BS EN ISO 6647-1:2015
Superseded
A superseded Standard is one, which is fully replaced by another Standard, which is a new edition of the same Standard.
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Rice. Determination of amylose content Reference method
Hardcopy , PDF
18-08-2020
English
31-05-2015
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Foreword
1 Scope
2 Normative references
3 Terms and definitions
4 Principle
5 Reagents
6 Apparatus
7 Sampling
8 Procedure
9 Expression of results
10 Precision
11 Test report
Annex A (informative) - Results of an interlaboratory test
Bibliography
Describes a reference method for determining Calibration values for standards that will be used to make a standard curve for the quantification of amylose content in milled, non-parboiled rice in the range of amylose content from 0% to 30%.
| Committee |
AW/4
|
| DevelopmentNote |
Supersedes 05/30139632 DC. (09/2007) Supersedes 13/30241781 DC. (05/2015)
|
| DocumentType |
Standard
|
| Pages |
16
|
| PublisherName |
British Standards Institution
|
| Status |
Superseded
|
| SupersededBy | |
| Supersedes |
| Standards | Relationship |
| NEN EN ISO 6647-1 : 2015 | Identical |
| NBN EN ISO 6647-1 : 2015 | Identical |
| SN EN ISO 6647-1 : 2015 | Identical |
| NS EN ISO 6647-1 : 2007 | Identical |
| I.S. EN ISO 6647-1:2015 | Identical |
| UNE-EN ISO 6647-1:2015 | Identical |
| NF EN ISO 6647-1 : 2015 | Identical |
| EN ISO 6647-1:2015 | Identical |
| ISO 6647-1:2015 | Identical |
| ONORM EN ISO 6647-1 : 2015 | Identical |
| DIN EN ISO 6647-1:2015-09 | Identical |
| ISO 5725-1:1994 | Accuracy (trueness and precision) of measurement methods and results — Part 1: General principles and definitions |
| ISO 6647-2:2015 | Rice Determination of amylose content Part 2: Routine methods |
| ISO 7301:2011 | Rice Specification |
| ISO 5725-2:1994 | Accuracy (trueness and precision) of measurement methods and results Part 2: Basic method for the determination of repeatability and reproducibility of a standard measurement method |
| ISO 8466-1:1990 | Water quality Calibration and evaluation of analytical methods and estimation of performance characteristics Part 1: Statistical evaluation of the linear calibration function |
| ISO 24333:2009 | Cereals and cereal products — Sampling |
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