Wheat flour — Physical characteristics of doughs — Part 3: Determination of water absorption and rhe...
Is based on Standard No.115 of the International Assotiation for Cereal Science and Technology (ICC). The method consists in measuring and recording of the consitency of a dough as it is formed from flour and water, as it is developed, and as it is broken down. An informative annex A gives a description of the valorigraph.
Steel and iron — Determination of nickel content — Gravimetric or titrimetric method
The method is applicable to nickel contents between 0.5 % (m/m) and 30 % (m/m). Specifies principle, reagents, apparatus, sampling, procedure, expression of results and test report. Annex A gives additional information on the international co-operative tests, and Annex B represents the precision data graphically.
Steel and iron — Determination of vanadium content — N-BPHA spectrophotometric method
The method is applicable to vanadium contents between 0.005 % (m/m) and 0.50 % (m/m). Specifies principle, reagents, apparatus, sampling, procedure, expression of results and test report. Annex A gives additional information on the international co-operative tests. Annex B includes the graphical representation of precision data.
