GB 5009.301-2025 PDF EnglishUS$95.00 · In stock · Download in 9 seconds
GB 5009.301-2025: National food safety standard - Determination of osmotic pressure in foods Delivery: 9 seconds. True-PDF full-copy in English & invoice will be downloaded + auto-delivered via email. See step-by-step procedure Status: Valid
Similar standardsGB 5009.301-2025: National food safety standard - Determination of osmotic pressure in foods---This is an excerpt. Full copy of true-PDF in English version (including equations, symbols, images, flow-chart, tables, and figures etc.), auto-downloaded/delivered in 9 seconds, can be purchased online: https://www.ChineseStandard.net/PDF.aspx/GB5009.301-2025GB NATIONAL STANDARD OF THE PEOPLE’S REPUBLIC OF CHINA National food safety standard - Determination of osmotic pressure in food Issued on: MARCH 16, 2025 Implemented on: MARCH 16, 2026 Issued by. National Health Commission of the People’s Republic of China; State Administration for Market Regulation. Table of Contents1 Scope... 3 Method I -- Freezing point method... 3 2 Principle... 3 3 Reagents and materials... 3 4 Instruments and equipment... 3 5 Analysis steps... 4 6 Expression of analysis results... 5 7 Precision... 5 Method II -- Dew point method... 5 8 Principle... 5 9 Reagents and materials... 5 10 Instruments and equipment... 6 11 Analysis steps... 6 12 Expression of analysis results... 7 13 Precision... 7 Annex A Preparation of reference reagent standard solution for freezing point method ... 8 Annex B Preparation of reference reagent standard solution for dew point method... 9 National food safety standard - Determination of osmotic pressure in food1 ScopeThis Standard specifies the methods for the determination of osmotic pressure in food. This Standard apples to the determination of osmotic pressure of special dietary foods and special purpose beverages. Method I -- Freezing point method2 PrincipleThe osmotic pressure molar concentration is indirectly determined by measuring the freezing point depression of the solution. In an ideal dilute solution, the freezing point depression conforms to the relationship of ΔTf = Kf • m, while the osmotic pressure conforms to the relationship of P0 = K0 • m [ΔTf is the freezing point depression; Kf is the freezing point depression constant (1.86 when water is the solvent); m is the mass molar concentration of the solution; K0 is the osmotic pressure constant]. The concentrations in the two formulas are equal, so the freezing point depression method can be used to determine the osmotic pressure molar concentration of the solution.3 Reagents and materialsThe water is grade 3 water specified in GB/T 6682. 3.1 Reagents Sodium chloride (NaCl). working reference reagent. 3.2 Preparation of reference reagent standard solution The preparation of sodium chloride reference reagent standard solution is shown in Annex A. Or use a nationally certified osmotic pressure molar concentration standard solution.4 Instruments and equipment4.1 Freezing point osmotic pressure instrument. 4.2 Analytical balance. the sensitivity is 0.1 mg and 0.001 g respectively. 4.3 Muffle furnace. 4.4 Dryer (with desiccant). 4.5 Ultrasonic cleaner. 4.6 Homogenizing beating machine. 4.7 Pipette.5 Analysis steps5.1 Sample pretreatment 5.1.1 Liquid sample Take no less than 100 mL of liquid sample, mix thoroughly to prepare a specimen. Try to avoid bubbles during the mixing process, perform ultrasonic treatment if necessary. 5.1.2 Solid sample Take no less than 200 g of sample, mix thoroughly, and prepare a specimen according to the mixing ratio or preparation method indicated on the label or instruction manual. Try to avoid bubbles during the preparation process, perform ultrasonic treatment if necessary. 5.1.3 Semi-solid sample Take no less than 200 g of sample, pour the product into a homogenizing beating bag, beat it with a homogenizing beating machine at a speed of 8 times per second for 5 min, pour it into a beaker, and let it stand for 15 min to defoam. 