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1.DESCRIPTION:

SWEET, ODORLESS,

WHITE CRYSTALLINE

2.IDENTIFICATION:

(A  B  C  D)  

3.SOLUBILITY:

DISSOLVES IN WATER,SLIGHTLY

SOLUBLE IN CLOOLOAND,

INSOLUBLE IN ETHER AND IN CHLOROFORM 

3.MELTING POINT:

224-227℃

4.CHLORIDE:

0.005%MAX

5.SULPHATE OR BARIUM:

0.006%MAX

6.OXALATE OR

CALCIUM SALT:

NO SEDIMENT

7.HEAVY METALS:

0.001%MAX

8.LEAD(Pb):

8PPM MAX

9.ZINC:

3PPM MAX

10.LOSS ON DRYING:

0.5%MAX

11.RESIDUE ON

 IGNITION:

0.1%MAX

12.IRON:

0.0005%MAX

13.TRANSPARENCY:

TRANSPARENT

14.MICROBE PARAMETERS

1)      TOTAL PLATE COUNT:

2)      MOULD AND YEAST:

3)      CONLON BACILLUS:

4)      SALMOTTELLA:

1000/G MAX

100/G MAX

ABSENT

ABSENT

15.ASSAY:

98% ON DRY BASES