BS ISO 5738:2004
Current
The latest, up-to-date edition.
Milk and milk products. Determination of copper content. Photometric method. (Reference method)
Hardcopy , PDF
English
09-24-2004
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Foreword
Foreword
1 Scope
2 Normative references
3 Terms and definitions
4 Principle
5 Reagents
6 Apparatus
7 Sampling
8 Procedure
8.1 Preparation of test sample
8.2 Weighing and pretreatment of the test portion
8.3 Digestion
8.4 Colour development
8.5 Blank test
8.6 Photometric measurements
8.7 Number of determinations
8.8 Calibration curve
9 Calculation and expression of results
9.1 Calculation
9.2 Expression of results
10 Precision
10.1 Interlaboratory test
10.2 Repeatability
10.3 Reproducibility
11 Test report
Annex A (informative) Results of interlaboratory test
Bibliography
Provides a reference method for the determination of the copper content of milk and milk products. Applicable to: milk, skimmed milk and buttermilk; evaporated milk and sweetened condensed milk; whole and skimmed milk powder; cream and butter; butterfat; ice-cream; hard, semi-hard and soft cheeses of various ages, and processed cheese; and caseins, caseinates and coprecipitates.
| Committee |
AW/5
|
| DevelopmentNote |
Supersedes BS 6394-1(1983). (09/2004) Supersedes 03/303828 DC (10/2004) Reviewed and confirmed by BSI, October 2007. (09/2007)
|
| DocumentType |
Standard
|
| Pages |
20
|
| PublisherName |
British Standards Institution
|
| Status |
Current
|
| Supersedes |
| Standards | Relationship |
| ISO 5738:2004 | Identical |
| ISO 5725-1:1994 | Accuracy (trueness and precision) of measurement methods and results — Part 1: General principles and definitions |
| ISO 707:2008 | Milk and milk products — Guidance on sampling |
| ISO 648:2008 | Laboratory glassware — Single-volume pipettes |
| 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 |
| ISO 835-1:1981 | Laboratory glassware Graduated pipettes Part 1: General requirements |
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