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GB 5009.233-2016 English PDF (GB5009.233-2016)

GB 5009.233-2016 English PDF (GB5009.233-2016)

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GB 5009.233-2016: Method for analysis of hygienic standard of vinegar
This Standard specifies the method for determination of free mineral acid in vinegar. This Standard applies to the determination of free mineral acid in vinegar.
GB 5009.233-2016
GB
NATIONAL STANDARD OF THE
PEOPLE’S REPUBLIC OF CHINA
National Food Safety Standard -
Determination of Free Mineral Acid in Vinegar
ISSUED ON: AUGUST 31, 2016
IMPLEMENTED ON: MARCH 01, 2017
Issued by: National Health and Family Planning Commission of the PRC
Table of Contents
Foreword ...3
1 Scope ...4
2 Principle ...4
3 Reagents and materials ...4
4 Analysis steps ...5
5 Analysis result ...5
6 Others ...5
National Food Safety Standard -
Determination of Free Mineral Acid in Vinegar
1 Scope
This Standard specifies the method for determination of free mineral acid in vinegar. This Standard applies to the determination of free mineral acid in vinegar 2 Principle
When there is free mineral acid (such as sulfuric acid, nitric acid, hydrochloric acid), the concentration of hydrogen ions increases, and the color of the indicator can be changed.
3 Reagents and materials
Unless otherwise specified, all the reagents in this method are analytical reagents, the water is grade-1 water that is specified by GB/T 6682.
3.1 Reagents
3.1.1 Thymol blue.
3.1.2 Methyl violet (C25H30N3Cl).
3.1.3 Sodium hydroxide (NaOH).
3.1.4 Ethanol (CH3CH2OH).
3.2 Preparation of reagents
3.2.1 Sodium hydroxide solution (4 g/L): take 2 g of sodium hydroxide to dissolve in water; add water to 500 mL.
3.2.2 Thymol blue test paper: take 0.10 g of thymol blue to dissolve in 50 mL of ethanol; add 6 mL of sodium hydroxide solution (4 g/L); add water to 100 mL. Use the solution to soak the filter paper; then dry it, and store for later use.
3.2.3 Methyl violet test paper: weigh 0.10 g of methyl violet to dissolve in 100 mL of water; immerse the filter paper in this solution; take it out and dry it; store for later use.
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