ISO 939:1980
Withdrawn
Withdrawn
A Withdrawn Standard is one, which is removed from sale, and its unique number can no longer be used. The Standard can be withdrawn and not replaced, or it can be withdrawn and replaced by a Standard with a different number.
View Superseded by
Spices and condiments — Determination of moisture content — Entrainment method
Available format(s)
Hardcopy , PDF
Language(s)
English, French
Published date
01-05-1980
Withdrawn date
09-04-2025
Superseded by
€63.00
Excluding VAT
Specifies a method consisting in determining the amount of water entrained by azeotropic distillatiom, using an organic liquid immiscible with water, and collected in a graduated tube. Lists the apparatus to be used and describes sampling, procedure, expression of results and the details to be included in the test report. An example of an entrainment distillation apparatus is given in an annex.
| Committee |
ISO/TC 34/SC 7
|
| DocumentType |
Standard
|
| Pages |
4
|
| PublisherName |
International Organization for Standardization
|
| Status |
Withdrawn
|
| SupersededBy |
| Standards | Relationship |
| PN ISO 939 : 2001 | Identical |
| BS 4585-2:1982 | Similar to |
| DIN EN ISO 939:2009-02 (Draft) | Identical |
| NFV 03 402 : 1985 | Identical |
| UNE 34096-7:1981 | Identical |
| ISO 2254:2004 | Cloves, whole and ground (powdered) — Specification |
| BS EN ISO 6465:2009 | Spices. Cumin (Cuminum cyminum L.). Specification |
| DD ISO/TS 3632-2:2003 | Saffron (Crocus sativus L.) Test methods |
| BS ISO 2254:2004 | Cloves, whole and ground (powdered). Specification |
| I.S. EN ISO 6571:2009 | SPICES, CONDIMENTS AND HERBS - DETERMINATION OF VOLATILE OIL CONTENT (HYDRODISTILLATION METHOD) (ISO 6571:2008) |
| ISO 6576:2004 | Laurel (Laurus nobilis L.) — Whole and ground leaves — Specification |
| NF EN ISO 6571 : 2009 | SPICES, CONDIMENTS AND HERBS - DETERMINATION OF VOLATILE OIL CONTENT (HYDRODISTILLATION METHOD) |
| NF ISO 6571 : 2008 | SPICES, CONDIMENTS AND HERBS - DETERMINATION OF VOLATILE OIL CONTENT (HYDRODISTILLATION METHOD) |
| ISO 1003:2008 | Spices — Ginger (Zingiber officinale Roscoe) — Specification |
| DIN EN ISO 6465:2009-11 | Spices - Cumin (Cuminum cyminum L.) - Specification (ISO 6465:2009) |
| BS 6043-1.2:1981 | Methods of sampling and test for carbonaceous materials used in aluminium manufacture. Electrode pitch Determination of water content (Dean and Stark method) |
| BS ISO 3632-2:2010 | Spices. Saffron (Crocus sativus L.) Test methods |
| 06/30149404 DC : DRAFT APR 2006 | ISO 6571 - SPICES, CONDIMENTS AND HERBS - DETERMINATION OF VOLATILE OIL CONTENT |
| DIN EN ISO 7541:2010-05 | GROUND (POWDERED) PAPRIKA - DETERMINATION OF TOTAL NATURAL COLOURING MATTER CONTENT |
| BS ISO 1003:2008 | Spices. Ginger (Zingiber officinale Roscoe). Specification |
| BS ISO 6571 : 2008 | SPICES, CONDIMENTS AND HERBS - DETERMINATION OF VOLATILE OIL CONTENT (HYDRODISTILLATION METHOD) |
| BS ISO 20759:2017 | Traditional Chinese medicine. <i>Artemisia argy</i> leaf |
| ISO 6571:2008 | Spices, condiments and herbs — Determination of volatile oil content (hydrodistillation method) |
| ISO 2253:1999 | Curry powder — Specification |
| BS EN ISO 7541:2010 | Ground (powdered) paprika. Determination of total natural colouring matter content |
| ISO 973:1999 | Pimento (allspice) [Pimenta dioica (L.) Merr.], whole or ground — Specification |
