
Messung nach normativen Vorgaben
In der Analytik ist die Vergleichbarkeit von Messergebnissen von zentraler Bedeutung. Moderne Analyseverfahren basieren daher auf Festlegungen und Regeln, die in nationalen und internationalen Normen fixiert sind.
Normen in der Messtechnik beschreiben Begriffe, Messverfahren und Maßeinheiten. Normen regeln aber auch die Vernetzung durch Vereinheitlichung von Schnittstellen, Kommunikation und sicherer Datenübertragung. Sie ermöglichen eine Gütevereinbarung für Standards und Toleranzen. Wenn auch nicht rechtsverbindlich, so ist normatives Handeln doch mit großer Rechtssicherheit für den Anwender verbunden. Es erleichtert die Auswahl von Geräten und sichert damit die eigenen Prozesse und Produktgüte ab.
Auch Polarimeter werden unter der Berücksichtigung von Normen konzipiert und genutzt. Normen in der Polarimetrie regeln unter dem Aspekt „best practice“ die Umgebungsbedingungen und Probenvorbereitung wie auch Messtoleranzen, Eigenschaften und Ausstattung eines Gerätes oder Kalibriermittels. Wer Polarimeter nach normativen Vorgaben einsetzt, kann gewährleisten, dass Messungen korrekt und nach reproduzierbar ablaufenden Verfahren arbeiten.
Nachfolgend eine Übersicht aller uns bekannter Normen und Richtlinien, in denen auf Polarimetrie verwiesen wird. Dies ist eine Gesamtübersicht der Normen als Überblick. Welche normativen Vorgaben die unterschiedlichen Polarimeter-Modelle von A.KRÜSS erfüllen, können wir gerne in einer persönlichen Beratung besprechen. Kontaktieren Sie uns gern.
Polarimeter - Normenübersicht
ORGANISATION | Titel |
---|---|
AOAC 896.01-1896 | Lactose in Milk |
AOAC 896.02-1970 | Sucrose in Sugars and Syrups |
AOAC 898.02-1989 | Physical Constants of 10 % Distillate of Lemon and Orange Oils |
AOAC 902.02-1902 | Sucrose in Vanilla Extract |
AOAC 906.03-1906 | Invert Sugar in Sugars and Syrups |
AOAC 920.139-1920 | Sucrose in Lemon, Orange, and Lime Extracts |
AOAC 920.142-1920 | Optical Rotation of Lemon and Orange Oils |
AOAC 920.182-1983 | Polarization (Direct) of Honey |
AOAC 920.184-1920 | Sucrose in Honey |
AOAC 920.188-1920 | Polarization of Maple Products |
AOAC 920.189-1920 | Sucrose in Maple Products |
AOAC 920.190-1920 | Sugars (Reducing) in Maple Products as Invert Sugar |
AOAC 920.191-1920 | Glucose (Commercial) in Maple Products |
AOAC 920.65-1920 | Nonsugar Solids (Sugar-Free Extract) in Wines |
AOAC 920.65-1920 | Sucrose in Wine |
AOAC 920.66-1920 | Commercial Glucose in Wine |
AOAC 920.82-1920 | Sucrose in Cacao Products |
AOAC 920.83-1974 | Starch in Cacao Products |
AOAC 920.96-1920 | Coating and Glazing Substances in Roasted Coffee |
AOAC 921.03-1921 | Sugars (Reducing) in Plants |
AOAC 921.10-1921 | Oil (Rosin) in Oils and Fats |
AOAC 925.05-1958 | Sucrose in Animal Feed |
AOAC 925.33-1925 | Oils of Lemon and Orange in Extracts |
AOAC 925.35-1925 | Sucrose in Fruits and Fruit Products |
AOAC 925.42-1925 | Sugars (Reducing) Before Inversion in Food Dressings |
AOAC 925.43-1925 | Sugars (Reducing) After Inversion in Food Dressings |
AOAC 925.46-1970 | Sucrose in Sugars and Syrups |
AOAC 925.47-1970 | Sucrose in Sugars and Syrups |
AOAC 925.48-1970 | Sucrose in Sugars and Syrups |
AOAC 925.52-1925 | Sugars in canned vegetables |
AOAC 926.11-1992 | Oils of lemon, Orange, or Lime in oil-base flavours |
AOAC 926.13-1970 | Sucrose and Raffinose in Sugars and Syrups |
AOAC 926.14 & Surplus-1989 | Sucrose and Raffinose in Sugars and Syrups |
AOCS 926.18-1926 | Camphor in drugs |
AOAC 929.09-1929 | Invert Sugar in Sugars and Syrups |
AOAC 930.32-1930 | Lactose in Process Cheese |
AOAC 930.35-1930 | Vinegars |
AOAC 930.36-1930 | Sucrose in Sugars and Syrups |
AOAC 930.37-1930 | Corn (Glucose) Syrup in Sugars and Syrups |
AOAC 931.07-2013 | Glucose and Sucrose in Eggs Sugar Inversion Method |
AOAC 932.13 & Surplus-1974 | Levo-Malic Acid in Fruits and Fruit Products |
AOAC 933.04-1933 | Lactose in Milk Chocolate |
AOAC 933.07-1933 | Malic acid (inactive) in fruits and fruit products |
