This standard was last reviewed and confirmed in 2022. Therefore this version remains current.
The method consists in acidifying and heating a test portion, entraining, in a current of nitrogen, the gas liberated, absorbing and oxidizing the gas by bubbling it through a neutral, dilute hydrogen peroxide solution, then determining the sulphuric acid thus formed using standard volumetric sodium hydroxide solution. Verification of the determination is described in the annexes A and B, respectively.
Status: PublishedPublication date: 1981-09
Edition: 1Number of pages: 7
Technical Committee: ISO/TC 34/SC 3 Fruits and vegetables and their derived products
- ICS :
- 67.080.01 Fruits, vegetables and derived products in general
This standard contributes to the following Sustainable Development Goals:
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|std 1 61|
|std 2 61||Paper|
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Stage: 90.93 (Confirmed)
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