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This document specifies a method for the determination of the fat content of all types of cheese and processed cheese products containing lactose of below 5 % (mass fraction) of non-fat solids, and all types of caseins and caseinates. The method is not applicable to fresh cheese types containing, for example, fruits, syrup or muesli. For such products, the Schmid-Bondzynski-Ratzlaff (SBR)…

Le présent document spécifie deux méthodes d’essai pour la vérification de l’étanchéité des assemblages entre raccords mécaniques et tubes sous pression en plastique dont le diamètre est inférieur ou égal à 63 mm. L’essai s’applique quelles que soient la conception et la matière du raccord utilisé pour le raccordement du tube plastique. La présente méthode d’essai n’est pas applicable aux…

Le présent document définit les spécifications traitant des essais de laboratoire effectués avec des sièges conçus pour les passagers et le personnel des véhicules ferroviaires de traction et de remorquage. Il concerne les vibrations rectilignes triaxiales relevant de la gamme de fréquences comprise entre 0,5 Hz et 50 Hz. Il spécifie les vibrations d’entrée à utiliser pour l’essai du siège. Le…

This document defines specifications covering laboratory tests for seats designed for passengers and crew in railway tractive and trailer vehicles. It concerns tri-axial rectilinear vibration within the frequency range 0,5 Hz to 50 Hz. It specifies the input test vibration to be used at seat testing. This document makes it possible to characterize, in the form of frequency response functions, the…

This document includes common definitions for terms and their interdependencies related to starting devices as well as describes their general and specific characteristics.

Le présent document spécifie une méthode de détermination de la teneur en matière grasse de tous les types de fromage et de fromage fondu ayant des teneurs en lactose inférieures à 5 % (fraction massique) des solides non gras, et de tous les types de caséines et caséinates. La méthode n’est pas applicable aux fromages frais contenant, par exemple, des fruits, du sirop ou du muesli. Pour ces…

This document establishes a systematic description of the concepts in the field of biometrics pertaining to recognition of human beings. This document also reconciles variant terms in use in pre-existing International Standards on biometrics against the preferred terms, thereby clarifying the use of terms in this field. This document does not cover concepts (represented by terms) from information…

This document defines the syntax and an accompanying decompression process that is capable to represent continuous-tone grey-scale, or continuous-tone colour digital images without visual loss at moderate compression rates. Typical compression rates are between 2:1 and 6:1 but can also be higher depending on the nature of the image. In particular, the syntax and the decoding process specified in…

This document defines a number of subsets of the syntax specified in ISO/IEC 21122-1 as profiles. It also defines lower bounds on the throughput in the decoded domain via levels and the encoded domain via sublevels that a conforming decoder implementation shall support. Furthermore, it defines a buffer model to ensure interoperability between implementations in the presence of a latency…

This document defines transport and container formats for JPEG XS codestreams as specified in ISO/IEC 21122-1. It defines file formats for working with still image and motion image sequence files on computer platforms and gives guidance on how to embed the codestream in transport streams, allowing internet-based communication. This document uses already existing specifications for file formats…