Disclosure to Promote the Right To Information

Whereas the Parliament of India has set out to provide a practical regime of right to information for citizens to secure access to information under the control of public authorities, in order to promote transparency and accountability in the working of every public authority, and whereas the attached publication of the Bureau of Indian Standards is of particular interest to the public, particularly disadvantaged communities and those engaged in the pursuit of education and knowledge, the attached public safety standard is made available to promote the timely dissemination of this information in an accurate manner to the public.

इंटरनेट मानक

“!ान $ एक न' भारत का +नम-ण”Satyanarayan Gangaram Pitroda

“Invent a New India Using Knowledge”

“प0रा1 को छोड न' 5 तरफ”Jawaharlal Nehru

“Step Out From the Old to the New”

“जान1 का अ+धकार, जी1 का अ+धकार”Mazdoor Kisan Shakti Sangathan

“The Right to Information, The Right to Live”

“!ान एक ऐसा खजाना > जो कभी च0राया नहB जा सकता है”Bhartṛhari—Nītiśatakam

“Knowledge is such a treasure which cannot be stolen”

“Invent a New India Using Knowledge”

है”ह”ह

IS 6895 (1973): Barely Malt [FAD 16: Foodgrains, Starchesand Ready to Eat Foods]

Indian Standard!;PECWfCATION FOR;

BARLEY MALTI'll"! rteprtfl! UC! ulWlt I,,~

i f1:JNi £VM'at.t.rat~No~ I .'

15,,,"·1911

( Reaffirmed 2005 )

:S/ C'fJ1nJM 1)1'19

I:"lIUAl'f IIT,~!'fDAIlOS INSTfTUTION"li«'iAIt IHAVAN, ., MlfAOI.:. :'lJfMf Z....r".. ......116

l'<T.W tJUJiI llOOllt

18 r 6895 -1973

Indian StandardSPECIFICATION FOR

BARLEY MALT

Foodgrair», Foodgrain Products and Edible Oilseed FloursSectional Committee, AFDe 32

R~,,~stlllfng

Food Corporancn 01 India, New Delhi

Directorate of Oilleeds Development, GovernmentorIDdia, Hyderabad

Directorate of StoraBe &. Inlpection (Miniltry ofAgriculture)J New Delhi

Andhra Pradesh Rice Millers' Association.VijByowada

Modem Eaken.. ( India) Ltd, New DelhiSaar J. B. S£JIJI~ (A/tmuJ',)

Sill.. M. C. BADA'"SKas P. C. JOBIO (AI""", )

SKa'S.N.BAK....... Food and Nutrition Board ( Ministry ofAgrIculture).NewOelh,

S••rG.D.SR£JIJlA(Ah"eau)SRa. B. S. BBA.TU. Derence Food Researcb Laboratory, Mysore

S.... K. S. JAY~a~AK (AI,,,,,ISI.)DB N. R. BBOW Solvent Extractor,' AJsoc:iation of India, BombaySIIJI' D. S. CIUDBA Central Commillee for Food Standard. (Ministry of

Health'" Family Planning). New DelhiDIBZOTOa Central Rice Research Insritute, Cuttad:

R,C11 T ..0R7oLOolaT (AI_, )S.... S.....AN~.. AIK Gl1PTA Federation of All India Foodgrain Dealon' Auo."a·

tiOD, DelhiSaar A. StraKA RAo ( Ahmul.) .

DR H. K. JUIf Indian Council of Agricultural a.e.-ch, New DelhiS... G. D. Joa., State T...nng CorpOration of Ind.. Umited, New

DelhiSIIILI K. B. J.... (.w.-r.)

Da S. S. KALB..n Hinduatau Lev.. Lid, BombayS.", N. RAllAo............ (~,)

S.", R. S. RAIl K, •• 0 a. Agra DalI MilIa Aoooc:iation. AgraKJtA.HDSLW.l.L

Saar G~trI&I SRAItlt~a G~IIO

(Alt..-)

SKat K4l\1CRDLA. APPAB.&.O

Va N. S. AnaAW~L

CMirmtulOa s. v. Pum.....

M...ms8J1BI MORA_AD KRA81M ADJtNl

.~,1979

INDIAN STANDAllDS INS11TUTIONThis publicacionio pro....ted under tiro /MiMI ~PJ ,"I (XIV of 1957) andRpCO<II1CIion in wllol. or in po.rt by any _ IlU:eptwith written~onof thopublilh.. oball ba d-.d to be an infriDrment of cop,np.t under tiro u.id Act.

1S.I8t'-1973

( CmJ....d Jr... /HJI' I )

SURI F. G. T. MEllEZE.R""_"'I

Directorate of Sugar & Vanaspati (MinUtry ofAgriculture). New Delhi

SaKI D. VENKA.TAFPAIAH (A'tD1uJt,)DB B. D. NABA.~O PublicAnalys!. Government of India, HaryaaDB B. V. RAJlA,8ASTRJ Nationallmutute of Nue-uion, HyderabadSSBI S. RAIIA8WAJIT Directorate General of Technical Devt'lopment,

New DelhiSRAI I. K. K.t.PUA (AIIIIN'l')'

SRBI P. Jl.AJlDA8 Cenual Warehousing Corporation. New DelhiSaRI N. K. MUBALIDBABA RAO Directorate of Marketing &. Inspection (Miniatry of

Asricultu«). Faridab&dSm.. R. N. CBATURVADI (JlJJmt4I,) .

SUBI R... B. RAO Federation of Biscuit Manuracturen of India. DelhiSBAI J. B. PAlllfAII. (AIIn..,.)

CoL M. C. SAIIYAL Directorate of Supplieo and Trampor', ArmyH..<Iq....ten

L'r-CoL O. P. KAPUR (AU""")DR M. C. S"".IIA U. P. Agr-iculNral University, Pan_garSBRI S. R. SB""PALBltAR Central Food TechnolotJical Resean:h IlllIt;,u'e,

( CSIR ). M)'IO<eDB H. S. R. DA.lIt~"B~A( All....... )

DB SUl<BDBV SIIIOB Punjah Asricultural University. LudhianaSBBI G. S. BAlli. (Altmurl,)

SSRI S. P. VJRIlAKl The Roller Flour Millen' Fedention of India, NewDelhi

Saul SANTANU CYAUDBURI(A~4U)

DB D. S. WA.GLE Haryana Agricultural Univeniry, H.isIarDB R. L. MATTOO (AlI""GI,)

Da HARI BRAOWAN, Director General, lSI (Ex-4"'o MmJm)Director (Agri & Food)

,s,''''tIT.1SaRI G. S. VILEBtl'

Deputy Director (Agr. &I Food), 151

Cereals and Pulses Subcommitte, MDC 32 : 3

c....1IIr

SBBJ R. N. CRATURV2DJ Directora'e of Marketing & JlllIpecti... ( Ministry ofAgriculture), Faridabod

SBBI O. P. Guo ( A/tmuIII)

Min..try of Agriculture (Departmut of Food).New Delhi

2

(CMI_'ft.. ,.,. 2 )M__,

D. A. AunuD. M. S. N£'I< (AI,,,,UII.)

5••, D. S. C.AIl...5••r S. K. DUIlL".SRaIE.K. JAYAKAaArMA.

5••, K. N. DU'l"f (Al,_.S.R. G. D. Jo,.,

5••, K. B. JUK ( AI,.....,. )SKal It....... Nnr...& KU_A.alA.

SRal KnA.a NATB AOBAWAL(AI_)

S.RI D. MITR.

S.R' L. M. PAUL

5••,5 L. 1'...... 1AIIn.... )D. S. V. P,.ou.

5••, D. C. J.IN (AI'mr4")SBRJ P. R.MDABSn., A K. J. 5......

