Konformität mit nationalen und internationalen Normen

Measurement according to normative specifications

In analytics, the compatibility of measurement results has central importance. Modern analysis methods are based on specifications and regulations that are laid out in national or international standards.
Standards in measuring technologies define the terms, measurement methods and the device of measuring. Standards also regulate interconnection by standardizing interfaces, communications and secure data transfer. They permit a qualitative approach to setting out standards as well as tolerances. While they are not legally binding, normative work is associated with high legal security for the users. It facilitates the selection of devices and ensures the quality of the in-house procedures and the quality of the product.

Polarimeters also are designed and used under the consideration of standards. Norms in the field of polarimetry define under the aspect of “best practice” the environmental conditions and sample preparation as well as measurement tolerances, properties and equipment of a device or calibration equipment. Using polarimeters in accordance to normative specifications can guarantee that the measurements are carried out correctly and in accordance to reproducible methods.

In order to make it easier for you to choose the right polarimeter for your application, you will find below an overview of all standards and guidelines that refer to polarimetry. This is a general overview of the standards. Which normative specifications the different polarimeter models from A.KRÜSS fulfil your requirements, we will be happy to discuss in a personal consultation. Please feel free to contact us.

Polarimeter - overview of standards

AOAC 896.01-1896 Lactose in Milk
AOAC 896.02-1970Sucrose in Sugars and Syrups
AOAC 898.02-1989 Physical Constants of 10 % Distillate of Lemon and Orange Oils
AOAC 902.02-1902Sucrose in Vanilla Extract
AOAC 906.03-1906Invert 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 920.188-1920Polarization of Maple Products
AOAC 920.189-1920 Sucrose in Maple Products
AOAC 920.190-1920 Sugars (Reducing) in Maple Products as Invert Sugar
AOAC 920.191-1920Glucose (Commercial) in Maple Products
AOAC 920.65-1920Nonsugar Solids (Sugar-Free Extract) in Wines
AOAC 920.65-1920Sucrose in Wine
AOAC 920.66-1920Commercial Glucose in Wine
AOAC 920.82-1920Sucrose in Cacao Products
AOAC 920.83-1974Starch in Cacao Products
AOAC 920.96-1920Coating and Glazing Substances in Roasted Coffee
AOAC 921.03-1921Sugars (Reducing) in Plants
AOAC 921.10-1921Oil (Rosin) in Oils and Fats
AOAC 925.05-1958Sucrose in Animal Feed
AOAC 925.33-1925Oils of Lemon and Orange in Extracts
AOAC 925.35-1925Sucrose in Fruits and Fruit Products
AOAC 925.42-1925Sugars (Reducing) Before Inversion in Food Dressings
AOAC 925.43-1925Sugars (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 925.52-1925Sugars in canned vegetables
AOAC 926.11-1992Oils of lemon, Orange, or Lime in oil-base flavours
AOAC 926.13-1970Sucrose and Raffinose in Sugars and Syrups
AOAC 926.14 & Surplus-1989Sucrose and Raffinose in Sugars and Syrups
AOCS 926.18-1926Camphor in drugs
AOAC 929.09-1929Invert Sugar in Sugars and Syrups
AOAC 930.32-1930Lactose in Process Cheese
AOAC 930.35-1930Vinegars
AOAC 930.36-1930Sucrose in Sugars and Syrups
AOAC 930.37-1930Corn (Glucose) Syrup in Sugars and Syrups
AOAC 931.07-2013Glucose and Sucrose in Eggs Sugar Inversion Method
AOAC 932.13 & Surplus-1974Levo-Malic Acid in Fruits and Fruit Products
AOAC 933.04-1933 Lactose in Milk Chocolate
AOAC 933.07-1933Malic acid (inactive) in fruits and fruit products
AOAC 935.62-1935Glucose in sugars and syrups. Chemical methods
AOAC 940.11-1940Sucrose in Cordials and Liqueurs
AOAC 942.20-1942Sucrose in Sugar Beets
AOAC 945.37-1945Starch in flour
AOAC 945.55-1969Sucrose in Gelatine
AOAC 945.56-1969Loss on drying (moisture) in starch dessert powders
