Designation D6406 − 99 (Reapproved 2014) Standard Test Method for Analysis of Sugar in Vegetable Tanning Materials1 This standard is issued under the fixed designation D6406; the number immediately fo[.]
Designation: D6406 − 99 (Reapproved 2014) Standard Test Method for Analysis of Sugar in Vegetable Tanning Materials1 This standard is issued under the fixed designation D6406; the number immediately following the designation indicates the year of original adoption or, in the case of revision, the year of last revision A number in parentheses indicates the year of last reapproval A superscript epsilon (´) indicates an editorial change since the last revision or reapproval Scope Terminology 1.1 This test method covers determining the sugars present in vegetable tanning materials 3.1 Definitions: 3.1.1 dextrose—d-glucose 3.1.2 glucose—a simple sugar with formula C6H12O6, and known to exist in d-, l-, and racemic forms The term commonly refers to the sweet, colorless, water-soluble dextrorotatory form that occurs widely in nature and is the usual form in which carbohydrate is assimilated by animals The term glucose can also refer to a light-colored syrup made from corn starch 3.1.3 sugar—any of various water-soluble compounds that vary widely in sweetness and comprise the oligosaccharides including sucrose 1.2 The values stated in SI units are to be regarded as the standard The inch-pound units given in parentheses are for information only 1.3 This standard does not purport to address all of the safety concerns, if any, associated with its use It is the responsibility of the user of this standard to establish appropriate safety and health practices and determine the applicability of regulatory limitations prior to use Referenced Documents 2.1 ASTM Standards:2 D4901 Practice for Preparation of Solution of Liquid Vegetable Tannin Extracts D4905 Practice for Preparation of Solution of Solid, Pasty and Powdered Vegetable Tannin Extracts D6401 Test Method for Determining Non-Tannins and Tannin in Extracts of Vegetable Tanning Materials D6403 Test Method for Determining Moisture in Raw and Spent Materials D6404 Practice for Sampling Vegetable Materials Containing Tannin D6405 Practice for Extraction of Tannins from Raw and Spent Materials D6408 Test Method for Analysis of Tannery Liquors Summary of Test Method 4.1 An analytical strength solution (that is, 4.00 0.25 g tannin per litre) of the tanning material is analyzed for reducing sugars and total sugars by the Munson and Walker procedure Significance and Use 5.1 This test method is used to determine the quantity of sugar present in vegetable tanning materials or vegetable tannin extracts The amount of the reducing sugars, total sugars, and non-reducing sugars in a sample of material or extract can be determined by this method 5.2 Because of the possibility of errors in this test method it is essential that the method be followed exactly in order to obtain reproducible results both among specimens within a laboratory and for analyses between laboratories 2.2 ALCA Methods: A30 Sugar in Tanning Materials3 Apparatus and Reagents 6.1 Saturated Solution of Normal Lead Acetate This test method is under the jurisdiction of ASTM Committee D31 on Leather and is the direct responsibility of Subcommittee D31.01 on Vegetable Leather This method has been adapted from and is a replacement for Method A30 of the Official