IS I 6895- Jt7:J

R.,.Nlllu.,Indion Agricultural R.....rch In.litule, New Deihl

Central Committee for Food Staodatdl, New DelhiJaptjit Indultries Ltd, HamiraMohan M...kin Breweri.. LId, Gbaaiabad

State Trading Corporation New Delhi

indian Peeduee Auoci&tion, Calcutta

Puhbc Analy.., Governmeol of Uttar Prodeob,Lucknow

American Spring &: Prnoing Worb Priv.le Limited,Bombay

Food Corporation of Iodia. New Delhi

Central WarehoUlin. Corporation, New DelhiFederation or All India FoodgraiD Dealen' Assoc&'·

lion, DelhiSB.]BELDSVB.AI~ABBAI

PURL (AU...... )CoL M. C. SAMYAL Directorate of SuppHei & Transport, Army

H..dq..... lerlLT-<::OL O. P' K ....u. (AI,,,,,,,,. )

SEC.....ABy Technical Standardization Committee (FoodJlufIJ) I

Minutey of Agriculture. New Delhi5••1 S.ITAL P.A8AD Agra Dall Milia Auociolion, Agra

SR.' PooR... C.A>'D (AI'"""•• )SRR' S. I' VII••AII' The Roller Flour MIllen' FederatlOD of India, New

D.lb.

93

Indian StandardSPECIFICATION FOR

BARLEY MALT

O. FOREWORD

0.1 This Indian Standard wu adopted by the Indian StandardsInstitution On 31 January 1973, after the draft finalized by the Foodgrains,Foodgrain Products and Edible Oilseed Flours Sectional Committeehad been approved by the Agricultural and Food Products DivisionCouncil.

0.2 Malt is an important basie inJUedient (or use in brewing and distill­ing industries. In addition, maIt is used for preparing malt extract,malt vinegar, processed foods meant for infants and children andmedicinal preparations. In order to ensure that the end-products are ofan acceptable quality, it is essential that the malt used should be ofappropriate quality. Therefore, in order to make available malt ofproper quality to the various groups of consuming interests, this IndianStandard is being issued.

0.3 For preparing malt, barley is first steeped so that the moisture contentis about 42 to 45 percent. Subsequently, it is allowed to germi­nate under controlled conditions for proper modification. The modifiedbarley kernels are then kilned in a current of hot air. The green maltthus obtained, is dried at a temperature of 70 to 85°C to obtain malt ofthe desired quality.

0.3.1 IS: 6894-1973 'Specification for malting barley' is a necessaryadjunct to this specification.

0.4 In the preparation of thi••tandard due consideration has been givento the Prevention of Food Adulteration Act, 1954 and the Rules framedthereunder. However, this standard is subject to the restrictions imposedunder the Act, wherever applicable.

0.5 For the purpose of deciding whether a particular requirement of thisstandard is complied with, the final value, observed or calculated, express­ing the result of a test or analysis, shall be rounded off in accordancewith IS: 2-1960·. The number of significant places retained in therounded off 'Value should be the same u that of the specified value in thisstandard.

3

IS .6895-1'13

1. SCOPE

1.1 This standard prescribes the requirements and methods of samplingand test for barley malt.

2. GRADES

2.1 There shall be three grades of malt, namely, Grade I, Grade 2 andGrade 3 (m Table I). Grade I malt has g..nerally been found suitablefor brewing purposes.

3. REQ.UIllEMENTS

3.1 GeDeral-Malt shall be prepared from barley conforming '0IS: 6894-1973*.

3.2 Physical Characteristics

3.2.1 Colour-The colour of malt shall be as agreed '0 between thepurchaser and the vendor. Malt shall possess a bright appearance andshall be free from green and dark dots.

3.2.2 Flaoour - Malt shall possess flavour which is typical andcharacteristic of clean malt. It shall be free from any off-flavours.Malt shall be sweet to taste, and shall be free from any traceofbilteme..and soumess.

3.2.3 The size of malted kernels shall be such that not less than99 percent by mass of kernels are retained on a 2'2-mm IS Sieve in case ofGrade I material, and not less than 98 percent and 97 percent by massof kernels in Grades 2 and 3 respectively.

3.3 Freedom Crom IlDpurities

3.3.1 Foreign Motter-The proportion of all matter other than malt,culms rests, etc, shan not exceed O'5 percent by mass.

3.3.2 Broken Kernels - The proportion of broken kernels (which arenot whole) shall not exceed O'5 percent by mass.

3.3.3 Dead Barley Corns- Dead barley corns (kernels which have notgerminated due to damaged embryo or incomplete recovery fromdormancy) in malt shall be no' more than 5 percent by mass.

3.3.4 Barley malt shall be free from living insects and mould, andshall be free from dead insects, insect fragments and rodent contaminationvisible to the eye (corrected, if necessary for abnormal vision) withthe aid of a suitable modification (not exceeding X 10).

3.4 Malt shall also conform to the requirements prescribed in Table I.

.Sp,.dfication for maltinR harley

4

18,685·1973

TAIlUl I RIlQIlIIlEMJlNI'lI FOil LlI\UlY MALT( Cl_ 2.1 allCl 3•• )

St.No.

C.....BAC"rE.l.TIC RBQUlallXllllT MJmaOD o. T... A A

Grade I Grade 2 Grado 3' 'AppODdis

ParI III

(7)

Part n

Part IV

(6)

A

B

F

c

DE

3'D

(5)

6

30

70

7D

30-3616-21

(.)

6

73

16-20

S5

3Q.3616-21

37

10-15

85

(3)

.'S

30-3616-21

75

(2)(I)

i) Moilture. percent bymau, MtIJt

ji) Yi~ld or extraction(on dry basis).~nl by mau,

iii} Differeace iD yiold of...aaet betweeafine aDd coanesrindiDll. Ma

iv) Sudlarilicauotl timeiD mmut.el

v} Modiliaotion incl_vi) Cold water extract.

percODlbymaavii) Diutatic power

(00 dry haoio ) •MiA

viii} Tho_ad k or a el...... (on drybuil). in •• Ma"

is) Hectolitre mall. inkg. Mill .

°15 : .333 MOlhods of a""lyoio for follClgraw:IS : .333 (Parllll-l967 Moiature.IS: .393 ( Part IIl)-l968 Heetell..e weight.IS: .393 (Part IV }.1967 Weight of I OOD graio•.

5.5 The mash and wort when examined as given in .40.·5.2 and .40.-5.3 shallconform to the following requirements.

5.5.1 Mash - It shall be free from mouldy or smoky smell (," A0S.2).

5.5.2 Wore - It shall be bright or slightly opalescent in appearance( tff .40.-3.3 ).

4. PACKING AND MARKING

4.1 Paddq- Malt shall be packed in polyethylene lined gunny bags.The bags shall be closed in such a manner as to prevent excessive uptakeof moisture.

5

181_5-1,"

4.2 Marldal- Each bag shall be marked or labelled with the followingparticulan:

a) Name and grade of the material,b) Name and address of the manufacturer,c) Batch or code number, andd) Net mass.

4.2.1 Each bag may also be marked with the lSI Cenification MarlL

NOH - The UIO of Ill. 151 CertdiealioD Mark .. pemed by .be pro , ol Ill.l"dllUl SlaI\dordo I....i.ulioD ( Certilicalioo Marb ) Act and Ibe Ruleo and R lalioDomade .bereWlder. The 151 Mark on prod_ co-.c! by aD IDdi&D Sl&DdanI COIlyey,lbe aJlunmce lba. lb., have been produced to comply WIll> lhe requir_..... of .halstandard under a well-defined syttem of Ullpectioa. 'eitiD. aDd quality control whic:b.. deYIIed a"d oupennsed by lSI aDd operaled by !be producer. lSI marked product'",e aloo CUD ,i"uously checked by lSI for coar«mi., to IbaI ,l&DdanI u a furtherlafquan!. Delail. of condi'ioD' under whicb a Ijcmce for .be _ olll>. lSI Cer.diea­lioD Mark may be granted to muufaet1llWl or ....a "I, may be obtained from theIodian Studard. InltitutlOD_

5. SAMPLING

5.1 Representative samples of the material for ascertaining conformity tothis standard shall be drawn according to the method prescribed in 3 ofIS:2814-l964·.

