Amendments To The Cabinet Of Ministers Of 8 July 2003 Regulation No 377 Of "quality, Classification And Labelling Requirements For The Different Types Of Sugar"

Original Language Title: Grozījumi Ministru kabineta 2003. gada 8. jūlija noteikumos Nr. 377 "Kvalitātes, klasifikācijas un marķējuma prasības dažādu veidu cukuriem"

Read the untranslated law here: https://www.vestnesis.lv/ta/id/103979

Cabinet of Ministers Regulations No 188 in Riga, 15 March 2005 (pr. No 14 22) amendments to the Cabinet of Ministers of 8 July 2003 Regulation No 377 of "quality, classification and labelling requirements for the different types of sugars" Issued under the food surveillance law in the fourth part of article 4 and article 13 of the third to make the Cabinet on 8 July 2003 the Regulation No 377 "quality, classification and labelling requirements for the different types of sugar" (Latvian journal, 2003, 105 no) the following amendments: 1. To make paragraph 1 by the following "1. the provisions laid down, the quality of the classification and labelling requirements for the different types of sugar (hereinafter referred to as the product), as well as procedures for assessing the conformity of the product with these requirements." 2. Express 4 by the following: "4. the rules apply to all food companies doing business rules referred to in paragraph 2, the product into circulation." 3. To supplement the provisions of this chapter Ii: "Ii. The methods of analysis for determining the composition of products 11.2 product meets the quality requirements are evaluated using a variety of methods of analysis for determining the composition of the (1., 2., 3., 4., 5., 6., 7., 8., annexes 9 and 10). 18.2 to determine the reducing sugars in sugar solution, white sugar solution, invert sugar solution, invert sugar solution, white invert sugar syrup, glucose syrup, dried glucose syrup, dextrose (D-glucose) and anhydrous dextrose monohydrate (D-glucose) the Luff-Schoorl method used (annex 6). 18.3 If the company or laboratory for the determination of reducing sugar in one or more of the provisions mentioned in paragraph 18.2 product types used in the lane or Eynon method (7 and 8), it shall inform the Ministry of agriculture. The Ministry of agriculture shall inform the European Commission and the other Member States of the European Union. 18.4 the following product analysis methods: 18.4 1. determination of the loss of mass on drying of (annex 1). This method uses: 18.4 1.1. second class to white sugar; 18.4 1.2. sugar or white sugar; 18.4 1.3 extra white sugar; 2. determination of the dry matter 18.4:18.4 2.1. glucose syrup, dried glucose syrup, dextrose monohydrate and dextrose anhydrous used for this provision listed in annex 2; 18.4 2.2. sugar solution or white sugar solution, invert sugar solution or white invert sugar solution and invert sugar syrup or white invert sugar syrup used in these rules referred to in annex 3; 18.4 3. reducing sugars: 18.4 3.1. second class white sugar used in these rules referred to in annex 4; 18.4 3.2. sugar or white sugar and extra white sugar used this provision in annex 5 method; 18.4 3.3. sugar solution, white sugar solution, invert sugar solution, invert sugar solution, white invert sugar syrup and white invert sugar syrup is used for 6 or 7 of these rules the method referred to in the annex; 18.4 3.4. glucose syrup, dried glucose syrup, dextrose monohydrate, dextrose anhydrous used this rule to 6 or 8, the method referred to in the annex; 18.4 4. sulphate ash (annex 9). This method uses the glucose syrup, dried glucose syrup, dextrose monohydrate and dextrose anhydrous; 18.4 5. determination of the polarization (annex 10). This method uses the second class to white sugar, sugar or white sugar and extra white sugar. prepare analyses of samples 18.5 in the following order: 1. the laboratory carefully 18.5 mix samples received; 18.5 2. take at least 200 g of the sample and immediately placed in a clean, dry, moisture-tight container with air-tight closure. 18.6 reagents and equipment shall meet the following requirements: 1. Description of the equipment in 18.6 refers only to the specific tools and equipment or tools and equipment, which require specific standards; 2. where the description contains 18.6 mentioned water, then it is distilled water or demineralized water of equivalent purity; 18.6 3. all reagents meet the analytical reagent quality unless stated other claims; 4. in the case referred to in the description 18.6 reagent solution without additional characteristics, then it is the reagent solution in water. expression of results: 18.7 18.7 1. analysis findings specified the result is the average value obtained from at least two determinations, the repeatability of which is satisfactory; 18.7 2. the result is expressed as a percentage of the mass of the sample as received in the laboratory, unless other requirements; 11.6 3. number of digits in the result is determined by the precision of the method. " 4. Make the informative reference to European Union directives as follows: "Informative reference to European Union directives, the regulations include provisions resulting from: 1) of the Council of 20 December 2001, Directive 2001/111/EC relating to certain sugars intended for human consumption; 2) first Commission Directive 79/796/EEC of 26 July 1979 laying down Community methods of analysis for testing certain sugars intended for human consumption. " 5. To supplement the provisions of annex 1 (annex 1). 6. To supplement the provisions of the annex (annex 2). 7. To supplement the provisions of annex 3 (annex 3). 8. To supplement the provisions of the annex (annex 4). 9. To supplement the provisions of annex 5 (annex 5). 10. To supplement the provisions of annex 6 (annex 6). 11. To supplement the provisions of annex 7 (annex 7). 12. To supplement the provisions of Annex 8 (annex 8). 13. To supplement the provisions of Annex 9 (annex 9). 14. To supplement the provisions of annex 10 (annex 10).
Prime Minister a. Halloween Minister of Agriculture m. Roze annex 1 Cabinet of 15 March 2005, regulations No 188 annex 1 "Cabinet of 8 July 2003 Regulation No 377 of the determination of the loss of mass on drying of using method 1: determination of the loss of mass on drying of: determines the loss of mass on the following sugars: 1.1. second class to white sugar; 1.2. sugar or white sugar; 1.3. the extra white sugar. 2. Size set by using this method, it is weight loss. 3. using this method determines the loss of mass on drying of sugar 103 ± ° C. 4. Equipment: 4.1. analytical balance, accurate to 0.1 mg of weighing; 4.2. drying oven, ventilated, thermostatically controlled, and capable of maintaining a temperature of 103 ± 2 ° C; 4.3. weighing dish (metal) with a flat bottom, durable in contact with the samples and the conditions of test, diameter at least 100 mm and 30 mm deep; 4.4. Desiccator, containing freshly activated dry silica gel or equivalent desiccant substance with a water content indicator. 5. Procedure 5.1. weighing dish in the oven izkars 103 ± 2 ° C temper tour until constant weight; 5.2. weighing dish to cool in the desiccator at least 30-35 minutes and then weigh to the nearest 0.1 mg; 5.3. weighing dish carefully weigh to the nearest 0.1 mg, approximately 20 to 30 g of the sample; 5.4 the weighing vessel with the sample in an oven at 103 ± 2 ° C for three hours; 5.5. weighing dish to cool in the desiccator samples and weigh to the nearest 0.1 mg; 5.6. weighing dish to look gu once inserted into the oven at 103 ± 2 ° C for 30 minutes. Leave to cool in the desiccator and weigh to the nearest 0.1 mg. Repeat the operation if the difference between two weighings is above 1 mg. If mass is increasing, the calculation shall use the smallest reading; 5.7. the total drying time does not exceed four hours; 5.8. the activities referred to in this annex 5.3., 5.4., 5.5., 5.6 and 5.7 below, carried out immediately after opening the packages of samples. 6. Expression of results: 6.1 the loss of mass is calculated as a percentage by mass of the sample, using the following formula: m0-sample mass before drying (in grams); M1-the mass of the sample after drying (in grams); 6.2. repeatability: difference between two same position one analyst's results set out in parallel or in sequence on the same sample must not exceed 0.02 g per 100 g of sample. "

Minister of agriculture m. Roze annex 2 Cabinet of 15 March 2005, regulations No 188

"2. the annex to Cabinet of Ministers of 8 July 2003, the Regulation No 377 of the dry (vacuum oven method) 1. using method of the determination of the dry matter content in the dry matter content shall be determined in the following sugars: 1.1. glucose syrup; 1.2. dried glucose syrup; 1.3. dextrose monohydrate; 1.4. anhydrous dextrose. 2. Size set by using this method, it is the content of dry matter. 3. Dry matter is determined at 70 ± 1 ºc using a vacuum oven with push-well, not exceeding 3.3 kPa (34 mbar). Glucose syrup or dried glucose syrup sample before drying, mix with water and diatomaceous earth. 4. the reagents used diatomaceous earth. BiH nera funnel put diatomaceous earth and purify by repeated washings with dilute hydrochloric acid (1 ml of concentrated acid, density at 20 ° C is 1.19 g/ml, dissolve in one liter of water). The treatment is complete when the rinsing water to produce acid reaction. Rinse with water until the filtered water pH value greater than four. Dry the vacuum oven at 103 ± 2 ºc and store in air tight container. 5. Equipment: 5.1. vacuum drying oven, thermostatically controlled, hermetically sealed, equipped with a thermometer and a vacuum to manome ru. Closet model is that provides heat for quick discharge on the weighing dishes, which are placed on the shelves; 5.2. air drying column, which consists of a glass tube and are packed with freshly activated silica gel or equivalent desiccant with water content indicator. This tube is connected to a gas Purifier containing concentrated sulphuric acid and is connected to the air inlet of the vacuum oven; 5.3. vacuum pump that provides a vacuum drying oven 3.3 kPa (34 mbar) or less pressure; 5.4. metal weighing dish with a flat bottom, durable in contact with the sample and the analysis conditions, with at least 100 mm in diameter and at least 30 mm deep; 5.5. glass pen, fixed length, to prevent it falling into the weighing dish completely; 5.6. desiccator containing freshly activated dry silica gel or equivalent desiccant with water content indicator. 5.7. analytical balance, accurate to 0.1 mg. 6. Procedure 6.1. metal weighing dish with a suitable glass pen (5.5) pour approximately 30 g of kieselguhr (point 4). All, in the vacuum oven at 70 ± 1 ºc and reduce the well to push the 3.3 kPa (34 mbar) or less. Dry for at least five hours. Through air drying equipment provide a small oven air flow. From time to time to check the pressure and, if necessary, adjusted; 6.2. the gradual increase in the dry air supply, vacuum oven restored to atmospheric pressure. Metal weighing dish with glass irbulīt immediately inserted in the desiccator (5.6), cool and weigh; 6.3. carefully weigh, to the nearest 1 mg, about 10 g of the sample into a 100 ml beaker; 6.4. dilute the sample with 10 ml of warm water and the solution quantitatively metal weighing dish, using glass irbulīt; 6.5. metal weighing dish with the sample and the glass irbulīt in a vacuum oven and reduce the pressure to 3.3 kPa (34 mbar) or less. Dry at 70 ± 1 ° C, allowing for slow air flow passes through the Cabinet. Drying lasts 20 hours. Weight loss appears to be the end of the first day. Vacuum pump is driven by the pressure and allow a slow stream of dry air to flow into the oven so the night maintain approximately 3.3 kPa (34 mbar) or less pressure; 6.6. carefully increase the dry air intake vacuum oven, restore atmospheric pressure. Metal weighing dish and its contents immediately introduces it in the desiccator. Allow to cool and weigh to the nearest 1 mg; 6.7. continue this at the bottom of the annex referred to in paragraph 6.5. Action for another four hours. Vacuum oven restored to atmospheric pressure and immediately enacts the dish to the desiccator. Allow to cool and weigh from. Make sure that constant mass is reached. Believes that constant mass is satisfactory, if the difference between the two is the same vessel weights do not exceed 2 mg. If the difference is greater, repeat the operation described in this subparagraph; 6.8. the determination of the dry matter in dextrose anhydrous or dextrose monohydrate samples do not need to use diatomaceous earth and water. 7. Expression of results: 7.1. dry matter content is expressed as a percentage by mass of the sample and is calculated using the following formula: m0: original sample mass (in grams); M1: a metal weighing dish, diatomaceous earth, glass chopsticks and the mass of the sample after drying (in grams); M2 — weighed dish, diatomaceous earth and glass chopsticks of the mass (in grams); 7.2. repeatability: difference between two analysts under uniform conditions for results determined in parallel or in sequence on the same sample must not exceed 0.12 g per 100 g of sample. "

