International Standard

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INTERNATIONAL

ORGANIZATION

FOR STANDARDlZATION.ME)I(C1YHAPOC1HAF

OPrAHM3ALWlR

Starch hydrolysis
products
power and dextrose equivalent
constant
titre method
Produits
Methode

dhydrolyse
de lamidon ou de Ia f&ule
Lane et Eynon 6 titre constant

First edition

UDC
Descriptors

Determination

INTERNATIONALE

DE NORMALISATION

Determination
of reducing
- Lane and Eynon
du pouvoir

rbducteur

et de lequivalent

en dextrose

1981-12-15

664.28 : 664.162.036
: starches,

fl0 CTAH&APTl43ALWlkl~ORGANISATlON

tests,

Ref. No.

: 543.24

determination,

mass losses,

dry matter,

ISO 5377-1981 (E)

titration.

Price based on 6 pages

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Foreword
ISO (the International
Organization for Standardization)
is a worldwide
federation of
national Standards institutes (ISO member bodies). The work of developing
International Standards is carried out through ISO technical committees.
Every member
body interested in a subject for which a technical committee has been set up has the
right to be represented on that committee.
International
organizations,
governmental
and non-governmental,
in liaison with ISO, also take part in the work.
Draft International
Standards adopted by the technical
the member bodies for approval before their acceptance
the ISO Council.
International
Standard ISO 5377 was developed
Starch (including
derivatives and by-productsl,
bodies in November 1980.
lt has been approved

by the member

body expressed

International

Printed

in Switzerland

Organkation

disapproval

Netherlands
Romania
South Africa,
USA
USSR
of the document.

for Standardkation,

to
by

by Technical Committee ISO/TC 93,

and was circulated to the member

bodies of the following

Australia
Austria
Egypt, Arab Rep. of
France
Iran
No member

committees
are circulated
as International
Standards

1981

countries

Rep. of

INTERNATIONAL

ISO 5377-1981 (E)

STANDARD

Starch hydrolysis
products
power and dextrose equivalent
constant
titre method

Scope

and field

of application

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This International
Standard specifies a Lane and Eynon constant titre method for the determination
of the reducing power
and dextrose equivalent of all starch hydrolysis products.

Determination
of reducing
- Lane and Eynon

References

Principle

Titration of a prescribed volume of mixed Fehlings Solution

with a Solution of a test Portion under specified conditions,
using methylene blue as internal indicator.

ISO 38511, Laboratory

glassware
General reguiremen ts. 1)
ISO 38512, Laboratory glassware
no waiting time is specified. l)

Burettes

Part 2: Burettes

Part 7:

Reagents

During the analysis, use only reagents of recognized

grade and only distilled water or water of equivalent

for wbich

5.1

ISO 648, Laboratory

glassware

One-mark

pipettes.

ISO 1042, Laboratory

glassware

One-mark

volumetric

ISO 1741, Dextrose - Determination

- Vacuum oven method.

flasks.

of loss in mass on drying

ISO 1742, Glucose syrup - Determination

tent - Vacuum oven method.

of dry matter

con-

Fehlings

stock

Prepare the following

with clause 6.

5.1.1

Stock

CopperU

solutions

solutions,

Solution
sulphate

using apparatus

A
pentahydrate

69,3 g

Water to

Boiling

l SO 5809, Starch, including

derivatives
Determination
o f sulpha ted asb. 2)

flasks

1 000,O ml

of dry
5.1.2

glassware

Stock

Solution

(narrow-

and b y-products

Potassium sodium
(KNaC4H406-4H20)

tartrate

Sodium

(NaOH)

hydroxide

tetrahydrate

Water to

in accordance

(CUSOJ-~H~O)

ISO 1743, Glucose syrup and dextrose - Determination

matter content - Refractive index method.
ISO 1773, Laboratory
necked).

analytical
purity.

100,o g
1 000,O ml

Before use, decant

may form.

Definitions

3460 g

the clear Solution

from any Sediment

that

3.1

reducing
power : The content of reducing sugars, expressed as the number of grams of anhydrous
D-glucose per
100 g of the Sample, when determined by the method specified
in this International
Standard.

3.2

dextrose
equivalent
: The content of reducing sugars,
expressed as the number of grams of anhydrous D-glucose per
100 g of the dry matter in the Sample, when determined by the
method specified in this International
Standard.

1)

At present

at the Stage of draft.

2)

At present

at the Stage of draft.

(Revision,

in Part, of ISO/R

385.)

5.1.3

Mixed

Fehlings

Solution

Transfer into a dry stock glass bottle, in the following

Order,
100 ml of Solution A (5.1 .l) and 100 ml of Solution B (5.1.2).
Mix weil.
NOTE - DO not keep Fehlings Solution. Prepare this mixed
just before use and standardize
it as specified in 7.1.