APPENDIX A[ Table I, Item (ii)]

DETERMINATION OF YIELD OF EXTRACT

A-I. APPARATUS

A-l.l GriDdiDg Mill. - Miag-Seck type. For fine grinding use conetype, 300 rev/min, and for coarse grinding roll type, 150 rev/min.

A-I.2 Mash Beake... aDd CoDDter Weight. - Made of either purenickel stainless steel or brass and of such dimensions as '0 assure lightconnection between beakers and grinding mill. If counterweights areused for mash beakers, their tare should be checked frequently.

A-I.3 MaShiDg Apparatas - The beakers, stirrers and solden "usedshould be of the same metal. Each stirrer should be provided with a

°Method for .mpliIlg of c..cab aDd pubes.

6

D.6895-19'3

blade wbich during operation has clearance of about 2 mm from bottomand 5 mm from wall of the mash beaker. The blade is approximately8 mm wide and each side has 45' pitch, arranged as in a propeller, toforce mash upward. Speed of the mash stirrer shall be 80 to 100 rev/min,each stirrer of each beaker shall have the same speed. Stir water in thebath thoroughly by mechanical means to assure uniformity of temperatureand have level of water above maximum mash level.

A-I." Gypsum Plate-Thoroughly mix 100 ml water with 135 gplaster of paris. Pour mixture while still free flowing into suitable flatmoulds.

A-I.S Filter Paper - Whatman No. I or equivalent.

A-I.6 Fa_el. - Short-stem glass funnels having approximately a dia­meter of 20 cm. The stem shall extend 3 to 5 em into the receiving flask.

A-I.' F1••a - Erlenmeyers of 500 ml capacity.

A-I.8 Pylua_eten

A-I.9 Water-Bath - automatically controlled.

A-2. REAGENTS

A-2.1 IodiDe SoludOD.

A-2.1.1 0'01 N Solwio. - Prepared by dissolving 0'63 g iodine and1'25 g of potassium iodine in water and diluted to 500 ml.

A-2.1.2 0'02 N Solwio.-Prepared by dissolving 1'27 g of iodine and2' 50 g of potassium iodine in water and diluted in 500 ml. Both theseiodine solutions should be kept in dark and prepared fresh once a month.

A·3. DETERMINATION

A-3.1 GrlDcIiJlg - Weigh approximately 55 g of sample at room tempera­ture into a tared mash beaker and grind through mill set for standardizedfineness of grind. Collect finely ground malt in same mash beaker,carefully brushing malt particle remaining in the mill into the mashbeaker. Mix and without delay place mash beaker with contents onbalance accurate to within ::I: 0'06 g under 750 g load and adjust mass ofthe malt to 50-00:1: 0'05 g by removing excess into tared dish formoisture determination.

A-3.2 Muhlag Procedure - Mash in ground malt with 200 ml waterat 46QC and mix well with glass rod to prevent formation of lumps.Carefully rinse glass rod and wall of beaker with small quantity of water.Promptly place mash beakers in mashing apparatus containing waterpreviously heated to 46QC and set the stirrers in motion. Place thermo­meter in each mash beaker. Keep temperature at 45°C exactly for

7

18:6895-1973

10 mmutes from the time beakers were placed in the mashing apparatus.Raise mash rernperature at the rate of 1°C per minute till it reaches 70°C.Add 100 ml w.ster which has been previously heated to 70 to 71°C andmash for 60 10mutes at 70'C. Care should be taken that temperaturedeviations durmg mashing procedure do not exceed O·SoC. Observe theodour of the mash; it should be free from mouldy or smoky smell(see 3.5.1). .

A-3.3 CooH1l1 and Filtratioll - After 60 minutes, cool mash promptly(within 10 to 15 minutes) to the prevailing room temperature. Stopstirring. Remove thermometer after adhering mash particles are rinsedinto the beaker with water. Remove each beaker with its stirrer frommashing apparatus. Rinse mash particles adhering to the stirrer intohpaker wlth water. Dry outside of each beaker taking care to remove themoisture adheling to the rim. Without delay, adjust the mass of content'of mash beaker 10450'00 =0'05 g by adding water.

Stir mash thoroughly with glass rod. once when removing beakersfrom balance pan and again immediately before pouring mash onto filter(stirrings shall be not less than 5 minutes not more than 15 minutesapart). While vurring cooled mash, take care to prevent splashing Orspilling. ;1.11:< drop' adhering to beaker wall into mash hy rotary stirringwith glass IOd.

Pour entire contents of beaker into funnel provided with specifiedfilter paper. Cover funnel with approximately 20 cm diameter watch­glass during' entire liltralion and remove receiving fla.,k containing wortfor later observations and tests. In case of slow running worts, stopfiltration after 2 hours. In case of coarse ground malt mash, collectt'xactlr 200 or 2 ml wort. When filtration is complete, mzx wort inreceiving flask thoroughly by rotary motion. Speed offiltration is normalif filtrauon is complete within one hour after returning the filtrate to lilterbed; ,low if Ii Itrarion takes longer. Observe degree of clari ty and reporta, clear, slightly hazy, or hazy (set 3.5.2).

Remove approximately 100 ml wort for determination of colour.

A-3.'" Sp~ciDC Gravity - Rinse empty pyknometer twice with about10 ml wort. FIll with wort, place in water-bath maintained at 20°C.Weigh filled pyknometer within 3 hours of completed filtration.Difference between this mass and that of empty pyknometer representswort capacity of p) knometer at 20°C. Calculate specific gravity of wortto 5 decimal places rounding off to 0'000 05 to f)' 000 10, by dividingmass of wort by mass of water.

A-4. CALCULAnON

A-4.1 Determine extract yield of wort by reference to specific gravityvalues given in Table 2.

8

18.6895·1973

.\-4.2 Calculate yield of extract of malt ( on dry basis) as given below:a) Extract, a..i. bllSis - P (600 + M)J( 100 - P)where

p ~ g extract in 100 g WOrt ( IlS calculated from Table 2 ), andM = percent moisture in the malt.

b) Extract(ondryba.is)=(Ex lOO)/(IOO-M)where

E = extract as-is basis, andM = percent moisture in the malt.

TABLE 2 SPEClnc GRAVJTY AND DEGREES PLATO OF SUGARSOLUTIONS OR PERCENT EXTRACT BY WEIGHT

(C""". A-4 I )

SPECIFIC GRAVITY GaAldI EXTRACT SPacll'lC GRAVITY GRAd ExTBACT .X'AT 2O/20'C IN 100It SoLUTIOll' AT 20/20" 100 g SOLUT'ON

(I) (2) (I) (2)\-00000 0-000 1'00150 0'386

05 0'013 55 0'39810 0-026 60 0'41115 0'039 65 0'42420 0'052 70 043725 0'064 75 ~'450

30 0'077 80 0-46335 0-090 65 047640 0'103 90 0'48845 0'116 95 0·501

1-00050 0-129 1'00200 0'51455 0'141 05 0'52760 0'154 10 0'54065 0'167 15 0'55270 0'180 20 0'56575 0'193 25 0-57880 0'206 30 0'59165 0-219 35 0'604

-90 0'231 40 0'61695 0244 45 0'629

1'00100 0'257 1'002 50 0'64205 0'270 55 0'65510 0'283 - 60 0'66815 0'296 65 0'68020 0'309 70 0'69325 0'321 75 0'70630 0'334 80 0'71935 0'347 85 0'73240 O'!I6O 90 0'74545 0'373 95 0'757

(Coo,i_1i )

9

15.6895·1973

T.....U Z SPECIFIC Cl\AVITY AND DECl\EIlI PLATO OF SUOUSOLUTIONS Oil PERCENT EXTRACT .Y WEIGHT- C...~

SPl:'OlP1C G.A." ITY GIU.X8 Ex'l' ....O'I' SnclflC GUVI'1'Y GaUl. hTa"C'I' IN.... 2O/2O'C IN' 100 I SOLtrl'ION AT 20/'lO'C 100 I SoLU'I'I01l'

