ISI 05-2e Determination of Dry Matter in Oven at 105 oC
ISI 05-2e Determination of Dry Matter in Oven at 105 o C 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 o C 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 o C. Cool dish in desiccator (3.4) to room temperature and weigh on balance (3.1) to nearest 1 mg. Weight = w 0 Cool 40 min Weigh 2 g of sample in dish to the nearest 1 mg. Weight = w 1 . Take 5 g total sugar Dry dish and sample over night (min. 16 hours) in vacuum at 105 o C 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=w 2 Possibly re-heat to constant weight 5. Calculation Dry mat