| Raw Sugar Methods | |
ID No. |
| Polarisation with Wet Lead Clarification | | GS1-1 |
| Polarisation without Lead Clarification (NIRP) | | GS1-2 |
| Reducing Sugars in Cane Raw Sugar by the Lane and Eynon Constant Volume Procedure | | GS1-3 |
| Glucose and Fructose using HPAEC | | GS1-4 |
| Reducing Sugars in Cane Raw Sugar by the Luff Schoorl Procedure | | GS1-5 |
| Solution Colour with pH adjustment to pH 7.0 | | GS1-7 |
| Solution Colour by the MOPS Buffer Method | see | GS9-8 |
| Sugar Moisture by Loss on Drying (<0.5%) | see | GS2-15 |
| Sulphated Ash by Single Sulphation | | GS1-10 |
| Conductivity Ash | | GS1-13 |
| Lead by a Colorimetric Method | see | GS2-27 |
| Sulphite by the Rosaniline Colorimetric Method | see | GS2-33 |
| Total α-Galactosides and Raffinose in Beet Raw Sugar | see | GS4-18 |
| Dextran by a Modified Alcohol Haze Method | | GS1-15 |
| Starch by the BSES method | | GS1-16 |
| Starch by the SPRI Test | | GS1-17 |
| Fine Grain by the BSES method | | GS1-20 |
| Determination of pH | | GS1-23 |
| ERH | see | GS2-39 |
| |
| White Sugar Methods | | |
| Polarisation | | GS2-1 |
| Polarisation of White Sugars requiring Clarification, with Wet Lead Clarification | see | GS1-1 |
| Polarisation of White Sugars requiring Clarification, without Lead Clarification | see | GS1-2 |
| Glucose+Fructose by the Hexokinase Method | | GS2-4 |
| Glucose and Fructose using HPAEC | see | GS1-4 |
| Reducing Sugars by the Knight and Allen EDTA Method | | GS2-5 |
| Reducing Sugars by the Modified Ofner Titrimetric Method | | GS2-6 |
| Sugar Solution Colour by the MOPS Buffer Method | see | GS9-8 |
| Sugar Solution Colour by the TEA Buffer Method | | GS2-9 |
| Sugar Solution Colour without pH adjustment and Buffer (up to 50 IU) | | GS2-10 |
| Visual Appearance using Braunschweig Colour-Types | | GS2-11 |
| Reflectance | | GS2-13 |
| Sugar Moisture by Loss on Drying | | GS2-15 |
| Conductivity Ash | | GS2-17 |
| Insoluble Matter | | GS2-19 |
| Arsenic by Atomic Absorption Spectroscopy | | GS2-23 |
| Lead by a GFAAS Method | | GS2-24 |
| Arsenic by a Colorimetric Method | | GS2-25 |
| Lead by a Colorimetric Method | | GS2-27 |
| Calcium by EDTA Titration | see | GS8-9 |
| Copper by a Colorimetric Method | | GS2-29 |
| Iron by a Colorimetric Method | | GS2-31 |
| Sulphite by the Rosaniline Colorimetric Method | | GS2-33 |
| Sulphite by an Enzymatic Method | | GS2-35 |
| Formaldehyde by a Colorimetric Method | | GS2-36 |
| Total α-Galactosides and Raffinose in Beet White Sugars | see | GS4-18 |
| Determination of pH | see | GS1-23 |
| Particle Size Distribution | | GS2-37 |
| ERH | | GS2-39 |
| The ICUMSA 10-Day Acid Beverage Floc Test | | GS2-40a |
| The ICUMSA 24-Hour Acid Beverage Floc Test for Beet White Sugars | | GS2-40b |
| Total Mesophilic Bacterial Count by the Membrane Filtration Method | | GS2-41 |
| Sampling of Refined Sugar Products for Microbiological Analyses | | GS2-42 |
| Total Mesophilic Bacterial Count by the Pour Plate Method | | GS2-43 |
| Slime-forming Bacterial Count | | GS2-45 |
| Yeast and Moulds | | GS2-47 |
| Thermophilic Spore-Forming Bacteria | | GS2-49 |
| |
| Specialty Sugar Methods | | |
| Polarisation of the Sugar Component of Powdered Sugars Containing Anti-Caking Agents | | GS3-1 |
| Polarisation by a Raw Sugar Method with Wet Lead Clarification | see | GS1-1 |
| Polarisation by a Raw Sugar Method without Wet Lead Clarification | see | GS1-2 |
| Polarisation by a White Sugar Method | see | GS2-1 |
| Fructose, Glucose and Sucrose by Gas Chromatography (GC) | see | GS7-22 |
| Reducing Sugars by the Lane and Eynon Constant Volume Procedure | see | GS1-3 |
| Glucose and Fructose using HPAEC | see | GS1-4 |
| Reducing Sugars by the Knight and Allen EDTA Method | see | GS2-5 |
| Reducing Sugars in Certain Refined Syrups by the Lane and Eynon Constant Volume Procedure | see | GS4-3 |
