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    I.S. EN ISO 12966-2:2017

    Current The latest, up-to-date edition.

    ANIMAL AND VEGETABLE FATS AND OILS - GAS CHROMATOGRAPHY OF FATTY ACID METHYL ESTERS - PART 2: PREPARATION OF METHYL ESTERS OF FATTY ACIDS (ISO 12966-2:2017)

    Available format(s):  Hardcopy, PDF

    Language(s):  English

    Published date:  01-01-2017

    Publisher:  National Standards Authority of Ireland

    For Harmonized Standards, check the EU site to confirm that the Standard is cited in the Official Journal.
    Only cited Standards give presumption of conformance to New Approach Directives/Regulations.

    Dates of withdrawal of national standards are available from NSAI.

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    Table of Contents - (Show below) - (Hide below)

    National Foreword
    European foreword
    Foreword
    Introduction
    1 Scope
    2 Normative references
    3 Terms and definitions
    4 Reactions
    5 Methodology
    Annex A (informative) - Thin-layer chromatography method
            for testing the completeness of derivatization
    Bibliography

    Abstract - (Show below) - (Hide below)

    Describes methods of preparing the methyl esters of fatty acids.

    General Product Information - (Show below) - (Hide below)

    Development Note Supersedes I.S. EN ISO 5509. (02/2011)
    Document Type Standard
    Publisher National Standards Authority of Ireland
    Status Current
    Supersedes

    Standards Referencing This Book - (Show below) - (Hide below)

    ISO 1042:1998 Laboratory glassware One-mark volumetric flasks
    ISO 835:2007 Laboratory glassware — Graduated pipettes
    ISO 4799:1978 Laboratory glassware Condensers
    ISO 8655-2:2002 Piston-operated volumetric apparatus Part 2: Piston pipettes
    ISO 3696:1987 Water for analytical laboratory use — Specification and test methods
    ISO 661:2003 Animal and vegetable fats and oils Preparation of test sample
    ISO 78-2:1999 Chemistry Layouts for standards Part 2: Methods of chemical analysis
    ISO 4800:1998 Laboratory glassware Separating funnels and dropping funnels
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