EN ISO 3947:1994
(Main)Starches, native or modified - Determination of total fat content (ISO 3947:1977)
Starches, native or modified - Determination of total fat content (ISO 3947:1977)
Hydrolysis of the product by boiling hydrochloric acid, and coagulation of the insoluble products by cooling. Separation by filtration, drying and isolation the wanted matter by solvent extraction. The method applies to contents less than 1,5 % (m/m).
Stärken, nativ oder modifiziert - Bestimmung des Gesamtfettgehaltes (ISO 3947:1977)
Diese Internationale Norm legt ein Verfahren zur Bestimmung des Gesamtfettgehalts von nativer oder modifizierter Stärke mit einem erwarteten Gesamtfettgehalt von weniger als 1,5% (Massengehalt) fest.
Amidons et fécules, natifs ou transformés - Détermination de la teneur en matières grasses totales (ISO 3947:1977)
La présente Norme internationale spécifie une méthode de détermination de la teneur en matières grasses totales, dans les amidons et fécules natifs ou transformés dont la teneur escomptée en matières grasses totales est inférieure à 1,5 % (m/m).
Škrobi, nativni ali modificirani - Določevanje celotnih maščob (ISO 3947:1977)
General Information
Standards Content (Sample)
SLOVENSKI STANDARD
01-november-1998
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Starches, native or modified - Determination of total fat content (ISO 3947:1977)
Stärken, nativ oder modifiziert - Bestimmung des Gesamtfettgehaltes (ISO 3947:1977)
Amidons et fécules, natifs ou transformés - Détermination de la teneur en matieres
grasses totales (ISO 3947:1977)
Ta slovenski standard je istoveten z: EN ISO 3947:1994
ICS:
67.180.20 Škrob in izdelki iz njega Starch and derived products
2003-01.Slovenski inštitut za standardizacijo. Razmnoževanje celote ali delov tega standarda ni dovoljeno.
INTERNATIONAL STANDARD.
INTERNATIONAL ORGANIZATION FOR STANDARDIZATION l MEXAYHAPOAHAR OPl-AHM3AUMII l-IO CTAHAAPTM3AUMM -ORGANISATION INTERNATIONALE DE NORMALISATION
- Determination of total fat
Starches, native or modified
content
Amidons et feCules, natifs ou transform& - Determination de Ja teneur en matikes grasses totales
First edition - 1977-08-0 1
w
-
Ref. No. ISO 3947-1977 (E)
UDC 664.2 : 543.85
Descriptors : starches, Chemical analysis, determination of content, fats.
Price based on 2 pages
ISO (the International Organization for Standardization) is a worfdwide federation
of national Standards institutes (ISO member bodies). The work of developing
International Standards is carried out through ISQ technical committees. Every
member body interested in a subject for which a technical committee has been set
up has the right to be represented on that committee. International organizations,
governmental and non-gowernmental, in liaison with ISO, also take part in the work.
Draft International Standards adopted by the technical committees are circulated
to the member bodies for approwal before their acceptance as International
Standards by the ISO Council.
International Standard ISO 3947 was developed by Technical Committee
ISO/TC 93, Starch (including derivatives and by-products), and was circulated
to the member bodies in September 1975.
lt has been approved by the member bodies of the following countries :
Netherlands Turkey
Czechoslovakia
Poland United Mingdom
France
Portugal Yugoslavia
Germany
Romania
Iran
Spain
Mexico
No member body expressed disapprovai of the document.
0 International Organkation for Standardkation, 1977 @
Printed in Switzerland
ISO 3947-1977 (E)
INTERNATIONAL STANDARD
Starches, native or modif ied - Determination of total fat
content
6 APPARATUS
1 SCOPE AND FIELD OF APPtlCATION
This International Standard specifies a method for the Glass apparatus should preferably be fitted with ground
glass joints.
determination of the total fat content of starches, native
or modified, of which the expected total fat content is
Ordinary Iaboratory apparatus and in particular
less than 1,5 % (mlm).
6.1 Efficient extractor, for example Soxhlet or
Twisselmann or other suitable type.
2 REFERENCE
6.2 Extraction flask, suitable for attaching to the lower
ISO 5808, Starch derivatives and by-products - Deter-
end of the extractor (6.1).
mination of “extractable” fat content. 1 )
6.3 Filter Paper discs, pore diameter 10 Pm, free from
matter soluble in the solvent used (5.1).
3 DEFINITION
6.4 Paper extraction thimble, suitable for use in the
total fat content : The residue obtained under the
extractor (63, and free from matter soluble in the solvent
conditions described in the procedure and expressed as a
used (5.1).
percentage by mass of the product as received.
6.5 Cotton wool, free from matter soluble in the solvent
used (5.1).
4 PRINCIPLE
6.6 Efficient water-cooled reflux condenser, suitable for
Hydrolysis of the product by boiling hydrochloric acid, and
attaching to the upper end of the extractor (6.1).
coagulation of the insoluble products, including the total
fat, by cooling. Separation by filtration, drying and
6.7 Electrical heating device, fitted with a variable
isolation of the total fat by solvent extraction.
temperature control.
NOTE - An assembly of multiple extraction units with individual
electrical regulation m
...
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