इंटरनेट मानक

Disclosure to Promote the Right To Information

Whereas the Parliament of India has set out to provide a practical regime of right to
information for citizens to secure access to information under the control of public authorities,
in order to promote transparency and accountability in the working of every public authority,
and whereas the attached publication of the Bureau of Indian Standards is of particular interest
to the public, particularly disadvantaged communities and those engaged in the pursuit of
education and knowledge, the attached public safety standard is made available to promote the
timely dissemination of this information in an accurate manner to the public.

“जान1 का अ+धकार, जी1 का अ+धकार” “प0रा1 को छोड न' 5 तरफ”

Mazdoor Kisan Shakti Sangathan Jawaharlal Nehru
“The Right to Information, The Right to Live” “Step Out From the Old to the New”

IS 1162 (1958): Cane Molasses [FAD 2: Sugar Industry]

“!ान $ एक न' भारत का +नम-ण”

Satyanarayan Gangaram Pitroda
“Invent a New India Using Knowledge”

“!ान एक ऐसा खजाना > जो कभी च0राया नहB जा सकता ह”

है”
ह
Bhartṛhari—Nītiśatakam
“Knowledge is such a treasure which cannot be stolen”
 IS : 1162 -1958
( Reaffirmed 20049)

Indian Standard
SPECIFICATION FOR
CANE MOLASSES
Eighth Reprint JANUARY 2005
( Incorporating Amendment No. I )

UOC 664.15

o Copyright 1966
BUREAU OF INDIAN STANDARDS
MANAK BHAVAN, 9 BAHADUR SHAH ZAFAR MARG
NEW DELHI 110002

Gr5 July 1959

 AMENDMENT NO. 2 JUNE 2011
TO
IS 1162 : 1958 SPECIFICATION FOR CANE MOLASSES
[Page 6, clause 7.3(d)] — Substitute ‘Net quantity’ for ‘Net mass’.

[Page 6, clause 7.3(d)] — Add the following after Sl No. (d):

‘e) Any other requirements as given under the Standards of Weights and Measures (Packaged
Commodities) Rules, 1977 and the Prevention of Food Adulteration Act, 1955 and the Rules
framed thereunder.’

(FAD 2)
Reprography Unit, BIS, New Delhi, India
 IS 11162.1958

Indian Standard
SPECIFICATION FOR
CANE MOLASSES

Sugar Industry Sectional Committee, AFDC 8

Clttli""tJn
SRRI T. PaA8AD Ministry of Food ~ Agriculture
Memb"s
AOBICTLTUBAL MARKETJNG Directorate of Marketing It Inspection ( Minish")- of
ADVI8EB TO THE GOVEBNMENT Food at
Agriculture)
01' INDIA
SHRI R. K. MALlE ( Alt"natt-)
SaRI D. R. DANI Indian Sugar Mills Association, Calcutta
SHRI BRAHMA SWABUP ( Altematt)
DIBECTOR "OR GUB AND KHAND- Khadi It Village Industries Commiuioh, Bombay
BARI
DIRBCTOR. SUOARCANE RESEARCH Development (Agriculture) Department, Govern.
. AND DEVBLOP,-ICNT mt-nt of Bihar
SURI A. L. GOENKA Indian Confectionery Manuracturen' Association.
Calcutta
SHftl J.
S. MERTA ( AlImltlU )
S8RI GOLABCR,AND Hla,AOBAND Development Council (or Sugar Industry, New Delhi
SHRI S. N.
GUNDU RAO National Sugar Institute, Kanpur
SHill SUBE8B CSAJfDBA GUPTA SUI.r T~chnologiltJ· Association, Kanpur
SBRI GYAH eRA-MD.A Developmrnt Council for SUlar Industry, Nt'w Delhi
SHIn HAl'S.AJ HARtRAIl Development Council for Supr Industry, New Delhi
SHill J. S. HUJA. Development Council for Supr Industry. New Delhi
SRIlI le. P. JAIN Ministry of Food at Agriculture
SSBI MATADI. KRAITA. Bengal Sugar ~fercb_ntl· AlJOCiatioD, Calcutta
SRal BABULAL NSWAR ( Altmlt", )
S8RI A. C. KHANNA Federation of Biscuit Manufacturen' of India, Dt'lhi
SaRI K. J. PAIINAIfI ( AllntUlt, )
8.BI P. S. K"'.BKAN Central Revenues Control Laboratory (A-finiltry of
Finance)
SRRI. N. K. CBOWDRt:BI ( AIlnntJl, ) .
DR P. K. K YMAL Ministry of Food &: Agriculture
SaRI LAL SINGH Indian Central Sugarcane Committee, New Delhi
Sanl D. R. NAKANO Indian Sugar MiJJ. Association, Calcutta
SRIH GANGA SHANKER PANDEY Cawnpore Sugar Merchants' Association, Kanpur
SHar K. H. PAREKH Sugar Technologists' Association, Kanpur
SRRI K. U. PATEL All India Food Preservers' Association, Bombay
SHRI P. D. BHARGAVA ( AII~'''Qlt)
( CDntinued Dn /Jagl 2 )

BUREAU OF INDIAN STANDARDS

MANAK BRAVAN,' BAHADVR SHAH ZAFAR MARC
NEW DELHI 110002
15,1162·1958

M_.,
( CDrrlu,wtlfrom /MI' J )