AOAC 945.67-1945Glucose in Corn Syrups and Dextrose Products
AOAC 950.18-1950Malic acid (levo and inactive) in non-alcoholic beverages
AOAC 950.18-1950Malic acid (levo and inactive) in non-alcoholic beverages
AOAC 950.29-1950Sucrose in non-alcoholic beverages
AOAC 950.30-1950Sugars (reducing) in non-alcoholic beverages
AOAC 950.31-1980Glucose (commercial) in non-alcoholic beverages
AOAC 932.14 & Surplus-1974Amphetamine Drugs
AOAC 965.31-1980Lemon juice
AOAC 968.19-1980Levo-malic acid in fruits and fruit products
AOAC 970.57-1970Sucrose in molasses. Polarimetric methods
AOAC 975.14-1975Sugars in bread
AOAC 975.43-1980Identification of RRR- or all-rac-alpha-Tocopherol in Drugs and Food or Feed Supplements
IUPAC-AOAC 986.19-1992Triglycerides in fats and oils
ASTM C1426-14:2014Standard Practices for Verification and Calibration of Polarimeters
ASTM C148-17:2017Standard Test Methods for Polariscopic Examination of Glass Containers
ASTM F140-98:2013Standard Practice for Making Reference Glass-Metal Butt Seals and Testing for Expansion Characteristics by Polarimetric Methods
ASTM F218-13:2013Standard Test Method for Measuring Optical Retardation and Analysing Stress in Glass
EHC Harmonised methods of the European Honey Commission 1997Sugars Determination of specific rotation
ICUMSA GS1/2/3/9-1:2011Determination of Polarisation of Raw Sugar by Polarimetry - Official
ICUMSA GS1/2/3-2:2005Polarisation of Raw Sugar without Wet Lead Clarification
ICUMSA GS2/3-1:2011The Braunschweig Method for the Polarisation of White Sugar by Polarisation – Official (Reference) Method
ICUMSA GS3-1:2003The Determination of the Polarisation of the Sugar Component of Powdered Sugars Containing Anti-Caking Agents – Official
ICUMSA GS4/7-1:2013The Determination of Apparent Sucrose in Molasses by a Double Polarisation Method – Accepted
ICUMSA GS5/7-1:2011Polarisation , Brix and Fibre in Cane and Bagasse by the Wet Disintegrator with Lead Subacetate Single Method
ICUMSA GS6-1:1994The Determination of the Polarisation of Sugar Beet by the Macerator or Cold Aqueous Digestion Method using Lead Acetate as Clarifying Agent – Official
ICUMSA GS6-3:1994Polarisation of Sugar Beet by the Macerator or Cold Aqueous Digestion and Aluminium Sulphate Single Method
ICUMSA GS7-7:2011The Determination of the Pol (Polarisation) of Filter Cake by Polarimetry with Lead Subacetate – Accepted
ICUMSA GS7-31:2013The Determination of Pol by NIR Polarimetry and Brix for Sugarcane and Factory Product – Tentative
ICUMSA SPS-1S:2017Specification and Standard SPS - 1 (2017), Polarimetry and the International Sugar Scale
Ph. Eur. 7th Edition-2.2.7:2008Optical rotation
USP 781-2014Optical rotation

Information about standards and directives for free download:

Polarimeter standards (PDF, 83 KB)

Further information about institutions and standards and guidelines:

  • AOAC – Association of Official Analytical Collaboration International
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  • AOCS – American Oil Chemists‘ Society
    Further  Information
  • ASTM – American Society for Testing and Materials
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  • DIN – German Institute for Standardization
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  • EHC – European Honey Commission and International Honey Commission
    Further  Information
  • ISO – International Organization for Standardization
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  • ICUMSA – The International Commission for Uniform Methods of Sugar Analysis
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  • OIML –  International Organization of Legal Metrology
    Further Information
  • OIV – International Organisation of Vine and Wine
    Further Information
  • Ph. Eur. – European Pharmacopoeia
    Further Information
  • USP – United States Pharmacopeia
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