Acetic Acid in Beet Juices … by Enzymatic Method – Accepted

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ICUMSA Method GS8/4/6-14 (2002)

online version (2 years license)

Year of Publication: 2002


Acetic acid is determined photometrically by measurement of the light absorption caused by NADH formed in an enzymatic reaction.

The method is suitable to determine the acetic acid in intermediate products of beet processing.

This method is applicable to beet molasses, beet and primarily to beet juices and syrups.

Precision of the method is estimated to be as follows:

For (120 to 200) mg/L acetic acid in juice, 70 mg/kg acetic acid in thick juice or 600 mg/kg acetic acid in molasses, the absolute difference between two results under repeatability conditions should be not greater than 16 mg/L, 4 mg/kg or 32 mg/kg respectively.

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Method Abstract


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ICUMSA Method GS8/4/6-14 (2002)


online version (2 years license)