AOAC Official Method 932.03 Carbon Dioxide (Total) in Self-Rising Flour
First Action 1932
Final Action
(Not applicable to flours containing added CaCO3.)
Use 17 g flour, 15–20 glass beads (4–6 mm diameter), and 45 mL H2SO4 (1 + 5). Proceed as in 923.02 (see 25.1.02), as far as calculation,
except agitate flask vigorously 3 min and let stand 10 min to attain equilibrium.
Calculate as follows: Subtract volume acid used from total buret reading and correct for temperature and pressure. Divide reading by 100 to obtain percent CO2 (by weight). Correct apparent percent CO2 to compensate for varying atmospheric conditions by immediately assaying synthetic test portion of known composition and like ingredients by same method in same apparatus. Divide weight CO2 recovered from synthetic test portion by weight CO2 contained in NaHCO3 used and record quotient. Apparent percent totalCO2 in official test portion this quotient = corrected percent total CO2 in test portion.
References: JAOAC 15, 588(1932); 20, 365(1937); 21, 398(1938); 23, 502(1940); 25, 71(1942).
CAS-124-38-9 (carbon dioxide)