SRRI J. hAIAD Government of Bihar

SHBIl.P.SAXENA Rohta. IDdustries Limited. Dalmianagar
SURf B. S. SETH Government of Uttar Pradesh
DR Y. K. SUBRAUJIANYAIl Mini.try of Health
DR W. M. VAJDY.4 Council of Scientific & IndUitna) Research, New
Delhi
SUBl N. VAlDYANA....BAN Delhi Cloth It General Mills Co Ltd, Delhi
Da LA.L C. VBRMAN (E,·offitiD) Director, lSI
S«r,ldrils
DR D. V. KARMA.EAR Deputy Director ( Agri ) I lSI
Sum P. H. RAJIAlfATHAN Extra Anistant Director ( Agri ), lSI

Molasses Subcommittee, AFDC 8 : 4

CO"HftIr
SSBJ S. L. VBNKITEaW AltAN Developmmt Wing, Ministry of Comlnerc~ It
Industry
Af.",bns
SHBt D. G. CoWl!: The Indian Molasses Co Private Ltd. Calcutta
SH1\1 H. F. HO.Kllf8 ( All""., )
SRBI S. N. GUKDt1 RAO' National Sugar Institute, Kanpur
SHltl J.
P. SHOKLA ( AI,.",.,,)
SKRt KEBAR SOIOR Government of Uttar Pradesh
SURI V. R. DAMLE ( .AllmuIU)
581\1 B. L. KHANNA All India Distillers' Auociation, New Delhi
SHRJ J. S. P.&BHU Indian Sugar MiJls Association, Calcutta
SBRI R. PRASAD Governm~nt of Bihar
SaRI M. P. RAY ( A".,.,,)
SHBI M. A. RANOA.AMI All India Distillers' AlIOCiation, "New Delhi
SRat J. M. SABA IDdian Supr Mills AuociatioD, Calcutta
SUPERlNTBNDSXT, Go.UNIII:~ Government or Bombay
CE!ft'BAL DJ8TlLLBBY. NAIIK

2
 ISa 1112.1151

Indian Standard
SPECIFICATION FOR
CANE MOLASSES

o. POREWORD

0.1 This Indian Standard was adopted by the Indian Standards Institu-
tion on 23 December 1958, after the draft finalized by the Sugar Industry
Sectional Committee bad been approved by the Agricultural and Food
Products Division Council.

0.2 Cane molasses is an important by-product in the manufacture of cane

sugar. It is a dark coloured viscous syrupy liquid obtaintd in this coun.try
as a by-product both b)' the vacuum pan process and the Klta"dsar; process
of manuracture of canc· sugar. The bulk of the supply of molas~s is,
ho\\Oever, obtained in the vacuum pan process. The requirements pres-
cribed in this standard are, therefore, rclat~d to the material produced
from the vacuum paD p,·ocess.

U The composition of molasses depends on such factors as the quality

and variety of cane as well as the manurial process, climatic and soil con-
ditions, the extent of milling and the mode of processing of the juice. The
method of proc~ssing of the juice has, no doubt, a greater influence than
.n other (actors. Because of the fact that, in India, molasse. is essentiaily
obtained as a by-product during the manufacture of direct-consumption
while sugar by the vacuum pan process, the composition of molasses
produced in this country diffen from that obtained in other sugar·
producing countries where it is obtained during the production of raw
surar.

1.4 Molasses is used in the fermentation industries for production of ethyl

alcohol, rum, yeast, acetone. butanol, certain organic acids, etc. It is also
used for the manufacture of'HUKA Tobacco'. The largest utilization of
molasaea in India at pre~nt is, however, in the alcohol industry. As such,
this standard has been drawn up mainly keeping in view the requirements
of the alcohol industry. -
IS: 1162 .1951

0.5 The entire production of cane molasses is not being utilized, at present,
in the country. Due to paucity of tank ~'agons, storage facilities at the
port, and other economic factors, export of molasses is also not much.
I,'or these reasons, molasses has often to be stor~d in sugar factories for an
appr~ciable length of time. The storaKe conditions available at many
factories are not as good as they should be. Under these conditions, there
is a gradual reduction of the percentage of its sugar content. After giving
due consideration 10 thc~ (actors as w~1l as to the existing rules laid down
by the States of Uttar Pradesh, Bihar and Bombay, for controlling the sale
of molasses, the Sectional Committee decided that there shall be three
grades of molasses with varying requirements as specified in Table I.
0.6 In view of th~ ease (Jf determination 'of total reducing matter when
compared to that of rernlentable sugars and because of the fact that about
95 percent of the total sugars in molasses are fermentable, "the Sectional
Committee decided to prescribe r~qujrements for total reducing matte~
(Sft Table I ) as againsl f~rmentahle sugars.

0.7 Taking into consjd~ration the vi~ws of producers, consumers. testing

authorities and technologists, the Sectional Committee responsible for the
preparation of this standard felt that it should be related to the manu·
facturing and trade practices foJlo\ved in the country in this fie.ld.
Furthermore, due weightage had to be giv~n to the need for international
co-ordination among standards prevailing in different countries of the
world in this field. These considerations led the Sectional Committee to
refer to the following publications:
32.GP·211 (1954) SPECIFICATION FOR ~·IOLASSES. Canadian
Government Specifications Board, National Research Council,
Ottawa, Canada.
ID·~f-576 b( 1949) ~IOLASSESJ SUGAR-eANE. Bureau of Federal
Supply, USA.
OFFICIAL METHODS OF ANAl.YSIS OP THB AasoclAnoN OF OFPICIAL
AGRICULT1J1lAL CHltMlSTI,8TH ED. Washington 1955.