AOAC 935.62-1935 | Glucose in sugars and syrups. Chemical methods |
AOAC 940.11-1940 | Sucrose in Cordials and Liqueurs |
AOAC 942.20-1942 | Sucrose in Sugar Beets |
AOAC 945.37-1945 | Starch in flour |
AOAC 945.55-1969 | Sucrose in Gelatine |
AOAC 945.56-1969 | Loss on drying (moisture) in starch dessert powders |
AOAC 945.67-1945 | Glucose in Corn Syrups and Dextrose Products |
AOAC 950.18-1950 | Malic acid (levo and inactive) in non-alcoholic beverages |
AOAC 950.18-1950 | Malic acid (levo and inactive) in non-alcoholic beverages |
AOAC 950.29-1950 | Sucrose in non-alcoholic beverages |
AOAC 950.30-1950 | Sugars (reducing) in non-alcoholic beverages |
AOAC 950.31-1980 | Glucose (commercial) in non-alcoholic beverages |
AOAC 932.14 & Surplus-1974 | Amphetamine Drugs |
AOAC 965.31-1980 | Lemon juice |
AOAC 968.19-1980 | Levo-malic acid in fruits and fruit products |
AOAC 970.57-1970 | Sucrose in molasses. Polarimetric methods |
AOAC 975.14-1975 | Sugars in bread |
AOAC 975.43-1980 | Identification of RRR- or all-rac-alpha-Tocopherol in Drugs and Food or Feed Supplements |
IUPAC-AOAC 986.19-1992 | Triglycerides in fats and oils |
ASTM C1426-14:2014 | Standard Practices for Verification and Calibration of Polarimeters |
ASTM C148-17:2017 | Standard Test Methods for Polariscopic Examination of Glass Containers |
ASTM F140-98:2013 | Standard Practice for Making Reference Glass-Metal Butt Seals and Testing for Expansion Characteristics by Polarimetric Methods |
ASTM F218-13:2013 | Standard Test Method for Measuring Optical Retardation and Analysing Stress in Glass |
EHC Harmonised methods of the European Honey Commission 1997 | Sugars Determination of specific rotation |
ICUMSA GS1/2/3/9-1:2011 | Determination of Polarisation of Raw Sugar by Polarimetry - Official |
ICUMSA GS1/2/3-2:2005 | Polarisation of Raw Sugar without Wet Lead Clarification |
ICUMSA GS2/3-1:2011 | The Braunschweig Method for the Polarisation of White Sugar by Polarisation – Official (Reference) Method |
ICUMSA GS3-1:2003 | The Determination of the Polarisation of the Sugar Component of Powdered Sugars Containing Anti-Caking Agents – Official |
ICUMSA GS4/7-1:2013 | The Determination of Apparent Sucrose in Molasses by a Double Polarisation Method – Accepted |
ICUMSA GS5/7-1:2011 | Polarisation , Brix and Fibre in Cane and Bagasse by the Wet Disintegrator with Lead Subacetate Single Method |
ICUMSA GS6-1:1994 | The Determination of the Polarisation of Sugar Beet by the Macerator or Cold Aqueous Digestion Method using Lead Acetate as Clarifying Agent – Official |
ICUMSA GS6-3:1994 | Polarisation of Sugar Beet by the Macerator or Cold Aqueous Digestion and Aluminium Sulphate Single Method |
ICUMSA GS7-7:2011 | The Determination of the Pol (Polarisation) of Filter Cake by Polarimetry with Lead Subacetate – Accepted |
ICUMSA GS7-31:2013 | The Determination of Pol by NIR Polarimetry and Brix for Sugarcane and Factory Product – Tentative |
ICUMSA SPS-1S:2017 | Specification and Standard SPS - 1 (2017), Polarimetry and the International Sugar Scale |
Ph. Eur. 7th Edition-2.2.7:2008 | Optical rotation |
USP 781-2014 | Optical rotation |
Tabelle zum Download:
Weitere Informationen zu Instituten für Normen und Richtlinien:
- AOAC – Association of Official Analytical Collaboration International
Aktuelle NEWS - AOCS – American Oil Chemists‘ Society
Zusätzliche Information - ASTM – American Society for Testing and Materials
Aktuelle NEWS - DIN – German Institute for Standardization
Aktuelle NEWS - EHC – European Honey Commission and International Honey Commission
Zusätzliche Information - ISO – International Organization for Standardization
Aktuelle NEWS - ICUMSA – The International Commission for Uniform Methods of Sugar Analysis
Aktuelle NEWS - OIML – International Organization of Legal Metrology
Aktuelle Information - OIV – International Organisation of Vine and Wine
Zusätzliche Information - Ph. Eur. – European Pharmacopoeia
Zusätzliche Information - USP – United States Pharmacopeia
Aktuelle NEWS