( I) (2) (I) (2)

\000300 oono 1°00500 '°283O~ 0°783 O~ 1°2!l610 0°796 10 1°!lO8\~ 0-808 I~ 1°321'1Il 0°62\ 211 \03~

2~ Oo~ ~ '°5+730 0°1147 30 1'!IEO~ O-~ 3~ 1°372'lO 0-872 'lO 1°385.~ O-~ .5 1°398

\'00350 0-_ 1000~5O '-+1155 0°911 55 1°.2+till 0°92+ till 1°.37~5 0°937 b5 '°.5070 ll-!H9 70 1-46275 0962 n \ 47580 0-975 80 \°48885 0-_ 8) \°50190 \°001 90 1°51.% \°0•• 95 1-52E

100+00 \o02E \oQOEOO '°53905 1°039 05 1°55210 10M2 \0 1°.\&15 )0flli5 IS /0578211 1-078 20 \°590~ \°090 ~ lotiO!30 10iOS 30 1°616~ \01\6 ~ \°629'lO 1°129 +0 1°641i~ \°1.2 .~ \ °liSt

\000+ 50 1°\55 \ 00650 \ ti6755 1°168 55 \°680liD 1"180 60 1-69365 1°195 65 \°70570 1°206 70 1071B75 \°219 75 1°73180 1°232 80 1°7++85 1°244 85 1°75790 1-~7 90 '°79q5 \°270 95 1°782

(e...-4)

10

'8,.5-1973

TABLE 2 IPIlCmc GRAvrrY AND DEGREES PLATO OF SUGARSOLUTIONS OR PERCENT EXTRACT BY WEIGHT- lAaId

SPEcrnc GRA VITY GRAM. EZT.ACT S..cD'IC Ga4Vft'Y GIlA.. EXTB.A.C'r r_AT 20/2O"C Of 100 g SoLUTION AT 2O/ZOOC 100, SoLUTtOll

(I) (2) (\) (7)

1-00700 1-795 1-00900 2'30505 \-807 05 2-S11\0 \-820 10 2-S30IS 1'8SS 15 2-34S20 J-8% 20 2-S5625 I'B:i!I 25 2-S6!I30 )-872 30 2-SSIS5 1-884 S5 2-S944<J 1-897 4<J 2-40745 \-910 45 2'4(9

\-007 !lO 1'913 • \-009 50 2-43255 1-935 55 2'44560 '-948 60 2-45865 \'96\ 65 2-47070 1'97S 70 2'48S75 1-986 75 2-49680 1-999 80 2-50885 2'012 85 2'52\90 2'025 90 2-53495 2'O:l8 9S 2'547

\-00800 2'053 1-01000 2-56005 2:065 OS 2'57210 2-070 \0 2-585\5 2'09\ 15 2'59820 2-\01 20 2'61025 _ 2-114 25 2'62330 2'127 30 2-6!l6S5 2-139 S5 2'6494<J 2-152 (() 2-66145 2 165 45 2-674

1-00850 2'178 1'0\050 2'68755 2-191 55 2'69960 2-2OS 60 2'71265 2'216 65 2-72570 2'229 70 2'7:l875 2-241 75 2-75080 2'254 80 2-76385 2'267 85 2'77690 2'280 90 2'77895 2'292 95 2'801

(Co_d)

11

IS,.S-tn,

TULE2 spscmc GRAwn AND DBCRSSII PLATO OF SUODSOLUTIONS OR PERCllNT UTP.Acr IY WIIIOIl'l'-e.t~

i")PKClnlC GIIAVIry a.AM. hTaAor Sr.,... IIC O.A"'ITY Oa4118 ExT.ACT Uf

-.1012O'C IN 100 8 SoL.,..'ON ~~ 20120"0 100 8 SoLlmO.

, I) (2) (I) (2)

\'011 00 ' 2'814 \'0\'00 !'!21O~ 2-826 ~ So"'\0 2-839 10 5-346IS 2-M2 IS '-3M20 2'864 20 5-5712S 2'877 2S HM30 2'890 30 "396,~ 2'90! ~ 3040940 2'91S 40 '-4214S 2-928 4S 30434

1'011 SO 2'940 1'01"0 "447~ 2'gss ~ ,..,5960 2'966 60 '-472liS 2'979 6!> "4l!S70 2'9!I1 7O 3'4977S "004 7S HIOeo "011 eo '-525as "ozg M '-53S90 '-042 90 "5489~

,,~ 95 "561

1-01200 '-067 \'014 00 H"05 '-OlIO 05 "58610 3'095 10 H91115 3'105 IS 3'61110 3'118 20 3-6242S "131 2S 3'636!Ill '-14' 30 3'649'S "156 ~ "66240 H69 40 "674~ '-181 4S "68'

\'012 so '-194 1'014 so "69953 '-207 ~ "7\260 '-219 60 "72565 "232 65 ,'",70 "245 70 ,.,SO75 "2S7 75 3'7&2eo "270 80 ,,"SM "282 M "78890 "295 90 "80095 "308 95 "813

(c.;,;,.~ )

12

IS, 6895 -1973

TABU 2 spscmc GRAVITY AND DEGREES PLATO OF SVGARIOUJTl01'l1l OR PDC'E1'IT EXTRACT lIY wmGHT - c..,j

SI'IlCUtc Ga&vITY GRAMa EXTB4C1' Snexnc C.. ,.VITY GRAKS ErraACT l1CAT 2O{2O'C I" 100 II SoLUTIO" AT 20'(20' 100 I SOLUTION

(I) (2) ( \) (2)

1-01500 3-826 1-017 00 4-32905 3-838 05 4-34\10 3-851 10 4'35415 3'863 15 4'366:ro 3876 20 4'37925 3-888 25 4'39130 3901 30 4'40435 3914 35 441740 3'926 40 4'42945 3'939 is 4'442

I 0\550 3'951 \'01750 445455 3'964 55 4'46760 g 977 60 4'47965 3'989 65 449270 4-002 70 4'50575 4'014 75 4'51780 4027 80 452985 4-039 85 4'54290 4'052 90 4'55595 4'065 95 4'567

1-016 UlJ 4077 1'01800 4'50005 4090 05 4-592lU 4'102 10 460515 4 115 15 46172U 4'\28 20 4'6'3025 4-140 25 4'64230 4-153 30 4'65535 4-165 35 466840 4178 40 4'68045 4 190 45 4692

1'0\650 " 203 \'01850 4-70555 4216 55 4'71860 4'228 60 4'73065 .'241 65 .'74370 .'253 70 4'75575 .'266 75 4'76880 4-278 80 4'78085 .'291 85 4'79290 .'!lO4 90 4'80595 4-316 95 .'818

( C.J11I1UU~ )

13

IS 16895·1973

TULE2 SPECIFIC GRAVITY AND DEGlUtU PLATO OPItlCARSOLllT10NI 01\ PEJlCENT EXTRACT BY WUGH'J' - e-u

8PBeUIO GRAVl"'rY G...lIl EX.Tl\AC'l' SncmoG....nn G....,.. Exn..m III• T 2O/20'C 1M 100II SoL~IO• AT 2O/2O'C \ 00 • SoLVTlO.

