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The method determines the dry matter content in:
glucose syrup,
dried glucose syrup,
dextrose monohydrate,
dextrose anhydrous.
‘The dry matter content’: the content of dry matter as determined by the method specified.
The dry matter is determined at a temperature of 70 ± 1 oC using a vacuum oven at a pressure not exceeding 3·3 kPa (34 mbar). The test portions in the case of glucose syrup or dried glucose syrups, are prepared by mixing with water and kieselguhr before drying.
Dry for at least five hours, drawing a slow stream of air into the oven through the drying train. Check the pressure from time to time and correct it if necessary.
The drying operation should proceed for 20 hours; the bulk of the loss should occur towards the end of the first day. It will be necessary to keep the vacuum pump working at a preset pressure and allow a slow stream of dry air to enter the oven so as to maintain a pressure of approximately 3·3 kPa (34 mbar) or less during the night.
The dry matter content, expressed as a percentage by mass of the sample is given by:
where:
=
the initial mass, in grams, of the test portion,
=
the mass, in grams, of the weighing dish plus the kieselguhr, the glass rod and the residue of the test portion after drying,
=
the mass, in grams, of the weighing dish plus the kieselguhr and the glass rod.
The difference between the results of two determinations when carried out simultaneously or in rapid succession on the same sample, by the same analyst, under the same conditions, shall not exceed 0·12 g per 100 g of sample.
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