Methods of the American Leather Chemists Association Current edition approved Nov 1, 2014 Published December 2014 Originally approved in 1999 Last previous edition approved in 2009 as D6406 – 99 (2009) DOI: 10.1520/D6406-99R14 For referenced ASTM standards, visit the ASTM website, www.astm.org, or contact ASTM Customer Service at service@astm.org For Annual Book of ASTM Standards volume information, refer to the standard’s Document Summary page on the ASTM website Official Methods of the American Leather Chemists Association Available from the American Leather Chemists Association, University of Cincinnati, P.O Box 210014, Cincinnati, OH 45221-0014 6.2 Dipotassium Hydrogen Phosphate, Anhydrous (K2HPO4), dried in an oven at 100°C for 16 h then stored in a tightly stoppered bottle 6.3 Toluene, assay ≥ 99.5 % 6.4 Fehling’s Solutions, A and B 6.5 Hydrochloric Acid, concentrated (sp.gr 1.18) 6.6 Kerosene, commercial grade 6.7 Saturated Solution of Sodium Hydroxide Copyright © ASTM International, 100 Barr Harbor Drive, PO Box C700, West Conshohocken, PA 19428-2959 United States D6406 − 99 (2014) 6.26 Balance, analytical balance which will weigh up to 100 g with an accuracy of 0.1 mg (6 0.0001 g) 6.8 Phenolphthalein Solution, 0.5 g dissolved in 100 mL of 95 % ethanol 6.9 Tartaric Acid, powdered 6.27 Drying Oven, a forced-air convection oven (or mechanical-convection draft oven) capable of maintaining a temperature of 100 2.0°C 6.10 Copper Sulfate Solution, prepared by dissolving 69.278 g of CuSO4• 5H2O in L of distilled water and filtering through asbestos 6.28 Thermometer, accurate to 0.2°C used to check and monitor the oven set point 6.11 Alkaline Tartrate Solution, prepared by dissolving 346 g of Rochelle salt (sodium potassium tartrate tetrahydrate) and 100 g of sodium hydroxide in L of distilled water After standing for two days the solution shall be filtered through asbestos 6.29 Dessicator, any convenient form or size, using any normal desiccant Test Specimen 6.12 Alcohol, 95 % ethyl alcohol 7.1 The specimen for the sugar analysis shall consist of 400 mL of a solution of the tanning material of analytical strength (4.006 0.25 g tannin per L) 6.13 Ether, diethyl ether 6.14 Filter Paper4, 21.5 cm diameter, pleated to contain 32 evenly divided creases Procedure 6.15 Funnel, 100-125 mm top diameter, 60° angle bowl, and 150 mm stem length 8.1 Sample the tanning material using Practice D6404, and prepare the analytical solution as described in Practices D4901, D4905, D6405, or D6408 6.16 Watch Glasses, a suitable size (approximately 150 mm diameter) to be used as a cover for the funnel and filter paper 8.2 Detannization of Analytical Solution: 8.2.1 Add to 400 mL of the analytical solution 50 mL of a saturated lead acetate solution Shake the mixture well and allow to stand for to 10 6.17 Graduated Cylinder, standard laboratory grade with 500 mL capacity 6.18 Pipets, capable of measuring and transferring 100 mL, 50 mL, and 7.5 mL NOTE 1—It is important that the mixture of liquor and lead acetate solution be very well shaken Good results are obtained by placing the solution mixture in shake bottles and running in the shake machine for 10 (as described in Test Method D6401) to ensure complete detannization of the liquor The mixture filters better after complete detannization Complete detannization also results in less danger of residual quantities of unreacted