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I.S. EN ISO 8534:2017

I.S. EN ISO 8534:2017

Current

Current

The latest, up-to-date edition.

ANIMAL AND VEGETABLE FATS AND OILS - DETERMINATION OF WATER CONTENT - KARL FISCHER METHOD (PYRIDINE FREE) (ISO 8534:2017)

Available format(s)

Hardcopy , PDF

Language(s)

English

Published date

01-01-2017

Publisher

National Standards Authority of Ireland

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.

National Foreword
European foreword
Foreword
Introduction
1 Scope
2 Normative references
3 Terms and definitions
4 Principle
5 Reagents
6 Apparatus
7 Sampling
8 Preparation of the test sample
9 Procedure
10 Expression of results
11 Precision of the method
12 Test report
Annex A (informative) - Results of interlaboratory tests
Annex B (informative) - Information and precision data
        on the use of the coulometric method
Bibliography

Defines a method for the determination of the water content of animal and vegetable fats and oils (hereinafter referred to as fats) using Karl Fischer apparatus and a reagent which is free of pyridine.

DocumentType
Standard
Pages
28
PublisherName
National Standards Authority of Ireland
Status
Current
Supersedes

Standards Relationship
ISO 8534:2017 Identical
EN ISO 8534:2017 Identical

ISO/IEC 17025:2005 General requirements for the competence of testing and calibration laboratories
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

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Hardcopy - English
PDF - English
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