BS ISO 16035 : 2003 AMD 15854

Name: BS ISO 16035 : 2003 AMD 15854
Brand: BSI

Superseded

View Superseded by

ANIMAL AND VEGETABLE FATS AND OILS - DETERMINATION OF LOW-BOILING HALOGENATED HYDROCARBONS IN EDIBLE OILS

Superseded date

16-02-2006

Published date

23-11-2012

Publisher

British Standards Institution

Foreword
1 Scope
2 Normative references
3 Terms and definitions
4 Principle
5 Reagents and materials
6 Apparatus
7 Sampling
8 Preparation of samples
   8.1 General
   8.2 Test solutions
   8.3 Calibration solutions
   8.4 Blank sample
9 Procedure
   9.1 Gas chromatography conditions
   9.2 Gas chromatography
10 Calculation and expression of results
   10.1 Determination of the ratios from the measurement for
        the sample and internal standard
   10.2 Calculation of regression from calibration solutions
   10.3 Calculation of the content of halogenated hydrocarbons
11 Precision
   11.1 Results of interlaboratory test
   11.2 Repeatability
   11.3 Reproducibility
12 Test report
Annex A (informative) - Results of interlaboratory test
Bibliography

Defines method for the determination of low-boiling halogenated hydrocarbons by means of static headspace gas chromatography. Applies to all edible fats and oils to determine these compounds in the range 0.01 mg/kg to 0.2 mg/kg.

Committee	AW/307
DevelopmentNote	Supersedes 01/714695 DC (07/2003) Renumbered and superseded by BS EN ISO 16035 (02/2006)
DocumentType	Standard
PublisherName	British Standards Institution
Status	Superseded
SupersededBy	BS EN ISO 16035:2005
Supersedes	01/714695 DC : DRAFT DEC 2001

Standards	Relationship
ISO 16035:2003	Identical

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