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Table of Contents
Foreword
Introduction & Safety Statement
Table of Contents (PDF)
Number
Title
Date of
Acceptance
Number
of
Printed
Pages
CORN (A)
A–2 Aflatoxins (Quantitative Procedure) 2–27–96 8
A–4 Ash (Last Revision 4–18–89) 6–3–57 2
A–5 Aflatoxins (Presumptive)(Last Revision 3–10–97) 10–10–85 3
A–8 Crude Fiber (Last Revision 10–10–85) 10–24–58 4
A–10 External Filth and Internal Insect Infestation in Whole Corn 2–27–96 5
A–12 Moisture (Azeotropic Distillation)(Last Revision 4–18–89) 11–15–55 7
A–13 Moisture (Karl Fischer)(Last Revision 11–17–92) 10–20–87 5
A–18 Protein (Last Revision 2–23–01) 6–3–57 5
A–20 Starch (Last Revision 4–15–86) 6–3–57 4
A–24 Viability (Sprouting) (Last Revision 11–14–85) 6–9–59 2
A–28 Waxy and Nonwaxy (Last Revision 11–14–85) 11–17–59 3
CORN STARCH (UNMODIFIED) (B)
B–2 Acidity (Extractable) (Last Revision 11–14–85) 5–23–55 2
B–4 Acidity (Paste) (Last Revision 4-5-82) 5–23–55 2
B–6 Arsenic (Last Revision 2-23-01) 11–18–58 6
B–8 Ash (Last Revision 3–10–97) 5–23–55 1
B–9 Brabender Viscosity (Last Revision 4–11–94) 5–27–68 3
B–11 Calcium (EGTA Titrimetric)(Last Revision 10–7–96) 11–9–73 4
B–14 Color, Tristimulus 4–25–90 3
B–16 Bulk Density (Last Revision 4–9–98) 4-14-78 2
B–20 Total Fat (Last Revision 3-29-06) 11–14–55 4
B–25 Starch Identification (Microscopy) 6–20–91 8
B–26 Amylose (Blue Value) (Last Revision 3–10–97) 7-25–75 3
B–28 Iodine Affinity (Last Revision 3-5-04) 11–9–73 6
B–30 Iron (Last Revision 3-5-04) 11–13–61 6
B–32 Lead (Last Revision 3–8–04) 2–7–75 5
B–34 Moisture (Azeotropic Distillation)(Last Revision 4–18–89) 5–7–56 5
B–36 Moisture (Karl Fischer)(Last Revision 11–17–92) 5–22–61 4
B–38 Moisture (Oven) (Last Revision 4–28–87) 11–26–56 2
B–42 pH (Paste) (Last Revision 10–10–85) 5–12–58 3
B–44 pH (Slurry) (Last Revision 10–10–85) 11–26–56 3
B–47 Phosphorus (Last Revision 10–8–96) 8–3–73 5
B–48 Protein (Last Revision 2-23-01) 11–26–56 4
B–54 Small Sample Brookfield (SSB) Viscosity 4–9–98 3
B–56 Solubles (Last Revision 10–18–88) 5–7–56 1
B–58 Sulfur Dioxide (Last Revision 4–9–91) 5–7–56 6
B–61 Inherent Viscosity (One Point) (Last Revision 4-2-03) 5–20–63 5
B–64 Waxy and Nonwaxy (Last Revision 2–4–83) 6–1–60 3
B–66 Nitrogen/Protein by Combustion 5-31-07 5
CORN STARCH (MODIFIED) (C)
C–2 Acetyl (Last Revision 3–30–93) 5–27–68 3
C–22 Carboxyl (Last Revision 3–31–92) 5–16–66 2
C–30 Hydroxyalkoxyl (Last Revision 5–19–95) 11–9–73 6
C–31 Hydroxyethyl Substitution Level 6–30–98 5
C–42 pH (Paste) (Last Revision 10–10–85) 8–3–73 3
C–44 pH (Slurry) (Last Revision 10–10–85) 8–3–73 3
C–46 Phosphorus (Bound) (Last Revision 10–8–96) 10–16–69 6
C–47 Phosphorus (Last Revision 10–8–96) 6–21–74 5
C–50 Propylene Oxide (Last Revision 3–10–97) 7–22–77 2
C–66 Nitrogen/Protein by Combustion 5-31-07 5
DEXTRIN (D)
D–10 Borax (Last Revision 3–1–95) 11–12–71 2
D–38 Moisture (Oven) (Last Revision 10–8–96) 6–21–74 2
D–42 pH (Paste) (Last Revision 10–10–85) 6–21–74 3
D–44 pH (Slurry) (Last Revision 10–10–85) 6–21–74 3
D–52 Reducing Sugars (Last Revision 2-23-01) 9–22–70 5
D–56 Solubles (Last Revision 3–30–93) 9–22–70 2
CORN SYRUP (E)
E–1 Acetaldehyde (Last Revision 12-19-06) 4–15–86 6
E–2 Acidity (Last Revision 2–4–83) 8–25–52 2
E–4 Arsenic (Last Revision 10-23-01) 4–5–54 6