| Total Reducing Sugars after Hydrolysis, in Refined Syrups, by the Lane and Eynon Constant Volume Procedure | see | GS4-7 |
| Sugar Solution Colour by the MOPS Buffer Method | see | GS9-8 |
| Total Reducing Sugars after Hydrolysis, in Refined Syrups, by the Luff Schoorl Procedure | see | GS4-9 |
| Solution Colour without pH adjustment to pH 7.0 | see | GS1-7 |
| Solution Colour at pH 7.0 by the TEA Buffer Method | see | GS2-9 |
| Solution Colour without pH adjustment and Buffer (up to 50 IU) | see | GS2-10 |
| Moisture by the Karl Fischer Procedure | see | GS4-12 |
| Moisture by Loss on Drying | see | GS2-15 |
| Sulphated Ash in Brown Sugars | | GS3-11 |
| Conductivity Ash | see | GS1-13 |
| Conductivity Ash in Refined Specialty Sugars | see | GS2-17 |
| Insoluble Matter | see | GS2-19 |
| Anti-Caking Agents in Powdered Sugars | | GS3-21 |
| Calcium by EDTA Titration | see | GS8-9 |
| Arsenic by Atomic Absorption Spectroscopy | see | GS2-23 |
| Lead by a GFAAS Method | see | GS2-24 |
| Arsenic in Refined Specialty Sugars by a Colorimetric Method | see | GS2-25 |
| Lead by a Colorimetric Method | see | GS2-27 |
| Copper in Refined Specialty Sugars by a Colorimetric Method | see | GS2-29 |
| Iron in Refined Specialty Sugars by a Colorimetric Method | see | GS2-31 |
| Sulphite in Refined Specialty Sugars by an Enzymatic Method | see | GS2-35 |
| Total α-Galactosides and Raffinose by an Enzymatic Method | see | GS4-18 |
| Determination of pH | see | GS1-23 |
| ERH of Crystalline Specialty Sugars | see | GS2-39 |
| Total Mesophilic Bacterial Count by the Membrane Filtration Method | see | GS2-41 |
| Sampling for Microbiological Analyses | see | GS2-42 |
| Total Mesophilic Bacterial Count by the Pour Plate Method | see | GS2-43 |
| Slime-forming Bacterial Count | see | GS2-45 |
| Yeast and Moulds | see | GS2-47 |
| Thermophilic Spore-Forming Bacteria | see | GS2-49 |
| |
| Molasses Methods | | |
| Apparent Sucrose by a Double Polarisation Method | | GS4-1 |
| Sucrose by GC | | GS4-2 |
| Glucose and Fructose by an Enzymatic Method | see | GS8-4 |
| Fructose, Glucose and Sucrose by Gas Chromatography (GC) | see | GS7-22 |
| Sucrose, Glucose and Fructose in Cane Molasses by HPLC | see | GS7-23 |
| Sucrose in Beet Molasses by HPLC | see | GS7-23 |
| Glucose, Fructose and Sucrose in Cane Molasses by HPIC | see | GS7-24 |
| Sucrose in Beet Molasses by HPIC | see | GS7-24 |
| Reducing Sugars in Cane Molasses by the Lane & Eynon Constant Volume Procedure | | GS4-3 |
| Reducing Sugars in Beet Molasses by the Lane & Eynon Constant Volume Procedure | | GS4-5 |
| Total Reducing Sugars after Hydrolysis by the Lane & Eynon Constant Volume Procedure | | GS4-7 |
| Total Reducing Sugars after Hydrolysis by the Luff Schoorl Procedure | | GS4-9 |
| Dry Substance and Moisture by Vacuum Oven Drying on Sand | | GS4-11 |
| Moisture by the Karl Fischer Procedure | | GS4-12 |
| Refractometric Dry Substance (RDS %) | | GS4-13 |
| Apparent Dry Substance (°Brix) using a Hydrometer | | GS4-15 |
| Sulphated Ash | see | GS3-11 |
| Conductivity Ash | see | GS1-13 |
| Calcium by EDTA Titration | see | GS8-9 |
| Chloride by a Potentiometric Method | see | GS8-11 |
| Lactic Acid by an Enzymatic Method | see | GS8-13 |
| Acetic Acid by an Enzymatic Method | see | GS8-14 |
| Raffinose and Kestoses by a TLC Method | see | GS8-15 |
| Total α-Galactosides and Raffinose by an Enzymatic Method | | GS4-18 |
| Raffinose in Beet Molasses by HPAEC | | GS4-19 |
| Betaine in Beet Molasses by a HPLC Method | | GS4-21 |
| Sucrose and Betaine in Beet Molasses by HPLC | | GS4-22 |
| Determination of pH | see | GS1-23 |
| |
| Cane Methods | | |
| Pol (Polarisation), Brix and Fibre by the Wet Disintegrator Method | | GS5-1 |
| Sucrose by Gas Chromatography (GC) | see | GS4-2 |
