I.S. EN ISO 8534:2017
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)
Hardcopy , PDF
English
01-01-2017
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National Foreword
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
Defines 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.
| DocumentType |
Standard
|
| Pages |
28
|
| PublisherName |
National Standards Authority of Ireland
|
| Status |
Current
|
| Supersedes |
| Standards | Relationship |
| ISO 8534:2017 | Identical |
| EN ISO 8534:2017 | Identical |
| 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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