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GB/T 14457.3-2008

Search Result of Chinese Standard: 'GB/T 14457.3-2008'
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GB/T 14457.3-2008English99 Add to Cart Days<=2 Fragrance/Flavor substances. Method for determination of melting point Valid GB/T 14457.3-2008
GB/T 14457.3-2008Chinese14 Add to Cart <=1-day [PDF from Chinese Authority, or Standard Committee, or Publishing House]

   
Detail Information of GB/T 14457.3-2008; GB/T14457.3-2008
Description (Translated English): Fragrance/Flavor substances. Method for determination of melting point
Sector / Industry: National Standard (Recommended)
Classification of Chinese Standard: Y41
Classification of International Standard: 71.100.60
Word Count Estimation: 5,593
Date of Issue: 2008-07-15
Date of Implementation: 2008-12-01
Older Standard (superseded by this standard): GB/T 14457.3-1993
Drafting Organization: Shanghai Institute of Spices
Administrative Organization: Fragrance Flavor and Cosmetic National Standardization Technical Committee
Regulation (derived from): National Standard Approval Announcement 2008 No.12 (Total No.125)
Proposing organization: China Light Industry Federation
Issuing agency(ies): Administration of Quality Supervision, Inspection and Quarantine of People's Republic of China; Standardization Administration of China
Summary: This standard specifies the method for determination of melting point tube spice melting. This section applies to the determination crystallization or melting powdered spices.

GB/T 14457.3-2008
Fragrance/Flavor substances. Method for determination of melting point
ICS 71.100.60
Y41
National Standards of People's Republic of China
Replacing GB/T 14457.3-1993
Spices melting point determination
Posted 2008-07-15
2008-12-01 implementation
Administration of Quality Supervision, Inspection and Quarantine of People's Republic of China
Standardization Administration of China released
Foreword
GB/T 14457 "spice general test method" consists of the following components:
--- Part 2: Isolate and synthetic fragrances Boiling Range assay;
--- Part 3: Determination of the melting point of spices.
This section GB/T Part of 314,457.
This part is GB/T 14457.3-1993 "Isolate and synthetic flavors, melting point determination," the amendment. This portion of the GB/T 14457.3-
Compared to 1993, mainly to increase the content of the test report.
This part is proposed by the China National Light Industry Council.
This part of the National Fragrance Flavor and Cosmetic Standardization Technical Committee.
This section is responsible for drafting the Shanghai Institute of spices.
The main drafters of this section: Xu Yi, Cao Yi, Jinqi Zhang.
This part of the standard replaces the previous editions are:
--- GB/T 14457.3-1993.
Spices melting point determination
1 Scope
GB/T 14457 in this section specifies the method for measuring a melting point tube spice melting point.
This section applies to the determination of crystalline or powdered spices melting point.
2 Terms and definitions
The following terms and definitions apply GB/T 14457 in this section.
2.1
When the temperature of the melting point of the sample tube begins to melt.
2.2
The melting point of the sample tube begins to melt completely melted at a temperature range.
Principle 3
Heating tube in a way that the melting point of the sample heats up, melting temperature observed by visual observation.
4 Instrument
Usual laboratory equipment, especially the following instruments:
4.1 melting point tubes (capillaries)
Neutral capillary made of hard glass, one end of the frit sealing, the tube length of about 100mm, an inner diameter of 0.9mm ~ 1.1mm, thickness 0.10mm ~
0.15mm.
4.2 Thermometer
4.2.1 Measurement Thermometer
With the appropriate range of precision thermometer, sub-scale is 0.1 ℃ or 0.2 ℃.
4.2.2 Auxiliary thermometer
With the appropriate range, sub-scale of the thermometer 1 ℃.
4.3 heating device
Use temperature-controlled heating device.
a) a magnetic stirrer;
b) high beaker type: capacity of about 600mL, serpentine tube in a fixed power of 300W heating wire. Controlled by regulating transformers
System temperature.
4.4 transfer fluid temperature
It should be selected higher than the boiling point of the sample being tested final melting temperature, and stable performance, clear, small viscosity of the liquid as a liquid transfer temperature.
At above 150 ℃ melting point of the silicone oil can be used below 150 ℃ liquid paraffin or glycerin may be employed, mp.
5 Procedure
5.1 A small amount of research into the sample as a fine powder, together with the melting point of the closed end of the tube into the dryer fully dry (at least 16h).
Remove the sample was placed into a tube with a melting point of about 1m dried glass upright on a glass plate or a solid desktop, containing molten sample
Point drop tube in which repeated several times until the end of the sample tube tightly sink height of 2mm ~ 3mm, spare.
Related standard:   GB/T 14457.2-2013  GB/T 14458-2013
   
 
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