(\) (2) (I) (2)

1"01900 4'830 1'02100 ,'3300) 4843 05 ,'34310 4"855 \0 ,'3)5\) 4'868 \; ;'36120 4-ll8ll 2Il ;'3IlO2, 4'898 2; ,'39230 490; 30 ;'40;3, .'918 35 ;'41840 4'930 40 5'43045 4'943 ., 5'443

\'01950 4'955 \'021 SO H;;

" .'968 55 5'4ti160 4"980 60 5'4806!> 4'993 6, H9216 4'006 70 ;'SOS15 4'018 75 ,'51180 4'030 00 )'530

85 4'043 8) 554290 4'055 90 5'5"~5 4-068 95 '-561

102000 5'080 1 02200 5'58005 )-093 05 )-59210 S'H16 10 5'60515 ;'118 15 5'6172f) ;'130 20 5'62925 5'143 25 5'64230 5'155 30 5'65455 5'168 55 ;'66740 ;'180 40 5'67945 5'193 45 5'692

1-021)50 ;'205 1'1122 SO 5'70455 5'218 ss 5'71660 5'230 60 5'12965 5'243 55 5-741111 5'255 10 5'15415 5'268 75 5'76680 )-280 80 5'71985 5'293 85 5'79190 5']05 90 5'80395 5'318 95 ;'816

( e..tl_~)

14

IS, 6895 -1973

TABLE 2 SPECIFIC GRAVITY AND DEGREES PLATO OF SUGARSOLUTIONS OR PERCENT EXTRACf BY WEIGHT - C"",d

SnCIFIC GRAVITY GKA.III ExTRACT Sncrnc GRAV1TY GRAIIS ExTBAC'l' INAT 20/20'C I. 100 g SoLUTION AT 20120'C 100 8 SoLUTIO'R

(I) (2) (1) 12)

1-02300 5'828 102500 6-32505 5'841 05 6-33710 ;-853 10 6-35015 5'865 15 636220 5-878 20 6-37425 5890 25 6-38730 5'903 30 6,39935 5'915 35 6-41140 5'928 40 6'42445 5-940 45 6'436

1-02350 5'952 1'025 50 6'44955 5-965 55 6-46160 5'977 60 6'47365 5-990 65 6'48570 6'002 70 6'49875 6-015 75 6-51080 6'027 80 6'52385 6-039 85 6,53590 6-052 90 6'~795 6'064 95 6,560

1'02400 6'077 1-02600 6'57205 6'089 05 6-58410 6'101 10 6'59715 6'114 15 6'60920 6'126 20 6'62125 6'139 25 6-63430 6-151 30 6'64635 6'163 35 6,65940 6'176 40 6-67145 6'188 45 6'683

1'02450 6'200 1'026 50 6-69655 6'213 55 6'70860 6'225 60 6-72065 6'238 65 6-73370 6'250 70 6'74575 6-263 75 6'75780 6'275 80 6'77085 6-287 85 6,78290 6'300 90 6'79495 6-312 95 6-807

( CIIIII...tI)

15

15.6895-1913

TABLE 2 SPEClnC GRAVITY AND DEGREIII PLATO OF SUGARSOLUTIONS OR PERCENT EXTRACT BY WEIGHT - C""d

SPEClFIC GIU,vrrv GRAXS EXTB4CT SnClno GBA1'1TY a.Alli Rs.TaAC'f INAT 2O/20°C IN 100 II SOL'U'l'10R AT 2O/WC 100 s SoL~""0"

(I) (2) ( I) (2)

1'02100 6"819 \"029 00 7"3120, 6'83\ 05 7'32410 6"844 10 7'3371, 6"856 15 7"34910 6"!l68 10 7":1612, 688\ :15 7"37430 6"893 30 /"3863, 6"905 35 7"3911'10 6"918 '10 1"41145 6"930 45 1"423

1"02750 6"943 1"029 .;0 7'435

" 6'95, 55 7'44760 6"967 60 1"46065 6"979 65 1'47270 6"992 70 1"48475 7004 75 /-49780 7-017 lJO /";,w85 7029 85 7'52190 7041 90 7':m95 7053 95 7",46

1"02800 7'066 J 030 00 75580, 7"078 0, 7570\0 7'091 10 1"58315 7"\03 15 7"~5

20 7'115 20 7"60725 7'127 25 7'61930 7'110 30 7"63235 7'152 35 7'&4-140 7"164 40 1'656.5 7'\77 45 7"6ll8

1"02850 7'189 103050 7"681~ 7'201 35 769360 7"214 60 1-70565 7'226 65 7'71770 7-233 70 7'13075 7-25\ 7, 1'74280 1"263 80 7'75485 1'215 85 1'76790 7-287 90 7-77995 7"300 95 10791

(C.......I)

16

IS: 6895· 1973

TABLE 2 SPECIFIC GRAVITY AND DEGREES PLATO OF SUGARSOLUTIONS OR PERCENT EXTRAcr BY WEIGHT - CfPlld

S'8CIFIC GRAVITY GRAil. EXTRACT SP.ctf'JC GRA.vrrv GRAlIS EXTRA.CI' INAT 2O/2O"C IN 100 g SOLUTION AT 20/20'C 100 B'SOLUTION

(I) (2) (I) (2)

1-03100 7'803 1'033 00 8-293OS 7-816 OS 8-3OS10 7-828 10 8'317IS 7'840 IS 8-33020 7'853 :ro 8'34225 7-1";5 25 8-35430 7-877 30 8'36635 7-889 3S 8-37840 7-901 40 8-3914S 7'914 45 8'403

1-031 50 7-9'16 1-033 SO 8-415SS 7-938 55 8-427tiO 7'950 tiO 8'43965 7-963 65 8-45270 7'97S 70 8'46475 7-987 75 8-476IlO 8'000 80 8-48Il85 8-012 85 8-50090 8'024 90 8'51395 8'036 95 8-525

1-03200 8-048 1-034 00 8'537OS 8'061 OS 8'54910 8-073 10 8'56115 8'085 15 8-57420 8'096 :ro 8'58625 8'110 25 8'59830 8-122 30 8'61035 8-134 35 8-62240 8'146 40 8'63445 8-\59 45 8'647

1-03250 8-171 1'03450 8-65955 8'183 55 8'67160 8-195 60 868365 8'207 65 8-69570 8-220 70 8-70875 8-232 75 8-72080 8'244 80 8'73285 8-256 85 8-74490 8'269 90 8-75695 8-281 95 8'768

( C./Il"....d )

17

IS. 6895 -1973

TABLE 2 SPECIFIC CR.-.VITY .um DRQUES PLATO 01' StlGABSOLUTIONS 011 PERCENT I!XTRACf BY WDCHT - CArdi

SPS(TrJC GRA.VITY GRA~" EXTll.4C'1' SPSCInC GBAvrrY G'aAllle ExTRACT 1.AT 20/ZOC' IN 100 g SoLUTION ... 20/20"C 100 I SoLUTION

(I) (Z) (I) (2)

1'03500 8'781 1'(l:!700 9'26705 8'79-3 05 9'27910 8-805 10 9-29115 8'817 IS 9'30320 8'830 20 9-31625 8'842 25 9'32830 8'854 30 9'34035 8'966 35 9'35240 8'878 40 9'36445 8'890 45 9'376

1'03550 8'902 1'037 50 9'38855 8'915 55 9'40060 8'921 60 9'41365 8'939 65 9'42570 8'951 70 9'437n 8'963 75 9'«980 8'975 80 9'4618. 8'9ll8 85 9'47390 9'000 90 9"48595 9'012 95 9'498

1'036 00 9'on 1,038 00 9'50905 9-036 05 9'52210 9'048 10 9'55415 9'060 IS 9'54620 9'073 20 9'55825 9'085 25 9'57030 9'097 30 9'58235 9'109 35 9'59440 9'121 40, 9'60645 9'133 45 9'618

1'036 50 9'145 1'038 50 9'63155 9'158 55 9'64360 9'170 60 9'65565 9'182 65 9'66770 9'194 70 9-67975 9'206 75 9'69180 9'218 80 9'70385 9'230 85 9'71390 9'243 90 9'72795 9'255 95 9'740

(,,",,"-d)

18

IS16895 .1973

TABLE 2 SPECIFlC GIUVlTY AND DEGREI!S PLATO or SUGAJlSOLUTlONll OR PEIlCENT EXTRACT BY waGHT - CoIItd

Snmno GaA"," GRAMS EXTBAC'I' SPJ:OInO GUV1'1'T GaAJU ExTJoAC'r nrAT 2O/2O"C IN 100 g SOL""'O" AT 2O/2O'C 100 g SOL""'O"

(I) (2) ( I) (2)