E–6 Ash (Last Revision 6–13–85) 8–25–52 2
E–6a Ash (Sulfuric Acid Charring) 7–11–90 2
E–8 Baumé (Last Revision 10–24–94) 6–8–59 8
E–11 Calcium (EGTA Titrimetric)(Last Revision 10–7–96) 11–9–73 4
E–14 Chloride (Potassium Chromate) (Last Revision 3-28-06) 4–5–54 2
E–14a Chloride (Diphenylcarbazone) 4–15–86 2
E–15 Chloride (Silver-Silver Chloride) (Last Revision 2–27–96) 3–30–71 3
E–16 Color (Spectrophotometric)(Last Revision 4–18–89) 1–25–57 3
E–18 Color (Visual Comparison)(Last Revision 10–3–90) 11–8–54 2
E–19 Color (% Transmittance) 2–27–96 1
E–19a Heated Color (% Transmittance) 2–27–96 2
E–20 Color Stability (Last Revision 4–28–87) 11–8–54 2
E–24 Dextrose (Last Revision 10–24–94) 11–13–67 3
E–26 Dextrose Equivalent (Last Revision 7–9–93) 5–27–68 3
E–27 Extraneous Materials (Last Revision 3–31–92) 11–7–66 3
E–28 Fermentables (Last Revision 4–28–87) 1–25–57 3
E–29 Fermentable Sugars (Last Revision 10-23-01) 4–28–78 5
E–29a Odor and Flavor 10–21–86 3
E–30 Heavy Metals (Last Revision 4–28–87) 11–26–56 2
E–32 Iron (Orthophenanthroline) (Last Revision 3–1–95) 9–21–71 4
E–33 Iron (TPTZ) (Last Revision 7–9–93) 9–22–70 3
E–35 Lead (Last Revision 3–10–97) 2–7–75 5
E–42 Moisture (Oven Filter Aid)(Last Revision 10–17–89) 4–5–54 4
E–43 Lead (Chelating Membrane Concentration and Graphite Furnace Atomic Absorption Spectroscopy) 6–31–98 8
E–44 Moisture (Oven Filter Paper)(Last Revision 10–17–89) 11–26–56 3
E–46 Moisture (Karl Fischer)(Last Revision 11–17–92) 5–16–66 4
E–48 pH (Last Revision 3-28-06) 8–25–52 2
E–51 Phosphorus (Last Revision 10–8–96) 6–21–74 5
E–52 Protein (Last Revision 10-23-01) 8–25–52 4
E–54 Refractive Index (Last Revision 4–25–90) 5–7–56 11
E–56 Soluble Polystyrene Sulfonate (Quinine Haze Test)(Last Revision 10–7–96) 11–28–84 2
E–58 Specific Rotation (Last Revision 3–1–95) 6–2–60 2
E–60 Apparent Starch (Last Revision 4–28–87) 3–31–67 2
E–61 Saccharides (Liquid Chromatography)(Last Revision 4–12–83) 9–17–76 5
E–63 Saccharides (Gas Liquid Chromatography)(Last Revision 10–17–89) 11–13–67 5
E–64 Sulfate (Last Revision 10-23-01) 4–5–54 2
E–66 Sulfur Dioxide (Last Revision 4–9–91) 8–25–52 5
E–67 Sulfur Dioxide (Iodometric) 10–18–88 2
E–67a Sulfur Dioxide (Iodometric: Low Level) 10–18–88 3
E–70 Trace Metals (Flame Atomic Absorption Spectroscopy) 2–27–96 4
CORN SUGAR (CRUDE AND REFINED) (F)
F–2 Acidity (Last Revision 3-29-06) 11–18–58 2
F–4 Arsenic (Last Revision 10-23-01) 11–18–58 6
F–6 Ash (Last Revision 10-23-01) 11–18–58 2
F–8 Calcium (EGTA Titrimetric)(Last Revision 10–7–96) 11–9–73 4
F–10 Chloride (Silver-Silver Chloride) (Last Revision 3-8-04) 11–12–62 3
F–11 Chloride (Diphenylcarbazone) 4–15–86 2
F–14 Color, Solutions (Spectrophotometric)(Last Revision 6–20–91) 11–17–59 4
F–16 Color, Tristimulus 4–25–90 3
F–22 Dextrose Equivalent (Last Revision 2–27–96) 3–20–72 3
F–26 Heavy Metals (Last Revision 4–9–98) 4-14-78 4
F–30 Lead (Last Revision 3–10–97) 2–7–75 5
F–32 Moisture (Karl Fischer)(Last Revision 11–17–92) 5–16–66 5
F–34 Moisture (Oven) (Last Revision 9–30–97) 6–8–59 2
F–38 Nitrogen (Chemiluminescence) 3–30–93 5
F–40 Phosphorus (Last Revision 10–8–96) 6–21–74 5
F–42 pH (Last Revision 10–10–85) 11–13–61 3
F–44 Protein (Last Revision 5–19–82) 10–12–60 3
F–50 Saccharides (Gas Liquid Chromatography)(Last Revision 3–1–95) 9–20–71 4
