Spices and condiments — Determination of extraneous matter content
Specifies a method based on the physical separation and weighing of the extraneous matter in a test portion. Lists the apparatus to be used and describes sampling, procedure, expression of results and the details to be included in the test report.
Surface active agents — Water dispersing power in dry cleaning solvents
From premixes containing different amounts of water and relatively constant amounts of the detergent and solvent dry cleaning solutions with the desired final concentration of detergent are prepared. The water solubilizing power of the detergent is determined by visula assesment of the optical density of the solutions, and, after adding water to those solutions that are still clear, the…
Starches and derived products — Determination of total phosphorus content — Spectrophotometric metho...
Destruction of the organic substances by digestion with a sulpho-nitric mixture and conversion of phosphates to orthophosphates. Formation of a phosphomolybdate. Measurement of the intensity of the blue colour at a wavelength of 825 nm. The method applies to contents up to 5 % (m/m).
Anodizing of aluminium and its alloys — Determination of mass per unit area (surface density) of ano...
The method is applicable to all oxide coatings formed by anodizing aluminium and its alloys, either cast or wrought. This method is suitable for most aluminium alloys except those in which the copper content is greater than 6 %.
Steel and cast iron — Determination of total carbon content — Combustion gravimetric method
Specifies a gravimetric method after combustion of the test portion in a current of oxygen. The method is applicable to products having carbon contents not less than 0,1 % (m/m) of results and test report. Gives principle, reagents, apparatus, sampling, procedure, expression of results and test report.
Laboratory glassware — Thermo-alcoholometers and alcohol-thermohydrometers
The requirements specify the instruments with an incorporated thermometer for determination the alcohol content by mass or the alcohol concentration by volume of mixture of water and alcohol. Construction, materials and scale are described. The dimensions are tabled and the values of the alcohol mass content and the alcohol concentration by density and surface tension are given in a second table.
Cereals and cereal products — Determination of total fat content
The method consists in hydroyzing of a test portion by hydrochloric acid in the presence of ethanol and formic acid, after any grinding required, then extracting of the fat by hexane in a special flask, removing of the solvent and weighing the residue thus obtained.
Chlorofluorohydrocarbons for industrial use — Determination of inert gas content — Gas chromatograph...
Describes a method applicable to products having inert gas content equal to or greater than 0,005 % (V/V). The principle is based on detection of inert gas from test portion s taken from the liquid or gaseous phase and analysis under such conditions that none of the gases are retained irreversibly by the stationary phase.
Black pepper and white pepper, whole or ground — Determination of piperine content — Spectrophotomet...
Describes a method based on a number of international collaborative studies carried out over a long period of time. The method seeks to optimize a number of variables in an attempt to define procedures and provide a common measure of the pungency of pepper. The principle consists in the extraction of the pungent compounds with ethanol and spectrophotometric measurement at 343 nm.
