|
US$199.00 ยท In stock
Delivery: <= 2 days. True-PDF full-copy in English will be manually translated and delivered via email.
GB/T 12729.6-2008: Spices and condiments -- Determination of moisture content -- Entrainment method
Status: Obsolete GB/T 12729.6: Evolution and historical versions
| Standard ID | Contents [version] | USD | STEP2 | [PDF] delivered in | Standard Title (Description) | Status | PDF |
| GB/T 12729.6-2008 | English | 199 |
Add to Cart
|
2 days [Need to translate]
|
Spices and condiments -- Determination of moisture content -- Entrainment method
| Obsolete |
GB/T 12729.6-2008
|
| GB/T 12729.6-1991 | English | 199 |
Add to Cart
|
2 days [Need to translate]
|
Spices and condiments--Determination of moisture content--Entrainment method
| Obsolete |
GB/T 12729.6-1991
|
PDF similar to GB/T 12729.6-2008
Basic data | Standard ID | GB/T 12729.6-2008 (GB/T12729.6-2008) | | Description (Translated English) | Spices and condiments -- Determination of moisture content -- Entrainment method | | Sector / Industry | National Standard (Recommended) | | Classification of Chinese Standard | B36 | | Classification of International Standard | 67.220.10 | | Word Count Estimation | 5,594 | | Date of Issue | 2008-07-16 | | Date of Implementation | 2008-11-01 | | Older Standard (superseded by this standard) | GB/T 12729.6-1991 | | Quoted Standard | GB/T 12729.2; GB/T 12729.3 | | Adopted Standard | ISO 939-1980, NEQ | | Regulation (derived from) | National Standard Approval Announcement 2008 No.12 (Total No.125) | | Issuing agency(ies) | General Administration of Quality Supervision, Inspection and Quarantine of the People's Republic of China, Standardization Administration of the People's Republic of China | | Summary | This standard specifies the method for determination of moisture content of spices and condiments. This section applies to the determination of moisture content of spices and condiments. | GB/T 12729.6-2008: Spices and condiments -- Determination of moisture content -- Entrainment method---This is a DRAFT version for illustration, not a final translation. Full copy of true-PDF in English version (including equations, symbols, images, flow-chart, tables, and figures etc.) will be manually/carefully translated upon your order.
Spices and condiments. Determination of moisture content. Entrainment method
ICS 67.220.10
B36
National Standards of People's Republic of China
Replacing GB/T 12729.6-1991
Spices and condiments
Determination of moisture content (distillation)
(ISO 939. 1980, NEQ)
Posted 2008-07-16
2008-11-01 implementation
Administration of Quality Supervision, Inspection and Quarantine of People's Republic of China
Standardization Administration of China released
Foreword
GB/T 12729 "Spices and condiments" consists of the following components.
--- GB/T 12729.1 Spices and condiments name
--- GB/T 12729.2 Spices and condiments - Sampling Methods
Preparation --- GB/T 12729.3 Spices and seasoning powder sample analysis
--- GB/T 12729.4 Spices and condiments - Determination of fineness of grinding (hand sieving method)
Determination --- GB/T 12729.5 spices and condiments extraneous matter content
--- GB/T 12729.6 Spices and condiments - Determination of moisture content (distillation)
--- GB/T 12729.7 Spices and condiments - Determination of total ash
--- GB/T 12729.8 Spices and condiments - Determination of water-insoluble ash
Determination --- GB/T 12729.9 Spices and condiments acid insoluble ash
--- Determination of GB/T 12729.10 Spices and condiments alcohol extract
--- GB/T 12729.11 Spices and condiments - Determination of cold water-soluble material extraction
Determination --- GB/T 12729.12 Spices and condiments non-volatile ether extract
Determination --- GB/T 12729.13 Spices and condiments dirt
This section GB/T 12729 Part 6.
This part corresponds to the ISO 939. 1980 "Spices and condiments - Determination of moisture content (distillation)" (in English), the degree of consistency
Not equivalent. The main differences are.
--- The ISO 939. 1980 consolidated informative annex to Chapter 5, "equipment" in the.
This part is GB/T 12729.6-1991 "Spices and condiments - Determination of moisture content (distillation)" amendments. versus
GB/T 12729.6-1991 compared to no change in the specific technical content, made some editorial changes in the text format and text, will
Chapter 8, 8.1, 8.2, divided into two; the Chapter 9, "allows poor" technology to a new content increased 8.2.
This Part replaces GB/T 12729.6-1991.
This part by the China Federation of Supply and Marketing Cooperatives and focal points.
This section was drafted by. China Federation of Supply and Marketing Cooperatives Nanjing Institute of comprehensive utilization of wild plants.
The main drafters of this section. Chen Shirong, Zhang Weiming.
This part of the standard replaces the previous editions are.
--- GB/T 12729.6-1991.
Spices and condiments
Determination of moisture content (distillation)
1 Scope
This section GB/T 12729 specifies the method for determination of moisture content of spices and condiments.
This section applies to the determination of moisture content of Spices and condiments.
2 Normative references
The following documents contain provisions which, through reference GB/T 12729 in this section constitute provisions of this section. For dated references,
All subsequent amendments (excluding corrections) or revisions do not apply to this section, however, encourage an agreement under this section
Parties to study the latest versions of these documents. For undated reference documents, the latest versions apply to this section.
GB/T 12729.2 Spices and condiments sampling method (GB/T 12729.2-2008, ISO 948. 1980, NEQ)
GB/T 12729.3 spices and seasoning powder sample was prepared for analysis (GB/T 12729.3-2008, ISO 2825.
1981, MOD)
Principle 3
Added to the sample in an organic solvent, azeotropic distillation, separating the water sample. By separating the water capacity of the sample is calculated
Moisture content.
4 Reagents
Toluene (AR). Before saturated with water, shake a few minutes, points to the water layer, distillation, collecting clear and transparent distillate spare.
5 Equipment
5.1 Moisture control. Figure 1.
Figure 1 Moisture Tester
|