0.8 This standard requires reference to the following Indian Standard

Specifications:
-IS :266·'1950 SULPHURIC ACID
.IS: 376-1952 SODIU)I HYDROXIDE, A~ALYTICAL REAGENT
0.8.1 Wherever a reference to any specification mentioned under 0.&
appears in this standard, it shall be taken as a reference to the latest
version of the specification.

.
 IS I 1162.1'51
0.9 For the purpose of deciding whether a particular requirement of this
standard is complied \vith, the final value, observed or calculated,
expressing the result of a test or analysis, shall be rounded off in accord-
ance with -IS: 2·1949 Rules for Rounding Off Numerical Values. The
number of significant places retained in the rounded off value should be
the .same as that of the specified value in this standard.
0.10 This standard is intended chiefly to cover the technical provisions
relating to cane molasses, and it does not include all the necessary provi-
sions of a contract.

1. SCOPE
1.1 This standard prescribts the requirttmcntl and the methods of test for
cane molasses obtained in the manufacture of direct--consumption white
sugar by the· vacuum pan process and meant primarily for use in the
alcohol industry.
2. TERMINOLOGY
2.1 For the purpose of this standard, molasses shall mean the mother
liquor left over, after the recovery of sugar in the vacuum pan process.
3. GRADES
S.I There shall be three grades of molasses, namely, Grade I, Grade 2
and Grade 3.
4. SAMPLING
4.1 Representative samples of the material shall be drawn IrS prescribed
in Appendix A.
5. REQ,UIREMENTS
5.1 Descriptio. - The materi,al shall be dark coloured ViSCOUl, syrupy
Jiq~id having a characteristic odour.

5.2 Tht; material shall comply with the requirements given in Table I.
6. Q,UAUTY OF REAGENTS
6.1 Unless specified otherwise, pure chemicals shall be employed in tests
and distilled water shall be u~d where the ,use of water as it\ reagent is
intended.
NOTa - 'PUle' chemicals· shall mean chemicaIt that do not contain inlpuritics whic'
affect the rault. of aaalytis.

5
IS 11162 ;.1158

TABLE I RBQVIRDI£N'n FOR CANE MOLASSES

(CltUlS6 5.2)
SL RaqulBBIIDf'I' JIOa METBOD
!'O. ,-----~.&._----~ OJITUT
Grade 1 Grade 2 Grade 3 ( RErTO
ApPENDIX)

el) (2) (3) (4) (5) (6)

i) Density. in deBtees Bria at
27-5·0. Mill 85 80 80 B
ii) Alb. I\IIphated, pcTCeDt by
mass (calculated for
100° Brix), kltl¥ 14·0 17-5 17-5 c
iii) Total reducing matter ..
iDvert lUgar, percent by
mass, Mi" 50 40 D

7. PACKING AND MARKING

7.1 Balk Delivery - The material shall be delivered in bulk in tankers.
7.2 DeUver, I. Coatalaer. - The material shall be packed in clean,
dry and leak-proof containers. Unless othtrwise agreed bet\veen the
purchaser and the vendor J such containers shall be made of tin plate, or
black or galvanized iron sheets and may be of capacity between 175 and
225 litres or 18 lit res.
7.3 MarIdaS - The (ollowing information shall be marked legibly and
indelibly on each container:
a) Name of the material,
b) Grade of the material,
c) Name of the supplier, and
d) Ne" mass
73.1 Each container may also be marked \yith th~ Standard Mark.

NOTE - The use of tho Standard Mark is governed by the provisions of tho
Bureau of Indian Standards Act, 1986 and tho Rules and Re,ulatjons made there-
under. The Standard Mark on products covered by an Indian Standard conveys
tho assurance that they have been produced to comply with the requirements of that
standard under a well defined system or inspection, tatinl and quality control
which is devised and supervised by DIS and operated by the producer. Standard
marked products are also continuously checked by DIS for confornlity to that
Itandard as a further safoauard. Details of conditions under which a licence for
the use of the Standard Mark may be Iranted to manufacturers or producen may
be obtained from the Bureau of Indian Standards.

6
 IS 11162-1958

APPENDIX A
( Clause 4.1 )
SAMPLING ()F CANE MOLASSES
A-I. GENERAL REQ,UlREMENTS
A-I.O In drawing, preparing, storing and handling test samples, the
following precautions and directions shall be observed.
A-1.1 The sampling instrument shall be clean and dry when used.
..\-1.2 The samples, the material being sampled, the sampling instrument
and the containers for samples shall be protected from adventitious
contamination.
A-l.3 To draw a representative sample, the contents of each container
selected for sampling shall be mixed as thoroughly as possible by shaking
or stirring or both, or by rolling so as to bring all portions into uniform
distribution.
A-l.4 The samples shall be placed in suitable, clean, dry and air-tight
metal Of glass containers, on which the material has no action.

