5.1 This test method is used to determine the quantity of sugar present in vegetable tanning materials or vegetable tannin extracts. The amount of the reducing sugars, total sugars, and non-reducing sugars in a sample of material or extract can be determined by this method.

5.2 Because of the possibility of errors in this test method it is essential that the method be followed exactly in order to obtain reproducible results both among specimens within a laboratory and for analyses between laboratories.

1.1 This test method covers determining the sugars present in vegetable tanning materials.

1.2 The values stated in SI units are to be regarded as standard. The values given in parentheses after SI units are provided for information only and are not considered standard.

1.3 This standard does not purport to address all of the safety concerns, if any, associated with its use. It is the responsibility of the user of this standard to establish appropriate safety, health, and environmental practices and determine the applicability of regulatory limitations prior to use.

1.4 This international standard was developed in accordance with internationally recognized principles on standardization established in the Decision on Principles for the Development of International Standards, Guides and Recommendations issued by the World Trade Organization Technical Barriers to Trade (TBT) Committee.