Lactic acid is determined photometrically by measurement of the light absorption caused by NADH formed in an enzymatic reaction.
The method is suitable to follow up bacterial or chemical decomposition of sucrose and invert sugar to yield lactic acid.
This method is applicable to molasses, beet and primarily to juices, syrups and beet pulp. Repeatability and reproducibility figures, according to ISO 5725, cannot be calculated from existing collaborative studies.
For further information, please visit the homepage of this product.
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
Soon after the order and successful payment we will activate the access.
Please click here to open ICUMSA Method GS8/4/6-13 (1994).