00 ••VI TID W,TN

1.10 MOM ...ilOI

wu.oro

FlO. I SAJIPUNO CAM "OR T ANKrrANKER

7
IS 11162.1958
A-I.5 The sample containers shall be of such a size that they are almost,
but not completely, filled by the sample.
A-I.6 Each sample container shall be sealed air-tight with a glass stopper
after filling, and marked with full details of the sample and the date of
sampling.

A.2. SAMPUNG INSTRUMENTS

A-2.1 Sa.pUDS ea. - consists of a weighted metal cylinder, with
removable top, to which a rod is attached (se, Fig. 1 ). The cylinder is
fastened to a suitable rod. For taking a sample, it is lo\vered in the tank
to the required depth, and the top is removed with the help of the rod
and the can then filled.
A-2.I.l For other containers, the sampling device of the design shown
in Fig. 2 may be used.

'IG. 2 SAJIItLIJfO DBVICE roa eoJrTAllUB.

A-3. SCALE or SAMPLING

A-3.1 Sappl)'" Is Taak/T••ker - Samples shall be drawn from each
tank/tanker as prescribed under A.~l.
A-3.2 Sappl)' Ja eo.talaen
A-3.2.1 All the containen in a single consignment shan constitute one
lot.
A-3.2.2 GrDSS ~Ilmpl,-For the purpose of drawing samples for test, a
number of contalnen shall be selected at random Crom a lot. This num~r
of containen in relation to the size of the lot, or the scale of sampling,

8
 IS .1162 .1951

shall be subject to an agreement between the purchaser and the vendor.

As a guide to such an agreement, a scale of the size of the sample is
suggested in Table II.

TABLE U MINIMUM NUMBER OF CONTAINERS TO BE SELECTED

FOR SAMPLING FROM VARIOUS SIZES OF LOTS

LOT SIZE SAJlPLB LoT SIZE SAXPU

Sua Swc
2 to 8 2 217 to 343 7
9" 27 3 344 n 512 8
28,. 64 4 513 " 729 9
65 ., 125 .5 730 " I 000 10
126 n 216 6 1 001 " 1 331 11

A-f. PROCEDURE
A-4.1 SaIDpiiDI from • TaDk/Taaker - Take equal portions of the
material from different layers of the tank/tanker with the help of the samp-
ling can (Sit A.2.1 ) to obtain a quantity not less than 2·5 liters and mix
thorougly in a suitable container. which is dry and clean, to obtain a com-
posite sample for the tank/tanker. Divide this composite sample in three
equal portions of nut less than 750 rol in dried bottles or other containers,
seal air-tight and label with alJ the particulars of sampling given
under A.I.6.

A-4.2 SampliDl r... CoDtaiaer8

A....2.1 Mixi., - Thoroughly mix the contents of all the containen in
the gross sample whether they are drums or cans of others, by shaking or
stirring, or both, or by rolling so as to bring all portions into uniform
distribution.
..\-4.2.2 Drawing of Samples - Draw by inserting the sampling device
(set A.2.I.l) through the bung hole or any other convenient opening,
equal portions of the well-mixed material from each container in the gross
sample so as to obtain a quantity not less than 2-5 litres. Divide this
composite sample into three equal portions of not less than 750 ml in dried
bottles or othtr containers, seal cair-tight and label \\"ith all the particulars
of sampling given under A-l.6_
A.4.3 Sample. for Purchaser aod Vendor - One. sample shall be sent
to the purchaser and another to the vendor.
1S,1162.1'58
A-4.t Rei..... Sample - The third sample bearing the seals of the
purchaser and the vendor shall constitute the referee sample to be UJed in
case of dispute between the purchaser and the vendor_ It shall be kept at
a place agreed to between the purchaser and the vendor.
A-4.5 Time Limit lor Aaalysla-AU samples shan be tested within two
months from the date of sampling.
A~6 CriterioD lor AcceptaDce - If, on testing, the sample is found to
conform to the requirements specified in the standard, the consignment
shall be accepted.

AP1'ENDIX B
o[ Table I, lltm (i) ]
DETDMlNATION or DENSITY IN BIUX
8-1. APPARATUS
8-1.1 ..... Hydrometer-calibrated at 27-SoC and fitted with a ther-
mometer.
8-1.2 lmIDenloD V...el-suitable for the hydrometer used.
8-2. PROCEDURE
11-2.1 Weigh 200 g of the material. Add 1400 g of cold water. Mix
well till a homogenous solution results. Determine the Brix using Brix
hydrometer or suitable range noting simultaneously the temperature of the
solution. Apply the temperature corrections to the readings by using
Table III. .
8-3. CALCtJIAnON
8-3.1 Multiply the corrected Brix reading (SI' 8-2.1) by 8. This gives
the density or the molasses in dqrees Brix at 27·5°C.