103900 9'751 1'04100 10'23405 9'764 05 10'24010 9'776 10 10'25915 9"788 15 10'27120 9"800 20 10'28325 9'812 25 10-29530 9"824 30 1()O30735 9'836 35 10'31940 9'848 40 10:33145 9'860 45 10'343

1'039 50 9'873 1'04150 10"35555 9'885 55 10"36160 9"897 60 10'319liS 9'909 65 10'39170 9'921 10 1()O40375 9'933 75 10'415eo 9'945 50 10'42785 9'957 85 10-43990 9'969 90 10'45195 9'981 9.'i I ()O463

1'1)4000 9'903 1'04200 1047505 10'005 05 10'48710 10'011 10 1()o49915 10'030 15 10"51120 10-042 20 10'52325 10'054 25 10-53630 1O'0b6 30 10'54835 10'078 35 10-55940 10'090 40 10-57145 10'102 45 10'584

1'1)4050 10'114 1'04250 10'59655 10-126 55 10-60860 10'138 60 10'62065 10'iSO 65 10'63210 10'162 70 10"64475 10'114 75 10-656110 io-rss 50 1()o66885 10'198 85 10'611090 10'210 !Ill 10-69295 100223 95 10-704

( c"oJitttutl )

19

IS 168!I5 "1973

TABLE Z SPEClFlC GRAVlTY AND DEGREES PLATO 0' IUQUSOL\lTIONS OR PE1I.CENT EXTRACT BY WEIGHT- Coot.

SPECIJ"C GIIAVITY GRA.1f1 EXTaAcT Spacl:rJC GRAVITY GHAMB ExftACT 1M"T 2O/20'C IN 10() g SOLUTIOIII' AT 2OIW"C 100 I SOLtJ''I'IO)l'

(I) (2) (1) (2)

1'04300 10'716 J 04500 \1'195OS tc-rzs 05 \1'20710 10'140 10 II 21915 10'752 IS \I '23120 10'764 ~U \1-243~5 10'776 25 H '25530 10'788 30 H 26735 1O'1lOO 95 II 27940 10'812 40 11'29145 10'824 45 11'303

1'043 ;0 10'836 1 04550 \I 31555 10'848 55 \1'32760 10'860 60 \1'33965 10'872 oS 11'35170 10·884 70 II 36375 10'896 75 H'3756U 10'908 au 11'38765 10920 85 \1399go 10'932 9U \1'41195 10'944 95 11423

1'044 ou 10"956 1'0"", (J(j /1"43505 10'968 05 /14%IU 10'980 IU 1145815 10"992 15 II 4702U H '004 2IJ II 48~

25 ll'016 25 11'f9130 \1'027 3U 11'50635 11'039 35 11 51840 11'051 40 1153045 11'063 45 1I'54~

1 044 ;0 II 075 1 046 SO \1"55455 11"087 55 lI'56660 u-\00 6() II 57865 II'H2 6; 11'59070 11"123 70 11'60275 II 135 7S 11'614so u- \47 au II 626-85 11'159 85 11'6389U 11'171 90 11'65095 11'183 95 11'661

(CMho<. )

20

1816895 -1973

TULE 2 SPSClFlC GRA.VlTY AND DEGREES PUTO OF SUGARSOLUTIONS OR PERCENT EXTRACT BY WEIGHT - Cool.

SP.l:OJl'IO GSA VITV GRA.d EX:TR4.OT' S.BCUIC GaA.VITY GR.... EnUOT J.AT 2012O°C III 100 I SOLUTION AT 20/2Ooe 100 IJSoLUTIO"

(I) (2) (I) (2)

\-04700 11-673 1-04900 12'15005 11-6/15 05 12'16210 11'697 10 12'm15 11'709 15 12'18520 11'721 20 12'19725 11-133 25 12'20930 11-7+5 30 12-22135 11'757 35 12'23340 11'768 40 12-24545 11'780 45 12'256

1-04750 11'792 1-<I4!l 50 12'26855 11-1104 55 12'28060 11'816 60 12'~

65 11'828 65 12-30470 11'842 70 12'31675 11'852 75 12'328SO 11'864 80 12'3401I5 11-876 85 12-35190 11'888 90 12'363 .95 11'900 95 12'375

\'048 00 11'912 \'050 00 12'38705 11'923 05 12'39910 11'935 10 INII15 11'947 15 12'42320 11'959 20 12-43525 11'971 25 12'44730 11'983 30 12-451135 11'995 35 12'47040 12'007 40 12-i8245 12'019 45 12'494

1'048 50 12'031 1-~50 12'50655 12'042 55 12'51860 12-054 60 12'53065 12-066 65 12'54270 12'078 70 12'55375 12'090 75 12-56580 12'102 80 12'57785 12'U4 85 12-58990 12'126 90 12'6019, 12'138 95 12'613

(CmoI;"d)

2\

IS I 6895 -1973

TABLE 2 SPECIFIC GIlAV1TY AND DEGREES PLATO OF SUGARSOLUTIONS OR PERCENT EXTRACf BY WEIGHT - CortId

SPECIFIC GRAVITY GRAil. EXTllACT SPECIFIC GllAVITT GRAlIS Ex-nu.cr 1JI'AT 20/20·C IN 100 g SoLUTION AT 2O/20°C 100 g SoLUTION

(I) (2) (I) (2)

1-05100 12-6~4 1-05300 13'098f).'; 12-636 05 13-10910 12-648 10 13-121/5 12-660 U 13 13320 126n 20 13-14525 12-684 25 13-15730 12695 30 13-16835 12-707 35 13'18040 12-719 40 13-19245 12'731 45 13'204

I 051 50 12-743 /-05350 13-21555 12-755 55 13-22760 12-767 60 13-23965 12-778 65 13-25170 12790 70 13-26375 12802 75 13'27480 12-814 80 13-28685 12'826 85 13-29890 12-838 90 13'31095 /2'1149 95 13'322

/-05200 12-86/ \-054 00 13-33305 12-873 05 13-34510 12-885 10 13-35715 12-897 15 13-36920 /2909 20 13-38025 12-920 25 13'39230 12-932 30 13'40435 12-944 35 13-41640 12-956 40 13'42845 12-968 45 13-439

1-05250 12-979 1-054 50 13-45155 12-991 55 13-46360 13'003 60 13-47565 13-015 65 /3-48770 13-027 70 13-49975 13-039 75 13-51080 13-050 80 13-52285 13'()62 85 13-53490 13-074 90 13-54695 13-086 95 13'557

( e.u_i)

22

TABU 2 8PECD'lC GRAVITY AND DEGIUES PLATO or SUOdSOLVTlONS 0 .. PERCENT DTIlACf BY WEIGHT - Coold

SP.OU'IC G• .&VITY' G•••• EsTRAC'I' SnClnc Ga..V1TY Ga.... Ex....."'" 11IAT 2O/20"C J!I JOO. SoLUTJOH AT 2012O"C 100 .. SoL<1TIOW

(I) (2) (I) (2)

I O~OO 13'569 1'05700 \4'03905 '3'581 05 1+'05110 13'S93 10 1+116215 13'604 15 1+'074.10 13'616 20 (4'08625 13'628 25 IH19730 13'6+0 30 1+'10935 13'651 35 14'12140 13'663 40 1+'13345 13'675 +5 14'144

I O~30 13'687 1'05750 (4'15655 13'698 55 1+'16860 13'110 60 \4'1~ti5 13'722 65 1+'19170 13'734 70 14'20315 13'7+6 75 1+"21580 13'157 80 14'22685 13'769 85 (4'23890 13'781 90 1+'25095 13'792 95 14'261

1'05600 13'B<l4 1'05800 14'27!05 13'816 05 (4'28510 13'828 10 1+'29715 13'839 15 14'30820 ]3'851 20 1+'32025 13'863 ~ 14'332so 13'875 30 14'S4J~ 13'886 35 14'35540 13'898 40 14'367+5 13'910 45 1+'379

