模块1  化验室基本知识
  任务1.1  仪器识别及滴定操作
  任务1.2  分析天平的使用练习
模块2  原料及在制品日常分析
  任务2.1  密度法、折光法测在制品锤度
  任务2.2  在制品的糖度及简纯度测定
  任务2.3  蔗糖分及重力纯度的测定
  任务2.4  兰-艾农法测定蔗汁还原糖
  任务2.5  中和汁硫熏强度的测定
  任务2.6  糖汁pH值的测定
  任务2.7  蔗汁磷酸值的测定
模块3  成品糖理化指标分析
  任务3.1  白砂糖蔗糖分测定
  任务3.2  白砂糖还原糖分测定
  任务3.3  白砂糖干燥失重的测定
  任务3.4  白砂糖电导灰分的测定
  任务3.5  白砂糖色值及混浊度的测定
  任务3.6  白砂糖二氧化硫含量的测定
  拓展学习——近红外测定成品糖
模块4  化验室标准溶液的配制
  Module 1  Basic knowledge of laboratory
    Task 1.1  Instrument identifiention and titration operatio
    Task 1.2  Analytieal balance use exercise
  Module 2  Daily analysis of raw materials and Semi-product
    Task 2.1  Measuring Brix of WIP by density method and Refractometr
    Task 2.2  Determination of pol and apparent purity of Semi-product
    Task 2.3  Determination of sucrose content and gravity purity
    Task 2.4  Determination of reducing sugar in sugarcane juice by Lane-Eynon method
    Task 2.5  Determination of sulphur strength of neutralized juice
    Task 2.6  Determination of sugar juice pH
    Task 2.7  Determination of phosphate value of sugarcane juice
  Module 3  Analysis of physical and chemical index of finished sugar
    Task 3.1  Determination of sucrose content in white granulated sugar
    Task 3.2  Determination of reducing sugar in white granulated sugai
    Task 3.3  Determination of loss on drying of white granulated sugar
    Task 3.4  Determination of conductivity ash of white granulated suga
    Task 3.5  Determination of colour and turbidity of white granulated sugar
    Task 3.6  Determination of sulfur dioxide content in white granulated suga
    Extended learning——Determination of finished sugar by near infrared spectroscopy
  Module 4  Preparation of standard solution in laboratory
附录一  甘蔗制糖工业分析常用数据表
附录二  糖生产许可证审查细则（2006年版）
参考文献