Minister of agriculture m. Roze annex 3 Cabinet of 15 March 2005, regulations No 188 "annex 3 of the Cabinet of Ministers of 8 July 2003, the Regulation No 377 total dry matter (refractometric method) 1. using the common method of determining dry matter, the dry matter content in the following sugars: 1.1. sugar solution; 1.2. the white sugar solution; 1.3. invert sugar solution; 1.4. White invert sugar solution; 1.5. invert sugar syrup; 1.6. White invert sugar syrup. 2. Size set by using this method, it is the content of dry matter. 3. sample portions of the refractive index is determined at a temperature of 20 ° C and converted into dry matter content. This table shows the concentration dependence of the refractive index. 4. Equipment: 4.1 the refractometer to within Che frame decimal places, provided with a thermometer and a water-circulation pump connected to a thermostatically controlled water bath in which the water temperature is maintained at 20 ± 0.5 ° C; 4.2. light source: sodium vapor lamp. 5. procedure 5.1 if the sample contains: crystals, dissolve, dilute the sample with water in the relation 1:1 (m/m); 5.2. sample refractive index measured by refractometer at 20 ° c. 6. Expression of results: 6.1 after the refractometric index reads content of sucrose solution at a temperature of 20 ° C and using the table, adjusted according to the result of the presence of invert sugar, the result obtained from the tables, 0.022 for every plus one percentage of invert sugar, which contains sample; 6.2. If the sample is diluted with water 1:1 (m/m), then read the content multiplied by two, 6.3. repeatability: difference between two same position one analyst's results, which determine, in parallel or sequentially diluting the same sample must not exceed 0.2 g of dry matter per 100 g of sample.

Table index of Refraction (n) sucrose solution 20 ° C n sucrose (%) n (%) n Sucrose-sucrose (%) n (%) n Sucrose-sucrose (%)

(20 ° C)
(20 ° C)
(20 ° C)
(20 ° C)
(20 ° C) 1.3330 0.009 1.3361 2.161 1.3392 4.279 1.3423 6.365 1.3454 8.418 1.3331 0.078 1.3362 2.230 1.3393 4.347 1.3424 6.432 1.3455 8.484 1.3332 0.149 1.3363 2.299 1.3394 4.415 1.3425 6.498 1.3456 8.550 1.3333 0.218 1.3364 2.367 1.3395 4.483 1.3426 6.565 1.3457 8.615 1.3334 0.288 1.3365 2.436 1.3396 4.550 1.3427 6.632 1.3458 8.681 1.3335 0.358 1.3366 2.505 1.3397 4.618 1.3428 6.698 1.3459 8.746 1.3336 0.428 1.3367 2.574 1.3398 4.686 1.3429 6.765 1.3460 8.812 1.3337 0.498 1.3368 2.642 1.3399 4.753 1.3430 6.831
1.3461 8.878 1.3338 0.567 1.3369 2.711 1.3400 4.821 1.3431 6.898 1.3462 8.943 1.3339 0.637 1.3370 2.779 1.3401 4.888 1.3432 6.964 1.3463 9.008 1.3340 0.707 1.3371 2.848 1.3402 4.956 1.3433 7.031 1.3464 9.074 1.3341 0.776 1.3372 2.917 1.3403 5.023 1.3434 7.097 1.3465 9.139 1.3342 0.846 1.3373 2.985 1.3404 5.091 1.3435 7.164 1.3466 9.205 1.3343 0.915 1.3374 3.053 1.3405 5.158 1.3436 7.230 1.3467 9.270 1.3344 0.985 1.3375 3.122 1.3406 5.225 1.3437 7.296 1.3468 9.335 1.3345 1.054 1.3376 3.190 1.3407 5.293 1.3438 7.362
1.3469 9.400 1.3346 1.124 1.3377 3.259 1.3408 5.360 1.3439 7.429 1.3470 9.466 1.3347 1.193 1.3378 3.327 1.3409 5.427 1.3440 7.495 1.3471 9.531 1.3348 1.263 1.3379 3.395 1.3410 5.494 1.3441 7.561 1.3472 9.596 1.3349 1.332 1.3380 3.463 1.3411 5.562 1.3442 7.627 1.3473 9.661 1.3350 1.401 1.3381 3.532 1.3412 5.629 1.3443 7.693 1.3474 9.726 1.3351 1.470 1.3382 3.600 1.3413 5.696 1.3444 7.759 1.3475 9.791 1.3352 1.540 1.3383 3.668 1.3414 5.763 1.3445 7.825 1.3476 9.856 1.3353 1.609 1.3384 3.736 1.3415 5.830 1.3446 7.891
n (%) n 1.3477 9.921 1.3354 1.678 1.3385 3.804 1.3416 5.897 1.3447 7.957 1.3478 9.986 1.3355 1.747 1.3386 3.872 1.3417 5.964 1.3448 8.023 1.3479 10.051 1.3356 1.816 1.3387 3.940 1.3418 6.031 1.3449 8.089 1.3480 10.116 1.3357 1.885 1.3388 4.008 1.3419 6.098 1.3450 8.155 1.3481 10.181 1.3358 1.954 1.3389 4.076 1.3420 6.165 1.3451 8.221 1.3482 10.246 1.3359 2.023 1.3390 4.144 1.3421 6.231 1.3452 8.287 1.3483 10.311 1.3360 2.092 1.3391 4.212 1.3422 6.298 1.3453 8.352 1.3484 10.375 sucrose-sucrose (%) n (%) n Sucrose sucrose (%)
n sucrose (%)

(20 ° C)
(20 ° C)
(20 ° C)
(20 ° C)
(20 ° C) 1.3485 10.440 1.3538 13.826 1.3591 17.127 1.3644 20.346 1.3697 23.486 1.3486 10.505 1.3539 13.890 1.3592 17.189 1.3645 20.406 1.3698 23.544 1.3487 10.570 1.3540 13.953 1.3593 17.250 1.3646 20.466 1.3699 23.603 1.3488 10.634 1.3541 14.016 1.3594 17.311 1.3647 20.525 1.3700 23.661 1.3489 10.699 1.3542 14.079 1.3595 17.373 1.3648 20.585 1.3701 23.720 1.3490 10.763 1.3543 14.141 1.3596 17.434 1.3649 20.645 1.3702 23.778 1.3491 10.828 1.3544 14.204 1.3597 17.496 1.3650 20.705 1.3703 23.836 1.3492 10.892 1.3545 14.267 1.3598 17.557 1.3651 20.765
1.3704 23.895


1.3493 10.957 1.3546 14.330 1.3599 17.618 1.3652 20.825 1.3705 23.953 1.3494 11.021 1.3547 14.393 1.3600 17.679 1.3653 20.884 1.3706 24.011 1.3495 11.086 1.3548 14.456 1.3601 17.741 1.3654 20.944 1.3707 24.070 1.3496 11.150 1.3549 14.518 1.3602 17.802 1.3655 21.004 1.3708 24.128 1.3497 11.215 1.3550 14.581 1.3603 17.863 1.3656 21.063 1.3709 24.186 1.3498 11.279 1.3551 14.644 1.3604 17.924 1.3657 21.123 1.3710 24.244 1.3499 11.343 1.3552 14.707 1.3605 17.985 1.3658 21.183 1.3711 24.302 1.3500 11.407 1.3553 14.769 1.3606 18.046 1.3659 21.242 1.3712 24.361

1.3501 11.472 1.3554 14.832 1.3607 18.107 1.3660 21.302 1.3713 24.419 1.3502 11.536 1.3555 14.894 1.3608 18.168 1.3661 21.361 1.3714 24.477 1.3503 11.600 1.3556 14.957 1.3609 18.229 1.3662 21.421 1.3715 24.535 1.3504 11.664 1.3557 15.019 1.3610 18.290 1.3663 21.480 1.3716 24.593 1.3505 11.728 1.3558 15.082 1.3611 18.351 1.3664 21.540 1.3717 24.651 1.3506 11.792 1.3559 15.144 1.3612 18.412 1.3665 21.599 1.3718 24.709 1.3507 11.856 1.3560 15.207 1.3613 18.473 1.3666 21.658 1.3719 24.767 1.3508 11.920 1.3561 15.269 1.3614 18.534 1.3667 21.718 1.3720 24.825

1.3509 11.984 1.3562 15.332 1.3615 18.595 1.3668 21.777 1.3721 24.883 1.3510 12.048 1.3563 15.394 1.3616 18.655 1.3669 21.836 1.3722 24.941 1.3511 12.112 1.3564 15.456 1.3617 18.716 1.3670 21.896 1.3723 24.998 1.3512 12.176 1.3565 15.518 1.3618 18.777 1.3671 21.955 1.3724 25.056 1.3513 12.240 1.3566 15.581 1.3619 18.837 1.3672 22.014 1.3725 25.114 1.3514 12.304 1.3567 15.643 1.3620 18.898 1.3673 22.073 1.3726 25.172 1.3515 12.368 1.3568 15.705 1.3621 18.959 1.3674 22.132 1.3727 25.230 1.3516 12.431 1.3569 15.767 1.3622 19.019 1.3675 22.192 1.3728 25.287

1.3517 12.495 1.3570 15.829 1.3623 19.080 1.3676 22.251 1.3729 25.345 1.3518 12.559 1.3571 15.891 1.3624 19.141 1.3677 22.310 1.3730 25.403 1.3519 12.623 1.3572 15.953 1.3625 19.201 1.3678 22.369 1.3731 25.460 1.3520 12.686 1.3573 16.016 1.3626 19.262 1.3679 22.428 1.3732 25.518 1.3521 12.750 1.3574 16.078 1.3627 19.322 1.3680 22.487 1.3733 25.576 1.3522 12.813 1.3575 16.140 1.3628 19.382 1.3681 22.546 1.3734 25.633 1.3523 12.877 1.3576 16.201 1.3629 19.443 1.3682 22.605 1.3735 25.691 1.3524 12.940 1.3577 16.263 1.3630 19.503 1.3683 22.664 1.3736 25.748

1.3525 13.004 1.3578 16.325 1.3631 19.564 1.3684 22.723 1.3737 25.806 1.3526 13.067 1.3579 16.387 1.3632 19.624 1.3685 22.781 1.3738 25.863 1.3527 13.131 1.3580 16.449 1.3633 19.684 1.3686 22.840 1.3739 25.921 1.3528 13.194 1.3581 16.511 1.3634 19.745 1.3687 22.899 1.3740 25.978 1.3529 13.258 1.3582 16.573 1.3635 19.805 1.3688 22.958 1.3741 26.035 1.3530 13.321 1.3583 16.634 1.3636 19.865 1.3689 23.017 1.3742 26.093 1.3531 13.384 1.3584 16.696 1.3637 19.925 1.3690 23.075 1.3743 26.150 1.3532 13.448 1.3585 16.758 1.3638 19.985 1.3691 23.134 1.3744 26.207