lead which may exceed the capacity of the potassium phosphate to remove and which could then interfere in the final copper precipitation step 6.19 Beakers, 400 mL, low form 6.20 Erlenmeyer Flasks, 500 mL capacity 6.21 Reflux Condensers, to connect to the top of the Erlenmeyer flasks 6.22 Heat Source, either a Bunsen burner or a hotplate 6.23 Volumetric Flasks, 200 mL capacity 8.2.2 Then filter the mixture through a folded filter paper and return the filtrate to the filter until it is clear Continue filtration until 360 to 380 mL of the clear filtrate has been collected; this may take an hour or more to accomplish Cover the funnel during the filtration 8.2.3 Measure the volume of the collected filtrate in a graduated cylinder Remove the excess lead from this filtrate by adding dried dipotassium hydrogen phosphate (K2HPO4) at the rate of 2.5 g (6 0.1 g) phosphate per 100 mL of the filtrate After addition of the phosphate shake the mixture well for to and then filter through a folded filter paper Allow time for the solution to drain completely from the lead phosphate Cover the funnel during the filtration 6.24 Filtering Crucibles, either porcelain crucibles of Fine porosity or Gooch-asbestos crucibles prepared as follows: 6.24.1 Digest finely divided long fibered asbestos with nitric acid (diluted to 3) for to days 6.24.2 Wash the asbestos free from acid 6.24.3 Digest the asbestos with 10 % sodium hydroxide solution for two to three days 6.24.4 Wash the asbestos free from alkali 6.24.5 Prepare the Gooch crucible by making a bottom layer of 6.4 mm (1⁄4 in.) thickness using the coarser particles of asbestos on the bottom and dress off the mat with the finer asbestos particles 6.24.6 Wash the mat with boiling Fehling’s solution 6.24.7 Wash the mat with nitric acid diluted to 6.24.8 Wash and rinse the mat with hot distilled water 6.24.9 Crucibles so prepared can be used for a long time 8.3 Determination of Reducing Sugars: 8.3.1 Add to 100 mL of the clarified (de-tanned) and de-leaded filtrate solution obtained from 8.2.3 33.3 mL of distilled water If the reduction is not to be made at once also add eight to ten drops of toluene Shake this mixture well and stopper with a plug of cotton Keep the prepared solution in a cool place and make the reduction within 24 h When ready for reduction, filter the solution if toluene has been added Determine reducing sugars by the Munson and Walker procedure in 8.4 using duplicate 50 mL aliquots 6.25 Suction Flask and Crucible Holder, with connections to a vacuum The sole source of supply of S&S No 610 filter paper known to the committee at this time is Schleicher & Schuell, 10 Optical Avenue, P.O Box 2012, Keene, NH 03431 If you are aware of alternative suppliers, please provide this information to ASTM Headquarters Your comments will receive careful consideration at a meeting of the responsible technical committee, which you may attend 8.4 Munson and Walker Method for Sugar Analysis: D6406 − 99 (2014) 8.5 Determination of Total Sugars: 8.5.1 To a 500 mL Erlenmeyer flask add 150 mL aliquot of the clarified (de-tanned) and deleaded filtrate solution obtained from 8.2.3 and 7.5 mL of concentrated hydrochloric acid Connect a reflux condenser to the Erlenmeyer flask and boil the mixture under refluxing conditions for exactly h to hydrolyze the sugars If the solution foams at the start, which is unusual, add five to ten