F–51 Minor Saccharides (Liquid Chromatography) 10–18–83 4
F–52 Specific Rotation (Last Revision 3–1–95) 9–20–71 2
F–54 Sulfur Dioxide (Last Revision 4–9–91) 11–13–61 6
F–55 Sulfur Dioxide (Iodometric) 10–18–88 3
F–58 Total Sugars (Last Revision 2–27–96) 3–20–72 4
FEEDSTUFFS (G)
G–4 Ash (Last Revision 4–18–89) 11–15–55 2
G–6 Color, Tristimulus 4–25–90 3
G–8 Bulk Density (Last Revision 4–9–98) 3-26-76 2
G–9 Total Fat (Hydrolysis) 4–25–90 3
G–11 Crude Fat (Hexane Extractables) 4–19–89 2
G–12 Crude Fiber (Last Revision 10–10–85) 10–24–58 3
G–14 Moisture (Azeotropic Distillation)(Last Revision 4–18–89) 5–7–56 5
G–16 Moisture (Oven) (Last Revision 10–20–87) 11–18–57 2
G–17 Moisture in Sweet Feed (Last Revision 4–9–98) 9–30–97 2
G–20 pH (Last Revision 10–10–85) 5–23–55 3
G–22 Protein (Last Revision 10-23-01) 11–12–62 4
G–26 Solubles (Last Revision 10–18–88) 11–8–54 2
G–28 Starch (Last Revision 4–15–86) 11–8–54 3
G–40 Xanthophylls (Last Revision 7–11–90) 11–16–64 5
G–66 Nitrogen/Protein by Combustion 5-31-07 5
CORN OIL (H)
H–10 Cold Test (Last Revision 3–31–92) 5–24–65 2
H–12 Color (Spectrophotometric)(Last Revision 10-23-01) 11–16–64 3
H–22 Free Fatty Acids (Last Revision 11–17–92) 5–24–65 2
H–32 Iodine Number (Wijs Method)(Last Revision 4–11–94) 11–7– 66 4
STEEPWATER (J)
J–4 Acidity (Last Revision 3-8-04) 5–21–63 2
J–12 Ammonia Nitrogen (Last Revision 3-5-04) 5–15–62 4
J–14 Ash (Last Revision 10–20–87) 11–16–64 2
J–36 Lactic Acid (Last Revision 3–10–97) 11–12–62 6
J–44 Moisture (Karl Fischer)(Last Revision 11–17–92) 5–16–66 4
J–48 pH (Last Revision 10–10–85) 5–21–63 3
J–56 Protein (Last Revision 9–30–97) 9-17-76 4
J–58 Reducing Sugars (Last Revision 10–20–87) 5–25–64 5
FUEL ETHANOL (K)
K–30 Moisture (Karl Fischer) 4–11–94 4
CITRIC ACID (L)
L-2 Readily Carbonizable Substances 9-8-06 4
L-3 Readily Carbonizable Substances 9-8-06 3
L-4 Extraneous Materials 9-8-06 3
L-6 Moisture (Karl Fischer) 9-8-06 6
L-8 Residue on Ignition (Sulfated Ash) 9-8-06 2
REAGENTS AND INDICATORS (R)
R–1 List of Reagents 8–9–89 2
R–5 Last Revision Arsenious Oxide Solution (Last Revision 3–1–95) 11–12–71 1
R–10 Iodine Solution (Last Revision 3–1–95) 11–12–71 1
R–13 Mercuric Nitrate Solution 4–15–86 2
R–15 Potassium Permanganate Solution (Last Revision 3–1–95) 11–12–71 1
R–20 Sodium Hydroxide Solutions (Last Revision 9–30–97) 11–12–71 2
R–25 Sodium Thiosulfate Solution (Last Revision 3–1–95) 11–12–71 1
R–30 Sulfuric Acid Solution (Last Revision 5–19–95) 11–12–71 1
R–55 Bromophenol Blue Indicator, 1% (Last Revision 2–27–96) 11–12–71 1
R–60 Cresol Red Indicator, 0.1% (Last Revision 2–27–96) 11–12–71 1
R–62 Diphenylcarbazone Indicator, 3% 4–15–86 1
R–65 Methylene Blue Indicator, 1% (Last Revision 2–27–96) 11–12–71 1
R–70 Methyl Orange Indicator, 0.1% (Last Revision 2–27–96) 11–12–71 1
R–72 Methyl Red Indicator, 0.25% (Last Revision 9–30–97) 3–26–76 1
R–75 Phenolphthalein Indicator, 1% (Last Revision 9–30–97) 11–12–71 1
R–80 Starch Indicator, 1% (Last Revision 2–27–96) 11–12–71 1
STATISTICAL PRINCIPLES (S)
S–10 Detection Limit (Spectrophotometric) (Last Revision 4-9-98) 4–14–78 3
Date of Table of Contents Revision: May 2007

Microbiological Methods are also available.

 

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