BS 684-1.5:1987 - Methods of analysis of fats and fatty oils. Physical methods. Determination of cloud point

BS 684-1.5:1987

Methods of analysis of fats and fatty oils. Physical methods. Determination of cloud point

Status : Confirmed, Current   Published : October 1987

Format
PDF

Format
HARDCOPY



Either cooling of the sample, observation of the point at which cloudiness occurs and recording the temperature, or storage at a predetermined temperature and recording the time taken for cloudiness to occur.




Standard NumberBS 684-1.5:1987
TitleMethods of analysis of fats and fatty oils. Physical methods. Determination of cloud point
StatusConfirmed, Current
Publication Date30 October 1987
Confirm Date01 June 2016
Normative References(Required to achieve compliance to this standard)No other standards are normatively referenced
Informative References(Provided for Information)No other standards are informatively referenced
ReplacesBS 684-1-1.5:1976
Amended ByAMD 6051
Draft Superseded By86/50960 DC
DescriptorsFats, Animal fats, Vegetable fats, Oils, Animal oils, Vegetable oils, Edible oils, Cooking oils, Cloud point, Test equipment, Testing conditions, Temperature measurement, Dimensions, Reproducibility
ICS67.200.10
Title in FrenchMéthodes d'analyse des corps gras. Méthodes physiques. Détermination du point de trouble
Title in GermanVerfahren zur Analyse von Fetten und Fettoelen. Physikalische Verfahren. Bestimmung des Truebungspunktes
CommitteeAW/307
ISBN0 580 16170 6
PublisherBSI
FormatA4
DeliveryYes
Pages10
File Size297.6 KB
Price£110.00


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