| ISO 20759:2017 | Traditional Chinese medicine — Artemisia argyi leaf |
| 17/30348365 DC : 0 | BS ISO 20759 - TRADITIONAL CHINESE MEDICINE - ARTEMISIA ARGYI LEAF |
| 07/30164430 DC : DRAFT DEC 2007 | BS EN ISO 6465 - WHOLE CUMIN (CUMINUM CYMINUM L.) - SPECIFICATION |
| ISO 6539:2014 | Cinnamon (Cinnamomum zeylanicum Blume) — Specification |
| ISO 13685:1997 | Ginger and its oleoresins — Determination of the main pungent components (gingerols and shogaols) — Method using high-performance liquid chromatography |
| ISO 3632-2:2010 | Spices — Saffron (Crocus sativus L.) — Part 2: Test methods |
| I.S. EN ISO 7541:2010 | GROUND (POWDERED) PAPRIKA - DETERMINATION OF TOTAL NATURAL COLOURING MATTER CONTENT |
| NF ISO 6577 : 2004 | NUTMEG, WHOLE OR BROKEN, AND MACE, WHOLE OR IN PIECES (MYRISTICA FRAGRANS HOUTT.) - SPECIFICATION |
| EN ISO 7541:2010 | Ground (powdered) paprika - Determination of total natural colouring matter content (ISO 7541:1989) |
| ISO 972:1997 | Chillies and capsicums, whole or ground (powdered) — Specification |
| NF EN ISO 7541 : 2010 | GROUND (POWDERED) PAPRIKA - DETERMINATION OF TOTAL NATURAL COLOURING MATTER CONTENT |
| BS ISO 6539:2014 | Cinnamon (Cinnamomum zeylanicum Blume). Specification |
| ISO 6538:1997 | Cassia, Chinese type, Indonesian type and Vietnamese type [Cinnamomum aromaticum (Nees) syn. Cinnamomum cassia (Nees) ex Blume, Cinnamomum burmanii (C.G. Nees) Blume and Cinnamomum loureirii Nees] — Specification |
| ISO 5560:1997 | Dehydrated garlic (Allium sativum L.) — Specification |
| NF EN ISO 6465 : 2009 | SPICES - CUMIN (CUMINUM CYMINUM L.) - SPECIFICATION |
| ISO 10622:1997 | Large cardamom (Amomum subulatum Roxb.), as capsules and seeds — Specification |
| I.S. EN ISO 6465:2009 | SPICES - CUMIN (CUMINUM CYMINUM L.) - SPECIFICATION |
| BS EN ISO 6571 : 2009 | SPICES, CONDIMENTS AND HERBS - DETERMINATION OF VOLATILE OIL CONTENT (HYDRODISTILLATION METHOD) |
| ISO 6465:2009 | Spices — Cumin (Cuminum cyminum L.) — Specification |
| ISO 7541:1989 | Ground (powdered) paprika — Determination of total natural colouring matter content |
| EN ISO 6465:2009 | Spices - Cumin (Cuminum cyminum L.) - Specification (ISO 6465:2009) |
| 17/30328300 DC : 0 | BS ISO 20377 - SPICES, CULINARY HERBS AND CONDIMENTS - DRIED PARSLEY (PETROSELIUM CRISPUM) - SPECIFICATIONS |
| BS ISO 6576:2004 | Laurel (Laurus nobilis L.). Whole and ground leaves. |
| ISO 7925:1999 | Dried oregano (Origanum vulgare L.) — Whole or ground leaves — Specification |
| ISO 6577:2002 | Nutmeg, whole or broken, and mace, whole or in pieces (Myristica fragrans Houtt.) — Specification |
| NF ISO 2253 : 2000 | CURRY POWDER - SPECIFICATION |
| NFV 32 169 : 2004 | JUNIPER BERRIES (JUNIPERUS COMMUNIS L.) - SPECIFICATION |
| ISO 10621:1997 | Dehydrated green pepper (Piper nigrum L.) — Specification |
| UNE-ISO 882-1:2010 | Cardamom [Elettaria cardamomum (Linnaeus) Maton var. minuscula Burkill]. Specification. Part 1: Whole capsules. |
| UNE-ISO 6538:2011 | Cassia, Chinese type, Indonesian type and Vietnamese type [Cinnamomum aromaticum (Nees) syn. Cinnamomum cassia (Nees) ex Blume, Cinnamomum burmanii (C.G. Nees) Blume and Cinnamomum loureirii Nees] -- Specification |
| UNE-ISO 882-2:2010 | Cardamom (Elettaria cardamomum (Linnaeus) Maton var. minuscula Burkill) -- Specification -- Part 2: Seeds |
