{"id":379765,"date":"2024-10-20T03:03:55","date_gmt":"2024-10-20T03:03:55","guid":{"rendered":"https:\/\/pdfstandards.shop\/product\/uncategorized\/bs-iso-237762021\/"},"modified":"2024-10-26T05:31:15","modified_gmt":"2024-10-26T05:31:15","slug":"bs-iso-237762021","status":"publish","type":"product","link":"https:\/\/pdfstandards.shop\/product\/publishers\/bsi\/bs-iso-237762021\/","title":{"rendered":"BS ISO 23776:2021"},"content":{"rendered":"
This document specifies three methods for the determination of the total phosphorous content of all kinds of meat and meat products, including poultry and livestock:<\/p>\n
the inductively coupled plasma optical emission spectrometry (ICP-OES) method;<\/p>\n<\/li>\n
the spectrometric method;<\/p>\n<\/li>\n
the gravimetric method.<\/p>\n<\/li>\n<\/ul>\n
For the ICP-OES method, the limit of detection (LOD) is 1,0 mg\/kg and the limit of quantification (LOQ) is 3,0 mg\/kg if the mass of the test portion is 0,5 g and the constant volume is 50 ml.<\/p>\n
PDF Pages<\/th>\n | PDF Title<\/th>\n<\/tr>\n | ||||||
---|---|---|---|---|---|---|---|
2<\/td>\n | National foreword <\/td>\n<\/tr>\n | ||||||
7<\/td>\n | Foreword <\/td>\n<\/tr>\n | ||||||
9<\/td>\n | 1 Scope 2 Normative references 3 Terms and definitions 4 Principle 4.1 Inductively coupled plasma optical emission spectrometry (ICP-OES) method <\/td>\n<\/tr>\n | ||||||
10<\/td>\n | 4.2 Spectrometric method 4.3 Gravimetric method 5 Sampling 6 Inductively coupled plasma optical emission spectrometry (ICP-OES) method 6.1 Reagents 6.2 Apparatus <\/td>\n<\/tr>\n | ||||||
11<\/td>\n | 6.2.1 Inductively coupled plasma optical emission spectrometer. 6.2.10 Polytetrafluoroethylene digestion tube. 6.3 Procedure 6.3.1 Sample pre-treatment 6.3.2 Sample digestion <\/td>\n<\/tr>\n | ||||||
12<\/td>\n | 6.4 Determination 6.4.1 Instrument reference conditions 6.4.2 Standard curve drawing 6.4.3 Test portion 6.5 Calculation and expression of results 6.6 Limit of detection <\/td>\n<\/tr>\n | ||||||
13<\/td>\n | 6.7 Precision 6.8 Repeatability 6.9 Reproducibility 7 Spectrometric method 7.1 Reagents 7.1.5 Colour reagent. <\/td>\n<\/tr>\n | ||||||
14<\/td>\n | 7.1.8 Blank solution. 7.2 Apparatus <\/td>\n<\/tr>\n | ||||||
15<\/td>\n | 7.3 Preparation of test sample 7.4 Procedure 7.4.1 Test portion 7.4.2 Determination 7.5 Calibration graph photo-electric <\/td>\n<\/tr>\n | ||||||
16<\/td>\n | 7.6 Calculation 7.7 Precision 7.8 Repeatability 7.9 Reproducibility 8 Gravimetric method 8.1 Reagents 8.1.3 Precipitating reagent. <\/td>\n<\/tr>\n | ||||||
17<\/td>\n | 8.2 Apparatus 8.2.8 Conical suction flask. 8.2.10 Pasteur pipette. 8.3 Procedures 8.3.1 Preparation of test sample 8.3.2 Test portion <\/td>\n<\/tr>\n | ||||||
18<\/td>\n | 8.3.3 Mineralization 8.3.4 Determination 8.3.5 Blank test 8.3.6 Expression of results <\/td>\n<\/tr>\n | ||||||
19<\/td>\n | 8.3.7 Repeatability 8.4 Notes on procedure 9 Test report <\/td>\n<\/tr>\n | ||||||
20<\/td>\n | Annex A (informative) International laboratory ring test (ICP-OES method) <\/td>\n<\/tr>\n | ||||||
26<\/td>\n | Bibliography <\/td>\n<\/tr>\n<\/table>\n","protected":false},"excerpt":{"rendered":" Meat and meat products. Determination of total phosphorous content<\/b><\/p>\n |