Fruits, vegetables and derived products — Determination of iron content — 1,10- Phenanthroline photo...
The method consists in decomposing the organic matter, followed by reduction of trivalent iron by hydroxyammonium chloride, forming, in a buffered medium, of the stable iron(II)/1,10 phenanthroline complex, and photometric measuring of the red-coloured complex at a wavelength of 508 nm.
Fruits, vegetables and derived products — Determination of benzoic acid content — Spectrophotometric...
The method consists in homogenizing the product, followed by dilution and acidification of a test portion, extraction of the acid by diethyl ether, then alkaline re-extraction of this acid and purifying by oxidation using acidified potassium dichromate, determination of the acid with a suitable spectrophotometer. The method cannot be applied in the presence of p-chlorobenzoic acid and cinnamic…
Steel — Determination of low carbon contents — Part 4: Coulometric method after combustion
The coulometric method for the determination of low carbon contents in steels after combustion in a current of oxygen is applicable to carbon contents between 0,005 and 0,1 %. Specifies principle, reagents, apparatus, sampling, procedure, special case: carbon contents less than 0,010 % and test report.
Soaps — Determination of moisture and volatile matter content — Oven method
A sample of about 10 g is weighed to the nearest 0.01 g, placed in an oven controlled at 103 2 °C, cooled in a desiccator and weighed again. The operations are repeated until the difference in mass between two successive weighings is less than 0.01 g.
Standard Test Methods for Mat-Formed Wood Particleboards and Waferboard
This standard is one of the CAN3-O188 Series of Standards on
Particleboard and Waferboard. It describes the test procedures
for determining dimensional tolerances, density and moisture
content, static bending strength, internal bond strength,
hardness, screw-holding strength, linear expansion and nail
withdrawal resistance of particleboard and waferboard.
Additionally this standard…
Green coffee — Determination of moisture content (Basic reference method)
The method consists in determinig of the loss in mass when the product, previously ground without alteration of its moisture content, is brought into equilibrium with an anhydrous atmosphere at a temperature of 48+2 °C, at a pressure of 2,0+0,7 kPa. An annex shows a suitable dish and a drying tube.
