Determination of pH by a Direct Method – Official, Tentative

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

online version (2 years license)

Year of Publication: 2009
Pages: 3

Description

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Method Abstract

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.

 

Please click here to open ICUMSA Method GS1/2/3/4/7/8/9-23 (2009).

 

 

Additional information

Author

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

Type

online version (2 years license)