10
 TABLE 01 TEMPERATORE CORRECnONS TO READINGS OF . .IX HYDROMETERS
CALIBRATED AT 27·5°C
( CltllUI 8-2.1 )
TY.MPE- OBSERVED DEOREBS BRJX
RA,.lHtB r- A ~
°C 0 5 10 15 20 25 30 35 40 45 50 55 60 70

Subtract rrom the Readings

10 0·75 0·82 0-89 0-96 1-02 1·08 1-1+ 1·20 )-24 1-28 1·31 1·33 1·35 I-S7
J1 0'74 0·79 0-86 0-92 0-98 I·O! 1·09 1-14 1-18 1-21 1-24- 1-26 1-28 1-30
12 0·72 0·76 0·82 0-88 0-93 0·98 1.()4. 1-08 1·12 1·14 1-17 1-19 1-20 1·22
13 0·69 0-73 0·78 0-84 0-88 0-93 o-~ 1-02 1-Q6 1-07 1-10 1-12 1-13 1-15
14 0·66 0·70 0-'. 0-79 0-S3 0·88 0-9 0'96 0·99 1-00 1'03 1-05 1-06 1-67
13 0·63 0·66 0·70 0-74 0·78 0-82 0'86 0-89 0-92 &93 o.gs· &97 &98 0·99
16 0'60 0-62 0-66 0'69 0-73 0-76 o-ao 0'83 0086 0-86 0-88 0-90 0-91 0-92
17 0-56 0·58 0-61 0-64 0-68 0-70 0·74 0-77 0-79 0·79 0-81 0·83 0-83 0-84
-- 18 0'52 &54 0-56 0·59 0-62 O~ 0-68 0-70 0-72 0'72 0-74 0-75 0-75 0-76
19 0'48 0-49 &51 0-54 0'56 0·58 0-61 0-63 a.65 0-65 0-67 0-68 0e68 &68
20 0'43 0-44 0-46 0·48 0-50 0-52 0-54 0-56 O·sa 0-58 0·59 0-60 0-60 0-60
21 0-38 0-39 0·4. 0·42 0-44- 0-46 0·47 0-49 0'51 &51 0-51 ~52 0-S2 0-52
22 0'.33 ()oM &35 0-36 0-38 0-40 0-40 0'42 0-43 0-43 H! 0-44 Oa44 0-44
23 0'28 0-28 0-29 0-30 0-32 0-33 0-33 0-35 O-!6 0-36 0-36 0-36 0e!6 &36
24- 0·22 0-22 0·23 0-,24 0-25 0-26 0·26 0·27 0-28 0-28 &28 0-28 0-28 0-28
25 ~16 (}e 16 0-17 ()e18 &18 0-19 ~19 0-20 0-20 0-20 0-20 ~20 0-20 0-20
26 ()e 10 O-JO 0'11 0-11 0-11 0'12 0-12 0-12 0-12 0-12 &12 0-12 0-12 0-12
27 0'03 0-03 0-04 o-M ~04- 0-04 0·04 0-04 0-04 0-04 CHK G-04 OeM 0-04

Add to the Readings

81
28 0-04 0·04 0-04 O-()4. 0·04 0-04 0-04 O-Of 0-04 &M (HM 0-04 ()e()f O-Of ..
29 0'11 ~II 0-11 0-11 0-11 0-) 1 0-12 0-12 0-12 0-12 0-12 0-12 0-12 0012
30 a.18 0'18 0-1.8 0-18 0-18 0-19 0-)9 ~20 &20 &20 0-20 0-20 &20 &20
...I...
(~) ...•
Ii
 TABLE 10 TEMPERATURE CORRECTIONS TO READINGS OF BRIX HYDROMETERS
•.......
CALIBRATED AT 27·5'C-Collld
~
prEI1P"'~ O ••• RV.:O DEoR.EII aRIX
•
-..
MATURE , - - • , ......
°C 0 5 10 15 20 25 30 35 40 .45 50 5S 60 70 I
Add to the 'Readings
31 0-25 0-25 &25 0-26 t}26 0-27 0'27 0-28 0-28
.
0-28 0·28 0·28 0-28 &29
32 &32 0-33 &33 0-3. ()oM &:t5 0-35 &36 0-36 0-36 0-36 0-36 0'36 0-37
33 0'40 0041 0-41 0-42 0-42 &43 0-43 0-44 0-44 0-44- 0-44 0-.4 0'44 0'45
.H· &48 0'49 &49 &50 o·so 0051 0-52 0'52 0'52 0-53 &53 0·53 o-S3 0-53
35 0-56 0-57 0-57 D-sa ()O59 0-60 0'61 0-61 D-61 0-62 0-62 0-62 0-62 0'62
36 0-64 0-65 G-65 &67 0-68 0-69 0·70 0-70 0-70 0-71 0'70 0-70 0-70 &70
3i 0'72 &74- 0-74 0-76 0'77 0078 0-79 0·79 0-79 &80 0-79 0-79 0'79 0'79
38 &81 0-83 0-83 0-85 0-86 (}87 0·88 0'88 0·88 &89 0-88 0-88 0'88 0-88
.~
- 39 0·90 0-92 0'92 0-94 0'95 0-96 0·97 0097 0-97 0-98 ()O97 0'97 0-97 0-97
40 0·99 1·01 1-01 1'03 I-ot 1'05 1-06 1·06 1'06 1-07 1'06 1'05 1-05 1-05
45 1'48 I'SO I-50 1'52 1'53 1'53 I-53 1'55 1·52 I-52 I'S) I'SO 1'50 1'48
50 2'03 2-04- 2·M 2-05 2'06 2-05 2-04- 2'03 2'01 2·00 1'99 1'97 1'96 )'92
55 2-62 2'63 2'6! 2-64 2-62 2'60 2-58 2-55 2·52 2-50 2'48 2-45 2-43 2-37
60 3'26 "28 3-27 3·25 3-22 3'18 S-13 3-09 -04
'3-58 3'02 2-98 2-94 2-90 2'83
65 3·95 3'98 3'95 3'90 3'86 3'79 3-71 3·66 3'56 3-50 3-44 3-38 3-30
70 4'70 4-7' 4-70 4-60 4-54 4'44 4'32 4·24 4'14 4'12 4'03 3-96 3-S7 3-78
75 5'50 S'56 4-48 5-34 5'26 5'12 4-95 4-86 4'72 4-70 4'57 4' SO 4-37 4-27
80 6'35 6-41 6'S2 6'12 6-02 S·84 5-62 5-5. 5·32 5-30 5-1f 5·04 4'88 4'77
 IS: IIG.I'5I!
APPENDIX C
[ Table I, Item. (ii) ]
DETEIlMINATION or SULPHATED ASH
Cel. REAGENT
e-l.l Coaceatrated Salphurlc Add-sp gr 1·84 (conforming to analy-
tical reagent grade of ·IS: 266-1950).
0.2. PROCEDURE
C-2.1 Weigh accurately abOut 5 g of th«: material into a suitable tared
platinum dish or quartz crucible. Grad",ally add 2 ml of concentrated
sulphuriC acid to the material in the dish. . Place the dish or crucible on a
hot water oven. When the charred mass does not incr~ase in vol~me any
long~r, continue the heating ov~r ~ small flame, care being taken to avoid
spurting, until the fumes of sulphur trioxide or sulphur dioxide are not
evolved. Increase heat till a pinkish grey ash is obtained. ( Ifavailabte.
a muffle furnace may be used at a temperature of 550° to 600°C.) Cool
the ash and moisten it with a few drops of concentrated sulphuric acid,
heat strongly on a bot plate until fumes of sulphur trioxide cease to be.
evolved and finally ash to constant mass.
C-3. CALCULAnON
c..3.1 Ash, sulphated, percent
by mass {calculated 10000 w
for 1000 Brix ) == WX
where
III =t ma.u in g of the ash,
W - maa in g of the material taken for the test, and
X -= density of molasses in degrees Briz ( SI' 8-3.1 ).

