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CEN
EN ISO 8534:2017

EN ISO 8534:2017

Current

Current

The latest, up-to-date edition.

Animal and vegetable fats and oils - Determination of water content - Karl Fischer method (pyridine free) (ISO 8534:2017)

Published date

15-02-2017

Publisher

Comite Europeen de Normalisation

European foreword
Foreword
Introduction
1 Scope
2 Normative references
3 Terms and definitions
4 Principle
5 Reagents
6 Apparatus
7 Sampling
8 Preparation of the test sample
9 Procedure
10 Expression of results
11 Precision of the method
12 Test report
Annex A (informative) - Results of interlaboratory tests
Annex B (informative) - Information and precision data
        on the use of the coulometric method
Bibliography

ISO 8534:2017 specifies a method for the determination of the water content of animal and vegetable fats and oils (hereinafter referred to as fats) using Karl Fischer apparatus and a reagent which is free of pyridine.Milk and milk products (or fat coming from milk and milk products) are excluded from the scope of this document.

Committee
CEN/TC 307
DocumentType
Standard
PublisherName
Comite Europeen de Normalisation
Status
Current

ISO/IEC 17025:2005 General requirements for the competence of testing and calibration laboratories
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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