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.
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Conditions of Use
Single ICUMSA® Methods are only offered digitally. The subscription license includes two year access to the method, which can be read on sugarindustry.info.
The Method cannot be downloaded, shared or duplicated. Please note the Copyright, Licensing and Trademark Policy of ICUMSA© and Bartens.
Access to Method
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Please click here to open ICUMSA Method GS1/2/3/4/7/8/9-23 (2009).