1'056 30 13'921 \'058 30 \4'39055 13-933 55 14'40260 13'9+5 60 1+'41465 13'957 65 14'42570 13'968 70 1+4'715 13'980 75 1+'++980 13'992 80 1+'46085 1+-004 85 14'47290 14'015 90 14'48495 14'027 95 1+495

(e...u-d)

23

IS, 6895·1973

TABLE 2 SPECIFIC GRAVlTY AND DEGREES PLATO OF SUGARSOLUTIONS OR PERCENT BXTIlACI BV WEIGHT - CIIIIUI

SPECIYJC GltAVJTY GRAXS EXTRACT SPEClJ'IC GBAVlTY GRAIIS EXTRACT IS''T 20120"C ['Ii 100 g SOLt1"l'ION AT 20/20'e 100 g SOl. t.TION

(I) (2) (1) (2)

I 05900 14507 1'06100 14'97405 14 519 US 14'98610 14'531 10 14'99715 14'542 15 15'00920 14554 20 15'02025 14-:'05 25 15'03230 14577 3U 15'U#35 14'589 35 150554U 14'601 40 15'06745 14'612 45 15'079

I U59 511 14624 I 06\ 50 15'09055 14'636 55 15'1026U 14'647 6U 15'110165 14659 65 15'1257lJ 1467\ 7U 15'13775 14'682 75 J5'1488U 14'694 8U 15'IGO85 14706 85 15'1729U 14717 9U 15'18395 14729 95 15'195

I 0600U 14'741 \'06200 15'20705 14'752 05 J5'21810 14764 10 15'23015 14'776 15 15'24120 14'787 20 1525325 14'799 25 15'26530 14'811 30 15'27635 14822 35 15'28840 14'834 40 15'30045 14846 45 15'311

\'06050 14,857 1'062-50 15'32355 14'869 55 15'33460 14'881 60 15'34665 14'892 65 15'35870 14'904 70 15'36975 14-916 75 15'38180 14'927 eo 15-39385 IU39 85' IH0490 14-950 90 15'41695 14'962 95 15'427

(c.ru_d)

24

IS: 6895 -1973

TABLE 2 SPECIfIC GRAVITY AND DEGREES PLATO OF SUGARSOLUTIONS Oil PERCENT EXTRACT BY WEIGHT - C••,d

SPECrYrC GRA"'JTY GRAM8 EXTRACT Sncrnc GRAVITT G1I.AVS EXTBAC"l INAT 20/20·C IN 100 g SOJ.UTION AT 2O/20·C 100IISOLOTION

(I) (2) (' ) (2)

1 063 00 15439 1'06500 15'90305 15-451 05 1591+10 15'+62 10 15'92615 15 +74 15 1593820 15-486 20 15-94925 15'497 25 1596130 15509 30 1597235 15'520 35 1598440 15532 40 15'99545 15'544 4; 16007

Hlfi350 15'555 1'065 ;0 1601955 15'567 55 16-03060 15'578 60 16'041liS 15'590 65 If> 05370 15'602 70 16'%575 15'613 75 \(;'07680 15625 80 16 OBB85 15'637 85 16'09990 15 M8 90 16'\ 1195 15 660 95 16 122

1'06400 15671 I 06600 161340; 1;'681 05 16 \4510 15'694 10 16 15715 15'70fi 15 16'16920 I; 717 20 16-1802; 15'729 2; 1619130 -I; 741 30 16-20335 15-752 35 16'215W JS'7M 40 1(;-22645 15-776 45 16'238

1 064 50 15'787 1 066;0 1624955 15799 55 Hi 26160 15'810 60 1627265 15822 65 16 Z8470 15833 70 16-29575 15'845 7; 16'30780 15'857 80 16-31985 I; 868 85 16-33090 1;'880 90 16'34195 15'891 95 16-3;3

( C."" ...d )

25

IS I 6895· 1973

TABLE 2 SPECIFIC GRAVITY AND DEGREES PLATO OF IIUGARSOLUTIONS OR PERCENT EXTRACT BY WEIGHT - emU

SPECIFIC GRAVITY GRAMS EXTRA{T Sp.l:CJnc GRAYITY GRAJIB ExTRACT J:s'

AT 20/20·C IN lOO g SOLUTIO~ AT 20120·C 100 9 SoLUTION

(I) (2) (I) (2)

1'06700 16'365 1-0/i8 50 16-71005 16-376 55 1672210 16-388 60 16-73315 16'399 6'; 1674420 16'411 70 16'75625 16422 75 16-76830 16-434 80 16'77935 16-445 65 16'79140 16-457 90 16'80245 \6468 95 16'813

)'06750 )6'480 1'06900 16'82555 16'491 05 16'83660 16'503 10 16'84865 16'514 15 16'85970 16'526 20 16'87175 16-537 25 16'88280 16'549 30 16-89485 16-561 35 16'90590 16'572 40 169179'\ 16'583 45 16-928

1 068 00 16'595 )'06950 1694005 16'606 55 1695110 16'618 60 16-96315 16'630 65 1697420 16'641 70 1698625 16'652 75 1699730 16'664 80 1700935 16'676 85 17-02040 16'687 90 1703245 16699 95 17043

APPENDIX B[ Table I, Item (iii)]

DETERMINATION OF DIFFERENCE IN YIELD OF EXTRACTBETWEEN FINE AND COARSE GRINDING

a-i, GRINDINGB-l.1 Fine Grinding - Grind malt sample as described in A-3.I,However, for fine grinding the mill shall have been standardized in sucha manner that between 9 to II percent by mass of the material is retainedon a 30D-micron IS Sieve,

26

IS :6895-1973

8-1.2 Coane GrblcIiDI-Grind malt sample as described in A-3.1.In case of coane grinding, the mill shall have been standardized in sucha manner that between 74 and 76 percent by mass of the material isretained on a 300-micron IS Sieve.

B-2. YIELD OF EXTRACT

B-2.1 Determine yield of extract of fine and coane grinding separatelyand calculate difference in yield.

APPENDIX C[ Table 1, Item (iv) ]

DETERMINATION OF SACCHARIFICATION TIME

0.1. PROCEDURE

0.1.1 Proceed up to the stage of mashing (A-3,2). Ten minutes after themash has reached 70°C, transfer drop of mash with thin glass rod (ofabout 3 mm diameter) on to an absorbent gypsum plate (A-I.4),or into a cavity of porcelain plate, and test with drop of 0'01 N iodinesolution (A-2.1.1) on gypsum plate or with a drop of 0'02 N iodinesolution (A-2.1.2) on porcelain plate. Make tests 5, 7 and 10 minutesafter 70°C is reached, and thereafter if necessary at 5-minute intervals.Conversion (saccharification) is considered complete when test drop andiodine solution produces only yellow stain on gypsum or porcelain plate.

0.1.2 Report time of saccharification in minutes.

APPENDIX D[Table I, Item (v)]

DETERMINATION OF MODIFICATION INDEX

0.1. PRINCIPLE

0.1.1 Modification index is the ratio of the total soluble nitrogen tototal nitrogen.

27

18.6895-1973

D-2. TOTAL NITROGEN

D-2.1 Determine total nitrogen or malt by the method prescribed inIS:5194-1969*,

D-3. TOTAL SOLUBLE NITROGEN

D-3.1 Determine total soluble nitrogen on the wort obtained from thestandard hot water extract (A-3.3). Take 25 ml or the wort in 5QO-m1Kjeldahl flask, and determine nitrogen by the method prescribed inIS: 5194-1969*, Carry out a blank determination in tbe same mannerusing the same quantities or all the reagents but without the sample.

D-3.2 CalcalatiOD

, V X 5'6Total soluble mtrogen - -w--

whereV = volume in ml or standard sulphuric acid used in titration,

andW = mass in g or dry matter in the sample.

D-4. MODmCATlON INDEX

1>-4.1 Modification index = ~ X 100

whereA = total soluble nitrogen percent by mass, andB = total nitrogen or malt percent by mass,

APPENDIX E[Table 1, Item (vi)]

DETERMINATION OF COLD WATER EXTRACf

s-i. PREPARATION OF SAMPLE

E-l.l Prepare sample ofbarley malt by grinding as described in A-3.1.

