Methods Book Supplement 2011
The ICUMSA Methods Book Supplement 2011 comprises 5 new Methods, 12 revised Methods, 3 rewritten Methods as well as 6 Methods elevated to Official (Reference) Status.
The ICUMSA Methods Book Supplement 2011 can be ordered in the Bartens Book Shop for 65 Euro + Postage
The Supplement 2011 is also available in Spanish and can be ordered in the Bartens Book Shop for 70 Euro + Postage.
The Supplement 2009/2011 is also available in Polish and can be ordered in the Bartens Book Shop for 100 Euro + Postage.
The Supplement 2011 is also available in Russian and can be ordered in the Bartens Book Shop for 99 Euro + Postage.
New Methods
GS5/7-28
Pol (Polarisation), Brix and Fibre in Cane and Bagasse by the Wet Disintegrator Method with Aluminium Chloride
GS7-31
Pol by NIR polarimetry and Brix for Sugarcane and Factory Product
GS8-26
Mannitol, Glucose, Fructose, Sucrose and Raffinose in Beet Brei and Beet Juices by HPAEC-PAD
GS9-9
Copper in Plantation White Sugar by Flame Atomic Absorption Spectroscopy
GS9-10
Iron in Plantation White Sugarby a Colorimetric Method
Revised Methods
GS1/2/3/9-1
Polarisation of Raw Sugar by Polarimetry
GS1/3-7
Solution Colour of Raw Sugars, Brown Sugars and Coloured Syrups at pH 7.0
GS1/2/9-15
Dextran in Sugars by a Modified Alcohol Haze Method
GS2/9-6
Reducing Sugars in White Sugar and Plantation White Sugar by the Modified Ofner Titrimetric Method
GS2/3-10
White Sugar Solution Colour – Official
GS2/3-35
Sulphite in Refined Sugar Products
GS4/3-9
Total Reducing Sugars in Molasses and Refined Syrups after Hydrolysis by the Luff Schoorl Procedure
GS5/7-1
Polarisation, Brix and Fibre in Cane and Bagasse by the Wet Disintegrator Method with Lead Subacetate
GS7-7
Pol (Polarisation), Brix and Fibre in Cane and Bagasse by the Wet Disintegrator Method with Aluminium Chloride
GS7/4/8-23
Sucrose, Glucose and Fructose by HPLC – in Cane Molasses and Sucrose in Beet Molasses
GS7/8/4-24
Glucose, Fructose and Sucrose in Cane Juices, Syrups and Molasses and of Sucrose in Beet Molasses by HPLC
GS8-12
Mannitol in Beet Juices, Thin Juices and Syrups by an Enzymatic Method
Rewritten Methods
GS2-13
Instrumental Determination of Reflectance of White Sugar
GS2/3/9-17
Conductivity Ash in Refined Sugar Products and in Plantation White Sugar
GS2/3-41
Total Mesophilic Baterial Count in Refined Sugar Products by the Pour Plate Method or the Membrane Filtration Method
Now Official (Reference) Methods
GS2/3-1
The Braunschweig Method for the Polarisation of White Sugar by Polarimetry
GS2/3/9-5
Reducing Sugars in Purified Sugar by the Knight and Allen EDTA Method
GS2/1/7/9-33
Sulphite by the Rosaniline Colorimetric Method in White Sugar
GS4/3-7
Total Reducing Sugars in Molasses and Refined Syrups after Hydrolysis by the Lane & Eynon Constant Volume Procedure
GS7/4/3-22
Fructose, Glucose and Sucrose by Gas Chromatography (GC) in Cane Juices, Syrups and Molasses
GS9/1/2/3-8
Sugar Solution Colour at pH 7.0 by the MOPS Buffer Method