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I.S. EN ISO 6647-2:2015

Withdrawn

Withdrawn

A Withdrawn Standard is one, which is removed from sale, and its unique number can no longer be used. The Standard can be withdrawn and not replaced, or it can be withdrawn and replaced by a Standard with a different number.

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withdrawn

A Withdrawn Standard is one, which is removed from sale, and its unique number can no longer be used. The Standard can be withdrawn and not replaced, or it can be withdrawn and replaced by a Standard with a different number.

RICE - DETERMINATION OF AMYLOSE CONTENT - PART 2: ROUTINE METHODS (ISO 6647-2:2015)

Available format(s)

Hardcopy , PDF

Withdrawn date

28-02-2021

Language(s)

English

Published date

01-01-2015

Preview

For Harmonized Standards, check the EU site to confirm that the Standard is cited in the Official Journal.

Only cited Standards give presumption of conformance to New Approach Directives/Regulations.

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
Annex B (informative) - Comparison of values from
        ISO 6647-2:2007
Bibliography

Defines a simplified routine method for the determination of the amylase content of milled, non-parboiled rice in the range from 1% to 30%.

DocumentType
Standard
Pages
22
PublisherName
National Standards Authority of Ireland
Status
Withdrawn
SupersededBy
Supersedes

ISO 5725-1:1994 Accuracy (trueness and precision) of measurement methods and results — Part 1: General principles and definitions
ISO 1666:1996 Starch Determination of moisture content Oven-drying method
ISO 6647-1:2015 Rice Determination of amylose content Part 1: Reference method
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

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