Name: EN ISO 6647-1:2015
Brand: CEN

EN ISO 6647-1:2015

Superseded

View Superseded by

Rice - Determination of amylose content - Part 1: Reference method (ISO 6647-1:2015)

Superseded date

28-08-2020

Published date

20-05-2015

Publisher

Comite Europeen de Normalisation

Foreword
1 Scope
2 Normative references
3 Terms and definitions
4 Principle
5 Reagents
6 Apparatus
7 Sampling
8 Procedure
9 Expression of results
10 Precision
11 Test report
Annex A (informative) - Results of an interlaboratory test
Bibliography

ISO 6647-1:2015 specifies a reference method for determining calibration values for standards that will be used to make a standard curve for the quantification of amylose content in milled, non-parboiled rice in the range of amylose content from 0 % to 30 %.

Committee	CEN/TC 338
DevelopmentNote	Supersedes PREN ISO 6647-1. (05/2015)
DocumentType	Standard
PublisherName	Comite Europeen de Normalisation
Status	Superseded
SupersededBy	EN ISO 6647-1:2020
Supersedes	PREN ISO 6647-1 : DRAFT 2013

Standards	Relationship
ISO 6647-1:2015	Identical
NF EN ISO 6647-1 : 2015	Identical
NBN EN ISO 6647-1 : 2015	Identical
NEN EN ISO 6647-1 : 2015	Identical
NS EN ISO 6647-1 : 2007	Identical
I.S. EN ISO 6647-1:2015	Identical
PN EN ISO 6647-1 : 2007	Identical
UNE-EN ISO 6647-1:2015	Identical
SN EN ISO 6647-1 : 2015	Identical
UNI EN ISO 6647-1 : 2008	Identical
PN-EN ISO 6647-1 : 2015	Identical
SS-EN ISO 6647-1:2015	Identical
UNI EN ISO 6647-1:2015	Identical
BS EN ISO 6647-1:2015	Identical
ONORM EN ISO 6647-1 : 2015	Identical
DIN EN ISO 6647-1:2015-09	Identical

ISO 5725-1:1994	Accuracy (trueness and precision) of measurement methods and results — Part 1: General principles and definitions
ISO 6647-2:2015	Rice Determination of amylose content Part 2: Routine methods
ISO 7301:2011	Rice Specification
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 8466-1:1990	Water quality Calibration and evaluation of analytical methods and estimation of performance characteristics Part 1: Statistical evaluation of the linear calibration function
ISO 24333:2009	Cereals and cereal products — Sampling