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 

The Supplement 2011 is also available in Spanish and can be ordered in the Bartens Book Shop 

The Supplement 2009/2011 is also available in Polish and can be ordered in the Bartens Book Shop

The Supplement 2011 is also available in Russian and can be ordered in the Bartens Book Shop 

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