{"id":439286,"date":"2024-10-20T08:08:14","date_gmt":"2024-10-20T08:08:14","guid":{"rendered":"https:\/\/pdfstandards.shop\/product\/uncategorized\/bsi-pd-iso-ts-49852023\/"},"modified":"2024-10-26T15:14:52","modified_gmt":"2024-10-26T15:14:52","slug":"bsi-pd-iso-ts-49852023","status":"publish","type":"product","link":"https:\/\/pdfstandards.shop\/product\/publishers\/bsi\/bsi-pd-iso-ts-49852023\/","title":{"rendered":"BSI PD ISO\/TS 4985:2023"},"content":{"rendered":"
PDF Pages<\/th>\n | PDF Title<\/th>\n<\/tr>\n | ||||||
---|---|---|---|---|---|---|---|
2<\/td>\n | undefined <\/td>\n<\/tr>\n | ||||||
7<\/td>\n | Forewords <\/td>\n<\/tr>\n | ||||||
9<\/td>\n | 1 Scope 2 Normative references 3 Terms and definitions 4 Principle <\/td>\n<\/tr>\n | ||||||
10<\/td>\n | 5 Reagents <\/td>\n<\/tr>\n | ||||||
11<\/td>\n | 6 Apparatus and materials <\/td>\n<\/tr>\n | ||||||
12<\/td>\n | 7 Sampling 8 Preparation 8.1 Preparation of alkaline phosphatase-free sample 8.1.1 General 8.1.2 Alkaline phosphatase-free milk 8.1.3 Alkaline phosphatase-free cheese <\/td>\n<\/tr>\n | ||||||
13<\/td>\n | 8.2 Preparation of test sample 8.2.1 Milk samples 8.2.2 Cheese samples 9 Procedure 9.1 Instrument 9.1.1 Instrument settings <\/td>\n<\/tr>\n | ||||||
14<\/td>\n | 9.1.2 Test the linearity range of the instrument 9.1.3 Quality control 9.2 Calibration 9.2.1 General 9.2.2 Preparation of the working standard solutions <\/td>\n<\/tr>\n | ||||||
15<\/td>\n | 9.2.3 Preparation of the calibration curve 9.3 Determination 9.3.1 Milk samples <\/td>\n<\/tr>\n | ||||||
16<\/td>\n | 9.3.2 Cheese samples <\/td>\n<\/tr>\n | ||||||
17<\/td>\n | 9.3.3 Plate layout and fluorescence measurement 9.4 Test sample-related controls 9.4.1 Recommended negative and positive controls <\/td>\n<\/tr>\n | ||||||
18<\/td>\n | 9.4.2 Interfering substance test 9.4.3 Heat-stable microbial alkaline phosphatase control test 10 Calculation and expression of results 10.1 Calibration curve <\/td>\n<\/tr>\n | ||||||
19<\/td>\n | 10.2 Calculation of ALP activity of unknown samples 10.2.1 Milk samples <\/td>\n<\/tr>\n | ||||||
20<\/td>\n | 10.2.2 Cheese samples <\/td>\n<\/tr>\n | ||||||
21<\/td>\n | 10.2.3 Calculation example <\/td>\n<\/tr>\n | ||||||
22<\/td>\n | 10.3 Expression of results 11 Precision 11.1 Interlaboratory test 11.2 Repeatability 11.3 Reproducibility <\/td>\n<\/tr>\n | ||||||
23<\/td>\n | 12 Test report <\/td>\n<\/tr>\n | ||||||
24<\/td>\n | Annex A (informative) Precision data <\/td>\n<\/tr>\n | ||||||
25<\/td>\n | Annex B (informative) Method comparison <\/td>\n<\/tr>\n | ||||||
27<\/td>\n | Annex C (informative) Examples of preparation of test sample <\/td>\n<\/tr>\n | ||||||
29<\/td>\n | Bibliography <\/td>\n<\/tr>\n<\/table>\n","protected":false},"excerpt":{"rendered":" Milk and milk products. Determination of alkaline phosphatase activity. Fluorimetric microplate method<\/b><\/p>\n |