BS EN ISO 6647-2:2015

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Rice. Determination of amylose content – Routine methods

Published By	Publication Date	Number of Pages
BSI	2015	18

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Description

PDF Catalog

PDF Pages	PDF Title
4	Foreword
6	Foreword
7	1 Scope 2 Normative references 3 Terms and definitions 4 Principle 5 Reagents
8	6 Apparatus 7 Sampling
9	8 Procedure 8.1 Preparation of test samples 8.2 Test portion and preparation of the test solution 8.3 Blank test 8.4 Preparation of the calibration graph 8.4.1 Preparation of the set of calibration solutions 8.4.2 Colour development and spectrometric measurements 8.4.3 Plotting the calibration graph 8.5 Determination
10	9 Expression of results 10 Precision 10.1 Interlaboratory test 10.2 Repeatability 10.3 Reproducibility 11 Test report
11	Annex A (informative) Results of an interlaboratory test
14	Annex B (informative) Comparison of values from ISO 6647-2:2007
15	Bibliography

Additional information

Status	Withdrawn
Title	Rice. Determination of amylose content – Routine methods
Replaces	BS EN ISO 6647-2:2007
Publisher	BSI
Committee	AW/4
Pages	18
Publication Date	2015-05-31
Withdrawn Date	2020-08-18
Replaced By	BS EN ISO 6647-2:2020
ISBN	978 0 580 74416 7
Standard Number	BS EN ISO 6647-2:2015
Identical National Standard Of	ISO 6647-2:2015, EN ISO 6647-2:2015
Descriptors	Starches, Determination of content, Rice, Spectrophotometry, Cereal food products, Chemical analysis and testing, Specimen preparation, Food testing, Cereals
ICS Codes	67.060 - Cereals, pulses and derived products

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BS EN ISO 6647-2:2015

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