# Commission Regulation (EC) No 121/2008 of 11 February 2008 laying down the method of analysis for the determination of starch content in preparations of a kind used in animal feeding (CN code 2309), Division 6.5.1: Preparation of the samples

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

Mix the sample by shaking or stirring. The chosen test portion (6.3) is weighed into a centrifuge tube (5.3) and 50 ml 40 % ethanol (4.1) is added. Stir in a magnetic stirrer for 20 minutes at ambient temperature. Leave the magnetic rod in the tube and centrifuge for five minutes. Aspirate carefully and remove the liquid phase (e.g., with a Pasteur pipette). Repeat this extraction procedure with two times 25 ml ethanol (4.1). Transfer the residue into a volumetric flask of 100 ml (5.9) with circa 70 ml water. After dissolving or suspending, add 100 microliter of thermostable alpha-amylase (4.4) and heat at 100 °C for 1 hour e.g., in a water bath (5.12). Cool to 60 °C in a water bath, and add 5 ml of a solution of amyloglucosidase (4.10). Place flask for 30 min in a water bath at 60 °C. Cool to ambient temperature, clarify the sample by adding 1 ml Carrez I (4.12), shake and then add 1 ml Carrez II (4.13). Carrez I and II may be added before or after cooling. Dilute to the mark with water, homogenize and filter the solution through a fluted filter (5.6). Collect the sample extract.

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Source: https://www.legislation.gov.uk/eur/2008/121/annex/division/6/division/6.5/division/6.5.1 (the official version)
Page: https://openlegislation.uk/eu-regulation-2008-121/annex/division-6/division-6.5/division-6.5.1
Contains public sector information licensed under the Open Government Licence v3.0. Source: legislation.gov.uk, The National Archives.