{"id":363828,"date":"2024-10-20T01:47:40","date_gmt":"2024-10-20T01:47:40","guid":{"rendered":"https:\/\/pdfstandards.shop\/product\/uncategorized\/bs-iso-9392021\/"},"modified":"2024-10-26T02:49:36","modified_gmt":"2024-10-26T02:49:36","slug":"bs-iso-9392021","status":"publish","type":"product","link":"https:\/\/pdfstandards.shop\/product\/publishers\/bsi\/bs-iso-9392021\/","title":{"rendered":"BS ISO 939:2021"},"content":{"rendered":"
This document specifies an entrainment method for the determination of the moisture content of spices and condiments.<\/p>\n
PDF Pages<\/th>\n | PDF Title<\/th>\n<\/tr>\n | ||||||
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2<\/td>\n | National foreword <\/td>\n<\/tr>\n | ||||||
6<\/td>\n | Foreword <\/td>\n<\/tr>\n | ||||||
7<\/td>\n | 1 Scope 2 Normative references 3 Terms and definitions 4 Principle 5 Reagents 5.1 Toluene. <\/td>\n<\/tr>\n | ||||||
8<\/td>\n | 6 Apparatus 6.2 Reflux condenser. 6.4 Analytical balance. 7 Sampling 8 Procedure 8.1 Preparation of apparatus 8.2 Preparation of test sample 8.3 Test portion 8.4 Determination <\/td>\n<\/tr>\n | ||||||
9<\/td>\n | 9 Expression of results 10 Test report <\/td>\n<\/tr>\n | ||||||
10<\/td>\n | Annex A (informative) Example of entrainment distillation apparatus <\/td>\n<\/tr>\n<\/table>\n","protected":false},"excerpt":{"rendered":" Spices and condiments. Determination of moisture content<\/b><\/p>\n |