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BSI
BS 4585-6:1992

BS 4585-6:1992

Current

Current

The latest, up-to-date edition.

Methods of test for spices and condiments Determination of non-volatile ether extract

Available format(s)

Hardcopy , PDF

Language(s)

English

Published date

15-09-1992

Publisher

British Standards Institution

Foreword
1 Scope
2 References
3 Definition
4 Principle
5 Reagent
6 Apparatus
7 Sampling
8 Preparation of the test sample
9 Procedure
10 Expression of results
11 Test report

Describes a method for the determination of the non-volatile ether extract of condiments and spices. Coverage includes definition, apparatus, sampling, expression of results and test report.

This Part of BS 4585 describes a method for the determination of the non-volatile ether extract of spices and condiments.

For the calculation, the moisture content of the material is determined in accordance with BS 4585-2.

Committee
AW/34
DevelopmentNote
Supersedes 89/53476 DC and BS 4585-6(1981) (08/2005) Reviewed and confirmed by BSI, November 2011. (10/2011)
DocumentType
Standard
Pages
8
PublisherName
British Standards Institution
Status
Current
Supersedes

Standards Relationship
ISO 1108:1992 Identical

ISO 1108:1992 Spices and condiments — Determination of non-volatile ether extract
BS 4585-2:1982 Methods of test for spices and condiments Determination of moisture content (entrainment method)
BS 4540-1:1981 Sampling of spices and condiments Methods of sampling
BS 4540-2:1982 Sampling of spices and condiments Method for preparation of a ground sample for analysis

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PDF - English
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