DIN EN ISO 8534:2007-07

Animal and vegetable fats and oils - Determination of water content - Karl Fischer method (pyridine free) (ISO/DIS 8534:2007); German version prEN ISO 8534:2007

Corps gras d'origines animale et végétale - Détermination de la teneur en eau - Méthode de Karl Fischer (sans pyridine) (ISO/DIS 8534:2007); Version allemande prEN ISO 8534:2007

Tierische und pflanzliche Fette und Öle - Bestimmung des Wassergehalts - Karl-Fischer-Verfahren (pyridinfrei) (ISO/DIS 8534:2007); Deutsche Fassung prEN ISO 8534:2007

Información:

Fecha Anulación:

2018-10 /Withdrawn

ICS:

67.200.10 - Animal and vegetable fats and oils

Equivalencias internacionales:

ISO/DIS 8534 (2007-04)

prEN ISO 8534 (2007-04)

Relación con otras normas DIN:

Reemplazada por: DIN EN ISO 8534:2008-10

Resumen:

This International Standard specifies a method for the determination of the water content of animal and vegetable fats and oils using Karl Fischer apparatus and a reagent which is free of pyridine. The fats and oils shall not contain impurities such alkaline compounds (soaps) and peroxides, which will react with the reagent to produce high results.

Keywords:

Animal fats, Animal oils, Chemical analysis and testing, Definitions, Determination, Determination of content, Fats, Food inspection, Food products, Karl Fischer, Karl Fischer reagent, Oils, Test reports, Testing, Titration, Vegetable fats, Vegetable oils, Water, Water content

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