| Fructose, Glucose and Sucrose by Gas Chromatography (GC) | see | GS7-22 |
| Sampling by the Full Width Hatch Sampler | | GS5-5 |
| Sampling by the Corer Method | | GS5-7 |
| |
| Beet Methods | | |
| Polarisation by the Cold Aqueous Digestion Method using Lead Acetate as Clarifying Agent | | GS6-1 |
| Polarisation by the Cold Aqueous Digestion Method using Aluminium Sulphate as Clarifying Agent | | GS6-3 |
| Glucose and Fructose by an Enzymatic Method | see | GS8-4 |
| Lactic Acid by an Enzymatic Method | see | GS8-13 |
| Acetic Acid by an Enzymatic Method | see | GS8-14 |
| |
| Cane Sugar Processing Methods | | |
| Milling train analyses: | | |
| Pol, Brix and Fibre in Cane and Bagasse by the Wet Disintegrator Method | see | GS5-1 |
| Preparation Index of Cane | | GS7-3 |
| Moisture in Cane and Bagasse | | GS7-5 |
| Juice and filter products: | | |
| Pol (Polarisation) of Filter Cake | | GS7-7 |
| Moisture in Filter Cake | | GS7-9 |
| Mud Solids in Juice, Mud and Filter Cake | | GS7-11 |
| Moisture in Syrups by the Karl Fischer Procedure | see | GS4-12 |
| Cane Fibre in Juice, Mud and Filter Cake | | GS7-13 |
| Total and Soluble Phosphate in Cane Juice | | GS7-15 |
| Calcium and Magnesium in Cane Juice and Syrup by EDTA Titration | | GS7-19 |
| Iron by a Colorimetric Method | see | GS2-31 |
| Chloride by a Potentiometric Method | see | GS8-11 |
| Turbidity in Clarified Cane Juice | | GS7-21 |
| Determination of pH | see | GS1-23 |
| Sulphite in Cane Juice and Syrup by the Rosaniline Colorimetric Method | see | GS2-33 |
| Pan stage products: | | |
| Sucrose by Gas Chromatography (GC) | see | GS4-2 |
| Apparent Sucrose by a Double Polarisation Method | see | GS4-1 |
| Fructose, Glucose and Sucrose in Cane Juice and Syrups by Gas Chromatography (GC) | | GS7-22 |
| Sucrose, Glucose and Fructose in Cane Molasses by HPLC | | GS7-23 |
| Glucose, Fructose and Sucrose in Cane Juices and Syrups | | GS7-24 |
| Reducing Sugars by the Lane and Eynon Constant Volume Procedure | see | GS1-3 |
| Dry Substance and Moisture by Vacuum Oven Drying on Sand | see | GS4-11 |
| Sulphated Ash in Juice and Pan Products | see | GS3-11 |
| Conductivity Ash in Juice and Pan Products | see | GS1-13 |
| Miscellaneous: | | |
| Calcium Oxide in Lime | | GS7-25 |
| Sucrose-soluble Alkali in Quicklime | | GS7-27 |
| |
| Beet Sugar Processing Methods | | |
| Sucrose by Gas Chromatography (GC) | see | GS4-2 |
| Sucrose in Beet Molasses by HPLC | see | GS7-23 |
| Sucrose in Beet Molasses by HPIC | see | GS7-24 |
| Glucose and Fructose in Processing Products by an Enzymatic Method | see | GS8-4 |
| Apparent Total Sugar Content of Beet Pulp by the Luff Schoorl Procedure | | GS8-5 |
| Beet Pulp Moisture and Dry Substance Analysis | | GS8-6 |
| Ash in Beet Pulp: Crude Ash and Sulphated Ash | | GS8-7 |
| Insoluble Ash in Beet Pulp | | GS8-8 |
| Sulphated Ash | see | GS3-11 |
| Conductivity Ash | see | GS1-13 |
| Calcium by EDTA Titration | | GS8-9 |
| Iron by a Colorimetric Method | see | GS2-31 |
| Chloride by a Potentiometric Method | | GS8-11 |
| Lactic Acid (L- and D-) by an Enzymatic Method | | GS8-13 |
| Acetic Acid in Beet Juices and Processing Products by an Enzymatic Method | | GS8-14 |
| Raffinose and Kestoses by a TLC Method | | GS8-15 |
| Total α-Galactosides and Raffinose by an Enzymatic Method | see | GS4-18 |
| Raffinose in Beet Molasses by HPAEC | see | GS4-19 |
| Betaine in Beet Molasses by an HPLC Method | see | GS4-21 |
| Dextran, Levan and Araban by a TLC Method | | GS8-21 |
| Pectic Acid in Beet Raw Juice by a 3-Hydroxy-Diphenyl Colorimetnc Method | | GS8-23 |
| Pectic Acid in Beet Juices by a Carbazole Colorimetric Method | | GS8-25 |
| Determination of pH | see | GS1-23 |
| |
| Plantation White Sugars | | |
| Sugar Solution Colour by the MOPS Buffer Method | | GS9-8 |
