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GB/T 5496-1985 PDF English
| Standard ID | Contents [version] | USD | STEP2 | [PDF] delivery | Name of Chinese Standard | Status |
| GB/T 5496-1985 | English | 75 |
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Inspection of grain and oilseeds. Methods for determination of yellow-coloured rice and cracked kernels
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GB/T 5496-1985: Inspection of grain and oilseeds. Methods for determination of yellow-coloured rice and cracked kernels
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GB
NATIONAL STANDARD OF THE
PEOPLE’S REPUBLIC OF CHINA UDC (633.1 + 633.85).001.4
GB 5496-85
Inspection of grain and oilseeds - Methods for determination of yellow-colored rice and cracked kernels
Issued on. November 2, 1985 Implemented on. July 1, 1986
Issued by. National Bureau of Standard
GB 5496-85
Inspection of grain and oilseeds - Methods for determination of yellow-colored rice and cracked kernels
This Standard applies to the inspection of yellow-colored rice and cracked kernels of commercial paddy and rice.
1 Inspection of paddy yellow-colored rice
1.1 Instruments and apparatuses
1.1.1 Balances. sensitivity is 0.01 g;
1.1.2 Laboratory rice mills;
1.1.3 Analysis plates, tweezers, etc.
1.2 Operating method
After measuring the brown rice rate of paddy, use a small rice mill to mill its brown rice sample approximately to the precision of standard second-grade rice. Remove rice bran powder; weigh (W) sample weight; then pick out yellow-colored rice; and weigh (W1).
1.3 Calculation of result
The yellow-colored rice content of paddy is calculated according to Equation (1).
Yellow-colored rice (%) = where, W1 – the weight of yellow-colored rice, g; W – the weight of sample, g. The allowable difference between two inspection results shall not exceed 0.3%; obtain their average, i.e. the inspection result. The inspection result is rounded off to the first decimal place.
2 Inspection of rice yellow-colored
2.1 Operating method
Take amount 50 g of rice sample or pick out yellow-colored rice as specified (yellow
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Source: Above contents are excerpted from the full-copy PDF -- translated/reviewed by: www.ChineseStandard.net / Wayne Zheng et al.
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