1741 International Standard (ISo INTERNATIONAL ORGANIZATION FOR STANDARDIZATION·MEKAYHAPOAHAR OPTAHW3AUWA NO CTAHAAPTW3AUWWORGANISATION INTERNATIONALE DE NORMALISATION Dextrose - Determination of loss in mass on drying - Vacuum oven method Dextrose cristallisé -Determination de la perte de masse a la dessiccation -Methode par eétuvage sous pression reduite First edition - 1980-08-01 UDC 664.162 : 543.81 ISO 1741-1980 (E) Ref. No. ISO 1741-1980 (E) Descriptors : carbohydrates, glucose, tests, determination, mass losses, dehydration analysis, stoves (chemistry), low pressure tests. Price based on 2 pages Foreword ISo (the International Organization for Standardization) is a worldwide federation of national standards institutes (SO member bodies). The work of developing Inter- national 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 adoptedbythe technical committees are circulated to the member bodies for approval before their acceptance as International Standards by the ISO Council. International Standard ISO 1741 was developed by Technical Committee ISO/TC 93, Starch(including derivativesandby-products),and was circulated to the member bodies in May 1979. It has been approved by the member bodies of the following countries : Australia Kenya South Africa, Rep. of Chile Libyan Arab Jamahiriya Spain France Netherlands USA Germany, F. R. Poland USSR Israel Romania Yugoslavia The member body of the following country expressed disapproval of the document on technical grounds : United Kingdom This International Standard cancels and replaces ISO Recommendation R 1741-1970, of which it constitutes a technical revision. International Organization for Standardization, 1980 Printed in Switzerland ISO1741-1980 (E) INTERNATIONALSTANDARD Dextrose Determination of loss in mass on drying Vacuum oven method 1 Scope and field of application 4 Procedure This International Standard specifies a vacuum oven method 4.1 Preparation of the test sample for the determination of the loss in mass on drying of dextrose. Mix the sample thoroughly and rapidly by stirring with a spatula The method is applicable to anhydrous dextrose and to dex- in the sample container. If the sample container is too small for trose monohydrate. this purpose, transfer the entire sample to another pre-dried container of a suitable size to facilitate mixing. Principle 4.2 Preparation of the dish Drying of the test portion in a vacuum oven at 100 oC, at a Place the open dish (3.2) and its lid in the oven (3.3), controlled pressure not exceeding 135 mbar*. at 100 °C for 1 h. Allow to cool to room temperature in the desiccator (3.6) and weigh to the nearest 0,000 2 g. 4.3Test portion 3 Apparatus Place about 10 g of anhydrous dextrose or about 5 g of dex- 3.1 Analytical balance. trose monohydrate, in the dish (3.2), fit the lid and weigh to the nearest 0,000 2 g. 3.2 Dish, of metal (inert under the test conditions) or of glass, of diameter approximately 50 mm, provided with a 4.4 Determination closely fitting lid. Place the covered dish (3.2) containing the test portion (4.3) in Electrically heated vacuum oven,capable of being the oven (3.3) maintained at 100 ± 1 oC, remove the lid and 3.3 leave it in the oven. Leave at the test temperature for 4 h, main- maintained at 100 ± 1 'C, equipped with a calibrated ther- taining the pressure in the oven at not more than 135 mbar. mometer and an absolute pressure gauge. During drying, draw a slow stream of air through the drying train (3.5) into the oven. The drying oven shall provide uniform heat distribution and shall maintain the reduced pressure for several hours after the After 4 h, shut off the vacuum pump (3.4) and allow air to vacuum pump is turn