Customer Support: +353 (0)1 857 6730

Corporate Website About Us
  • There are no items in your cart
Please enter a keyword to search
Advanced search
Home
CEN
EN 13191-2 : 2000

EN 13191-2 : 2000

Current

Current

The latest, up-to-date edition.

NON-FATTY FOOD - DETERMINATION OF BROMIDE RESIDUES - PART 2: DETERMINATION OF INORGANIC BROMIDE

Published date

24-05-2000

Publisher

Comite Europeen de Normalisation

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

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.

Committee
TC 275
DocumentType
Standard
PublisherName
Comite Europeen de Normalisation
Status
Current

BS EN 13191-1:2000 Non-fatty food. Determination of bromide residues Determination of total bromide as inorganic bromide
EN 13191-1 : 2000 NON-FATTY FOOD - DETERMINATION OF BROMIDE RESIDUES - PART 1: DETERMINATION OF TOTAL BROMIDE AS INORGANIC BROMIDE

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)

View more information
Sorry this product is not available in your region.

Access your standards online with a subscription

Features

  • Simple online access to standards, technical information and regulations.

  • Critical updates of standards and customisable alerts and notifications.

  • Multi-user online standards collection: secure, flexible and cost effective.

Get in touch with us