AS 1764-1975

1 - AS 1764-1975 VEGETABLE PARCHMENT FOR WRAPPING DAIRY PRODUCTS - METRIC UNITS
4 - PREFACE
5 - CONTENTS
6 - 1 SCOPE.
6 - 2 PROCESS OF MANUFACTURE.
6 - 3 SAMPLING AND CONDITIONING OF SAMPLE.
6 - 4 TOLERANCES ON DIMENSIONS.
6 - 4.1 Width of Reels.
6 - 4.2 Length and Width of Sheets.
6 - 5. GRAMMAGE.
7 - 6 BURSTING STRENGTH.
7 - 7 RATIO OF WET AND DRY TENSILE STRENGTHS.
7 - 8 IMPURITIES AND ADDED MATERIALS.
7 - 8.1 General.
7 - 8.2 Metal Impurities.
8 - 8.3 Acidic Materials.
8 - 8.4 Titanium Dioxide.
8 - 8.5 Prohibited Addi tives.
8 - 8.6 Odour.
9 - 9 ACIDITY.
9 - 10 MOISTURE CONTENT.
9 - 11 ASH CONTENT.
9 - 12 WATER-SOLUBLE EXTRACT.
9 - 13 NON-VOLATILE REDUCING MATTER.
9 - 14 GREASE PENETRATION.
10 - APPENDIX A - METHOD FOR THE DETERMINATION OF ARSENIC
10 - A1 SPECIAL APPARATUS.
10 - A1.1 Bottle and Glass Tube.
10 - A1.2 Bungs.
10 - A1.3 Mercuric Chloride Papers*.
10 - A2 REAGENTS AND SOLUTIONS.
11 - A3 STANDARD STAINS.
11 - A4 PROCEDURE.
13 - APPENDIX B - METHOD FOR THE DETERMINATION OF TOTAL COPPER
13 - B1 REAGENTS.
13 - B2 SOLUTIONS.
13 - B3 PROCEDURE.
14 - B4 REFERENCE CURVE.
14 - B5 CALCULATION OF COPPER CONCENTRATION.
15 - APPENDIX C - METHOD FOR THE DETERMINATION OF WATER-SOLUBLE COPPER AND IRON
15 - C1 REAGENTS.
15 - C2 PROCEDURE.
16 - APPENDIX D - METHOD FOR THE DETERMINATION OF TOTAL IRON
16 - D1 REAGENTS.
16 - D2 SOLUTIONS.
16 - D3 PROCEDURE.
16 - D4 REFERENCE CURVE.
16 - D5 CALCULATION OF IRON CONCENTRATION.
17 - APPENDIX E - METHOD FOR THE DETERMINATION OF LEAD
17 - E1 REAGENTS.
17 - E2 PROCEDURE.
18 - APPENDIX F - METHOD FOR THE DETECTION OF BENZOIC AND SALICYLIC ACID
18 - F1 REAGENTS.
18 - F2 PROCEDURE.
19 - APPENDIX G - METHOD FOR THE DETECTION OF BORIC ACID AND BORATES
19 - G1 REAGENTS.
19 - G2 PROCEDURE.
19 - APPENDIX H - METHOD FOR THE DETECTION OF SULPHUR DIOXIDE AND SULPHITES
19 - H1 REAGENTS.
19 - H2 TEST PAPER.
19 - H3 PROCEDURE.
20 - APPENDIX J - METHOD FOR THE DETECTION OF STARCH
20 - J1 REAGENT.
20 - J2 PROCEDURE.
20 - APPENDIX K - METHOD FOR THE DETECTION OF GELATINE
21 - APPENDIX L - METHOD FOR THE DETECTION OF CASEIN
21 - L1 REAGENT.
21 - L2 PROCEDURE.
21 - APPENDIX M - METHOD FOR THE DETECTION OF FORMALDEHYDE
21 - M1 REAGENTS.
21 - M2 PROCEDURE.
22 - APPENDIX N - METHOD FOR THE DETECTION OF GLYCERINE
22 - N1 REAGENTS.
22 - N2 PROCEDURE.
23 - APPENDIX O - METHOD FOR THE DETECTION OF OPTICAL BRIGHTENING AGENTS
23 - O1 REAGENTS AND MATERIALS.
23 - O2 PROCEDURE.
24 - APPENDIX P - METHOD FOR THE DETERMINATION OF ACIDITY
24 - P1 REAGENTS.
24 - P2 PROCEDURE.
24 - P3 EXPRESSION OF RESULT.
25 - APPENDIX Q - METHOD FOR THE DETERMINATION OF TOTAL WATER-SOLUBLE EXTRACT
26 - APPENDIX R - METHOD FOR THE DETERMINATION OF REDUCING MATTER IN WATER-SOLUBLE EXTRACT
26 - R1 REAGENTS.
26 - R2 PROCEDURE.
26 - APPENDIX S - METHOD FOR THE EVALUATION OF GREASE PENETRATION
26 - S1 SOLUTION.
26 - S2 PROCEDURE.

Applies to the manufacture, sampling, testing, dimensions and tolerances of reels and sheets of vegetable parchment. It lists prohibited additives and impurities and lays down limits for mechanical properties. Appendices describe methods for determining compliance with the specified requirements.

This specification applies to hard neutral vegetable parchment suitable for the wrapping of dairy products, especially for export purposes.NOTE: Hard neutral vegetable parchment does not contain a softening agent, and is characterized by high resistance to fats, oils and greases; by resistance to disintegration by boiling water; and by high wet strength.