{"id":338823,"date":"2024-10-19T23:42:54","date_gmt":"2024-10-19T23:42:54","guid":{"rendered":"https:\/\/pdfstandards.shop\/product\/uncategorized\/bs-en-iso-85342017-tc\/"},"modified":"2024-10-25T22:49:28","modified_gmt":"2024-10-25T22:49:28","slug":"bs-en-iso-85342017-tc","status":"publish","type":"product","link":"https:\/\/pdfstandards.shop\/product\/publishers\/bsi\/bs-en-iso-85342017-tc\/","title":{"rendered":"BS EN ISO 8534:2017 – TC"},"content":{"rendered":"
PDF Pages<\/th>\n | PDF Title<\/th>\n<\/tr>\n | ||||||
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22<\/td>\n | European foreword <\/td>\n<\/tr>\n | ||||||
24<\/td>\n | Foreword <\/td>\n<\/tr>\n | ||||||
25<\/td>\n | Introduction <\/td>\n<\/tr>\n | ||||||
27<\/td>\n | 1 Scope 2 Normative references 3 Terms and definitions 4 Principle 5 Reagents <\/td>\n<\/tr>\n | ||||||
28<\/td>\n | 6 Apparatus 7 Sampling 8 Preparation of the test sample <\/td>\n<\/tr>\n | ||||||
29<\/td>\n | 9 Procedure 9.1 Titre <\/td>\n<\/tr>\n | ||||||
30<\/td>\n | 9.2 Test portion <\/td>\n<\/tr>\n | ||||||
31<\/td>\n | 9.3 Determination 10 Expression of results <\/td>\n<\/tr>\n | ||||||
32<\/td>\n | 11 Precision of the method 11.1 Interlaboratory test 11.2 Repeatability 11.3 Reproducibility 12 Test report <\/td>\n<\/tr>\n | ||||||
33<\/td>\n | Annex\u00a0A (informative) Results of interlaboratory tests <\/td>\n<\/tr>\n | ||||||
34<\/td>\n | Annex\u00a0B (informative) Information and precision data on the use of the coulometric method <\/td>\n<\/tr>\n | ||||||
36<\/td>\n | Bibliography <\/td>\n<\/tr>\n<\/table>\n","protected":false},"excerpt":{"rendered":" Tracked Changes. Animal and vegetable fats and oils. Determination of water content. Karl Fischer method (pyridine free)<\/b><\/p>\n |