| UNE-ISO 10621:2010 | Dehydrated green pepper (Piper nigrum L.). Spécification. |
| UNE-ISO 6754:2011 | Dried thyme (Thymus vulgaris L.) -- Specification |
| UNE-ISO 5563:2011 | Dried peppermint (Menta piperita Linnaeus). Specification. |
| UNE-ISO 7928-1:2010 | Savory. Specification. Part 1: Winter savory (Satureja montana Linnaeus) |
| UNE-ISO 10622:2011 | Large cardamom (Amomum subulatum Roxb.), as capsules and seeds. Specification. |
| UNE-ISO 2254:2010 | Cloves, whole and ground (powdered). Specification. |
| UNE-ISO 11164:2010 | Dried rosemary (Rosmarinus officinalis L.). Specification. |
| UNE-ISO 2253:2011 | Curry powder. Specification. |
| UNE-ISO 7927-1:2011 | Fennel seed, whole or ground (powdered). Part 1: Bitter fennel seed (Foeniculum vulgare P. Miller var. vulgare). specification. |
| UNE-ISO 7928-2:2010 | Savory. Specification. Part 2: Summer savory (Satureja hortensis Linnaeus). |
| UNE-ISO 11163:2010 | Dried sweet basil (Ocimum basilicum L.). Specification. |
| UNE-ISO 7386:2010 | Aniseed (Pimpinella anisum Linnaeus). Specification. |
| UNE-ISO 1108:2010 | Spices and condiments. Determination of non-volatil ether extract. |
| UNE-ISO 11178:2011 | Star anise (Illicium verum Hook. f.) -- Specification |
| UNE-ISO 10620:2011 | Dried sweet marjoram (Origanum majorana L.). Specification. |
| UNE-ISO 11165:2010 | Dried sage (Salvia officinalis L.). Specification. |
| UNE-ISO 5560:2011 | Dehydrated garlic (Allium sativum L.) -- Specification |
| UNE-ISO 13685:2011 | Ginger and its oleoresins. Determination of the main pungent components (gingerols and shogaols). Method using high-performance liquid chromatography. |
| UNE-ISO 7926:2010 | Dehydrated tarragon (Artemisia dracunculus Linnaeus). Specification. |
| UNE-ISO 6574:2010 | Celery seed (Apium graveolens Linnaeus). Specification. |
| UNE-ISO 2255:2010 | Coriander (Coriandrum sativum L.) whole or ground (powdered). Specification. |
| UNE-ISO 6539:2011 | Cinamon, Sri Lankan type, Seychelles tyoe and Madagascan type (Cinnamomum zeylanicum Blume). Specification. |
| UNE-ISO 6575:2011 | Fenugreek, whole or ground (powdered). Specification. |
| UNE-ISO 7925:2010 | Dried oregano (Origanum vulgar L.). Whole or ground leaves. Spécifications. |
| UNE-ISO 7377:2010 | Juniper berries (Junìperus communis Linnaeus). Specification. |
| UNE-ISO 5561:2010 | Black caraway and blond caraway Carum carvi Linnaeus) whole. Specification. |
| UNE-ISO 5564:2010 | Black pepper and white pepper, whole or ground. Determination of ipiperine content. Spetrophotometric method. |
| UNE-ISO 6576:2011 | Laurel (Laurus nobilis L.). Whole and ground leaves. Specification. |
| UNE-ISO 2256:2011 | Dried mint (speramint)(Mentha spicata Linnaeus syn. Mentha viridis Linnaeus). Specification. |
| UNE-ISO 6577:2011 | Nutmeg, whole or broken, and mace, whole or in pieces (Myristica fragrans Houtt.) -- Specification |
| UNE-ISO 11162:2011 | Peppercorns (piper nigrum L.) in brine. Specification and test methods. |
| UNE-ISO 5562:2010 | Turmeric, whole or ground (powdered). Specification. |
| UNE-EN ISO 6571:2010 | Spices, condiments and herbs - Determination of volatile oil content (hydrodistillation method) (ISO 6571:2008)) |
Summarise
Access your standards online with a subscription
-
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.
Important note : Users cannot be edited or removed once added to your Multi user PDF.