BS EN 13191-2:2000
Current
The latest, up-to-date edition.
Non-fatty food. Determination of bromide residues Determination of inorganic bromide
Hardcopy , PDF
English
15-08-2000
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Foreword
1 Scope
2 Normative reference
3 Principle
4 Reagents
5 Apparatus
6 Procedure
7 Evaluation of results
8 Confirmatory tests
9 Precision
10 Test report
Annex A (informative) - Examples for appropriate
gas chromatographic operating conditions
Annex B (informative) - Precision data
Bibliography
Describes a gas chromatographic method for the determination of inorganic bromide residues in non-fatty foods.
| Committee |
AW/275
|
| DevelopmentNote |
Supersedes 98/702733 DC. (05/2005)
|
| DocumentType |
Standard
|
| Pages |
14
|
| PublisherName |
British Standards Institution
|
| Status |
Current
|
| Supersedes |
This European Standard specifies a gas chromatographic method for the determination of inorganic bromide residues in non-fatty foods. Generally, the maximum residue levels are expressed in terms of bromide ion from all sources but not including covalently bound bromine. The method is applicable to cereals, dried fruit, dried vegetables, dried mushrooms, fresh fruit and vegetables. It has been validated in an interlaboratory study on maize flour, carrot flakes, lettuce, potatoes, cereal flour and hazelnuts (1), (2).
| Standards | Relationship |
| NS EN 13191-2 : 1ED 2000 | Identical |
| UNI EN 13191-2 : 2001 | Identical |
| NBN EN 13191-2 : 2000 | Identical |
| NF EN 13191-2 : 2000 | Identical |
| NEN EN 13191-2 : 2000 | Identical |
| SN EN 13191-2 : 2000 | Identical |
| I.S. EN 13191-2:2000 | Identical |
| UNE-EN 13191-2:2000 | Identical |
| EN 13191-2:2000 | Identical |
| DIN EN 13191-2:2000-10 | Identical |
| ISO 5725:1986 | Precision of test methods Determination of repeatability and reproducibility for a standard test method by inter-laboratory tests |
| ISO 3696:1987 | Water for analytical laboratory use — Specification and test methods |
| EN ISO 3696:1995 | Water for analytical laboratory use - Specification and test methods (ISO 3696:1987) |
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