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BS EN ISO 3657:2013

BS EN ISO 3657:2013

$102.76

Animal and vegetable fats and oils. Determination of saponification value

Published By Publication Date Number of Pages
BSI 2013 20
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PDF Catalog

PDF Pages PDF Title
6 Foreword
7 Section sec_1
Section sec_2
Section sec_3
Section sec_3.1
Section sec_4
Section sec_5
Section sec_5.1
1 Scope
2 Normative references
3 Terms and definitions
4 Principle
5 Reagents
8 Section sec_5.2
Section sec_5.3
Section sec_5.4
Section sec_5.5
Section sec_5.6
Section sec_6
Section sec_6.1
Section sec_6.2
Section sec_6.3
Section sec_6.4
Section sec_6.5
Section sec_6.6
Section sec_7
Section sec_8
6 Apparatus
7 Sampling
8 Preparation of the test sample
9 Section sec_9
Section sec_9.1
Table tab_1
Section sec_9.2
Section sec_9.2.1
Section sec_9.2.2
Section sec_9.3
Section sec_10
9 Procedure
9.1 Test portion
9.2 Determination
9.3 Blank test
10 Expression of results
10 Section sec_11
Section sec_11.1
Section sec_11.2
Section sec_11.3
Section sec_12
11 Precision
11.1 Results of interlaboratory test
11.2 Repeatability
11.3 Reproducibility
12 Test report
11 Annex sec_A
Table tab_A.1
Annex A
(informative)

Results of an interlaboratory test

12 Annex sec_B
Annex sec_B.1
Annex sec_B.2
Annex B
(informative)

Calculation of saponification value from fatty acid composition data

13 Annex sec_B.3
Annex sec_B.4
Annex sec_B.5
Annex sec_B.6
14 Annex sec_B.7
Annex sec_B.7.1
Annex sec_B.7.2
Annex sec_B.7.3
Annex sec_B.7.4
Annex sec_B.7.5
15 Annex sec_B.8
16 Reference ref_1
Reference ref_2
Reference ref_3
Reference ref_4
Reference ref_5
Reference ref_6
Bibliography

Related products

BS EN ISO 3657:2013
$102.76