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It was pointed out in Part I of our investigation on "Lactose solubility and lactose crystal formation" (1) that the milk colloids had no noticeable effect on lactose solubility but that sucrose solutions decreased the solubility of lactose to some extent. This decrease was but slight in dilute solutions but became more pronounced as the sucrose concentrations increased.
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Hunziker et al. (1927) studied this question.
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