APPENDIX D
[ Tablt I, Item (iii)]
DETERMINATION OF TOTAL REDUCING MArlER
1).1. REAGENTS
0.1.1 Stock Sol.d. . .'lavert SUlar- Weigh accurately· 9·500 0 g of
pure sucrose on a watch glas and transfer it to a one-litre volumetric flask
·Siace revilecl

13
1S.1162.I_
with 100 mJ water. Add 5 ml of concentrated hydrochloric acid
(sp gr 1·19). Allow this to stand for 3 days at 20° to 25°C and then
make up to volume with water. (This i. ltable (or several months. )
0.1.2 Staacla.... Solati. . oll.vert h p r - Pipette'50 ml of the stock
solution of invert lugar (Sf' B-l.1) in a 250-ml volumetric flask. Neutra.
lize carefully with sodium hydroxide of about -one percent ( wiD) and make
up to the volume.
0-1.3 Medayl. . . BI•• 1_leato. 8olatt.a- DiIIolVe 1-0 lof methylene
blue in water and dilute to '00 mI.
B-l.4 Felli"". Solad. . (Iodalet ModUlcad. . ) - Prepare by ~ixin8
immediately before use. equal volumes of IOlution A, prepared .1 describ-
ed under B-l....1. and solution B. prepared .. descri~d under B-1.4.2.
0.1....1 Solution ..4 - Dissolve 34~39 I of copper sulphate (CuSO••
5H.0) in water t and 0-5 ml of concentrated sulphuric acid of sp II' 1-84
(conforming to analytbl reasent ~ade oC-18:'66-1950), and dilute to
500 ml in a volumetric &ask. Filter the solution through prepar~d
asbestos.
0.1.4.2 Sol" B - DillOlve 173 g of Rochelle ..It [potassium sodium
tartrate ( KNaC.H.O' t 4Ht O) 1 and 50 g of lOClium hydroxide, analytical
reagent (conforming to IS: 376-1952) in water, dilute to 500 ml in a
volumetric ftaak and allow the IOlution to stand for two days. Filter this
solution through prepared asbestos.
D-l.4.3 Sl(l"tlllrtli~tl'_ of F,"/i.,'s $01"';0"- Pour .tandard invert sugar
solution (III 1).1.2) into a 5O-ml burette (," Note 5, P 18). Pipette
10 ml ofFehling'slOlution into a 30o-ml flask and run in from the burette
almost the whole of the standard invert sugar solution requ.ired to effect
reduction of .n the copper. 10 that not more than one millilitre will
be required later to complete tbe titration. Heat the Sask containing the
mixture over a wire puze. Gently boil the contenb of the flask for
2 minutes. At the end of 2 minutes of boiliDI, add, without intcrTUpting
boilin,. 3 to 5 drops of methylene blue indicator IOlution. While the
contents of the flask continue to boil, begin to add Itandard invert lug.r
solution (one or two drops at a time) from the burette till the blue colour
of the indicator just d.lappean. [The titration should be completed
within one minute. 10 that the contents or tbe ftaak boil altopther for
3 minutes without interruption ('11 Note 4, P 18 )~] Note the titre ( tbat ii,
the total volUme in millilitrel of standard invert sugar solution used for
the reduction of aU the copper in 10 m1 of FehliDg'llOlution): Multiply
the titre (obtained ~ direct titration) by tbe Dumber of milligrams or
invert IUpr in one millilitre of the ttandard invert susar IOlution to obtain
the invert lugar factor. Compare this facto, with the invert l'!far factor
liven in Table IV and de~ne correction, it any. to be applied to the
invert aapr kton derived Crom Table IV.
4JSince rcviIecI.

