I.S. EN ISO 6647-2:2015
Withdrawn
View Superseded by
RICE - DETERMINATION OF AMYLOSE CONTENT - PART 2: ROUTINE METHODS (ISO 6647-2:2015)
Hardcopy , PDF
English
01-01-2015
02-28-2021
For Harmonized Standards, check the EU site to confirm that the Standard is cited in the Official Journal.
Only cited Standards give presumption of conformance to New Approach Directives/Regulations.
Foreword
1 Scope
2 Normative references
3 Terms and definitions
4 Principle
5 Reagents
6 Apparatus
7 Sampling
8 Procedure
9 Expression of results
10 Precision
11 Test report
Annex A (informative) - Results of an interlaboratory
test
Annex B (informative) - Comparison of values from
ISO 6647-2:2007
Bibliography
Defines a simplified routine method for the determination of the amylase content of milled, non-parboiled rice in the range from 1% to 30%.
| DocumentType |
Standard
|
| Pages |
22
|
| PublisherName |
National Standards Authority of Ireland
|
| Status |
Withdrawn
|
| SupersededBy | |
| Supersedes |
| Standards | Relationship |
| ONORM EN ISO 6647-2 : 2015 | Identical |
| ISO 6647-2:2015 | Identical |
| NF EN ISO 6647-2 : 2015 | Identical |
| NBN EN ISO 6647-2 : 2015 | Identical |
| NEN EN ISO 6647-2 : 2015 | Identical |
| NS EN ISO 6647-2 : 2007 | Identical |
| BS EN ISO 6647-2:2015 | Identical |
| EN ISO 6647-2:2015 | Identical |
| DIN EN ISO 6647-2:2015-09 | Identical |
| UNE-EN ISO 6647-2:2015 | Identical |
| ISO 5725-1:1994 | Accuracy (trueness and precision) of measurement methods and results — Part 1: General principles and definitions |
| ISO 1666:1996 | Starch — Determination of moisture content — Oven-drying method |
| ISO 6647-1:2015 | Rice — Determination of amylose content — Part 1: Reference method |
| ISO 7301:2011 | Rice — Specification |
| 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 8466-1:1990 | Water quality — Calibration and evaluation of analytical methods and estimation of performance characteristics — Part 1: Statistical evaluation of the linear calibration function |
| ISO 24333:2009 | Cereals and cereal products — Sampling |
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