{"id":338504,"date":"2024-10-19T23:41:18","date_gmt":"2024-10-19T23:41:18","guid":{"rendered":"https:\/\/pdfstandards.shop\/product\/uncategorized\/bs-en-iso-6647-22020\/"},"modified":"2024-10-25T22:47:24","modified_gmt":"2024-10-25T22:47:24","slug":"bs-en-iso-6647-22020","status":"publish","type":"product","link":"https:\/\/pdfstandards.shop\/product\/publishers\/bsi\/bs-en-iso-6647-22020\/","title":{"rendered":"BS EN ISO 6647-2:2020"},"content":{"rendered":"

This document specifies two simplified routine methods for the determination of the amylose mass fraction of milled rice, non-parboiled. The main difference between the two methods is the dispersion procedure: method A specifies hot dispersion, and method B specifies cold dispersion.<\/p>\n

Both methods are applicable to rice with an amylose mass fraction higher than 5 %.<\/p>\n

\n
\n NOTE\n <\/div>\n

These methods describe simplified procedures for the preparation of samples, which are frequently used in routine laboratories. The methods use the same reagents as the reference method (see ISO 6647-1<\/span><\/span> ), but omit the defatting step. Rice samples where the amylose mass fraction has been determined by the reference method are used as standards.<\/p>\n<\/div>\n

PDF Catalog<\/h4>\n\n\n\n\n\n\n\n\n\n\n\n\n
PDF Pages<\/th>\nPDF Title<\/th>\n<\/tr>\n
2<\/td>\nundefined <\/td>\n<\/tr>\n
6<\/td>\nForeword <\/td>\n<\/tr>\n
7<\/td>\n1 Scope
2 Normative references
3 Terms and definitions
4 Principle <\/td>\n<\/tr>\n
8<\/td>\n5 Reagents
6 Apparatus <\/td>\n<\/tr>\n
9<\/td>\n7 Sampling
8 Procedure
8.1 Determination of moisture
8.2 Preparation of test sample
8.3 Test portion and preparation of the test solution
8.4 Preparation of the blank solution <\/td>\n<\/tr>\n
10<\/td>\n8.5 Preparation of the calibration graph
8.5.1 Preparation of the set of calibration solutions
8.5.2 Colour development and spectrophotometric measurements
8.5.3 Plotting the calibration graph
8.6 Determination
9 Expression of results <\/td>\n<\/tr>\n
11<\/td>\n10 Precision
10.1 Interlaboratory test
10.2 Repeatability
10.3 Reproducibility <\/td>\n<\/tr>\n
12<\/td>\n11 Test report <\/td>\n<\/tr>\n
13<\/td>\nAnnex A (informative) Results of an interlaboratory test for the routine method <\/td>\n<\/tr>\n
17<\/td>\nBibliography <\/td>\n<\/tr>\n<\/table>\n","protected":false},"excerpt":{"rendered":"

Rice. Determination of amylose content – Spectrophotometric routine method without defatting procedure and with calibration from rice standards<\/b><\/p>\n\n\n\n\n
Published By<\/td>\nPublication Date<\/td>\nNumber of Pages<\/td>\n<\/tr>\n
BSI<\/b><\/a><\/td>\n2020<\/td>\n18<\/td>\n<\/tr>\n<\/tbody>\n<\/table>\n","protected":false},"featured_media":338512,"template":"","meta":{"rank_math_lock_modified_date":false,"ep_exclude_from_search":false},"product_cat":[2641],"product_tag":[],"class_list":{"0":"post-338504","1":"product","2":"type-product","3":"status-publish","4":"has-post-thumbnail","6":"product_cat-bsi","8":"first","9":"instock","10":"sold-individually","11":"shipping-taxable","12":"purchasable","13":"product-type-simple"},"_links":{"self":[{"href":"https:\/\/pdfstandards.shop\/wp-json\/wp\/v2\/product\/338504","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/pdfstandards.shop\/wp-json\/wp\/v2\/product"}],"about":[{"href":"https:\/\/pdfstandards.shop\/wp-json\/wp\/v2\/types\/product"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/pdfstandards.shop\/wp-json\/wp\/v2\/media\/338512"}],"wp:attachment":[{"href":"https:\/\/pdfstandards.shop\/wp-json\/wp\/v2\/media?parent=338504"}],"wp:term":[{"taxonomy":"product_cat","embeddable":true,"href":"https:\/\/pdfstandards.shop\/wp-json\/wp\/v2\/product_cat?post=338504"},{"taxonomy":"product_tag","embeddable":true,"href":"https:\/\/pdfstandards.shop\/wp-json\/wp\/v2\/product_tag?post=338504"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}