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BS ISO 16035 : 2003 AMD 15854

Superseded

Superseded

A superseded Standard is one, which is fully replaced by another Standard, which is a new edition of the same Standard.

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ANIMAL AND VEGETABLE FATS AND OILS - DETERMINATION OF LOW-BOILING HALOGENATED HYDROCARBONS IN EDIBLE OILS

Superseded date

16-02-2006

Superseded by

BS EN ISO 16035:2005

Published date

23-11-2012

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Foreword
1 Scope
2 Normative references
3 Terms and definitions
4 Principle
5 Reagents and materials
6 Apparatus
7 Sampling
8 Preparation of samples
   8.1 General
   8.2 Test solutions
   8.3 Calibration solutions
   8.4 Blank sample
9 Procedure
   9.1 Gas chromatography conditions
   9.2 Gas chromatography
10 Calculation and expression of results
   10.1 Determination of the ratios from the measurement for
        the sample and internal standard
   10.2 Calculation of regression from calibration solutions
   10.3 Calculation of the content of halogenated hydrocarbons
11 Precision
   11.1 Results of interlaboratory test
   11.2 Repeatability
   11.3 Reproducibility
12 Test report
Annex A (informative) - Results of interlaboratory test
Bibliography

Defines method for the determination of low-boiling halogenated hydrocarbons by means of static headspace gas chromatography. Applies to all edible fats and oils to determine these compounds in the range 0.01 mg/kg to 0.2 mg/kg.

Committee
AW/307
DevelopmentNote
Supersedes 01/714695 DC (07/2003) Renumbered and superseded by BS EN ISO 16035 (02/2006)
DocumentType
Standard
PublisherName
British Standards Institution
Status
Superseded
SupersededBy
Supersedes

Standards Relationship
ISO 16035:2003 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 661:2003 Animal and vegetable fats and oils — Preparation of test sample

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