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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.
Please click here to open ICUMSA Method GS8/4/6-13 (1994).