1.3533 13.511 1.3586 16.819 1.3639 20.045 1.3692 23.193 1.3745 26.265 1.3534 13.574 1.3587 16.881 1.3640 20.106 1.3693 23.251 1.3746 26.322 1.3535 13.637 1.3588 16.943 1.3641 20.166 1.3694 23.310 1.3747 26.379 1.3536 13.700 1.3589 17.004 1.3642 20.226 1.3695 23.369 1.3748 26.436 1.3537 13.763 1.3590 17.066 1.3643 20.286 1.3696 23.427 1.3749 26.493 n sucrose (%) n (%) n Sucrose-sucrose (%) n (%) n Sucrose-sucrose (%)

(20 ° C)
(20 ° C)
(20 ° C)
(20 ° C)
(20 ° C) 1.3750 26.551 1.3803 29.544 1.3856 32.468 1.3909 35.327 1.3962 38.123 1.3751 26.608 1.3804 29.600 1.3857 32.523 1.3910 35.380 1.3963 38.175 1.3752 26.665 1.3805 29.655 1.3858 32.577 1.3911 35.434 1.3964 38.228 1.3753 26.722 1.3806 29.711 1.3859 32.632 1.3912 35.487 1.3965 38.280 1.3754 26.779 1.3807 29.767 1.3860 32.686 1.3913 35.540 1.3966 38.332 1.3755 26.836 1.3808 29.823 1.3861 32.741 1.3914 35.593 1.3967 38.384 1.3756 26.893 1.3809 29.878 1.3862 32.795 1.3915 35.647 1.3968 38.436 1.3757 26.950 1.3810 29.934 1.3863 32.849 1.3916 35.700
1.3969 38.488 1.3758 27.007 1.3811 29.989 1.3864 32.904 1.3917 35.753 1.3970 38.540 1.3759 27.064 1.3812 30.045 1.3865 32.958 1.3918 35.806 1.3971 38.592 1.3760 27.121 1.3813 30.101 1.3866 33.013 1.3919 35.859 1.3972 38.644 1.3761 27.178 1.3814 30.156 1.3867 33.067 1.3920 35.912 1.3973 38.696 1.3762 27.234 1.3815 30.212 1.3868 33.121 1.3921 35.966 1.3974 38.748 1.3763 27.291 1.3816 30.267 1.3869 33.175 1.3922 36.019 1.3975 38.800 1.3764 27.348 1.3817 30.323 1.3870 33.230 1.3923 36.072 1.3976 38.852 1.3765 27.405 1.3818 30.378 1.3871 33.284 1.3924 36.125
1.3977 38.904 1.3766 27.462 1.3819 30.434 1.3872 33.338 1.3925 36.178 1.3978 38.955 1.3767 27.518 1.3820 30.489 1.3873 33.392 1.3926 36.231 1.3979 39.007 1.3768 27.575 1.3821 30.544 1.3874 33.446 1.3927 36.284 1.3980 39.059 1.3769 27.632 1.3822 30.600 1.3875 33.500 1.3928 36.337 1.3981 39.111 1.3770 27.688 1.3823 30.655 1.3876 33.555 1.3929 36.389 1.3982 39.163 1.3771 27.745 1.3824 30.711 1.3877 33.609 1.3930 36.442 1.3983 39.214 1.3772 27.802 1.3825 30.766 1.3878 33.663 1.3931 36.495 1.3984 39.266 1.3773 27.858 1.3826 30.821 1.3879 33.717 1.3932 36.548
1.3985 39.318 1.3774 27.915 1.3827 30.876 1.3880 33.771 1.3933 36.601 1.3986 39.370 1.3775 27.971 1.3828 30.932 1.3881 33.825 1.3934 36.654 1.3987 39.421 1.3776 28.028 1.3829 30.987 1.3882 33.879 1.3935 36.706 1.3988 39.473 1.3777 28.084 1.3830 31.042 1.3883 33.933 1.3936 36.759 1.3989 39.525 1.3778 28.141 1.3831 31.097 1.3884 33.987 1.3937 36.812 1.3990 39.576 1.3779 28.197 1.3832 31.152 1.3885 34.040 1.3938 36.865 1.3991 39.628 1.3780 28.253 1.3833 31.207 1.3886 34.094 1.3939 36.917 1.3992 39.679 1.3781 28.310 1.3834 31.262 1.3887 34.148 1.3940 36.970
1.3993 39.731 1.3782 28.366 1.3835 31.317 1.3888 34.202 1.3941 37.023 1.3994 39.782 1.3783 28.422 1.3836 31.372 1.3889 34.256 1.3942 37.075 1.3995 39.834 1.3784 28.479 1.3837 31.428 1.3890 34.310 1.3943 37.128 1.3996 39.885 1.3785 28.535 1.3838 31.482 1.3891 34.363 1.3944 37.180 1.3997 39.937 1.3786 28.591 1.3839 31.537 1.3892 34.417 1.3945 37.233 1.3998 39.988 1.3787 28.648 1.3840 31.592 1.3893 34.471 1.3946 37.286 1.3999 40.040 1.3788 28.704 1.3841 31.647 1.3894 34.524 1.3947 37.338 1.4000 40.091 1.3789 28.760 1.3842 31.702 1.3895 34.578 1.3948 37.391
1.4001 40.142 1.3790 28.816 1.3843 31.757 1.3896 34.632 1.3949 37.443 1.4002 40.194 1.3791 28.872 1.3844 31.812 1.3897 34.685 1.3950 37.495 1.4003 40.245 1.3792 28.928 1.3845 31.867 1.3898 34.739 1.3951 37.548 1.4004 40.296 1.3793 28.984 1.3846 31.922 1.3899 34.793 1.3952 37.600 1.4005 40.348 1.3794 29.040 1.3847 31.976 1.3900 34.846 1.3953 37.653 1.4006 40.399 1.3795 29.096 1.3848 32.031 1.3901 34.900 1.3954 37.705 1.4007 40.450 1.3796 29.152 1.3849 32.086 1.3902 34.953 1.3955 37.757 1.4008 40.501 1.3797 29.208 1.3850 32.140 1.3903 35.007 1.3956 37.810
1.4009 40.553 1.3798 29.264 1.3851 32.195 1.3904 35.060 1.3957 37.862 1.4010 40.604 1.3799 29.320 1.3852 32.250 1.3905 35.114 1.3958 37.914 1.4011 40.655 1.3800 29.376 1.3853 32.304 1.3906 35.167 1.3959 37.967 1.4012 40.706 1.3801 29.432 1.3854 32.359 1.3907 35.220 1.3960 38.019 1.4013 40.757 1.3802 29.488 1.3855 32.414 1.3908 35.274 1.3961 38.071 1.4014 40.808 n sucrose (%) n (%) n Sucrose-sucrose (%) n (%) n Sucrose-sucrose (%)

(20 ° C)
(20 ° C)
(20 ° C)
(20 ° C)
(20 ° C) 1.4015 40.860 1.4068 43.539 1.4121 46.163 1.4174 48.735 1.4227 51.258 1.4016 40.911 1.4069 43.589 1.4122 46.212 1.4175 48.784 1.4228 51.305 1.4017 40.962 1.4070 43.639 1.4123 46.261 1.4176 48.832 1.4229 51.352 1.4018 41.013 1.4071 43.689 1.4124 46.310 1.4177 48.880 1.4230 51.399 1.4019 41.064 1.4072 43.739 1.4125 46.359 1.4178 48.928 1.4231 51.446 1.4020 41.115 1.4073 43.789 1.4126 46.408 1.4179 48.976 1.4232 51.493 1.4021 41.166 1.4074 43.838 1.4127 46.457 1.4180 49.023 1.4233 51.540 1.4022 41.217 1.4075 43.888 1.4128 46.506 1.4181 49.071
1.4234 51.587 1.4023 41.268 1.4076 43.938 1.4129 46.555 1.4182 49.119 1.4235 51.634 1.4024 41.318 1.4077 43.988 1.4130 46.604 1.4183 49.167 1.4236 51.681 1.4025 41.369 1.4078 44.038 1.4131 46.652 1.4184 49.215 1.4237 51.728 1.4026 41.420 1.4079 44.088 1.4132 46.701 1.4185 49.263 1.4238 51.775 1.4027 41.471 1.4080 44.138 1.4133 46.750 1.4186 49.311 1.4239 51.822 1.4028 41.522 1.4081 44.187 1.4134 46.799 1.4187 49.359 1.4240 51.869 1.4029 41.573 1.4082 44.237 1.4135 46.848 1.4188 49.407 1.4241 51.916 1.4030 41.623 1.4083 44.287 1.4136 46.896 1.4189 49.454
1.4242 51.963 1.4031 41.674 1.4084 44.337 1.4137 46.945 1.4190 49.502 1.4243 52.010 1.4032 41.725 1.4085 44.386 1.4138 46.994 1.4191 49.550 1.4244 52.057 1.4033 41.776 1.4086 44.436 1.4139 47.043 1.4192 49.598 1.4245 52.104 1.4034 41.826 1.4087 44.486 1.4140 47.091 1.4193 49.645 1.4246 52.150 1.4035 41.877 1.4088 44.535 1.4141 47.140 1.4194 49.693 1.4247 52.197 1.4036 41.928 1.4089 44.585 1.4142 47.188 1.4195 49.741 1.4248 52.244 1.4037 41.978 1.4090 44.635 1.4143 47.237 1.4196 49.788 1.4249 52.291 1.4038 42.029 1.4091 44.684 1.4144 47.286 1.4197 49.836
1.4250 52.338 1.4039 42.080 1.4092 44.734 1.4145 47.334 1.4198 49.884 1.4251 52.384 1.4040 42.130 1.4093 44.783 1.4146 47.383 1.4199 49.931 1.4252 52.431 1.4041 42.181 1.4094 44.833 1.4147 47.431 1.4200 49.979 1.4253 52.478 1.4042 42.231 1.4095 44.882 1.4148 47.480 1.4201 50.027 1.4254 52.524 1.4043 42.282 1.4096 44.932 1.4149 47.528 1.4202 50.074 1.4255 52.571 1.4044 42.332 1.4097 44.981 1.4150 47.577 1.4203 50.122 1.4256 52.618 1.4045 42.383 1.4098 45.031 1.4151 47.625 1.4204 50.169 1.4257 52.664 1.4046 42.433 1.4099 45.080 1.4152 47.674 1.4205 50.217
1.4258 52.711 1.4047 42.484 1.4100 45.130 1.4153 47.722 1.4206 50.264 1.4259 52.758 1.4048 42.534 1.4101 45.179 1.4154 47.771 1.4207 50.312 1.4260 52.804 1.4049 42.585 1.4102 45.228 1.4155 47.819 1.4208 50.359 1.4261 52.851 1.4050 42.635 1.4103 45.278 1.4156 47.868 1.4209 50.407 1.4262 52.897 1.4051 42.685 1.4104 45.327 1.4157 47.916 1.4210 50.454 1.4263 52.944 1.4052 42.736 1.4105 45.376 1.4158 47.964 1.4211 50.502 1.4264 52.990 1.4053 42.786 1.4106 45.426 1.4159 48.013 1.4212 50.549 1.4265 53.037 1.4054 42.836 1.4107