drops of kerosene to the mixture Then remove the flask from the heat source, loosely stopper when moderately cool, and allow to stand until ready for reduction, usually overnight 8.5.2 When ready for reduction, cool the hydrolyzed solution in ice-water for 20 to 30 and add two drops of phenolphthalein solution as an indicator Neutralize the cooled solution carefully with a saturated solution of sodium hydroxide Then add concentrated hydrochloric acid, drop by drop, until the red or pink color of the indicator is just discharged 8.4.1 Measure a 50 mL aliquot by pipet into a 400 mL beaker containing a mixture of 25 mL of the alkaline tartrate solution and 25 mL of the copper sulfate solution and cover the beaker Heat this mixture to 100°C, as indicated by a thermometer, in exactly and continue boiling for exactly 8.4.1.1 Regulate the rate of heating before the determination is started by adjusting the burner or hotplate so that 50 mL of water, 25 mL of the tartrate solution, and 25 mL of the copper sulfate solution in a 400 mL beaker will be heated to 100°C in exactly 8.4.2 Filter the solution, without dilution, immediately through a tared crucible Wash the residue thoroughly with hot water, then with alcohol, and finally with ether Prepare the tared crucibles ahead of time by oven drying and weighing as described in Test Method D6403 8.4.3 Dry the crucible and contents for 30 in the oven, cool in a dessicator, and weigh TABLE Munson and Walker’s TableA (Expressed in Milligrams) Cuprous oxide (Cu2O) Copper (Cu) 10 11 12 13 14 15 16 17 18 19 20 21 22 23 24 25 26 27 28 29 30 31 32 33 34 35 36 37 38 39 40 41 42 43 44 45 46 47 48 49 50 51 52 53 54 145 8.9 9.8 10.7 11.5 12.4 13.3 14.2 15.1 16.0 16.9 17.8 18.7 19.5 20.4 21.3 22.2 23.1 24.0 24.9 25.8 26.6 27.5 28.4 29.3 30.2 31.1 32.0 32.9 33.8 34.6 35.5 36.4 37.3 38.2 39.1 40.0 40.9 41.7 42.6 43.5 44.4 45.3 46.2 47.1 48.0 128.8 Dextrose (d-glucose) Cuprous oxide (Cu2O) Copper (Cu) Dextrose (d-glucose) Cuprous oxide (Cu2O) Copper (Cu) Dextrose (d-glucose) 4.0 4.5 4.9 5.3 5.7 6.2 6.6 7.0 7.5 7.9 8.3 8.7 9.2 9.6 10.0 10.5 10.9 11.3 11.8 12.2 12.6 13.1 13.5 13.9 14.3 14.8 15.2 15.6 16.1 16.5 16.9 17.4 17.8 18.2 18.7 19.1 19.6 20.0 20.4 20.9 21.3 21.7 22.2 22.6 23.0 63.6 55 56 57 58 59 60 61 62 63 64 65 66 67 68 69 70 71 72 73 74 75 76 77 78 79 80 81 82 83 84 85 86 87 88 89 90 91 92 93 94 95 96 97 98 99 192 48.9 49.7 50.6 51.5 52.4 53.3 54.2 55.1 56.0 56.8 57.7 58.6 59.5 60.4 61.3 62.2 63.1 64.0 64.8 65.7 66.6 67.5 68.4 69.3 70.2 71.1 71.9 72.8 73.7 74.6 75.5 76.4 77.3 78.2 79.1 79.9 80.8 81.7 82.6 83.5 84.4 85.3 86.2 87.1 87.9 170.5 23.5 23.9 24.3 24.8 25.2 25.6 26.1 26.5 27.0 27.4 27.8 28.3 28.7 29.2 29.6 30.0 30.5 30.9 31.4 31.8 32.2 32.7 33.1 33.6 34.0 34.4 34.9 35.3 35.8 36.2 36.7 37.1 37.5 38.0 38.4 38.9 39.3 39.8 40.2 40.6 41.1 41.5 42.0 42.4 42.9 85.3 100 101 102 103 104 105 106 107 108 109 110 111 112 113 114 115 116 117 118 119 120 121 122 123 124 125 126 127 128 129 130 131 132 133 134 135 136 137 138 139 140 141 142 143 144 239 88.8 89.7 90.6 91.5 92.4 93.3 94.2 95.0 95.9 96.8 97.7 98.6 99.5 100.4 101.3 102.2 103.0 103.9 104.8 105.7 106.6 107.5 108.4 109.3 110.1 111.0 111.9 112.8 113.7 114.6 115.5 116.4 117.3 118.1 119.0 119.9 120.8 121.7 122.6 123.5 124.4 125.2 126.1 127.0 127.9 212.3 43.3 43.8 44.2 44.7 45.1 45.5 46.0 46.4 46.9 47.3 47.8 48.2 48.7 49.1 49.6 50.0 50.5 50.9 51.4 51.8 52.3 52.7 53.2 