13/30277482 DC : 0
Superseded
A superseded Standard is one, which is fully replaced by another Standard, which is a new edition of the same Standard.
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BS EN ISO 16993 - SOLID BIOFUELS - CONVERSION OF ANALYTICAL RESULTS FROM ONE BASIS TO ANOTHER
Hardcopy , PDF
04-30-2015
English
Foreword
Introduction
1 Scope
2 Normative references
3 Symbols and abbreviated terms
4 Principle
5 Calculations for analyses of solid biofuels
Annex A (informative) - Tools for integrity check
Annex B (informative) - Tables with units and
conversion factors
Annex C (informative) - Guideline for the use of
validation parameters
Bibliography
BS EN ISO 16993.
Committee |
PTI/17
|
DocumentType |
Draft
|
Pages |
24
|
PublisherName |
British Standards Institution
|
Status |
Superseded
|
SupersededBy |
Standards | Relationship |
PREN ISO 16993 : DRAFT 2013 | Identical |
ISO/IEC 17025:2005 | General requirements for the competence of testing and calibration laboratories |
EN 14961-1:2010 | Solid biofuels - Fuel specifications and classes - Part 1: General requirements |
EN 14918:2009 | Solid biofuels - Determination of calorific value |
EN 14774-2:2009 | Solid biofuels - Determination of moisture content - Oven dry method - Part 2: Total moisture - Simplified method |
EN 14780:2011 | Solid biofuels - Sample preparation |
EN 15289:2011 | Solid biofuels - Determination of total content of sulfur and chlorine |
EN 15104:2011 | Solid biofuels - Determination of total content of carbon, hydrogen and nitrogen - Instrumental methods |
ISO 5725-2:1994 | Accuracy (trueness and precision) of measurement methods and results Part 2: Basic method for the determination of repeatability and reproducibility of a standard measurement method |
EN 14775:2009 | Solid biofuels - Determination of ash content |
EN 14774-1:2009 | Solid biofuels - Determination of moisture content - Oven dry method - Part 1: Total moisture - Reference method |
EN 14774-3:2009 | Solid biofuels - Determination of moisture content - Oven dry method - Part 3: Moisture in general analysis sample |
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