ICUMSA Method GS1/2/3/4/7/8/9-23 (2009)

The Determination of pH by a Direct Method – in Raw Sugar, Molasses, Juices and Syrups – Official – in White Sugar, Speciality Sugars and Plantation White Sugar – Tentative

ICUMSA Method GS1/2/3/4/7/8/9-23 (2009)
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Method Technique:

This method is suitable to determine the pH of raw sugar, white sugar, speciality sugar, plantation white sugar, molasses, juices and syrups. The pH of the sample solution is measured potentiometrically using a pH meter after calibration with known buffer solutions. Measurement is carried out on sugar solutions at a mass fraction of dissolved solids of approximately 50 g/100 g and at 20 °C.

Online Access to ICUMSA Method GS1/2/3/4/7/8/9-23 (2009)

Access to the online Version of ICUMSA Method GS1/2/3/4/7/8/9-23 (2009) can be obtained from the Sugar Industry Website, operated by Bartens. The online access for two years costs EUR35 (+ 19 % VAT for German and EU citizens without EU VAT No.).