Methods Book Supplement 2011

The ICUMSA Methods Book Supplement 2011 comprises 5 new Methods, 12 revised Methods, 3 rewritten Methods as well as 6 Methods elevated to Official (Reference) Status.

The ICUMSA Methods Book Supplement 2011 can be ordered in the Bartens Book Shop for 65 Euro + Postage

The Supplement 2011 is also available in Spanish and can be ordered in the Bartens Book Shop for 70 Euro + Postage.

The Supplement 2011 is also available in Polish and can be ordered in the Bartens Book Shop for 100 Euro + Postage.

The Supplement 2011 is also available in Russian and can be ordered in the Bartens Book Shop for 99 Euro + Postage.

 

 

New Methods

GS5/7-28            

Pol (Polarisation), Brix and Fibre in Cane and Bagasse by the Wet Disintegrator Method with Aluminium Chloride

GS7-31 

Pol by NIR polarimetry and Brix for Sugarcane and Factory Product

GS8-26 

Mannitol, Glucose, Fructose, Sucrose and Raffinose in Beet Brei and Beet Juices by HPAEC-PAD

GS9-9   

Copper in Plantation White Sugar by Flame Atomic Absorption Spectroscopy

GS9-10 

Iron in Plantation White Sugarby a Colorimetric Method

 

Revised Methods

GS1/2/3/9-1     

Polarisation of Raw Sugar by Polarimetry

GS1/3-7 

Solution Colour of Raw Sugars, Brown Sugars and Coloured Syrups at pH 7.0

GS1/2/9-15  

Dextran in Sugars by a Modified Alcohol Haze Method 

GS2/9-6 

Reducing Sugars in White Sugar and Plantation White Sugar by the Modified Ofner Titrimetric Method

GS2/3-10   

White Sugar Solution Colour – Official

GS2/3-35   

Sulphite in Refined Sugar Products 

GS4/3-9    

Total Reducing Sugars  in Molasses and Refined Syrups after Hydrolysis by the Luff Schoorl Procedure

GS5/7-1     

Polarisation, Brix and Fibre in Cane and Bagasse by the Wet Disintegrator Method with Lead Subacetate

GS7-7   

Pol (Polarisation), Brix and Fibre in Cane and Bagasse by the Wet Disintegrator Method with Aluminium Chloride

GS7/4/8-23        

Sucrose, Glucose and Fructose by HPLC –  in Cane Molasses and Sucrose in Beet Molasses

GS7/8/4-24        

Glucose, Fructose and Sucrose in Cane Juices, Syrups and Molasses and of Sucrose in Beet Molasses by HPLC

GS8-12 

Mannitol in Beet Juices, Thin Juices and Syrups by an Enzymatic Method

Rewritten Methods

GS2-13 

Instrumental Determination of Reflectance of White Sugar

GS2/3/9-17        

Conductivity Ash in Refined Sugar Products and in Plantation White Sugar

GS2/3-41            

Total Mesophilic Baterial Count in Refined Sugar Products by the Pour Plate Method or the Membrane Filtration Method

Now Official (Reference) Methods

GS2/3-1               

The Braunschweig Method for the Polarisation of White Sugar by Polarimetry

GS2/3/9-5          

Reducing Sugars in Purified Sugar  by the Knight and Allen EDTA Method

GS2/1/7/9-33    

Sulphite by the Rosaniline Colorimetric Method in White Sugar

GS4/3-7               

Total Reducing Sugars in Molasses and Refined Syrups after Hydrolysis by the Lane & Eynon Constant Volume Procedure

GS7/4/3-22        

Fructose, Glucose and Sucrose by Gas Chromatography (GC) in Cane Juices, Syrups and Molasses

GS9/1/2/3-8      

Sugar Solution Colour at pH 7.0 by the MOPS Buffer Method

   

 

ISBN 978-3-87040-564-9 – A4 Loose-leaf