53.6 54.1 54.5 55.0 55.4 55.9 56.3 56.8 57.2 57.7 58.1 58.6 59.0 59.5 60.0 60.4 60.9 61.3 61.8 62.2 62.7 63.1 107.5 D6406 − 99 (2014) TABLE Continued (Expressed in Milligrams) Cuprous oxide (Cu2O) Copper (Cu) Dextrose (d-glucose) Cuprous oxide (Cu2O) Copper (Cu) Dextrose (d-glucose) Cuprous oxide (Cu2O) Copper (Cu) Dextrose (d-glucose) 146 147 148 149 150 151 152 153 154 155 156 157 158 159 160 161 162 163 164 165 166 167 168 169 170 171 172 173 174 175 176 177 178 179 180 181 182 183 184 185 186 187 188 189 190 191 286 287 288 289 290 291 292 293 294 295 296 297 298 299 300 301 302 303 304 305 306 307 308 309 310 129.7 130.6 131.5 132.4 133.2 134.1 135.0 135.9 136.8 137.7 138.6 139.5 140.3 141.2 142.2 143.0 143.9 144.8 145.7 146.6 147.5 148.3 149.2 150.1 151.0 151.9 152.8 153.7 154.6 155.5 156.3 157.2 158.1 159.0 159.9 160.8 161.7 162.6 163.4 164.3 165.2 166.1 167.0 167.9 168.8 169.7 254.0 254.9 255.8 256.7 257.6 258.5 259.4 260.3 261.2 262.0 262.9 263.8 264.7 265.6 266.5 267.4 268.3 269.1 270.0 270.9 271.8 272.7 273.6 274.5 275.4 64.0 64.5 65.0 65.4 65.9 66.3 66.8 67.2 67.7 68.2 68.6 69.1 69.5 70.0 70.4 70.9 71.4 71.8 72.3 72.8 73.2 73.7 74.1 74.6 75.1 75.5 76.0 76.4 76.9 77.4 77.8 78.3 78.8 79.2 79.7 80.1 80.6 81.1 81.5 82.0 82.5 82.9 83.4 83.9 84.3 84.8 130.3 130.8 131.3 131.8 132.3 132.7 133.2 133.7 134.2 134.7 135.2 135.7 136.2 136.7 137.2 137.7 138.2 138.7 139.2 139.7 140.2 140.7 141.2 141.7 142.2 193 194 195 196 197 198 199 200 201 202 203 204 205 206 207 208 209 210 211 212 213 214 215 216 217 218 219 220 221 222 223 224 225 226 227 228 229 230 231 232 233 234 235 236 237 238 333 334 335 336 337 338 339 340 341 342 343 344 345 346 347 348 349 350 351 352 353 354 355 356 357 171.4 172.3 173.2 174.1 175.0 175.9 176.8 177.7 178.5 179.4 180.3 181.2 182.1 183.0 183.9 184.8 185.6 186.5 187.4 188.3 189.2 190.1 191.0 191.9 192.8 193.6 194.5 195.4 196.3 197.2 198.1 199.0 199.9 200.7 201.6 202.5 203.4 204.3 205.2 206.1 207.0 207.9 208.7 209.6 210.5 211.4 295.8 296.7 297.6 298.5 299.3 300.2 301.1 302.0 302.9 303.8 304.7 305.6 306.5 307.3 308.2 309.1 310.0 310.9 311.8 312.7 313.6 314.4 315.3 316.2 317.1 85.7 86.2 86.7 87.1 87.6 88.1 88.5 89.0 89.5 89.8 90.4 90.9 91.4 91.8 92.3 92.8 93.2 93.7 94.2 94.6 95.1 95.6 96.1 96.5 97.0 97.5 98.0 98.4 98.9 99.4 99.9 100.3 100.8 101.3 101.8 102.2 102.7 103.2 103.7 104.1 104.6 105.1 105.6 106.0 106.5 107.0 153.7 154.2 154.7 155.2 155.8 156.3 156.8 157.3 157.8 158.3 158.3 159.3 159.8 160.3 160.8 161.4 161.9 162.4 162.9 163.4 163.9 164.4 164.9 165.4 166.0 240 241 242 243 244 245 246 247 248 249 250 251 252 253 254 255 256 257 258 259 260 261 262 263 264 265 266 267 268 269 270 271 272 273 274 275 276 277 278 279 280 281 282 283 284 285 380 381 382 383 384 385 386 387 388 389 390 391 392 393 394 395 396 397 398 399 400 401 402 403 404 213.2 214.1 215.0 215.8 216.7 217.6 218.5 219.4 220.2 221.2 222.1 223.0 223.8 224.7 225.6 226.5 227.4 228.3 229.2 230.1 231.0 231.8 232.7 233.6 234.5 235.4 236.3 237.2 238.1 238.9 239.8 240.7 241.6 242.5 243.4 244.3 245.2 246.1 246.9 247.8 248.7 249.6 250.5 251.4 252.3 253.0 337.5 338.4 339.3 340.2 341.1 342.0 342.9 343.8 344.6 345.5 346.4 347.3 348.2 349.1 350.0 350.9 351.8 352.6 353.5 354.4 355.3 356.2 357.1 358.0 358.9 108.0 108.4 108.9 109.4 109.0 110.4 110.8 111.3 111.8 112.3 112.8 113.2 113.7 114.2 114.7 115.2 115.7 116.1 116.6 117.1 117.6 118.1 118.6 119.0 119.5 120.0 120.5 121.0 