45.475 1.4160 48.061 1.4213 50.596 1.4266 53.083 1.4055 42.887 1.4108 45.524 1.4161 48.109 1.4214 50.644 1.4267 53.130 1.4056 42.937 1.4109 45.574 1.4162 48.158 1.4215 50.691 1.4268 53.176 1.4057 42.987 1.4110 45.623 1.4163 48.206 1.4216 50.738 1.4269 53.223 1.4058 43.037 1.4111 45.672 1.4164 48.254 1.4217 50.786 1.4270 53.269 1.4059 43.088 1.4112 45.721 1.4165 48.302 1.4218 50.833 1.4271 53.316 1.4060 43.138 1.4113 45.770 1.4166 48.350 1.4219 50.880 1.4272 53.362 1.4061 43.188 1.4114 45.820 1.4167 48.399 1.4220 50.928 1.4273 53.408 1.4062 43.238 1.4115
n (%) n 45.869 1.4168 48.447 1.4221 50.975 1.4274 53.455 1.4063 43.288 1.4116 45.918 1.4169 48.495 1.4222 51.022 1.4275 53.501 1.4064 43.338 1.4117 46.967 1.4170 48.543 1.4223 51.069 1.4276 53.548 1.4065 43.388 1.4118 46.016 1.4171 48.591 1.4224 51.116 1.4277 53.594 1.4066 43.439 1.4119 46.065 1.4172 48.639 1.4225 51.164 1.4278 53.640 1.4067 43.489 1.4120 46.114 1.4173 48.687 1.4226 51.211 1.4279 53.686 sucrose-sucrose (%) n (%) n Sucrose-sucrose-sucrose (%) n (%)

(20 ° C)
(20 ° C)
(20 ° C)
(20 ° C)
(20 ° C) 1.4280 53.733 1.4333 56.162 1.4386 58.547 1.4439 60.891 1.4492 63.195 1.4281 53.779 1.4334 56.207 1.4387 58.592 1.4440 60.935 1.4493 63.238 1.4282 53.825 1.4335 56.253 1.4388 58.637 1.4441 60.979 1.4494 63.281 1.4283 53.871 1.4336 56.298 1.4389 58.681 1.4442 61.023 1.4495 63.324 1.4284 53.918 1.4337 56.343 1.4390 58.726 1.4443 61.066 1.4496 63.367 1.4285 53.964 1.4338 56.389 1.4391 58.770 1.4444 61.110 1.4497 63.410 1.4286 54.010 1.4339 56.434 1.4392 58.815 1.4445 61.154 1.4498 63.453 1.4287 54.056 1.4340 56.479 1.4393 58.859 1.4446 61.198
1.4499 63.496 1.4288 54.102 1.4341 56.525 1.4394 58.904 1.4447 61.241 1.4500 63.539 1.4289 54.148 1.4342 56.570 1.4395 58.948 1.4448 61.285 1.4501 63.582 1.4290 54.194 1.4343 56.615 1.4396 58.993 1.4449 61.329 1.4502 63.625 1.4291 54.241 1.4344 56.660 1.4397 59.037 1.4450 61.372 1.4503 63.668 1.4292 54.287 1.4345 56.706 1.4398 59.082 1.4451 61.416 1.4504 63.711 1.4293 54.333 1.4346 56.751 1.4399 59.126 1.4452 61.460 1.4505 63.754 1.4294 54.379 1.4347 56.796 1.4400 59.170 1.4453 61.503 1.4506 63.797 1.4295 54.425 1.4348 56.841 1.4401 59.215 1.4454 61.547
1.4507 63.840 1.4296 54.471 1.4349 56.887 1.4402 59.259 1.4455 61.591 1.4508 63.882 1.4297 54.517 1.4350 56.932 1.4403 59.304 1.4456 61.634 1.4509 63.925 1.4298 54.563 1.4351 56.977 1.4404 59.348 1.4457 61.678 1.4510 63.968 1.4299 54.609 1.4352 57.022 1.4405 59.392 1.4458 61.721 1.4511 64.011 1.4300 54.655 1.4353 57.067 1.4406 59.437 1.4459 61.765 1.4512 64.054 1.4301 54.701 1.4354 57.112 1.4407 59.481 1.4460 61.809 1.4513 64.097 1.4302 54.746 1.4355 57.157 1.4408 59.525 1.4461 61.852 1.4514 64.139 1.4303 54.792 1.4356 57.202 1.4409 59.569 1.4462 61.896
1.4515 64.182 1.4304 54.838 1.4357 57.247 1.4410 59.614 1.4463 61.939 1.4516 64.225 1.4305 54.884 1.4358 57.292 1.4411 59.658 1.4464 61.983 1.4517 64.268 1.4306 54.930 1.4359 57.337 1.4412 59.702 1.4465 62.026 1.4518 64.311 1.4307 54.976 1.4360 57.382 1.4413 59.746 1.4466 62.070 1.4519 64.353 1.4308 55.022 1.4361 57.427 1.4414 59.791 1.4467 62.113 1.4520 64.396 1.4309 55.067 1.4362 57.472 1.4415 59.835 1.4468 62.156 1.4521 64.439 1.4310 55.113 1.4363 57.517 1.4416 59.879 1.4469 62.200 1.4522 64.481 1.4311 55.159 1.4364 57.562 1.4417 59.923 1.4470 62.243
1.4523 64.524 1.4312 55.205 1.4365 57.607 1.4418 59.967 1.4471 62.287 1.4524 64.567 1.4313 55.250 1.4366 57.652 1.4419 60.011 1.4472 62.330 1.4525 64.609 1.4314 55.296 1.4367 57.697 1.4420 60.056 1.4473 62.373 1.4526 64.652 1.4315 55.342 1.4368 57.742 1.4421 60.100 1.4474 62.417 1.4527 64.695 1.4316 55.388 1.4369 57.787 1.4422 60.144 1.4475 62.460 1.4528 64.737 1.4317 55.433 1.4370 57.832 1.4423 60.188 1.4476 62.503 1.4529 64.780 1.4318 55.479 1.4371 57.877 1.4424 60.232 1.4477 62.547 1.4530 64.823 1.4319 55.524 1.4372 57.921 1.4425 60.276 1.4478 62.590
1.4531 64.865 1.4320 55.570 1.4373 57.966 1.4426 60.320 1.4479 62.633 1.4532 64.908 1.4321 55.616 1.4374 58.011 1.4427 60.364 1.4480 62.677 1.4533 64.950 1.4322 55.661 1.4375 58.056 1.4428 60.408 1.4481 62.720 1.4534 64.993 1.4323 55.707 1.4376 58.101 1.4429 60.452 1.4482 62.763 1.4535 65.035 1.4324 55.752 1.4377 58.145 1.4430 60.496 1.4483 62.806 1.4536 65.078 1.4325 55.798 1.4378 58.190 1.4431 60.540 1.4484 62.849 1.4537 65.120 1.4326 55.844 1.4379 58.235 1.4432 60.584 1.4485 62.893 1.4538 65.163 1.4327 55.889 1.4380 58.279 1.4433 60.628 1.4486 62.936
1.4539 65.205 1.4328 55.935 1.4381 58.324 1.4434 60.672 1.4487 62.979 1.4540 65.248 1.4329 55.980 1.4382 58.369 1.4435 60.716 1.4488 63.022 1.4541 65.290 1.4330 56.026 1.4383 58.413 1.4436 60.759 1.4489 63.065 1.4542 65.333 1.4331 56.071 1.4384 58.458 1.4437 60.803 1.4490 63.108 1.4543 65.375 1.4332 56.116 1.4385 58.503 1.4438 60.847 1.4491 63.152 1.4544 65.417 n sucrose (%) n (%) n Sucrose-sucrose (%) n (%) n Sucrose-sucrose (%)

(20 ° C)
(20 ° C)
(20 ° C)
(20 ° C)
(20 ° C) 1.4545 65.460 1.4598 67.688 1.4651 69.880 1.4704 72.038 1.4757 74.162 1.4546 65.502 1.4599 67.729 1.4652 69.921 1.4705 72.078 1.4758 74.202 1.4547 65.544 1.4600 67.771 1.4653 69.962 1.4706 72.119 1.4759 74.242 1.4548 65.587 1.4601 67.813 1.4654 70.003 1.4707 72.159 1.4760 74.282 1.4549 65.629 1.4602 67.854 1.4655 70.044 1.4708 72.199 1.4761 74.321 1.4550 65.672 1.4603 67.896 1.4656 70.085 1.4709 72.240 1.4762 74.361 1.4551 65.714 1.4604 67.938 1.4657 70.126 1.4710 72.280 1.4763 74.401 1.4552 65.756 1.4605 67.979 1.4658 70.167 1.4711 72.320
1.4764 74.441 1.4553 65.798 1.4606 68.021 1.4659 70.208 1.4712 72.361 1.4765 74.480 1.4554 65.841 1.4607 68.063 1.4660 70.249 1.4713 72.401 1.4766 74.520 1.4555 65.883 1.4608 68.104 1.4661 70.290 1.4714 72.441 1.4767 74.560 1.4556 65.925 1.4609 68.146 1.4662 70.331 1.4715 72.482 1.4768 74.599 1.4557 65.967 1.4610 68.187 1.4663 70.372 1.4716 72.522 1.4769 74.639 1.4558 66.010 1.4611 68.229 1.4664 70.413 1.4717 72.562 1.4770 74.678 1.4559 66.052 1.4612 68.270 1.4665 70.453 1.4718 72.602 1.4771 74.718 1.4560 66.094 1.4613 68.312 1.4666 70.494 1.4719 72.643
1.4772 74.758 1.4561 66.136 1.4614 68.353 1.4667 70.535 1.4720 72.683 1.4773 74.797 1.4562 66.178 1.4615 68.395 1.4668 70.576 1.4721 72.723 1.4774 74.837 1.4563 66.221 1.4616 68.436 1.4669 70.617 1.4722 72.763 1.4775 74.876 1.4564 66.263 1.4617 68.478 1.4670 70.658 1.4723 72.803 1.4776 74.916 1.4565 66.305 1.4618 68.519 1.4671 70.698 1.4724 72.843 1.4777 74.956 1.4566 66.347 1.4619 68.561 1.4672 70.739 1.4725 72.884 1.4778 74.995 1.4567 66.389 1.4620 68.602 1.4673 70.780 1.4726 72.924 1.4779 75.035 1.4568 66.431 1.4621 68.643 1.4674 70.821 1.4727 72.964
1.4780 75.074 1.4569 66.473 1.4622 68.685 1.4675 70.861 1.4728 73.004 1.4781 75.114 1.4570 66.515 1.4623 68.726 1.4676 70.902 1.4729 73.044 1.4782 75.153 1.4571 66.557 1.4624 68.768 1.4677 70.943 1.4730 73.084 1.4783 75.193 1.4572 66.599 1.4625 68.809 1.4678 70.984 1.4731 73.124 1.4784 75.232 1.4573 66.641 1.4626 68.850 1.4679 71.024 1.4732 73.164 1.4785 75.272 1.4574 66.683 1.4627 68.892 1.4680 71.065 1.4733 73.204 1.4786 75.311 1.4575 66.725 1.4628 68.933 1.4681 71.106 1.4734 73.244 1.4787 75.350 1.4576 66.767 1.4629 68.974 1.4682 71.146 1.4735 73.285
1.4788 75.390 1.4577 66.809 1.4630 69.016 1.4683 71.187 1.4736 73.325 1.4789 75.429 1.4578 66.851 1.4631 69.057 1.4684 71.228 1.4737 73.365 1.4790 75.469 1.4579 66.893 1.4632 69.098 1.4685 71.268 1.4738 73.405 1.4791 75.508 1.4580 66.935 1.4633 69.139 1.4686 71.309 1.4739 73.445 1.4792 75.547 1.4581 66.977 1.4634 69.181 1.4687 71.349 1.4740 73.485 1.4793 75.587 1.4582 67.019 1.4635 69.222 1.4688 71.390 1.4741 73.524 1.4794 75.626 1.4583 67.061 1.4636 69.263 1.4689 71.431 1.4742 73.564 1.4795 75.666 1.4584 67.103 1.4637 69.304 1.4690 71.471 1.4743 73.604
1.4796 75.705 1.4585 67.145 1.4638 69.346 1.4691 71.512 1.4744 73.644 1.4797 75.744 1.4586 67.186 1.4639 69.387 1.4692 71.552 1.4745 73.684 1.4798 75.784 1.4587 67.228 1.4640 69.428 1.4693 71.593 1.4746 73.724 1.4799 75.823 1.4588 67.270 1.4641 69.469 1.4694 71.633 1.4747 73.764 1.4800 75.862 1.4589 67.312 1.4642 69.510 1.4695 71.674 1.4748 73.804 1.4801 75.901 1.4590 67.354 1.4643 69.551 1.4696 71.714 1.4749 73.844 1.4802 75.941 1.4591 67.396 1.4644 69.593 1.4697 71.755 1.4750 73.884 1.4803 75.980 1.4592 67.437 1.4645 69.634 1.4698 71.795 1.4751 73.924
1.4804 76.019 1.4593 67.479 1.4646 69.675 1.4699 71.836 1.4752 73.963 1.4805 76.058 1.4594 67.521 1.4647 69.716 1.4700 71.876 1.4753 74.003 1.4806 76.098 1.4595 67.563 1.4648 69.757 1.4701 71.917 1.4754 74.043 1.4807 76.137 1.4596 67.604 1.4649 69.798 1.4702 71.957 1.4755 74.083 1.4808 76.176 1.4597 67.646 1.4650 69.839 1.4703 71.998 1.4756 74.123 1.4809 76.215 n sucrose (%) n (%) n Sucrose-sucrose (%) n (%) n Sucrose-sucrose (%)

