UNE-EN ISO 8534:2017
Current
The latest, up-to-date edition.
Animal and vegetable fats and oils - Determination of water content - Karl Fischer method (pyridine free) (ISO 8534:2017)
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Spanish, Castilian, English
28-06-2017
This document specifies a method for the determination of the water content of animal and vegetablefats and oils (hereinafter referred to as fats) using Karl Fischer apparatus and a reagent which is free ofpyridine.Milk and milk products (or fat coming from milk and milk products) are excluded from the scope of thisdocument.t
| Committee |
CTN 34/SC 6
|
| DocumentType |
Standard
|
| Pages |
18
|
| PublisherName |
Asociación Española de Normalización
|
| Status |
Current
|
| Standards | Relationship |
| DIN EN ISO 8534:2017-05 | Equivalent |
| I.S. EN ISO 8534:2017 | Equivalent |
| BS EN ISO 8534:2017 | Equivalent |
| ISO 8534:2017 | Identical |
| EN ISO 8534:2017 | Identical |
| ISO/IEC 17025:2005 | General requirements for the competence of testing and calibration laboratories |
| ISO 5725-1:1994 | Accuracy (trueness and precision) of measurement methods and results — Part 1: General principles and definitions |
| ISO 5555:2001 | Animal and vegetable fats and oils — Sampling |
| ISO 5725-2:1994 | Accuracy (trueness and precision) of measurement methods and results — Part 2: Basic method for the determination of repeatability and reproducibility of a standard measurement method |
| ISO 661:2003 | Animal and vegetable fats and oils — Preparation of test sample |
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