SPSFAM ERP
Table 19. Summary of pH test for NIST 3233 Breakfast cereal Extract pH Condition Analyte Result pH 8.0 (% on DMB)
Result pH Test (% on DMB)
% Change
-2.1
Glucose Sucrose Fructose Maltose Glucose Sucrose Fructose Maltose Glucose Sucrose Fructose Maltose Glucose Sucrose Fructose Maltose
0.915
0.896
1.5
13.6
13.8
-0.8 -1.1
8.5
0.710 0.438
0.704 0.433
1.3
Total Sugar
15.2
15.4
-2.8
0.915
0.889
0.0
13.6
13.6
-2.1 -3.2
9.0
0.710 0.438
0.695 0.424
0.0
Total Sugar
15.2
15.2
-0.8 -0.7 -0.8 -2.3
0.915
0.908
13.6
13.5
9.5
0.710 0.438
0.704 0.428
0.0
Total Sugar
15.2
15.2
-1.7
0.915
0.899
0.0
13.6
13.6
-0.3 -0.7
10.0
0.710 0.438
0.708 0.435
0.0
Total Sugar
15.2
15.2
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