CBPL methods do not include proprietary information such as ASTM Standards.
Sugars and sugar confectionery
17-01
Polarisation of Raw Sugar (ICUMSA GS 1/2/3-1)
17-02
The Braunschweig Method for the Polarisation of White Sugar by Polarimetry (ICUMSA GS 2/3-1)
17-03
Sucrose in Sugars and Sirups: Polarimetric Methods (AOAC 925.46)
17-04
Sucrose in Sugars and Sirups: Polarimetric Method Before and After Inversion with Invertase (AOAC 925.47)
17-05
Sucrose in Sugars and Sirups: Polarimetric Method Before and After Inversion with Hydrochloric Acid (AOAC 925.48)
17-06
Caramel in Wines (AOAC 948.07)
17-07
Sugar Moisture by Loss on Drying (ICUMSA GS 2/1/3-15)
17-08
Sucrose, Glucose and Fructose in Cane Molassess by HPLC (ICUMSA GS 7-23)
17-09
Purity of Lactose: Liquid Chromatographic Method (AOAC 984.22)
17-10
Dry Substance and Moisture in Molasses by Vacuum Oven Drying on Sand (ICUMSA GS 4/7-11)
17-11
Refractometric Dry Substance (RDS%) of Molasses (ICUMSA GS 4-13)
17-12
Solids in Sirups (AOAC 932.14 C)
17-13
Apparent Sucrose in Molasses by a Double Polarisation Method (ICUMSA GS 4/7-1)
17-14
The Determination of Sucrose by Gas Chromatography (GC) in Factory Products and Cane Juice (ICUMSA GS 3/5/7/8-3)
17-15
The Determination of Reducing Sugars in Cane Molasses and Certain Refined Syrups by the Lane & Eynon Constant Volume Procedure (ICUMSA GS 4/3-3)
17-16
Total Sugars in Molasses as Invert Sugar: Lane-Eynon Constant Volume Volumetric Method (AOAC 968.28)
17-17
Total Reducing Sugars in Molasses After Hydrolysis by the Lane & Eynon Constant Volume Procedure (ICUMSA GS 4/3-7)
17-18
Total Reducing Sugars in Molasses After Hydrolysis of the Luff Schoorl Procedure (ICUMSA GS 4/3-9)
17-19
Reducing Sugars in Beet Molasses by the Lane & Eynon Constant Volume Procedure (ICUMSA GS 4-5)
17-20
The Determination of the Polarisation of Raw Sugar without Wet Lead Clarification (ICUMSA GS 1/2/3-2)
17-21
Guidelines for the Determination of Sugar Content in Prepared Food: HPLC Method
17-22
General Analytical Guidelines for Differentiating Various Sugar Syrups and Syrups from Molasses
17-23
Ash of Sugars and Syrups: Sulfated Ash (AOAC 900.02C)