. 2011 Feb 6;49(3):319–327. doi: 10.1007/s13197-011-0288-1

Table 3.

Results of preliminary study (Experimental conditions: 1 g material, 200 ml thin juice, initial pH, 9.0 ± 0.05; contact time, 60 min.; shaking rate, 200 rpm; temperature, 20°C)

Material	pH^a_f	Cation removal (%)			Initial color of thin juice (ICUMSA Unit)	Color removal (%)
Material	pH^a_f	Na	K	Ca-Mg^b	Initial color of thin juice (ICUMSA Unit)	Color removal (%)
SBP	7.3	5.7	5.8	7.0	2720	7.6
NTSBP	7.6	nd	11.0	12.9	2742	6.1
CNTSBP	5.5	18.4	17.4	25.5	2770	27.7
NCNTSBP	8.0	nd	21.8	32.3	2784	34.9

Each value is the mean of duplicate experiments

^aFinal pH, ^bin the base of Ca

ICUMSA International Commission for Uniform Methods of Sugar Analysis; SBP raw sugar beet pulp; NTSBP NaOH-treated sugar beet pulp; CNTSBP citric acid and NaOH-treated sugar beet pulp; NCNTSBP neutralised form of CNTSBP