NF EN ISO 8534

March 2009

Standard Cancelled

Animal and vegetable fats and oils - Determination of water content - Karl Fischer method (pyridine free)

ISO 8534:2008 specifies a method for the determination of the water content of animal and vegetable fats and oils using Karl Fischer apparatus and a reagent which is free of pyridine.

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Main informations

Collections

National standards and national normative documents

Publication date

March 2009

Number of pages

16 p.

Reference

NF EN ISO 8534

ICS Codes

67.200.10 Animal and vegetable fats and oils

Classification index

T60-225

Print number

1 - 11/02/2009

International kinship

ISO 8534:2008

European kinship

EN ISO 8534:2008

Sumary

Animal and vegetable fats and oils - Determination of water content - Karl Fischer method (pyridine free)

ISO 8534:2008 specifies a method for the determination of the water content of animal and vegetable fats and oils using Karl Fischer apparatus and a reagent which is free of pyridine.

Replaced standards (1)

NF ISO 8534

November 1996

Standard Cancelled

Animal and vegetable fats and oils. Determination of water content. Karl fischer method.

Standard replaced by (1)

NF EN ISO 8534

April 2017

Standard Current

Animal and vegetable fats and oils - Determination of water content - Karl Fischer method (pyridine free)

ISO 8534:2017 specifies a method for the determination of the water content of animal and vegetable fats and oils (hereinafter referred to as fats) using Karl Fischer apparatus and a reagent which is free of pyridine. Milk and milk products (or fat coming from milk and milk products) are excluded from the scope of this document.

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