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International Starch Institute
Science Park Aarhus, Denmark
ISI 05-2e Determination of Dry Matter in Oven at 105 oC
|1. Scope||The method is applicable to starch, dextrose - anhydrous and monohydrate
- and total sugar.
|LT 15. Dec- 1964
Rev. LT 21. Nov. 1997
|2. Principle||The sample is dried at 105 oC
|3. Apparatus||3.1 Analytical balance weighing to the nearest 1 mg.
3.2 Dish of aluminium or glass with tight-fitting lid
3.3 Electrically heated oven.
3.4 Desiccator with dry drying agent
|4. Procedure||Dry dish (3.2) 1/2 hours in oven (3.3) at 105 oC.|
|Cool dish in desiccator (3.4) to room temperature and weigh on balance (3.1) to nearest 1 mg. Weight = w0||Cool 40 min|
|Weigh 2 g of sample in dish to the nearest 1 mg. Weight = w1.||Take 5 g total sugar|
|Dry dish and sample over night (min. 16 hours) in vacuum at 105 oC||With one dying step only time may be extended|
|Close lid and cool in desiccator for 1 hour. Weigh immediately after
removal from desiccator to nearest 1 mg. Weight=w2
|Possibly re-heat to constant weight|
|5. Calculation||Dry matter (DM) in percent of sample (average results of two samples to
one decimal) =
DM % = 100 x (w2 - w0) / (w1 - w0)
|6. Notes||Alternative method: Drying at 70 oC or 100 oC in
The European Pharmacopoeia 4 specifies for potato and wheat starch drying at 130 oC for 90 min and for maize and rice starch drying at 100-105 oC to constant weight.
|7. Reference||International Standard: ISO 1741|
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Keywords: laboratory method determination dry matter substance starch oven drying