14
 11.1162 .1958

TABLE IV INVERT SUGAI\ FACTOR FOR 10 IDI OF FEHUNG'S

SOLl.,.JON
( CltllUU 0-1.4_3 Glttl 1).3.1 )
Thil tabl~ shows. for the ItaDdard method or titration, the values corre.ponding to
intep millilitrea or the lugar IOlutiODI, the values correspoDdiDI to inteqaediate
fiprea heiDI obtaiDecl by iDterpolatioD_

Tlnl: JlI I.-YDT Suo.... Mu.uOaAJl8 0 ..

MlLLlLn'a. FAaJIO.· IJIYD'l' 500.&.
I'D 100 MIr.LI.
Ll~... 01'
501,172'10.

(I) (~) (3)

15 50-5 336
16 50-6 316
17 50-7 298
18 SO·8 282
19 50-8 267

20 50-9 254-5
21 51-0 242·9
22 51-0 231-8
23 51·1 222·2
24 51·2 213·3

25 ~J·2 204-8
26 51-3 197-4
27 51·4 190·4
28 51-4 183-1
29 51-5 177-6

30 51-5 171-7
31 51-6 166-'
32 51-6 161-2
3S 51·7 156-6
34 51-7 J52-2

35 51-8
36 51-8
37 51·9
38 51=9
39 52·0

40 52-0 . 130·1
41 52-1 127-1
42 52·1 124·2
43 52-2 121-4
44- 52-2 118·7

.~{&1lilraml or invert IUlaf corresponding to 10 ml or FehJiDI'llOlution.

15
IS 111&2'.1951
E:cdmpl,:
Concentration of invert sugar in
standard invert lugar solution t
as mgJ100 ml - 200 mg
Titre obtained by direct titration .-: 26-2
Invert sugar factor for 26-2 ml - Titre in ml X number of mg
of standard invert sugar IOlution of invert sugar in I mI of
. Itandard
:II: 26'2 x 2
-= 52-4
Invert Iupr factor Cor 26-2 ml
from Table IV (calculated by
interpolation) - 51-32
Correction to be applied to the
in~t' supr factolJ derived
from Table IV -= 52-4 - 51'32
-= + 1'08
0.1.5 N. .tnl Lea. Acetate-Dissolve \00 I of ,lead acetate
[Pb (CH,aOO )., 3H.0] in distilled water and dilute to one litre.
0-1.& SodJ... . .. . . . .t ..Pot•••11llll Oxalate Sola__ - Dissolve
70 g of disodium hydrogen phosphate, dodecahydrate ( Na.HPO, t 12H.O)
and 30 I of potassium oxalate (K.,C.O., H.O) in water and dilute to one
litre.
1).1.7 SodJ1I1D HJdrosW. SolatioD-approximately 6 N. prepared by
diaolving todium hydroxide analytical Ragent (conforming to
~S: 376-1952).
B-l.1 Coaceatratecl aJtlroclaloric AcW-.p gr 1-029 at 200 /4°C.
B-2. PROCEDURE
D-2.1 ........... • 1 Sol.tloa- Weigh accurately about 12-5 g of
molaael and tranlfer to • 250-ml volumetric flalk. Add 25 m) of the lead
acetate IOlut~on. Make up to volume, mix alld filter. Reject iht! first
few drops or the filtrate. To lOami of the clear filtrate in a 5~knl volu-
metric ftask, add 10 ml of the sodium phosphate-potassium oxalate
mixture. Make up to volume with water, shake and filter. Reject the
first few drops of the filtrate and use the clear filtrate for preparation of
invert solution (SI' D-2.1.1).
1).2.1.1 Pr'/Jllrlltio1l of I11vert Solution - To 50 ml of the filtrate'
(SI'D-2.1), in a lOO-ml voluloetric flask, add 25 ml of water, and 10 ml
~r c~ncen~~ted hydrochloric acid. Heat on a ,vater-bath to 70 0 e and

