Article 1.(1) Member States shall require that the analyses necessary for...
Article 2.Member States shall bring into force the laws, regulations or...
SCOPE OF TOE COMMUNITY METHODS OF ANALYSIS FOR CERTAIN SUGARS INTENDED FOR HUMAN CONSUMPTION
METHODS OF ANALYSIS TO VERIFY THE COMPOSITION OF CERTAIN SUGARS INTENDED FOR HUMAN CONSUMPTION
METHOD 1 DETERMINATION OF THE LOSS OF MASS ON DRYING
5.1. Vacuum drying oven, leak tight, thermostatically controlled and equipped with...
5.2. Air-drying train consisting of a glass tower filled with freshly...
5.3. Vaccum pump capable of maintaining the presure in the oven...
5.4. Metal weighing dish, flat-bottomed, resistant to attack by the samples...
5.5. Glass rod of a length such that it cannot completely...
5.6. Desiccator containing freshly activated dry silica gel, or an equivalent...
6.1. Pour approximately 30 g of kieselguhr (4.1) into the weighing...
6.2. Restore atmospheric pressure in the oven by cautiously increasing the...
63. Accurately weigh to the nearest 1 mg approximately 10 g...
6.5. Place the dish containing the test portion and the glass...
6.6. Restore atmospheric pressure in the oven by cautiously increasing the...
6.7. Continue operation (6.5) for a further four hours. Restore atmospheric...
6.8. For the determination of the dry matter in dextrose anhydrous...
4.1. Ethylene diamine tetra-acetic acid solution (disodium salt) (EDTA) 0·0025 mol/litre:...
4.2. Murexide indicator solution: add 0·25 g of murexide to 50...
4.3. Alkaline copper reagent: dissolve 25 g of anhydrous sodium carbonate...
4.4. Standard invert sugar solution: dissolve 23·750 g of pure sucrose...
4.5. Pure sucrose: sample of pure sucrose with an invert sugar...
6.1. Standardization of the Fehling's solution
6.1.1. Pipette 25 ml of Fehling's solution (4.1.3) into a clean,...
6.1.2. Fill the burette (5.2) with standard dextrose solution (4.3) and...
6.1.3. Run into the boiling flask (5.1) from the burette 18...
6.1.4. Place the boiling flask on the heating device (5.5), previously...
6.1.5. When boiling commences, start the stop-watch from zero.
6.1.6. Boil the contents of the flask for 120 seconds, as...
6.1.7. After boiling has continued for 120 seconds (by the stop-watch)...
6.1.9. Run into the boiling flask (5.1) from the burette a...
6.1.11. After boiling has continued for 120 seconds (by the stop-watch),...
6.1.12. Note the volume (Vo ml) of standard dextrose solution used...
6.1.13. Vo shall be between 19·0 and 21·0 ml standard dextrose...
6.1.14. For the day-to-day standardization of the mixed Fehling's solution, as...
6.2. Preliminary examination of the prepared sample
6.2.1. Unless the reducing power (2.1) of the prepared sample is...
6.2.2. Prepare a 2% m/v solution of the sample ‘Z’, having...
6.2.3. As 6.1.2, using the sample solution (6.2.2) in place of...
6.2.5. As 6.1.3, using 10·0 ml sample solution instead of 18·0...
6.2.8. Immediately boiling has started, start the stop-watch (5.6) from zero...
6.2.10. The approximate reducing power of the prepared sample in percent...
6.5.2. Fill the burette (5.2) with test solution (6.4) and adjust...
6.5.3. Run into the boiling flask from the burette 18·5 ml...
6.5.7. As 6.1.7, using test solution in place of standard dextrose...
6.5.9. As 6.1.9, using test solution in place of standard dextrose...
6.5.11. As 6.1.11, using test solution in place of standard dextrose...
6.5.13. V1 shall be between 19·0 and 21·0 ml test solution....
6.5.14. Carry out two determinations on the same test solution.
METHOD 9 DETERMINATION OF SULPHATED ASH
METHOD 10 DETERMINATION OF POLARIZATION