{"id":338003,"date":"2024-10-19T23:38:36","date_gmt":"2024-10-19T23:38:36","guid":{"rendered":"https:\/\/pdfstandards.shop\/product\/uncategorized\/bs-en-iso-6647-22015\/"},"modified":"2024-10-25T22:44:28","modified_gmt":"2024-10-25T22:44:28","slug":"bs-en-iso-6647-22015","status":"publish","type":"product","link":"https:\/\/pdfstandards.shop\/product\/publishers\/bsi\/bs-en-iso-6647-22015\/","title":{"rendered":"BS EN ISO 6647-2:2015"},"content":{"rendered":"
PDF Pages<\/th>\n | PDF Title<\/th>\n<\/tr>\n | ||||||
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4<\/td>\n | Foreword <\/td>\n<\/tr>\n | ||||||
6<\/td>\n | Foreword <\/td>\n<\/tr>\n | ||||||
7<\/td>\n | 1\tScope 2\tNormative references 3\tTerms and definitions 4\tPrinciple 5\tReagents <\/td>\n<\/tr>\n | ||||||
8<\/td>\n | 6\tApparatus 7\tSampling <\/td>\n<\/tr>\n | ||||||
9<\/td>\n | 8\tProcedure 8.1\tPreparation of test samples 8.2\tTest portion and preparation of the test solution 8.3\tBlank test 8.4\tPreparation of the calibration graph 8.4.1\tPreparation of the set of calibration solutions 8.4.2\tColour development and spectrometric measurements 8.4.3\tPlotting the calibration graph 8.5\tDetermination <\/td>\n<\/tr>\n | ||||||
10<\/td>\n | 9\tExpression of results 10\tPrecision 10.1\tInterlaboratory test 10.2\tRepeatability 10.3\tReproducibility 11\tTest report <\/td>\n<\/tr>\n | ||||||
11<\/td>\n | Annex\u00a0A (informative) Results of an interlaboratory test <\/td>\n<\/tr>\n | ||||||
14<\/td>\n | Annex\u00a0B (informative) Comparison of values from ISO\u00a06647-2:2007 <\/td>\n<\/tr>\n | ||||||
15<\/td>\n | Bibliography <\/td>\n<\/tr>\n<\/table>\n","protected":false},"excerpt":{"rendered":" Rice. Determination of amylose content – Routine methods<\/b><\/p>\n |