
324.2 149.4 161.3 | 155.2 373.8 174.5 187.6 1 181.0 423.3 | 200.3214.5/207.5
325.4150.0/161.9/155.8374.9175.11188.21 81.6424.4/200.9215.1208.1
326.5150.51
162.5156.4376. 0175.7188.81182.2425.6201.5215.7208.7
327.61151.1163.1/1 57.0377.2176.3189.41182.8426.7/202.1216.3209.3
328.7151.7 163.7| 157.5 378.3 176.8 190.11183.4427.8| 202.7217.0209.9
329.9152.2164.3/158.1379.4177.4190.7184.0428.9/203.3217.6210.5
331.0 152.8 164.9| 158.7 380.5 178.0 | 191.3| 184.6 430.1| 203.9218.2/211.1
332.11153.4|165.4/159.3|381.71178.6/191.9|185.2431.2/204.5218.8211.8
333.3 153.9 166.0 | 159.9 382.8 179.2 | 192.5 1 185.8 432.3 | 205.1219.5212.4
丨Grape丨Fructose Conversion
Grape丨Fructose丨Conversion
Oxidation!
Grape丨Fructose丨Conversion
Copper!
433.5|205.7[220.1|213.0|456.01245.6238.1
434.6206.31220.71213.6 1457.111246.31238.8
435.7|206.9[221.3【214.2|458.2】1247.0239.5
Oxidation!
217.8 |232.6|225.4 478.5|
218.4|233.2 |226.0 479.6
219.0233.9|226.6 480.7|
219.6|234.5|227.2—481.9
436.8207.51221.91214.81459.32[247.8240.2
438.01208.11222.6215.4460.5| | tt | 484.11
440.2 |209.3|223.8 |216.7 ~ 462.7|221.4|236.4 |229.1 | 485.2|1250.0242.3
441.3|209.9[224.4|217.3|463.8222.0|237.1|229.7|486.4|1250.812 43.0
442.5210.5225.1217.9465.0222.6237.7|230.4487.51251.6243.8
443.61211.1 |225.7[218.5 466.1223.3|238.4|231.0|488.6252.71244.7
444.7|211.7|226.3[219.1467.2|223.9|239.0|231.7|489.7]253.71245.8
1 212.3 226.91 219.8~468.4
1 212.9~ 227.61 220.4↓469.5 447.0
213.51 228.2|221.0~470.6
214.1 228.8 221.6 471.7 |214.71 229.41 222.2~472.9
| 215.3| 230.1 222.9~474.0 451.5
452.6|215.9|230.7|223.51475.11-
453.7216.5| 231.3| 224.1476.2224.51239.7232.3
225.11240.31232.9
225.71241.01233.61
2 26.31241.61234.2
227.01242.21234.8
227.61242.91235.5
228.21243.61 236.11
228.81244.31236.8
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