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GB/T 12729.6-2008 English PDF

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Q: Should I purchase the latest version GB/T 12729.6-2008?

Yes. Unless special scenarios such as technical constraints or academic study, you should always prioritize to purchase the latest version GB/T 12729.6-2008 even if the enforcement date is in future. Complying with the latest version means that, by default, it also complies with all the earlier versions, technically.

US$199.00 · 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Status: Obsolete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: Historical versions

Standard ID	USD	BUY PDF	Lead-Days	Standard Title (Description)	Status
GB/T 12729.6-2008	199	Add to Cart	2 days	Spices and condiments -- Determination of moisture content -- Entrainment method	Obsolete
GB/T 12729.6-1991	199	Add to Cart	2 days	Spices and condiments--Determination of moisture content--Entrainment method	Obsolete

Similar standards

GB/T 12729.3 GB/T 12729.2 GB/T 12729.4 GB/T 12729.1 GB/T 12729.12 GB/T 12729.11

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Older Standard (superseded by this standard): GB/T 12729.6-1991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 ......

Image

Tips & Frequently Asked Questions:

Question 1: How long will the true-PDF of GB/T 12729.6-2008_English be delivered?

Answer: Upon your order, we will start to translate GB/T 12729.6-2008_English as soon as possible, and keep you informed of the progress. The lead time is typically 1 ~ 2 working days. The lengthier the document the longer the lead time.

Question 2: Can I share the purchased PDF of GB/T 12729.6-2008_English with my colleagues?

Answer: Yes. The purchased PDF of GB/T 12729.6-2008_English will be deemed to be sold to your employer/organization who actually pays 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+ countries

Question 4: Do you accept my currency other than USD?

Answer: Yes. If you need your currency to be printed on the invoice, please write an email to Sales@ChineseStandard.net. In 2 working-hours, we will create a special link for you to pay in any currencies. Otherwise, follow the normal steps: Add to Cart -- Checkout -- Select your currency to pay.

Question 5: Should I purchase the latest version GB/T 12729.6-2008?

Answer: Yes. Unless special scenarios such as technical constraints or academic study, you should always prioritize to purchase the latest version GB/T 12729.6-2008 even if the enforcement date is in future. Complying with the latest version means that, by default, it also complies with all the earlier versions, technically.