16
 lSI 1162.1958
regulate heat in such a way that the temperature is maintained at 70°C.
Place the flask in a water-bath. insert a thermometer and heat with cons-
tant agitation until the thermometer in the flask indicates 67°C. From
the moment the thermometer in the flask indicates 67°C, leave the flask in
the water·bath for exaclly 5 minutes, during which time the temperature
should gradually rise to about 69·5°C. Plunge the flask at once into
water at 20°C. When the contenU have cooled to about 35°C, remove
the thermometer from the flask. rinse it and add )0 ml of 6 N sodium
hydroxide IOlution for neutralization of acid, leave the- flask in the bath at
2()OC for about 30 minutes and then make up exactly to volume with
water. Alix the solution well.
D-2.2 lacnlDeatai M.daoII 01 Titradoa - Pour the prepared solution
( 1M 1).2.1.1) into a 5O-ml burette (SII Note 5 ). Pipette 10 ml of Fehling's
solution into a 3()().ml conical flask and run in from the burette 15 ml of
the prepared IOlution (su· 0-2.1 ). Without "furth~r dilution. heat the
contents of the flask over a wire gauze. and boil. (After the liquid has
been boiling for about 15 seconds it will be possible to judge if the copper
is almost all reduced by the bright red colour im~rted to the boiling
liquid by the suspended cuprous oxide.) When, it is judged that nearly
all the copper is r.educ~, .dd 3 to 5 drops of methylene blue indicator
solution (set Note 1). Continue boiling the contents or the flask for one
.to two minutes (rom the commtncement of ebulilion, and then add the
prepared solution in small quantities (one millilitre or less at a time),
allowing the liquid to boil for about 10 seconds between successive
additions, till the blue colour of the indicator just disappears (St6 ~ote 4 ).
In case there appears to be still much unreduced copper, after the mixture
of Fehling's solution with 15 m) of the prepared solution has been boiling
for a quarter of a minute, add the prepared solution from the burette in
larger increments (more than one millilitre at a time, according to judg~­
ment), and allow the mixture to boil for a quarter ora ~inule after each
addition. Repeat the addition of the prepared solution at intervals of
15 seconds until it is considered unsafe to add large increment of the
prepared solution. At this stage continu~ the boiling for an additional
one to two minutes, add 3 to 4 drops of JIlethylcne blue indicator solution
.and complete the titration bOy adding the prepared solution in small
quantities (less than one·......miUilitre at a time) (set also Note 2) .
Non I-It is .d,'isable not to'add the indicator uDtilabe nri,bbourbood of the end
poiat bas betn rracbed. because the indicator retains ils full colour un til the end poin t
is almost ftacbed and thuilivel no warning to the operator to go 110,,·1,.
N01T 2 - \Vben the operator has had a fair amount or experience with the method,
a sulicientJy accurate result may ofteo be obtain~ by a single estimation by the
iDCraDenlal method or ti~tiOD, but Cor the utmost degree of accuracy of which
the method is capable, a sr.cODd titration should be carried out by the standard method
or titratioG ( JH B-2.3 ). .
D-2.:J lta.cIaret Metlaocl or TitratloD- Pipette 10 ml of Fehling's
solution into a 300-ml conical flask and run in from the burette almost the

17
,,"hole of the prepared solution required to effect reduction or- aU the
copper (determined under »-2.2) so that, if possible, not more than one
Inillilitre shall be required later to complete the titration. Gently boil the.
contents of the flask for 2 minutes. At the end of 2 minutes of boiling,
add. without interrupting boiling, one millilitre of methylene blue indica-
tor sol.ution. While the contents of the flask continue to boil. begin to
add the solution (one or two drops at a time). from the burette till the
blue colour of the indicator just disappean (SII Note 3 ). The titration
should be completed within one minute. 10 that the content. of the flask
boil altogether Cor 3 minutes without interruption (1M Note 4 ).
. .
NOH S - The iDdicator iI 10 Rnaitive that it is ~ible to Mtermine the end point
within oae drop oI'the prepared solution iii many cues. The complete d~colorizalion
or the methyJeae .blue it usually indicated by the whole reactioa liquid ill wbich
tbe cuprous ~ide is continuously chumed up becominl brilbt red or oraDge in colour.
In case or doubt, the Same may be removed Crom the wirc pUR Cor one or two seconds
and the flak held .gainlt a sheet of white paper. (A bolder or paper, suitably fixed
round ahe neck of the flask, is very convmient (or this purpose •• it can be Ielt round
the neck of the flask ""ithout risk of over ba1ancing it.) The top ~ or the liquid
would appear bluish if tbe indicator is not con.plctel, decoIorized. II is inadvisable to
iMerrupt the boiling for more than a lew seconds .1 the indicator underlOCI back
oxidation rather rapidly when air is allowed free accell into the flask. but there is no
danger or this u IODI u a continuous Itream of steam is iuuiDI Crom the mouth or the
flask.
~OTI: .. - I t .bowd be observed that with both incremental and .tandard methods
of titration, the flask contajoinl the reaction mixture ill left on the wire ,au. over ,he
name throu,bout the titration except wben it may be removed lor • few seconds
to ascertain if the end point i' reached.
NOTE 5-la addinllUlar IOhition to the reaction miatur.e, the burette may be held
in hand 0YtT the luk. The burette may be fitted with. mWl outlet tube bent __'ke
at right angles, 10 that the body or the burette caD be kept out or the Iteam while .eId·
in. lu,ar IOlution. Burettes with rlua taps are unsuitable for this wor~ .. the tapl
~me beated by the Iteam and are liable to jam.

D·3. CALCULADON

titre . (determined
previously determined.
.1
1).3.1 Refer to Table IV for the invert sugar factor corresponding to the
given under 0-2.3) and apply the correction

MilligraDll of invert sugar present Invert SURar Factor

in I ml of the prepared solution == Titre

1).3.2 Reduciul matter, percent by 250 C

mass == -W-
where
C == milligrams of the invert sugar in 1 ml of the prepared
solution (SI' D-3.1 ) J and
'.J' c= mall in g of the material taken for "the lest.
18
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