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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Withdrawn

Withdrawn

A Withdrawn Standard is one, which is removed from sale, and its unique number can no longer be used. The Standard can be withdrawn and not replaced, or it can be withdrawn and replaced by a Standard with a different number.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withdrawn

A Withdrawn Standard is one, which is removed from sale, and its unique number can no longer be used. The Standard can be withdrawn and not replaced, or it can be withdrawn and replaced by a Standard with a different number.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

Available format(s)

Hardcopy , PDF , PDF 3 Users , PDF 5 Users , PDF 9 Users

Withdrawn date

15-07-2020

Language(s)

French, English

Published date

11-05-2015

ISO 6647-2:2015 specifies a simplified routine method for the determination of the amylose content of milled, non-parboiled rice in the range from 1 % to 30 %. Rice samples for which the amylose content has been determined by the reference method size exclusion chromatography (SEC) are used as standards to generate the calibration curve.

DevelopmentNote
Together with ISO 6647-1, supersedes ISO 6647. (09/2007) Supersedes ISO/DIS 6647-2. (05/2015)
DocumentType
Standard
Pages
10
PublisherName
International Organization for Standardization
Status
Withdrawn
SupersededBy
Supersedes

PREN ISO 6647-1 : DRAFT 2013 RICE - DETERMINATION OF AMYLOSE CONTENT - PART 1: REFERENCE METHOD (ISO/DIS 6647-1:2013)
BS EN ISO 6647-1:2015 Rice. Determination of amylose content Reference method
EN ISO 6647-1:2015 Rice - Determination of amylose content - Part 1: Reference method (ISO 6647-1:2015)
DIN EN ISO 6647-1:2015-09 RICE - DETERMINATION OF AMYLOSE CONTENT - PART 1: REFERENCE METHOD (ISO 6647-1:2015)
I.S. EN ISO 6647-1:2015 RICE - DETERMINATION OF AMYLOSE CONTENT - PART 1: REFERENCE METHOD (ISO 6647-1:2015)
ISO 6647-1:2015 Rice Determination of amylose content Part 1: Reference method
13/30241781 DC : 0 BS EN ISO 6647-1 - RICE - DETERMINATION OF AMYLOSE CONTENT - PART 1: REFERENCE METHOD

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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