5.2 Analysis steps 5.2.1 Instrument calibration According to the instrument calibration procedure, use the sodium chloride reference reagent standard solution to calibrate the freezing point osmotic pressure instrument. The osmotic pressure value of the specimen shall be within the range of the calibration solution. 5.2.2 Specimen determination According to the instrument operating procedure, accurately absorb a certain amount of specimen and add it to the sample tube (avoid bubbles during the absorption process), The preparation of sodium chloride reference reagent standard solution is shown in Annex B. Or use a nationally certified osmotic pressure molar concentration standard solution.10 Instruments and equipment10.1 Dew point osmotic pressure instrument. 10.2 Same as 4.2. 10.3 Same as 4.3. 10.4 Same as 4.4. 10.5 Micropipette. 2 μL ~ 20 μL. 10.6 Slide paper. compatible with the instrument model.11 Analysis steps11.1 Sample pretreatment Same as 5.1. 11.2 Analysis steps 11.2.1 Instrument calibration According to the instrument calibration procedure, use the sodium chloride reference reagent standard solution to calibrate the dew point osmotic pressure instrument. The tested sample shall be within the range of the calibration solution. 11.2.2 Specimen determination According to the instrument operating procedure, accurately pipette a certain amount of specimen and drop it into the slide paper; after the test sample is evenly absorbed, perform the test operation and measure the data according to the instrument operating procedure, and record the data after the determination is completed. After the determination is completed, wipe the sample pool clean, and wait for the instrument to stabilize before testing the next sample. NOTE. It is not applicable to foods that are easily decomposed by heat and contain volatile solutions such as ethanol. ......Source: Above contents are excerpted from the full-copy PDF -- translated/reviewed by: www.ChineseStandard.net / Wayne Zheng et al. Tips & Frequently Asked Questions:Question 1: How long will the true-PDF of English version of GB 5009.301-2025 be delivered?Answer: The full copy PDF of English version of GB 5009.301-2025 can be downloaded in 9 seconds, and it will also be emailed to you in 9 seconds (double mechanisms to ensure the delivery reliably), with PDF-invoice.Question 2: Can I share the purchased PDF of GB 5009.301-2025_English with my colleagues?Answer: Yes. The purchased PDF of GB 5009.301-2025_English will be deemed to be sold to your employer/organization who actually paid for it, including your colleagues and your employer's intranet.Question 3: Does the price include tax/VAT?Answer: Yes. Our tax invoice, downloaded/delivered in 9 seconds, includes all tax/VAT and complies with 100+ countries' tax regulations (tax exempted in 100+ countries) -- See Avoidance of Double Taxation Agreements (DTAs): List of DTAs signed between Singapore and 100+ countriesQuestion 4: Do you accept my currency other than USD?Answer: Yes. www.ChineseStandard.us -- GB 5009.301-2025 -- Click this link and select your country/currency to pay, the exact amount in your currency will be printed on the invoice. Full PDF will also be downloaded/emailed in 9 seconds.How to buy and download a true PDF of English version of GB 5009.301-2025?A step-by-step guide to download PDF of GB 5009.301-2025_EnglishStep 1: Visit website https://www.ChineseStandard.net (Pay in USD), or https://www.ChineseStandard.us (Pay in any currencies such as Euro, KRW, JPY, AUD).Step 2: Search keyword "GB 5009.301-2025". Step 3: Click "Add to Cart". If multiple PDFs are required, repeat steps 2 and 3 to add up to 12 PDFs to cart. Step 4: Select payment option (Via payment agents Stripe or PayPal). Step 5: Customize Tax Invoice -- Fill up your email etc. Step 6: Click "Checkout". Step 7: Make payment by credit card, PayPal, Google Pay etc. After the payment is completed and in 9 seconds, you will receive 2 emails attached with the purchased PDFs and PDF-invoice, respectively. Step 8: Optional -- Go to download PDF. Step 9: Optional -- Click Open/Download PDF to download PDFs and invoice. See screenshots for above steps: Steps 1~3 Steps 4~6 Step 7 Step 8 Step 9 |