Solution

-g&ucsse, complying

AKRhydaous
5.
requirements :

with the following

pcsent
sbd-Ietitratisn 40 be observed withcsu t the
be removedhm the h eating device.

flask having to

a) a so!ution containing 480 g/! sha!! be free from haze and

sediment and sha!! show no more colour than the water
used in its preparatisn when examined downwards
in 50 m!
Ness%er tubes (6.5) fil!ed to the marks;
b) the sulphated
ash content sha!! be not greater than
8,Ol % (&Hz) when determined by the method specified in
89 amended as fo!!ows :

11 the mass
to 20 g,

of the test

Portion

sha!! be increased

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%ucose, Standard

reference

Solution.

5.31
DetermG7e the dry matter content
of the anhydrsus
D-glucose by the method specified in !SC L4l.
5.32
VVeigh, to the nearest O,l mg, a mass sf the anhydrous
D-glucose
(5.2) containing
0,6OO g of ss!ids, disso!ve it in
water, transfer the Solution quantitively into a 800 m! one-mark
volumetric f!ask NS), dilute to the mark with water and mix.

Ordinary

Iaboratory

freshly

bI~e

on each day of use.

(CIGH18C!N~S.2H~O),

apparatus

indicator,

1 g/!

and in particular

.a

arrow-neeked
boiBSng Ha&, of capacity 250 m!, complying with the requirements
of !SO 1773.
6.2
Burette, of capacity
O,O5 m!, complying
with
class A.

ne-r-nar

pipettes,

plying with the requirements

25 m!, graduated
the requirements

in subdivisions 0%
of ISO 385/2,

of capacity 1 mE and 25 m!, como f EO 648, c!ass A.

Orte-maak
wohmetric
flasks,
QXXIm! and 1 808 m!, complying
with
ISO 1M2, class A.
essler

the burette

from

to

the Source of heat (6.6) at all times.

to the nearest

c) the maltose and/or isomaltsse content sha!! not exceed

8,l % (mlm) and no sugar sf greater re!ative molecular
mass sha!! be detected.

ethy8ene
aqueesus solution.

Shield

if desired,

dish sha!! be used fsr incineration,

3) the platinum d ish shall be weighed

0,3 sng before an d after the incineration;

Prepare this ss!ution

1 A boiling aid (Tor example glass beads) may be added,

ensure freedom from super-heating.
2

sn!y a platinum

5.3

MBTES

of capacity
lMI m!,
the requirements
of

tubes, of capacity XI m!.

b oiling as resuitab! e for . maintaining

.6
Heating
dewice,
quired in 7.1.4 whi!st e nabling the cslour Change at the end-

.l.l
Using a pipette 6.3), piace 25,O m! of the Fehlings solutkm (5. i .3B in the clean, dry boiling flask (6.1!,
7.12
Fi !! the burette (6.2) to the zero mark with the D-g!u tose
standard reference so!utisn (5.3).
7.M
Run into the boiling flask from the burette, 18,O m! uf
the Q-glucose sslution (5.3). Svviri the flask to mix the conlE?MS.

7.1.
Place the boi!ing f!ask W-I the heating device (6.6),
previous!y
adjusted
so that the boiling
commences
in
!20 L- i5 s as timed by the stop-watch
(6.7).
DO not adjust the heating device subsequently.
Chis ensures
that once boiling has commenced
the evolution of steam BS
brisk and continuous throughout
the who!e of the titration process, thus preventing to the maximum possible extent the entrance of air ta the titration f!ask vwifh csnsequent
re-Oxidation
of its csntents.
7.1.5
Bring the contents of the flask to the boi! and continue
boi!ing for 120 s (timed by the stop-watchi.
Add 1 m! sf the
methylene biue sslution (5.4) towards the end of this period.
After expiry of the 120 s period,
commence
adding the
D-g!ucose so!ution to the f!ask from the burette in 0,s m! increments unti! the cs!sur of the methy!ene b!ue is discharged,
boiling being csntinued during the whole titration.

Note the total volume 0 f the D-glucose ss!ution I V na!),

up to and including the penultimate 8,s m! increment.
NOTE - The disappearance
of the colour of the methylene blue is best
seen by Booking at the upper layers and the meniscus of the contents of
the titration flask, as these will be relatively free from the precipitated,
red topper(I)
oxide. The colour disappearance
is more easily seen
when indirect lighting is used. A white Screen behind the titration flask
is helpful.

7.1.6

Repeat 7.1.1 and 7.1.2.

7.1.7
From the burette run into the boiling flask a volume
the D-giucose solutisn equa! to (iV - 0,3) m!.
7.1.

Wepeat 7.1.4.

of

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ISO 5377:1981 Starch hydrolysis products Determination of reducing power and dextrose
equivalent - Lane and Eynon constant titre method

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