I.S. EN 13191-2:2000
Current
The latest, up-to-date edition.
NON-FATTY FOOD - DETERMINATION OF BROMIDE RESIDUES - PART 2: DETERMINATION OF INORGANIC BROMIDE
Hardcopy , PDF
English
01-01-2000
For Harmonized Standards, check the EU site to confirm that the Standard is cited in the Official Journal.
Only cited Standards give presumption of conformance to New Approach Directives/Regulations.
Dates of withdrawal of national standards are available from NSAI.
Important note : Users cannot be edited or removed once added to your Multi user PDF.
Foreword
1 Scope
2 Normative references
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
A gas chromatographic method for determining the 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 bromide. The method is applicable to dried fruit, cereals, dried vegetables, dried mushrooms, fresh vegetables and fruit. It has been validated in interlaboratory studies on maize flour, lettuce, carrot flakes, potatoes, hazelnuts and cereal flour.
| DocumentType |
Standard
|
| Pages |
14
|
| PublisherName |
National Standards Authority of Ireland
|
| Status |
Current
|
| Standards | Relationship |
| EN 13191-2:2000 | Identical |
| BS EN 13191-2:2000 | Identical |
| DIN EN 13191-2:2000-10 | Identical |
| UNE-EN 13191-2:2000 | Identical |
| UNI EN 13191-2 : 2001 | Identical |
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.