AACC Approved Methods
Introduction

The American Association of Cereal Chemists was founded in 1915 for the purpose of standardizing methods of analysis among cereal laboratories. Methods for the Analysis of Cereals and Cereal Products was first published in 1922. Since then, this collection of methods has been the most respected, referred to, and relied upon source in the field of cereal science and technology. It is now our pleasure to present this 10th edition of the Approved Methods of the American Association of Cereal Chemists.

All 322 methods in this edition have been thoroughly and substantially revised to make them more current, functional, and consistent. Each method has been reviewed by at least two experts, revised by the relevant technical committee (TC) chair and scientific editor, edited by the copy editor for style and format, proofread by the scientific editor, sent to the TC chair (often with questions) for final check, rechecked by the scientific editor and copy editor, and prepared for print. Several new methods have been added and, equally important, 27 obsolete methods have been removed. While deleted methods are no longer regarded as approved methods, copies can be purchased at a nominal fee from the Association.

In the 10th edition, the format has been updated, many titles altered, a statement of "objective" added, and the subject index expanded. Users of this edition will find an extensive and up-to-date "Supplier Index," specific to each method, including all information for suppliers of specialized reagents and apparatus needed in the method.

In addition, some chapters have been reorganized and some methods renumbered. Twelve methods, including some free-standing tables, have been incorporated into other relevant methods for ease of use. Letter designations in method numbers indicate a major revision or change after previous approval. Some methods are in the "Proposed" status, printed on green paper. These are provided for the benefit of users of the 10th edition when new methods have been developed without sufficient time for collaborative study. Most proposed methods will subsequently be studied and may later be adopted as approved methods.

All revisions, additions, and deletions were approved by the technical committees and the Approved Methods Committee on November 3, 1999. Future revision, addition, and deletion of the methods will be included in the annual supplements to this edition.

Requirements for the AACC Approved Methods are consistent with those set by AOAC International, AOCS, and the U.S. FDA’s Bacteriological Analytical Manual. In the 10th edition, many tests for microorganisms, mycotoxins, chemical residues, and evidence of insect and rodent infestation in flour and grain-based products, all important tests for food laboratories today, have been substantially revised.

A few notes from previous editions are still applicable: 1) The term "water" refers to distilled water (2nd ed., 1928); 2) reagent (1+4) means mixing one volume of strong reagent with four volumes of water (2nd ed., 1928); 3) unless otherwise specified, all temperatures are given as degrees Centigrade (4th ed., 1941); and 4) the word "liter" is spelled out to avoid confusion with the numeral 1 (6th ed., 1957).

Users of the 10th edition have two other format options in addition to the printed books, i.e., CD-ROM and on-line access. In both, search capabilities allow fast searches by title, subject, or keyword as well as direct links to the Supplier Index and to other methods cross-referenced within the text.

The list of reviewers is too long to permit individual acknowledgment. However, contributors are thanked for their effort, made willingly and with devotion. The reviewers, scientific editor, copy editor, and Approved Methods Committee are jointly responsible for all aspects of this revision. To the extent that it is useful, the reviewers, editors, and staff have been successful in their responsibilities.

Bahram Grami
Scientific Editor

John MacDonald, Chair
Approved Methods Committee

February 2000