Name: NS EN 13191-2 : 1ED 2000
Brand: NS

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

Published date

12-01-2013

Publisher

Norwegian Standards (Norges Standardiseringsforbund)

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
PublisherName	Norwegian Standards (Norges Standardiseringsforbund)
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

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NS EN 13191-2 : 1ED 2000

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

Table of Contents

Abstract

General Product Information

International Equivalents

Category

Subcategory