(20 ° C)
(20 ° C)
(20 ° C)
(20 ° C)
(20 ° C) 1.4810 76.254 1.4863 78.315 1.4916 80.345 1.4969 82.344 1.5022 84.314 1.4811 76.294 1.4864 78.353 1.4917 80.383 1.4970 82.381 1.5023 84.351 1.4812 76.333 1.4865 78.392 1.4918 80.421 1.4971 82.419 1.5024 84.388 1.4813 76.372 1.4866 78.431 1.4919 80.459 1.4972 82.456 1.5025 84.424 1.4814 76.411 1.4867 78.469 1.4920 80.497 1.4973 82.494 1.5026 84.461 1.4815 76.450 1.4868 78.508 1.4921 80.534 1.4974 82.531 1.5027 84.498 1.4816 76.489 1.4869 78.546 1.4922 80.572 1.4975 82.569 1.5028 84.535 1.4817 76.528 1.4870 78.585 1.4923 80.610 1.4976 82.606
1.5029 84.572 1.4818 76.567 1.4871 78.623 1.4924 80.648 1.4977 82.643 1.5030 84.609 1.4819 76.607 1.4872 78.662 1.4925 80.686 1.4978 82.681 1.5031 84.645 1.4820 76.646 1.4873 78.700 1.4926 80.724 1.4979 82.718 1.5032 84.682 1.4821 76.685 1.4874 78.739 1.4927 80.762 1.4980 82.755 1.5033 84.719 1.4822 76.724 1.4875 78.777 1.4928 80.800 1.4981 82.793 1.5034 84.756 1.4823 76.763 1.4876 78.816 1.4929 80.838 1.4982 82.830 1.5035 84.792 1.4824 76.802 1.4877 78.854 1.4930 80.876 1.4983 82.867 1.5036 84.829 1.4825 76.841 1.4878 78.892 1.4931 80.913 1.4984 82.905

1.5037 84.866 1.4826 76.880 1.4879 78.931 1.4932 80.951 1.4985 82.942 1.5038 84.903 1.4827 76.919 1.4880 78.969 1.4933 80.989 1.4986 82.979 1.5039 84.939 1.4828 76.958 1.4881 79.008 1.4934 81.027 1.4987 83.016 1.5040 84.976 1.4829 76.997 1.4882 79.046 1.4935 81.065 1.4988 83.054 1.5041 85.013 1.4830 77.036 1.4883 79.084 1.4936 81.103 1.4989 83.091 1.5042 85.049 1.4831 77.075 1.4884 79.123 1.4937 81.140 1.4990 83.128 1.5043 85.086 1.4832 77.113 1.4885 79.161 1.4938 81.178 1.4991 83.165 1.5044 85.123 1.4833 77.152 1.4886 79.199 1.4939 81.216 1.4992 83.202
1.5045 85.159 1.4834 77.191 1.4887 79.238 1.4940 81.254 1.4993 83.240 1.5046 85.196 1.4835 77.230 1.4888 79.276 1.4941 81.291 1.4994 83.277 1.5047 85.233 1.4836 77.269 1.4889 79.314 1.4942 81.329 1.4995 83.314 1.5048 85.269 1.4837 77.308 1.4890 79.353 1.4943 81.367 1.4996 83.351 1.5049 85.306 1.4838 77.347 1.4891 79.391 1.4944 81.405 1.4997 83.388 1.5050 85.343 1.4839 77.386 1.4892 79.429 1.4945 81.442 1.4998 83.425 1.5051 85.379 1.4840 77.425 1.4893 79.468 1.4946 81.480 1.4999 83.463 1.5052 85.416 1.4841 77.463 1.4894 79.506 1.4947 81.518 1.5000 83.500
1.5053 85.452 1.4842 77.502 1.4895 79.544 1.4948 81.555 1.5001 83.537 1.5054 85.489 1.4843 77.541 1.4896 79.582 1.4949 81.593 1.5002 83.574 1.5055 85.525 1.4844 77.580 1.4897 79.620 1.4950 81.631 1.5003 83.611 1.5056 85.562 1.4845 77.619 1.4898 79.659 1.4951 81.668 1.5004 83.648 1.5057 85.598 1.4846 77.657 1.4899 79.697 1.4952 81.706 1.5005 83.685 1.5058 85.635 1.4847 77.696 1.4900 79.735 1.4953 81.744 1.5006 83.722 1.5059 85.672 1.4848 77.735 1.4901 79.773 1.4954 81.781 1.5007 83.759 1.5060 85.708 1.4849 77.774 1.4902 79.811 1.4955 81.819 1.5008 83.796
78 083 1.4910 80.116 1.4963 82.119 1.5016 1.5061 85.744 1.4850 77.812 1.4903 79.850 1.4956 81.856 1.5009 83.833 1.5062 85.781 1.4851 77.851 1.4904 79.888 1.4957 81.894 1.5010 83.870 1.5063 85.817 1.4852 77.890 1.4905 79.926 1.4958 81.932 1.5011 83.907 1.5064 85.854 1.4853 77.928 1.4906 79.964 1.4959 81.969 1.5012 83.944 1.5065 85.890 1.4854 77.967 1.4907 80.002 1.4960 82.007 1.5013 83.981 1.5066 85.927 1.4855 78.006 1.4908 80.040 1.4961 82.044 1.5014 84.018 1.5067 85.963 1.4856 78.045 1.4909 80.078 1.4962 82.082 1.5015 84.055 1.5068 86.000 1.4857 ·
n (%) n 84.092 1.5069 86.036 1.4858 78.122 1.4911 80.154 1.4964 82.157 1.5017 84.129 1.5070 86.072 1.4859 78.160 1.4912 80.192 1.4965 82.194 1.5018 84.166 1.5071 86.109 1.4860 78.199 1.4913 80.231 1.4966 82.232 1.5019 84.203 1.5072 86.145 1.4861 78.238 1.4914 80.269 1.4967 82.269 1.5020 84.240 1.5073 86.182 1.4862 78.276 1.4915 80.307 1.4968 82.307 1.5021 84.277 1.5074 86.218 sucrose-sucrose (%) n (%) n Sucrose-sucrose-sucrose (%) n (%)

(20 ° C)
(20 ° C)
(20 ° C)
(20 ° C)
(20 ° C) 1.5075 86.254 1.5076 86.291 1.5077 86.327 1.5078 86.363 1.5079 86.399 ' Minister of Agriculture m. Roze annex 4 Cabinet of 15 March 2005, regulations No 188 "annex 4 Cabinet on July 8, 2003 by Regulation No 377 determination of reducing sugars expressed as invert sugar content (Berlin Institute method) 1. using this method determines the reducing sugar content, expressed as invert sugar, second class to white sugar. 2. Size set by using this method, it is a reducing sugar, expressed as invert sugar. 3. sample solution containing reducing sugars reduce the copper (II) complex solution. The reaction time of the copper (I) oxide is oxidized with iodine excess. Izreaģējuš not in the quantity of iodine is determined by titration with sodium thiosulfate solution. 4. Reagents: 4.1. copper (II) solution (Miller (Müller) solution): 4.1.1.400 ml of hot water dissolve 35 g of copper (II) sulphate pentahydrate (CuSO4 x 5H2O), cool; 4.1.2.500 ml hot water dissolve 173 g of sodium potassium tartrate tetrahydrate (Rochelle salt or Rochel (KNaC4H4O6 74h2o x)) and 68 g of anhydrous sodium carbonate, cool; 4.1.3. prepare both solutions pour one litre volumetric flask and make up to one litre with water mark. Add 2 g of activated carbon, mixed, allow the solution to stand for a few hours, then filter it through a dense paper or a membrane filter. If, during storage, small amounts of copper (I) oxide, then the solution must be pārfiltr. After preparation check the pH of the solution, it must be 10.2; 4.2. acetic acid solution 5 mol/litre; 4.3. iodine solution 0.01665 mol/litre (i.e. 0.0333 N, 4.2258 g/litre); 4.4. Sodium Thiosulphate solution 0.0333 mol/litre; 4.5. starch solution. One litre of boiling water add a mixture of 5 g of soluble starch in 30 ml of dissolved water. Boil for three minutes and cool, if necessary add 10 mg of preservative mercury (II) iodide. 5. Equipment: 5.1 ml conical flask, 300 calibrated burettes and pipettes; 5.2. boiling water bath. 6. Procedure: 6.1. samples (10 g or less) containing not more than 30 mg of invert sugar, weigh 300 ml conical flask and dissolve in 100 ml of water at approximately: 6.1.1. pipette, add 10 ml of copper (II) solution (4.1) in the flask containing the sample solution. The contents of the flask to mix and shake for 10 minutes exactly a boiling water bath; 6.1.2. the level of the sample solution in the conical flask of at least 20 mm lower than the water level in the water bath. Then the flask cool rapidly under running water. During cooling, the solution must not be stirred because the oxygen in air will be pāroksid (I) oxide; 6.1.3. pipette the sample cooled slowly without stirring add 5 ml of 5 mol/litre acetic acid and immediately from a burette, add (20-40 ml) of the iodine solution 0.01665 mol/litre; 6.1.4. stir to dissolve the copper precipitate. Titrate the excess iodine with 0.0333 mol/litre Sodium Thiosulphate solution, using starch indicator solution. The indicator is added at the end of the titration; 6.2. carry out "blank" test with water. You do this with any new solution of copper (II). The titration shall not exceed 0.1 ml quantity 6.3. sugar solution to take the test without heating. It stand at room temperature for 10 minutes to present the reducing potential of active substances, such as sulphur dioxide, could be izreaģē. 7. Expression of results: 7.1. calculation in the course of the analysis of 0.01665 mol/l iodine solution volume (ml) using the following formula: V = V1-V2, where V1-0.01665 mol/l iodine solution volume taken of copper oxide pellet to dissolve (ml); V2:0.0333 mol/litre Sodium Thiosulphate solution capacity consumed by titration of iodine (ml); 7.2. clarify the results obtained by subtracting: 7.2.1. with water (VX) used in the blank test in iodine solution (ml); 7.2.2. the sugar solution (VA) the cold analysis of iodine solution used (ml); 7.2.3. sucrose correction (VS) invoice for every 10 g of sucrose, which contains 2 ml to the yeast. If the sample contains less or more servings than 10 g sucrose, in proportion to the volume of conversion inherent V1-VX-VA-vs. After adjustments made each responded in ml of iodine solution corresponds to 1 mg of invert sugar. Invert sugar content of the sample as a percentage is calculated using the following formula: V1, where 10 x m0 V1-iodine solution by turning the volume (in ml); M0: the mass (in grams); 7.3. repeatability: difference between two same position one analyst's results set out in parallel or in sequence on the same sample must not exceed 0.02 g per 100 g of sample. "

