Pectic acid is measured by colorimetry using a carbazol-reagent.
This method is applicable to beet processing liquors, such as samples from extraction, raw juices and pulp press water samples.
This method determines high molecular mass pectin as pectic acid in beet juices at mass concentrations of pectic acid greater than 50 mg/L.
Repeatability relative standard deviation (RSDr) varies between 3% at best to 5% at low concentrations.
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Please click here to open ICUMSA Method GS8-25 (1994).