£-1.2 Tellt PortioD - Weigh to the nearest 0'001 g about 25 g or theprepared sample.

• Melhod Ioe the detenninauon of nitrogen.- Kjeldahl Jnethod.

28

IS 168!15·1973

:£-2. PROCEDUllE

E-2.1 Use distilled water or water of at least equal purity. The tempera­ture of water to be used during extraction should be O"C. Transfer thetest portion quantitatively with water to the volumetric flask and fill totho< mark with cold water. Stopper the fiask. and shak.e at approx.imately30 minutes intervals for 3 hours and allow to stand ovemight withoutshaking. Filter the extract through a dry filter paper, evaporate a 50 mlaliquot portion to dryness in the dish in the steam-bath and heat in theoven at 103:1: 2°C to - constant mass, that is, until two consecutiveweighings separated by a period of one hour in the oven do not differ bymore than 0'002 g. Record the final mass.

E-3. CALCULATION

Eo3.1 Cold water extract, percent bymass (on dry basis) ... M, X

100 100 10050 X Mo X lOO-H

where

Af, = mass in g of the residue obtained,M. = mass in g of the test portion, and

H = moisture content, percent by mass of the test sample.

APPENDIX F[ Table 1, Item (vii) ]

DETERMINATION OF DlASTATIC POWER

'-I. REAGENTS

'-1.1 Acetate Baffer Solutioll- Dissolve 68 g sodium acetate in 500 mlof J N acetic acid and dilute to one litre with water,

'-1.2 'ehliJ1gs Sol"tiod (Somlet Modification) - Mix by PouringImmediately' before use, equal volumes of solution A prepared as deSCribedunder '-1.2.1 and solution B prepared as described under F-l.2.2. Checkagainst 0'1 percent invert sugar solution by the method of titrationdescribed under F-2.2 so that 5 ml of Fehhngs solution corresponds to0'025 33 g of invert sugar.

F-l.2.1 Solution A - Dissolve 34'639 g of copper sulphate (CuSO"5H,O) in water, and 0'5 ml of concentrated sulphuric arid of sp gr 1-84

29

1S,6895-t9"

conforming to analytical reagent grade of IS: 266-1961· and dilute to500 ml in a graduated flask and allow the solution to stand for two days.Filter this solution through prepared asbestos.

F-I.2.2 Solution B - Dissolve 173 g of Rochelle salt [potassium-sodiumtartrate (KNaC,H.O., 4H,O)] and 50 g of sodium hydroxide, analyticalreagent (conforming to IS:376-1969t) in water, dilute to 500 ml in agraduated flask and allow the solution to stand for two days. Filter thissolution through prepared asbestos.

F-t.3 Methylene Bl1le SoI~tiOD - Dissolve 1'0 g of methylene bluein water and dilute to 100 mi.

F-l.4 Sodium Chloride 5011lu01l- 0'5 percent.

F-l.5 Starch SolutioD-The final concentration shall represent 2 gsoluble starch (weighed on dry basis ) In 100 ml solution. The solublestarch to be used should be specially suitable for determining diastaticpower, shall possess solubility at least I: 50 in hot water, shall contain nodextrins, shall contain less than 0'75 percent reducing substancescalculated as maltose, has moisture content of 10 to 12 percent andfreshly made 2 percent solution shall have pH of 4'5 to 5'5 withoutadjustment with buffer,

F-l.5.1 Macerate starch with just enough cold freshly distilled water toform smooth, thin paste. Pour, with constant stirring, into boilingfresh distilled water representing not less than approximately 75 percentof final volume of starch solution, at such a rate that boiling does notcease. Continue boiling for 2 minutes after thin paste is completelyadded. Quickly add to beaker additional 10 percent of final volumeof cold, freshly distilled water and transfer mixture quantitatively to glassstoppered volumetric flask. Mix by mverting flask, wash down neckofftask, and cool to 20°C before adding buffer solution. Add 2 ml buffersolution for each 100 ml of final volume of starch solution and diluteto the mark. Mix again by inverting flask and keep tightly stopperedat 20°C until used.

F-l.6 Soluble Starch Indicator - One percent soluble starch in30 percent sodium chloride solution. Prepare soluble starch suspensionand pour slowly mto boil 109 .... ater. Add sodium chloride and dilute tovolume. (SolutIOn should be transparent and colourless.)

F-2. DETERMINATION

F-2.1 Grind separately not less than 25'5 g malt as in A-3.1. Collectfinely ground malt in mash beaker, carefully brushing in malt particlesremaining in mlli. Without delay, adjust mass of contents to 25 :I: 0'5 g.

·Specificauon for sulphuric acid ('.SlII).tSpec.6caUOD Cor .odium hydroxide, aoalytical 'easeo. (jm r..u;..).

30

IS I 6895 ·197~

Transfer quantitatively to container (about I litre capacity) in whichinfusion is to be made. Add 500 ml of 0'5 percent sodium chloridesolution at 20°C and close the container. Let infusion stand for 2'5 hoursat 20 ± 0'2°C and agitate by rotating at 20-minute intervals. Take carethat in agitation of malt suspension as small quantity of grit as possible isleft adhering to inner surface of flask above level of the water. (Do notinvert flask to mix; gentle whirling of contents without splashing on sidesof container is sufficient.) Filter infusion by transferring entire charge toa fluted filter. Return first 50 ml filtrate to filter, Collect filtrate for3 hOUTS after water and ground malt were first mixed. Prevent evapo­ration during filtration as far as possible by placing water on watch-glassover funnel and some suitable cover around stem of funnel, resting onneck of receiver.

Immediately dilute 20 ml of this infusion to 100 ml with 0'5 percentsodium chloride solution at 20DC. Transfer 10 ml diluted infusion to250 ml volumetric flask and bring to 20°C. Add 200 ml buffered starchsolution from fast flowing pipette all at 20°C. Mix solution by rotatingflask during addition. Keep starch infusion mixture at 20 ± 0'1DCexactly for 30 minutes timed on stop-watch from time addition of starchwas begun. Add 20 ml of 0'5 N sodium hydroxide rapidly and mix wellby whirling the flask. Dilute to the mark at 20°C and mix thoroughly.

F-2.2 Boil 10 ml of the Fehlings solution and 10 ml water in a 2()().mlErlenmeyer flask, add from burette about two-thirds of quantity ofdigested starch solution (P-2.1) and boil for 15 to 20 seconds rotatingconstantly. Remove from heat. If still decidedly blue, add moresolution, boil for about 10 minutes and again observe colour. When blueis almost discharged, and after solution boils gently for about 2 minutes,add 3 drops of methylene blue solution. Continue boiling and add moresolution until 0'1 ml, or ,even one drop, discharges blue upon boiling.

Repeat titration adding at once almost whole quantity of digestedstarch required, and proceed to end-point as directed. Designatequantity of digested starch solution required to reach end point in thissecond titration as 'A', Interrupt boiling as little as possible afterindicator is added, so that flask remains .filled with steam, preventingmuch excess of air.

Prepare blank by processing exactly as in P-2.1. except that addthe 0'5 N sodium hydroxide to malt infusion before adding the starchsolution. To 10 ml of the Fehlinga solution and 10 ml of water adda volume of this blank solution equal to final volume of digested starchsolution. Boil and again determine end-point llII in the determination.Designate quantity of digested starch solution used as 'B'.

31

1S,68t5-It7S

'-3. c.u.et1LATION

F-3.1 Diutatic Power (a.-la .a.a)- (5 OOOIA) x (BIA)

where

A = volume in ml of digested starch solution, and

B = volume in ml of digested starch solution required toreduce 10 ml of Fehling's solution.

F-3.2 Diastatic power (on dry basis) = (DP x 100)/( 100 - M}

where

DP = diastatic power, as-is b... is; and

M = percent by mass of moisture in the sample.

32

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