Minister of agriculture m. Roze annex 5 Cabinet of 15 March 2005, regulations No 188 "annex 5 cabinet 2003. July 8, Regulation No 377

Determination of reducing sugars expressed as invert sugar content (Knight and Allen (Knight and Allen) method) 1. using this method determines the reducing sugar content, expressed as invert sugar, of the following kinds of sugar: 1.1. sugar or white sugar; 1.2. the extra white sugar. 2. Size set by using this method, it is a reducing sugar, expressed as invert sugar. 3. Copper (II) reagent is added to the sample solution, and not part of the reduced reduced titrated with EDTA (disodium salt) solution. 4. Reagents: 4.1 dihydrated solution (disodium salt) (EDTA). 0.0025 mol/litre: dissolve 0.930 g of EDTA in water and make up to one litre; 4.2. murexide indicator solution: 0.25 g of murexide to 50 ml of water to the mix and then add 20 ml of methylene blue in aqueous solution (0.2 g/100 ml); 4.3. alkaline copper reagent: the 25 g of anhydrous sodium carbonate and 25 g of potassium sodium tartrate tetrahydrate in about 600 ml of dissolved water containing 40 ml of 1 mol/l sodium hydroxide. About 100 ml water, dissolve 6.0 g of copper (II) sulphate pentahydrate (CuSO4 x 5H2O) and add to the tartrate solution. Make up to one litre with water. The solution is valid for one week; 4.4. standard invert sugar solution: 250 ml volumetric flask with a capacity of about 120 ml of water dissolve 23.750 g pure sucrose, add 9 ml of hydrochloric acid (density: 1.16 g/ml) and leave to stand at room temperature for eight days. Then the solution is diluted to 250 ml with water and with the polarimeter or saccharimeter, measured 200 mm cell, check that the hydrolysis is over. Saharometr readings must be within ± 0.05 ° 11.80 minus the S. 200 ml of this solution with a pipette, two-litre volumetric flask. Dilute with water and stirring add 71.4 ml 1 mol/l NaOH, which is dissolved in 4 g benzoic acid. Then dilute with water up to 2000 ml. Invert sugar concentration in the resulting solution contains 1 g/100 ml (1%). The prepared solution pH is approximately 3. This concentrated solution diluted immediately before use; 4.5 pure sucrose: pure sucrose by yeast in which the invert sugar content not greater than 0.001 g/100 g. 5. Equipment: 5.1 150 × 20 mm tubes; 5.2. white porcelain bowl; 5.3. analytical balance, accurate to 0.1 mg. 6. Procedure 6.1. test tube pour 5 ml of cold water and dissolve 5 g of sugar. Add 2.0 ml of the copper reagent and mix. The tube for five minutes in a boiling water bath and then cool in cold water; 6.2. transfer quantitatively the solution from the tube to the white porcelain dish, use less water as possible, add three drops of indicator and Titrate with the EDTA solution. V0 is the EDTA titration solution in millilitres. Just before the end point of the solution changes color from green to gray and the end point in a purple color. Purple color slowly disappear because the copper (I) oxide oxidation of copper (II) oxide at the speed that is independent of the reduced concentration. The titration end point reached soon; 6.3. establishing the calibration curve corresponding to dilute some of the quantities of invert sugar added to the 5 g of pure sucrose and add cold water, so much so that together would be 5 ml of the solution (for example, 0.5 ml of invert sugar solution + 4.5 ml of water). Plot a calibration graph or equation calculates that consumption is a function of the titrant invert sugar concentration (%). The resultant graph is a straight line that corresponds to 0.001 g invert sugar/100-0,019 g of sample. 7. Expression of results: 7.1 on the calibration curve read off the percentage of invert sugar corresponding to the value V0 ml of EDTA determined when analyzing the sample. 7.2. If the expected concentration in the sample is greater than 0.017 g invert sugar/100 g sample, then the sample quantity taken, under the procedure reduces, but analysis of a sample of pure sucrose supplemented with up to 5 g; 7.3. repeatability: difference between two same position one analyst's results set out in parallel or in sequence on the same sample must not exceed 0.005 g per 100 g of sample. 8. To convert ºs polarimetrisko degrees, and divide by 2.889 (200 mm cell; the light source is sodium vapour lamp; the machine is in a room where the temperature may be maintained close to 20 ° C). "
Minister of agriculture m. Roze annex 6 Cabinet of 15 March 2005, regulations No 188

"annex 6 Cabinet 2003. July 8, Regulation No 377 determination of reducing sugars expressed as invert sugar content or dextrose equivalent (Luff-Schoorl method) 1. using this method determines: 1.1. the reducing sugar content, expressed as invert sugar, sugar solution, white sugar solution, invert sugar solution, invert sugar solution, white invert sugar syrup and white invert sugar syrup; 1.2. the reducing sugar content, expressed and calculated (on the dry matter) as the dextrose equivalent in: glucose syrup and dried glucose syrup; 1.3. the reducing sugar content expressed as D-glucose, monohydrate, dextrose and dextrose anhydrous. 2. Reducing sugars expressed as invert sugar, D-glucose or dextrose equivalent, have a reducing sugar content, expressed and calculated as invert sugar, D-glucose or dextrose equivalent as determined by the method specified. 3. Reducing sugars in the sample (clarified if necessary, —) heated to boiling point under certain circumstances with a solution of copper (II), which is partially reduced to copper (I). (II) the excess can later determined by iodometry. 4. Reagents: 4.1 Karrēz solution I: water in izšķ Dina 21.95 g of zinc acetate dihydrate [Zn (CH3CO) 2 x 2H2O] or 24 g of zinc acetate trihydrate [Zn (CH2CO) 2 x 3H2O] and 3 ml of glacial acetic acid and dilute to 100 ml with water. 4.2. Karrēz solution II: water in izšķ Dina 10.6 g of potassium heksacianoferrāt (II) trihydrate [K4 [Fe (CN) 6] x 3H2O] and dilute to 100 ml with water. Luff-Schoorl reagent 4.3. Prepare the following solutions: 4.3.1. copper (II) sulphate solution: dissolve 100 ml water, 25 g of copper (II) sulphate pentahydrate (CuSO4 x 5H2O) that does not contain iron; 4.3.2. citric acid solution: dissolve 50 ml water 50 g of citric acid monohydrate (C6H8O7 × H2O); 4.3.3. sodium carbonate solution: about 300 ml of warm water dissolve 143.8 g of anhydrous sodium carbonate and cool; 4.3.4. in a one-litre graduated flask, carefully poured a sodium carbonate solution and add the citric acid solution. Stir until the released gas, then add the copper (II) sulphate solution and make up to one litre with water. Solution to stand until the next day, then, if necessary, the filter. Determine the reagent molaritāt, as described in section 6.1 of this annex (Cu 0.1 mol/l; Na2CO3 1 mol/l); 4.4. Sodium Thiosulphate solution 0.1 mol/l; 4.5. starch solution: to one litre of boiling water add a mixture prepared by dissolving of 5 g of soluble starch in 30 ml of water. Boil for three minutes, leave to cool, if necessary, add a preservative, 10 mg of mercury (II) iodide; 4.6. sulphuric acid 3 mol/l; 4.7. potassium iodide solution, 30% (m/v); 4.8. pumice stone (pemz) chips, cooked in hydrochloric acid, washed in acid residues with water and dry; 4.9. izopentanol; 4.10. sodium hydroxide 0.1 mol/l; 4.11. hydrochloric acid solution 0.1 mol/l; 4.12. phenolphthalein 1% (m/v) solution in alcohol. 5. Equipment: 300 ml conical flask 5.1 with reflux condenser; 5.2. the stopwatch. 6. Procedure: Luff-Schoorl reagent 6.1 standardizing: 25 ml of Luff-Schoorl 6.1.1 reagent add 3 g of potassium iodide and 25 ml of 3 mol/l sulphuric acid. Titrate with 0.1 mol/litre Sodium Thiosulphate solution, at the end of the titration add a starch indicator. If the titrant consumption is less than 25 ml, prepared fresh reagent; 6.1.2.100 ml volumetric flask, pipette 10 ml of reagent and dilute with water to the mark. Conical flask transfer by pipette 25 ml of the 0.1 mol/l hydrochloric acid solution, then add 10 ml of the diluted reagent, mix and heat for one hour in a boiling water bath. Cool, add freshly boiled water to start volume and Titrate with 0.1 mol/l sodium hydroxide solution using phenolphthalein as indicator. Consumption of the Titrant must be between 5.5 and 6.5 ml; 10 ml of the diluted reagent 6.1.3. Titrate with the 0.1 mol/l hydrochloric acid, using phenolphthalein as indicator. The end point is characterized by purple color loss. The used volume of 0.1 mol/litre hydrochloric acid must be between 6.0 and 7.5 ml of Luff-Schoorl reagent; 6.1.4. the pH at 20 ° C between 9.3 and 9.4 should be; 6.2. preparation of the solution: 6.2.1 accurately weigh 5 g of the sample (to the nearest 1 mg) and quantified using 200 ml of water into a 250 ml graduated flask. If necessary, clarified by adding 5 ml of solution I Karrēz and then Karrēz solution 5 ml II. Add after each reagent solution mix. Dilute with water to the 250 ml and mix well. If necessary, filter; 6.2.2. dilute the solution to 25 ml of the solution containing not less than 15 mg and not more than 60 mg of reducing sugars expressed as glucose; 6.3. titration by the Luff-Schoorl method: a 300 ml conical flask transfer by pipette 25 ml of Luff-Schoorl reagent. Then add 25 ml of the sugar solution and add two pumice chips. Conical flask reflux condenser, and equipment immediately on a special sieve above the heating devices, such as vacuum (Bunsen) flame. Sieve must be cut so large, how big is the hole in the base of the flask. The liquid for about 2 minutes, bring to boiling point and simmer for 10 minutes. Fluid rapidly cooled in cold water and after five minutes Titrate as follows: add 10 ml of potassium iodide solution, then carefully add immediately (released CO2) 25 ml of 3 mol/l sulphuric acid. Titrate with 0.1 mol/litre Sodium Thiosulphate solution until the solution is almost colourless, then add a few ml of indicator: starch solution — and continue the titration until the blue colour disappears (Va). Take control of the titre of the sugar solution instead of using 25 ml water (Ctr). 7. Expression of results: 7.1 using the table of the annex, shall be determined (if necessary, interpolēj) glucose or invert sugar mass (mg), which corresponds to the difference between the two titration readings, expressed in 0.1 mol/l sodium Thiosulphate (ml). The result is expressed as invert sugar or D-glucose as percentage of the dry weight (m/m); 7.2. repeatability: difference between two same position one analyst's results set out in parallel or in sequence on the same sample must not exceed 0.2 ml. 8. to reduce foaming, before acidifying with sulphuric acid can be added to a small amount of izopentanol. Table 0.1 mol/l glucose, fructose, Na2S2O3 invert sugar C6H12O6 ml mg 2.4 4.8 7.2 9.7 12.2 14.7 17.2 19.8 22.4 25.0 27.6 30.3 33.0 35.7 38.5 41.3 44.2 47.1 50.0 53.0 56.0 59.1 62.2 2.4 2.4 2.5 2.5 2.5 2.5 2.6 2.6 2.6 2.6 2.7 2.7 2.7 2.8 2.8 2.9 2.9 2.9 3.0 3.0 3.1 3,1 difference of 1 2 3 4 5 6 7 8 9 10 11 12 13 14 15 16 17 18 19 20 21 22 23-".


