{"id":338703,"date":"2024-10-19T23:42:19","date_gmt":"2024-10-19T23:42:19","guid":{"rendered":"https:\/\/pdfstandards.shop\/product\/uncategorized\/bs-en-iso-36572020\/"},"modified":"2024-10-25T22:48:40","modified_gmt":"2024-10-25T22:48:40","slug":"bs-en-iso-36572020","status":"publish","type":"product","link":"https:\/\/pdfstandards.shop\/product\/publishers\/bsi\/bs-en-iso-36572020\/","title":{"rendered":"BS EN ISO 3657:2020"},"content":{"rendered":"

This document specifies a method for the determination of the saponification value of animal and vegetable fats and oils. The saponification value is a measure of the free and esterified acids present in fats and fatty acids.<\/p>\n

The method is applicable to refined and crude vegetable and animal fats.<\/p>\n

If mineral acids are present, the results given by this method are not interpretable unless the mineral acids are determined separately.<\/p>\n

The saponification value can also be calculated from fatty acid data obtained by gas chromatography analysis as given in Annex B<\/span>. For this calculation, it is necessary to be sure that the sample does not contain major impurities or is thermally degraded.<\/p>\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>\nNational foreword <\/td>\n<\/tr>\n
4<\/td>\nEuropean foreword <\/td>\n<\/tr>\n
6<\/td>\nForeword <\/td>\n<\/tr>\n
7<\/td>\n1 Scope
2 Normative references
3 Terms and definitions
4 Principle
5 Reagents <\/td>\n<\/tr>\n
8<\/td>\n6 Apparatus
7 Sampling
8 Preparation of the test sample <\/td>\n<\/tr>\n
9<\/td>\n9 Procedure
9.1 Test portion
9.2 Determination
9.3 Blank test
10 Expression of results <\/td>\n<\/tr>\n
10<\/td>\n11 Precision
11.1 Results of interlaboratory test
11.2 Repeatability
11.3 Reproducibility
12 Test report <\/td>\n<\/tr>\n
11<\/td>\nAnnex A (informative) Results of the interlaboratory test <\/td>\n<\/tr>\n
12<\/td>\nAnnex B (informative) Calculation of saponification value from fatty acid composition data <\/td>\n<\/tr>\n
16<\/td>\nBibliography <\/td>\n<\/tr>\n<\/table>\n","protected":false},"excerpt":{"rendered":"

Animal and vegetable fats and oils. Determination of saponification value<\/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":338707,"template":"","meta":{"rank_math_lock_modified_date":false,"ep_exclude_from_search":false},"product_cat":[984,2641],"product_tag":[],"class_list":{"0":"post-338703","1":"product","2":"type-product","3":"status-publish","4":"has-post-thumbnail","6":"product_cat-67-200-10","7":"product_cat-bsi","9":"first","10":"instock","11":"sold-individually","12":"shipping-taxable","13":"purchasable","14":"product-type-simple"},"_links":{"self":[{"href":"https:\/\/pdfstandards.shop\/wp-json\/wp\/v2\/product\/338703","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\/338707"}],"wp:attachment":[{"href":"https:\/\/pdfstandards.shop\/wp-json\/wp\/v2\/media?parent=338703"}],"wp:term":[{"taxonomy":"product_cat","embeddable":true,"href":"https:\/\/pdfstandards.shop\/wp-json\/wp\/v2\/product_cat?post=338703"},{"taxonomy":"product_tag","embeddable":true,"href":"https:\/\/pdfstandards.shop\/wp-json\/wp\/v2\/product_tag?post=338703"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}