121.5 122.0 122.5 122.9 123.4 123.9 124.4 124.9 125.4 125.9 126.4 126.9 127.3 127.8 128.3 128.8 129.3 129.8 177.9 178.4 178.9 179.4 180.0 180.5 181.0 181.5 182.0 182.6 183.1 183.6 184.1 184.7 185.2 185.7 186.2 186.8 187.3 187.8 188.4 188.9 189.4 189.9 190.5 D6406 − 99 (2014) TABLE Continued (Expressed in Milligrams) A Cuprous oxide (Cu2O) Copper (Cu) Dextrose (d-glucose) Cuprous oxide (Cu2O) Copper (Cu) Dextrose (d-glucose) Cuprous oxide (Cu2O) Copper (Cu) Dextrose (d-glucose) 311 312 313 314 315 316 317 318 319 320 321 322 323 324 325 326 327 328 329 330 331 332 427 428 429 430 431 432 433 434 435 436 437 438 439 440 441 442 443 444 445 446 447 448 276.3 277.1 278.0 278.9 279.8 280.7 281.6 282.5 283.4 284.2 285.1 286.0 286.9 287.8 288.7 289.6 290.5 291.4 292.2 293.1 294.0 294.9 379.3 380.2 381.1 382.0 382.8 383.7 384.6 385.5 386.4 387.3 388.2 389.1 390.0 390.8 391.7 392.6 393.5 394.4 395.3 396.2 397.1 397.9 142.7 143.2 143.7 144.2 144.7 145.2 145.7 146.2 146.7 147.2 147.7 148.2 148.7 149.2 149.7 150.2 150.7 151.2 151.7 152.2 152.7 153.2 202.8 203.3 203.8 204.4 204.9 205.5 206.0 206.5 207.1 207.6 208.2 208.7 209.2 209.8 210.3 210.9 211.4 212.0 212.5 213.1 213.6 214.1 358 359 360 361 362 363 364 365 366 367 368 369 370 371 372 373 374 375 376 377 378 379 449 450 451 452 453 454 455 456 457 458 459 460 461 462 463 464 465 466 467 468 469 318.0 318.9 319.8 320.7 321.6 322.4 323.3 324.2 325.1 326.0 326.9 327.8 328.7 329.5 330.4 331.3 332.2 333.1 334.0 334.9 335.8 336.7 398.8 399.7 400.6 401.5 402.4 403.3 404.2 405.1 405.9 406.8 407.7 408.6 409.5 410.4 411.3 412.2 413.0 413.9 414.8 415.7 416.6 166.5 167.0 167.5 168.0 168.5 169.0 169.6 170.1 170.6 171.1 171.6 172.1 172.7 173.2 173.7 174.2 174.7 175.3 175.8 176.3 176.8 177.3 214.7 215.2 215.8 216.3 216.9 217.4 218.0 218.5 219.1 219.6 220.2 220.7 221.3 221.8 222.4 222.9 223.5 224.0 224.6 225.1 225.7 405 406 407 408 409 410 411 412 413 414 415 416 417 418 419 420 421 422 423 424 425 426 470 471 472 473 474 475 476 477 478 479 480 481 482 483 484 485 486 487 488 489 490 359.7 360.6 361.5 362.4 363.3 364.2 365.1 366.0 366.9 367.7 368.6 369.5 370.4 371.3 372.2 373.1 374.0 374.8 375.7 376.6 377.5 378.4 417.5 418.4 419.3 420.2 421.0 421.9 422.8 423.7 424.6 425.5 426.4 427.3 428.1 429.0 429.9 430.8 431.7 432.6 433.5 434.4 435.3 191.0 191.5 192.1 192.6 193.1 193.7 194.2 194.7 195.2 195.8 196.3 196.8 197.4 197.9 198.4 199.0 199.5 200.1 200.6 201.1 201.7 202.2 226.2 226.8 227.4 227.9 228.5 229.0 229.6 230.1 230.7 231.3 231.8 232.4 232.9 233.5 234.1 234.6 235.2 235.7 236.3 236.9 237.4 Bulletin 107, Revised, Bureau of Chemistry, p 243 Results 8.5.3 After being brought to ambient laboratory temperature, quantitatively transfer the solution to a 200 mL volumetric flask, diluted to the mark with distilled water, mixed, and filtered until clear Determine total sugars by the Munson and Walker procedure (8.4) using duplicate 50 mL aliquots 8.5.4 Where the solution of tanning material contains appreciable amounts of magnesium salts, carry the hydrolysis out as in 8.5.1 Then cool the solution in ice-water for 20 to 30 min, add two drops of phenolphthalein, neutralize with the saturated solution of sodium hydroxide and add two drops in excess Without delay, transfer the mixture to a 200 mL volumetric flask, dilute to volume with distilled water, mix, and filter until clear During the filtration, keep the filtrate just acid