Minister of agriculture m. Roze annex 7 Cabinet of 15 March 2005, regulations No 188

"7. the annex to Cabinet of Ministers of 8 July 2003, the Regulation No 377 determination of reducing sugars expressed as invert sugar content (lane and Eynon constant volume modification) 1. using this method determines the reducing sugar content, expressed as invert sugar, of the following kinds of sugar: 1.1. sugar solution; 1.2. the white sugar solution; 1.3. invert sugar solution; 1.4. White invert sugar solution; 1.5. invert sugar syrup; 1.6. White invert sugar syrup. 2. Size set by using this method, it is a reducing sugar, expressed as invert sugar. 3. Sample solution is titrated at the boiling temperature relative to specify the fehling's solution to the volume (Fehling), as internal indicator using methylene blue. 4. Reagents: 4.1 fehling's solution: 4.1.1. (A) solution: dissolve 69.3 g of copper (II) sulphate pentahydrate (CuSO4 x 5H2O) in water and make up to 1000 ml with water. 4.1.2. Solution B: dissolve 346 g of sodium potassium tatrāt tetrahydrate (KNaC4H4O6 74h2o ×) and 100 g of sodium hydroxide in water and make up to 1000 ml with water. decant the Supernatant solution from sediment that may occur from time to time. Note the. The solutions referred to in 4.1.1 and 4.1.2 of this annex., keep dark glass bottles; 4.2. sodium hydroxide solution 1 mol/l; 4.3. invert sugar solution: dissolve 23.750 g pure sucrose approximately 120 ml of water in a 250 ml volumetric flask. Add 9 ml of hydrochloric acid (density-1.16 g/ml), stir and leave to stand at room temperature for eight days. Then the solution is diluted to 250 ml with water and with the polarimeter or saccharimeter, measured 200 mm cell, check that the hydrolysis is over. Saharometr readings must be within ± 0.05 ° 11.80 minus the S. 200 ml of this solution with pipette into a 2000 ml volumetric flask. Dilute with water and stirring add 71.4 ml 1 mol/l NaOH, which is dissolved in 4 g benzoic acid. Then dilute with water up to 2,000 ml for invert sugar solution, the concentration of 1 g/100 ml. Prepare the pH of the solution is approximately 3. This stable value diluted immediately before use. The preparation of invert sugar solution with a concentration of 0.25 g/100 ml, 250 ml volumetric flask filled with solution (1 g/100 ml) at 20 ° c. This solution into a 1000 ml volumetric flask and dilute to the mark with water (20 ° C); 4.4. methylene blue solution, 1 g/100 ml. 5. Equipment: 5.1.500 ml termoizturīg flask with a narrow neck; 5.2.50 ml burette with scale 0.05 ml 5.3.20, 25 and 50 ml graduated pipettes; 5.4. a 250-ml graduated flask, 1000 and 2000; 5.5. a heating device, which can ensure the boiling point 6.1 of this annex in the circumstances described in order to observe the end of the paragraph, do not remove the flask from the heat source; 5.6 stopwatch accurate to one second. 6. Procedure 6.1. Standardization of the fehling's solution 6.1.1. dry clean: flask with transfer mērpipet 50 ml solution B, then add 50 ml of solution A and mix well; 6.1.2. Rinse and fill the burette with 0.25% (0.25 g/100 ml) standard invert sugar; 6.1.3.500 ml flask with 20 ml of mērpipet transfer an aliquot portion of the solution A and B in the mix, add 15 ml of water. From a burette, add 39 ml of invert sugar solution, add a small quantity of pumice granules and mix the contents of the flask, gently shaking; 6.1.4. heat the contents of the flask to boiling and boil for exactly two minutes. The flask must not be removed from the heating device of all time, as well as to the process followed for boiling should be continuous. After two minutes of cooking add 3-4 drops of methylene blue solution. The solution must be expressed in blue; 6.1.5. continue standardizing. From a burette, add small portions of invert sugar solution: 0.2 ml at first, then 0.1 ml and finally in single drops until you reach the end point of the titration. It shows the methylene blue blue color loss. The solution then becomes pink, can make it (I) oxide suspension; 6.1.6. the titration end point reaches the end of the third minute from the moment when the solution started to boil. Titrant in consumption at the end of the titration V0 shall be between 39.0 and 41.0 ml. If you do not include these within V0, adjust the concentration of fehling's solution A and repeat the standardization process; 6.2. preparation of the sample solution: look ga solution must be 100 ml contain 250 to 400 mg invert sugar; 6.3. preliminary study: 6.3.1. preliminary study carried out to determine the required quantity of water to be added. To add 20 ml of solution (A) and (B) to the mixture after titration solution of a volume of 75 ml. Work out the same way as described in this annex, the bottom paragraph 6.1.4., only instead of invert sugar solution used for the titration of the sample solution, i.e. the flask from the burette, 25 ml of the sample solution. Add 15 ml of water and allow the solution to boil for 2 minutes, then titrate to the endpoint, as described in paragraph 6.1.5. of this annex; 6.3.2. If, after the addition of the methylene blue solution instantly appear in red, the sample solution is too concentrated. In such a case, the test must be repeated, using less concentrated sample solution. If pink color is necessary for achieving more than 50 ml of the sample solution, then use a more concentrated sample solution. Calculate the amount of water that is added to the analysis of 75 ml subtracting mixed fehling's solution into a 20 ml and consumed in the titration, ga solution; 6.4. sample solution 6.4.1. final analysis: flask, add 20 ml of mērpipet of fehling's solution and water quantity, determined in accordance with this annex 6.3. bottom; 6.4.2. from a burette, add a quantity of the sample solution, which is about 1 ml less than 6.3. of this annex States the quantity of sample solution. Add the boiling granules, mix, Cook and Titrate as previously (6.3). The titration end point (V1ml) reaches one minute of the methylene blue solution. 7. Expression of results: 7.1. the reducing sugar content, expressed as invert sugar in a sample, the percentage is calculated using the following formula: V0 x 25 x f, where C0 C0-x-V1 sample solution concentrations (g/100 ml); V0-invert sugar solution capacity spent standardizing titration (ML); V1-the volume of the sample solution, accurate titration consumed (ML); f-the correction factor to take account of the sucrose concentration in the sample solution. The value specified for this table. Table sucrose (g, boiled the mixture) correction factor (f) 0.0 0.5 1.0 1.5 2.0 2.5 3.0 3.5 4.0 4.5 5.0 5.5 6.0 6.5 7.0 7.5 8.0 8.5 9.0 9.5 10.0 1.000 0.982 0.971 0.962 0.954 0.946 0.939 0.932 0.926 0.920 0.915 0.910 0.904 0.898 0.893 0.888 0.883 0.878 0.874 0.869 0.864 notes. 1. adjustments to different sucrose content in the sample solution can be calculated by the table by interpolation. 2. Approximate concentration of sucrose can be determined by subtracting from the total dry matter concentration dissolved in dry substance concentration, expressed as invert sugar (determined by these methods, assuming that f = 1.0). Total dry matter concentration shall be expressed as sucrose, obtained from the solution of the refraktīv index using the dry method (annex 3); 7.2. repeatability: difference between two same position one analyst's results set out in parallel or in sequence on the same sample must not exceed 1.0%. 8. To convert ºs polarimetrisko degrees, and divide by 2.889 (200 mm cell; the light source is sodium vapour lamp; the machine is in a room where the temperature may be maintained close to 20 ° C). "
Minister of agriculture m. Roze Annex 8 Cabinet of 15 March 2005, regulations No 188

