BS EN ISO 9832:2003
Current
The latest, up-to-date edition.
Animal and vegetable fats and oils. Determination of residual technical hexane content
Hardcopy , PDF
English
06-08-2003
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Foreword
1 Scope
2 Normative references
3 Term and Definition
4 Principle
5 Reagents
6 Apparatus
7 Sampling
8 Preparation of test sample
9 Procedure
10 Expression of results
11 Precision
12 Test report
Annex A (informative) - Results of interlaboratory test
Bibliography
Gives a method for the determination of the residual technical hexane content of animal and vegetable fats and oils. Suitable for the determination of hexane contents between 10 mg and 1,500 mg per kilogram of fat.
| Committee |
AW/307
|
| DevelopmentNote |
Renumbers and supersedes BS 684-2.37(1993) 2000 Version incorporates amendment 10898 to BS 684-2.37(1993) Supersedes 02/712206 DC (08/2003)
|
| DocumentType |
Standard
|
| Pages |
20
|
| PublisherName |
British Standards Institution
|
| Status |
Current
|
| Supersedes |
| Standards | Relationship |
| UNE-EN ISO 9832:2004 | Identical |
| SN EN ISO 9832 : 2003 | Identical |
| NF EN ISO 9832 : 2003 | Identical |
| NEN EN ISO 9832 : 2003 | Identical |
| UNI EN ISO 9832 : 2004 | Identical |
| NS EN ISO 9832 : 2ED 2003 | Identical |
| EN ISO 9832:2003 | Identical |
| ISO 9832:2002 | Identical |
| I.S. EN ISO 9832:2003 | Identical |
| NBN EN ISO 9832 : 2003 | Identical |
| ISO 8007-3:2003 | Identical |
| DIN EN ISO 9832:2003-12 | Identical |
| ISO 5725-1:1994 | Accuracy (trueness and precision) of measurement methods and results — Part 1: General principles and definitions |
| ISO 5555:2001 | Animal and vegetable fats and oils — Sampling |
| 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 5725:1986 | Precision of test methods Determination of repeatability and reproducibility for a standard test method by inter-laboratory tests |
| ISO 661:2003 | Animal and vegetable fats and oils — Preparation of test sample |
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