# First Commission Directive of 26 July 1979 laying down Community methods of analysis for testing certain sugars intended for human consumption (79/796/EEC), Division 6.3: Titration by the Luff-Schoorl method

Extent: E+W+S+N.I.

Pipette 25 ml of Luff-Schoorl reagent (4.3) into a 300 ml conical flask (5.1). Pipette 25 ml of the sugar solution (6.2.2) into the conical flask and introduce two pumice chips (4.8). Fit a reflux condenser to the conical flask (5.1) and immediately place the apparatus on an asbestos wire gauze over a Bunsen flame. The gauze shall have a hole cut in the asbestos part of the same diameter as the base of the flask. Heat the liquid to boiling point over a period of about two minutes and simmer gently for exactly 10 minutes. Cool immediately in cold water and after five minutes titrate as follows:
Add 10 ml of potassium iodide solution (4.7) then immediately add with caution (because of effervescence) 25 ml of 3 mol/litre sulphuric acid (4.6). Titrate with 01 mol/litre sodium thiosulphate solution (4.4) until the solution is almost colourless, then add a few ml of starch solution (4.5) as indicator and continue titrating until the blue colour disappears.
Carry out a control test, using 25 ml of water in place of the 25 ml of sugar solution (6.2.2).

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Source: https://www.legislation.gov.uk/eudr/1979/796/annex/II/division/7/division/6/division/6.3 (the official version)
Page: https://openlegislation.uk/eu-directive-1979-796/annex-II/division-7/division-6/division-6.3
Contains public sector information licensed under the Open Government Licence v3.0. Source: legislation.gov.uk, The National Archives.