"Annex 8 of the Cabinet of Ministers of 8 July 2003, the Regulation No 377 determination of dextrose equivalent (lane and Eynon constant) 1. using this method determines the dextrose equivalent in the following sugars: 1.1. glucose syrup; 1.2. dried glucose syrup; 1.3. dextrose monohydrate; 1.4. anhydrous dextrose. 2. Dextrose equivalent reduction capacity is calculated as a percentage of the dry mass of the sample. Reduction of ability is the reducing sugar content, expressed as anhydrous dextrose (D-glucose) and calculated as a percentage by mass of the sample, and determined with this method. 3. titrate the sample solution of certain quantities of fehling's solution a mixture firmly under certain circumstances the boiling temperature, using methylene blue as an indicator. 4. Reagents: 4.1 fehling's solution: 4.1.1. (A) solution: dissolve 69.3 g of copper (II) sulphate pentahydrate (CuSO4 x 5H2O) in water and make up to 1000 ml volumetric flask; (B) 4.1.2 solution: dissolve 346 g of sodium potassium tatrāt tetrahydrate (KNaC4H4O6 74h2o ×) and 100 g of sodium hydroxide. Graduated flask, make up to 1000 ml. Decant the clear solution of sediment that may occur from time to time; Note the. The solutions referred to in 4.1.1 and 4.1.2 of this annex., keep dark glass bottles; 4.1.3. preparation of fehling's solution: clean, dry flask with mērpipet into a 50 ml solution B and then 50 ml of solution A and mix well; Note the. Fehling's solution shall not be stored, but every day fresh and standardised; 4.2. anhydrous dextrose (D-glucose) C6H12O6: This reagent prior to use four hours drying vacuum oven at 100 ± 1 ° C, the pressure approximately 10 kPa (103 mbar); 4.3. standard dextrose solution, 0.600 g/100 ml, to the nearest 0.1 mg. weigh 0.6 g of anhydrous dextrose, dissolved in water, the solution quantitatively into a 100 ml volumetric flask, dilute to the mark with water and mix. This solution is prepared fresh each day; 4.4. methylene blue solution. dissolve 0.1 g of methylene blue in 100 ml water. 5. Equipment: 250 ml 5.1 termoizturīg flask with a narrow neck; 5.2.50 ml burette with scale 0.05 ml 5.3. graduated pipettes of 25 and 50 ml; 5.4.100 and 500 ml volumetric flask; 5.5. a heating device, which can ensure the boiling point 6.1 of this annex describes circumstances that allow you to watch the end of the paragraph, do not remove the flask from the heat source; 5.6 stopwatch accurate to one second. 6. Procedure 6.1. Standardization of the fehling's solution 6.1.1. pipette: Add 25 ml of fehling's solution in a clean, dry flask; 6.1.2. fill the burette with standard dextrose solution and puts the meniscus to zero; 6.1.3. the flask from the burette 18 ml of standard dextrose solution, shake the flask to mix the contents; 6.1.4. the flask on the heating device, previously adjusted so that boiling begins at 120 ± 15 seconds. The heating device does not control during titration (Note 1); 6.1.5. when boiling, turn on the stopwatch; 6.1.6. boil the contents of the flask for 120 seconds, time is controlled by a stopwatch. At the end of cooking add 1 ml methylene blue solution; 6.1.7. after 120 seconds after cooking is complete, start the flask from the burette, add standard dextrose solution to 0.5 ml increments until the colour of the methylene blue loss (Note 2 and 3). Note the total standard dextrose solution added to the volume, including the penultimate 0.5 ml increment (X ml); 6.1.8. repeat 6.1.1 and 6.1.2. of this annex. activities referred to in point; 6.1.9. the flask from the burette a volume of standard dextrose solution, which satisfies X 0.3 ml; minus 6.1.10 repeat 6.1.4 of this annex., 6.1.5 and 6.1.6. the activities referred to in point; 6.1.11. after 120 seconds after the cooking is completed (by the stop-watch), start the flask from the burette to add dextrose solution: at the beginning of the standard by 0.2 ml large portions, but in the end, drop by drop to methylene blue the blue color disappears. As they neared the end point, the time interval between the dextrose standard solution serving to be 10-15 seconds. These add to take 60 seconds to the total cooking time does not exceed 180 seconds. To achieve this, you may need a third titration in which the beginning of the standard dextrose solution added is a little more; 6.1.12. Note the last used in titration dextrose standard volume (V0 ml) (Note 4); 6.1.13. standard dextrose solution (4.3) consumption (V0) between 19.0 and 21.0 ml's. If you do not include these within V0, adjust the concentration of fehling's solution A and repeat the standardization process; 6.1.14. the day-to-day standardization of fehling's solution, if V0 is known exactly, only need one, at the beginning of the titration by adding 0.5 ml dextrose V0, minus the standard solution; The notes. 1. This ensures that reaching a boiling, water evaporation, which continue throughout the titration period, thus shielding from the air into the vial, causing its contents to the oxidation. 2. the disappearance of the colour of the methylene blue is best seen by looking in the titration flask in the upper layer and the meniscus, as there will be no red copper (I) oxide precipitate. Color loss is best visible in direct light. It will help you to see the white screen behind the titration flask. 3. in the course of the analysis in the burette should protect from warming. 4. always take into account the personal factor. Each participant will make even the standardizing and titration calculations (7.1 below) uses its own value of V0; 6.2. preliminary sample. If the sample reduction could have known about, you need to perform a preliminary study to calculate the mass of the sample that you want to add. This test is carried out as follows: 6.2.1 prepare a 2% solution of the sample (m/V) with a given value of Z; 6.2.2 shall be carried out in accordance with annex 6.1.2. This section, instead of standard dextrose solution used; 6.2.3. this annex 6.1.1. transactions referred to in (a); 6.2.4. in this annex, the activities referred to in paragraph 6.1.3., 18 ml of standard dextrose solution used in place 10 ml of the sample solution; 6.2.5. this annex 6.1.4. transaction referred to; 6.2.6. the contents of the flask is heated to boiling. Add 1 ml of methylene blue solution; 6.2.7. just boil the sample, start the stopwatch switch on and add the sample solution from a burette over 1.0 ml increments, taking approximately 10 second intervals until the blue colour of the methylene blue is disappearing. Marks used in the sample solution added to the volume, including the penultimate portion (Y ml); 6.2.8. Y shall not exceed 50 ml. If it's greater than 50 ml, reduced concentration of the sample and repeat the titration; 6.2.9. the estimated reduction in the ability of the sample is determined as a percentage by mass, using the following formula: 60 x V0 — — — — — Y x Z 6.3. test sample. Weigh to the nearest 0.1 mg, quantity of sample to iesvērt between 2.85 and 3.15 contains g reducing sugars, expressed as anhydrous dextrose (D-glucose). Iesvērt used for calculation of the amount of the estimated reduction in the size of the resulting capacity in accordance with paragraph 6.2.9. of this annex; 6.4. the test solution. The test portion in water and make up to 500 ml flask; 6.5:6.5.1. this annex 6.1.1. transactions referred to in (a); 6.5.2. fill the burette with sample solution, and adjust the meniscus to the zero; 6.5.3. flask from the burette 18.5 ml test solution, mix well; 6.5.4. this annex 6.1.4. transaction referred to; 6.5.5. this annex 6.1.5. the activities referred to in point a; 6.5.6. this annex 6.1.6. the activities referred to in point; 6.5.7. in this annex 6.1.7. the action referred to, in place of standard dextrose solution used in the test; 6.5.8. this annex 6.1.8. the activities referred to in (a); 6.5.9. this annex 6.1.9. the action referred to, in place of standard dextrose solution used in the test; 6.5.10. carry out this annex 6.1.10. sub actions referred to in paragraph 1; 6.5.11. carry out this annex referred to in paragraph 6.1.11. sub actions, instead of standard dextrose solution used in the test; SEC 6.5.12. Note the last consumed in the titration test solution volume (V1); 6.5.13. V1 test solution for consumption between 19.0 and 21.0 be ml. If V1 over those limits, take the test solution adjustment and repeat the operations referred to in this annex, 6.5.2, 6.5.3 6.5.1..., 6.5.4 6.5.5 6.5.6.,.,.,., 6.5.7 6.5.8 6.5.9., 6.5.10,., and in paragraph 6.5.11. sec 6.5.12.; 6.5.14. one sample taken two parallel analyses; 6.6. dry matter content. The dry weight content of the sample determined using the dry method (annex 2). 7. Expression of results 7.1. reduction of ability: calculated as a percentage by mass of the prepared sample, using the following formula: V0: glucose standard solution capacity spent standardizing titration (ML); V1: the volume of the sample solution, accurate titration consumed (ML); M-test sample mass (in grams), used 500 ml prepared test solution; 7.2. dextrose equivalent — expressed as a percentage of the dry mass, which is calculated using the following formula: RP x 100 where (D)


RP-reduction; D — the content of dry matter in the sample as a percentage by weight; 7.3. the results shall be expressed as an average, taking into account this annex 7.4. 7.4. repeatability: difference between two same position one analyst's results set out in parallel or in sequence on the same sample must not exceed 1.0% of their arithmetic mean. "
Minister of agriculture m. Roze attachment 9. Cabinet of 15 March 2005, regulations No 188 "Annex 9. Cabinet of Ministers of 8 July 2003 Regulation No 377 of sulphate ash determination 1. using this method determines the ash composition of sulfate in the following sugars: 1.1. glucose syrup; 1.2. dry glucose syrup; 1.3. dextrose monohydrate; 1.4. anhydrous dextrose. 2. Size set by using this method, it is sulphate ash content. 3. Ash content is determined by the combustion of the sample in the presence of sulfuric acid oxidizing atmosphere at 525 ° C and is calculated as a percentage by mass of the sample. 4. Reagents: diluted sulphuric acid solution. 100 ml of concentrated sulphuric acid (density at 20 ° C is 1.84 g/ml; 96% m/m), stirring slowly, carefully add 300 ml of water and a solution of cool. 5. Equipment: 5.1. electric muffle furnace, equipped with a pyrometer and supports 525 ± 25 ° C; 5.2. analytical balance, accurate to 0.1 mg of weighing; 5.3. the suitable capacity Platinum or silica ashing crucibles of; 5.4. Desiccator, containing freshly activated dry silica gel or equivalent desiccant substance with a water content indicator. 6. Procedure 6.1. izkars ashing temperature, the Crucible, cool in a desiccator and weigh; 6.2. the crucible to the nearest 0.1 mg, 5 g of glucose syrup or dried glucose syrup, or about 10 g of dextrose monohydrate or dextrose anhydrous; 6.3. Add 5 ml of sulphuric acid solution, and the crucible with the sample is gently heated over a flame or on a hotplate until the sample is completely charred. Pārogļošan, which emerges from the sample gas, carried out in a fume cupboard; 6.4. the crucible with the sample mufeļ charred in an oven heated to 525 ± 25 ° C, and heat until a white ash is obtained. It usually takes two hours; 6.5. sample cool for about 30 minutes in a desiccator and weigh. 7. Expression of results: 7.1 sulphate ash content is determined as a percentage by mass of the sample, using the following formula: m1: the ash mass (in grams); M0: the mass (in grams); 7.2. repeatability: difference between two same position one analyst's results set out in parallel or in sequence on the same sample must not exceed 2%. The notes. 1. Sulphuric acid added to the small portions to avoid foam formation. 2. Take all necessary precautionary measures during the first carbonization to prevent losses of sample or of ash, excessive swelling of the sample. 3. If the sample is difficult to ash completely (i.e. black particles remain) the Crucible, then removed from the muffle furnace, the remainder after cooling, moisten with a few drops of water and put back the Crucible Furnace. "

Minister of agriculture m. Roze annex 10 of the Cabinet of Ministers of 15 March 2005, regulations No 188 "annex 10 of the Cabinet of Ministers of 8 July 2003, the Regulation No 377 1. determination of polarization using this method determines the polarization in the following sugars: 1.1. second class to white sugar; 1.2. sugar or white sugar; 1.3. the extra white sugar. 2. Polarization of polarized light is the angle of rotation of the sugar solution that contains 26 g sugar 100 ml. The measurement shall be carried out in 200 mm long in the cell. 3. Polarization is determined by using the polarimeter, saccharimeter or in accordance with this method. 4. Reagents: reagent 4.1 clarification — basic lead acetate solution. About 1000 ml of freshly boiled water is added 560 grams of dry basic lead acetate. Boil the mixture for 30 minutes and then allow it to stand until the following day. Then clear the solution decant the supernatant liquid and dilute with freshly boiled water to obtain a solution of density at 20 ° C is 1.25 g/ml. Solution protected from contact with the air; 4.2. diethyl ether. 5. Equipment: 5.1 saccharimeter calibrated 26 grams of sucrose, or polarimeter. Instrument set up a room that can hold about 20 ° C temperature. Calibrate the instrument against standard quartz plates; 5.2. light source: sodium vapour lamp; 5.3. calibrate the polarized cells, with a length of 200 mm ± 0.02 mm; 3.4. analytical balance, accurate to 0.1 mg; 100 ml volumetric flask 5.5. calibrated with Cork. Flasks of capacity 100 ± 0.01 ml may be used without correction. Flasks, of capacity gaps are larger, calibrated; 5.6. water-bath, controlled thermostatically at 20 ± 0.1 ºc. 6. Procedure 6.1. weigh as quickly as possible 26 ± 0.002 g of the sample into a 100 ml volumetric flask and, with approximately 60 ml of water. Dissolve, by shaking without heating. If you need clarification, add 0.5 ml of basic lead acetate reagent. With rotating motions mix the solution and rinse the flask wall, up to the volume of the meniscus is about 10 mm lower than the calibration mark. Place the flask in a water bath with a solution at 20 ± 0.1 ° C, which is placed in the oven until the temperature of the sugar solution is constant. Remove all the surface of the liquid bubbles, using the resulting drop of diethyl ether. Make up to the mark with water. Stopper the flask and mix for puts, trimming the flask three times. Leave for five minutes; 6.2. polarization — all in the steps save 20 ± 1 ° C temper tour: 6.2.1. apparatus shall be adjusted to zero point; 6.2.2. filter the sample through a filter paper. Discard the first 10 ml of the filtrate. Collect the next 50 ml of the filtrate; 6.2.3. polarized cell is twice rinsed with the sample solution; 6.2.4. the cell is filled with carefully look ga solution (20 ± 0.1 ° C). A view of the listed cells plug, get rid of any air bubbles. The cell is placed in the machine; 6.2.5. read the rotation to within 0.05 ºs or 0.02 angular intro to diem. It is repeated four times. The average value is calculated from the five read ments. 7. Expression of results: 7.1. results are expressed in degrees S to the nearest 0.1 ºs. To angle degrees to degrees S, use the following formula: S = angle degrees ° × 2.889; 7.2. repeatability: difference between two same position one analyst's results set out in parallel or in sequence on the same sample and which reflect the average of five readings, must not exceed 0.1 ºs. 8. in accordance with the measurement of sucrose solution for light cutting angle is 40,777 °. So the icumsa 1988 adopted this July 1, cutting the angle as the fixed point of 100 ° Z international sugar scale, and sucrose is expressed in ° Z. If polarimeter is calibrated, then to recalculated ° S ° S uses this same you: ° 0.99971 ° Z = S; 100 ° S ° S 99.971. "
Minister of agriculture m. rose