原料糖蜜分析操作规程一、取样每车取一个有代表性的样品(约500g)作为分析样品。二、分析项目1、锤度的测定方法一：密度法1.1测定方法:将糖蜜试样搅拌均匀后，于工业天平上称取试样200克，再加水800mL，搅拌均匀后即得5倍稀释糖液（也可用测总糖的样液A测定，此时N=43.333/G样液A）。用少许稀释糖液将250mL量筒内壁冲洗两次，然后再盛满稀释糖液，静止片刻，待内部气泡逸出后，吹除表面泡沫，然后徐徐插入糖锤度计和温度计，待温度计的温度不再上升（约5分钟左右）时，即读取锤度和温度。1.2结果计算密度锤度（%）=N×（Bx+K）式中：N——稀释倍数Bx——t℃样液的观测锤度，0Bx；K——t℃样液的观测锤度温度校正系数（查表1），0Bx1表1：观测锤度温度更正表（20℃）观察糖度／。Bx温度／℃1234567应减05101112131415161718190.340.380.330.320.300.270.240.200.170.130.090.050.380.400.340.330.300.270.240.200.170.130.090.050.410.430.360.330.310.280.240.200.180.140.100.050.450.450.370.340.310.280.250.210.180.140.100.050.490.470.380.350.320.290.260.220.180.140.100.05O。520.490.390.360.330.300.270.220.180.140.100.050.550.510.400.370.340.300.270.230.190.140.100.05应加21222324252627282930313233343536373839400.040.100.160.210.270.330.400.460.540.610.690.760.840.910.991.071.151．Z51.341.430.040.100.160.210.270.330.400.460.540.610.690.770.850.921.001.081.161.251.341.430.050.100.160.220.280.340.410.470.550.620.700.770.850.921.001.081.161.261.351.440.050.100.160.220.280.340.410.470.550.620.700.780.850.931.011.091.171.261.351.440.050.100.160.220.280.340.410.470.550.620.700.780.850.931.011.091.171．Z71.361,450.050.100.160.220.280.340.410.470.550.620.700.780.850.931.011.091.171.271.361.450.050.100.160.220.290.350.410.480.550.620.700.780.860.931.011.091.171.281.371.462续表观察糖度／。Bx温度／℃891011121314应减05101112131415161718190.590.520.410.380.340.310.280.230.190.150.100.050.620.540.420.390.350.310.280.240.200.150.100.050.650.560.430.400.360.320.290.240.200.150.100.050.670.580.440.410.370.330.290.240.200.150.100.050.700.600.450.420.380.330.300.250.210.160.100.050.720.610.460.420.380.340.300.250.210.160.110.060.750.630.470.430.390.340.310.260.220.160.110.06应加21222324252627282930313233343536373839400.060.110.170.230.290.350.420.480.560.630.710.790.860.941.021.101.181.291.381.460.060.110.170.230.300.360.420.490.560.630.710.790.860.941.021.101.181.291.381.470.060.110.170.230.300.360.420.490.560.630.710.790.860.941.021.101.181.301.381.470.060.110.170.230.300.360.420.490.570.640.720.800.870.951.031.111.191.311.391.480.060.110.170.230.300.360.430.500.570.640.720.800.880.961.041.121.201.321.401.490.060.120.170.240.310.370.430.500.580.650.730.810.880.961.051.131.211.321.411.500.060.120.170.240.310.370.440.510.580.650.730.810.890.971.051.131.211.331.411.503续表观察糖度／。Bx温度／℃15161718192021应减05101112131415161718190.770.650.480.440.400.350.310.260.220.160.110.060.790.670.490.450.410.360.320.260.220.160.110.060.820.680.500.460.410.360.320.270.220.160.110.060.840.700.500.460.420.370.330.270.230.170.120.060.870.710.510.470.420.370.330.280.230.170.120.060.890.730.520.480.430.380.340.280.230.180.120.060.910.740.530.490.440.390.340.280.230.180.120.06应加21222324252627282930313233343536373839400.060.120.170.240.310.370.440.510.590.660.740.820.900.981.061.141.221.331.421.510.060.120.170.240.310.380.44,0.520.590.660.740.830.910.991.071.151.231.341.431.520.060.120.180.250.310.380.450.520.600.670.750.830.911.001.081.161.241.351.441.530.060.120.180.250.320....