by the addition, from time to time, of small portions of powdered, pure tartaric acid Determine total sugars, immediately, by the Munson and Walker procedure (8.4) using duplicate 50 mL aliquots 9.1 Reducing Sugars: 9.1.1 Calculated as follows: reducing sugars ~ as dextrose! ~ % ! ~ 3 A ! /B (1) where: A = the milligrams of dextrose equivalent to the weight of cuprous oxide found by using Table 1, and B = the weight (in grams) of the tanning material used to make L of the analytical solution 9.2 Total Sugars: 9.2.1 Calculated as in 9.1: total sugars ~ as dextrose! ~ % ! ~ 3 A ! /B (2) where: A = the milligrams of dextrose equivalent to the weight of cuprous oxide found by using Table 1, and D6406 − 99 (2014) in use and was approved for publication before the inclusion of precision and bias statements were mandated The original inter-laboratory test data is no longer available The user is cautioned to verify by the use of reference materials, if available, that the precision and bias (or reproducibility) of this standard practice is adequate for the contemplated use B = the weight (in grams) of the tanning material used to make L of the analytical solution 9.3 Non-Reducing Sugars: 9.3.1 Calculated as follows: non reducing sugars ~ as dextrose! ~ % ! (3) 11.2 The analytical results obtained by this method are operationally defined by the analytical procedures employed There is no independent measure of the true sugar content of a sample Therefore the bias cannot be related to the true component content of the sample ~ % total sugars! ~ % reducing sugars! 10 Report 10.1 Record the sugar analysis results to the nearest 0.01 % 11 Precision and Bias 12 Keywords 11.1 This test method is adopted from Method A30 of The Official Methods of the ALCA This test method has long been 12.1 dextrose analysis; glucose analysis; sugar analysis; tannin analysis; vegetable tannin analysis ASTM International takes no position respecting the validity of any patent rights asserted in connection with any item mentioned in this standard Users of this standard are expressly advised that determination of the validity of any such patent rights, and the risk of infringement of such rights, are entirely their own responsibility This standard is subject to revision at any time by the responsible technical committee and must be reviewed every five years and if not revised, either reapproved or withdrawn Your comments are invited either for revision of this standard or for additional standards and should be addressed to ASTM International Headquarters Your comments will receive careful consideration at a meeting of the responsible technical committee, which you may attend If you feel that your comments have not received a fair hearing you should make your views known to the ASTM Committee on Standards, at the address shown below This standard is copyrighted by ASTM International, 100 Barr Harbor Drive, PO Box C700, West Conshohocken, PA 19428-2959, United States Individual reprints (single or multiple copies) of this standard may be obtained by contacting ASTM at the above address or at 610-832-9585 (phone), 610-832-9555 (fax), or service@astm.org (e-mail); or through the ASTM website (www.astm.org) Permission rights to photocopy the standard may also be secured from the Copyright Clearance Center, 222 Rosewood Drive, Danvers, MA 01923, Tel: (978) 646-2600; http://www.copyright.com/