ISO-3947-1977.pdf
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1、w - INTERNATIONAL STANDARD. 3947 INTERNATIONAL ORGANIZATION FOR STANDARDIZATION l MEXAYHAPOAHAR OPl-AHM3AUMII l-IO CTAHAAPTM3AUMM -ORGANISATION INTERNATIONALE DE NORMALISATION Starches, native or modified - Determination of total fat content Amidons et feCules, natifs ou transform) and place it in t
2、he extractor (6.1). Place about nd sf the solvent (5.1) in the extractbn .2), prewiously dried and vveighed to d7e nearest 0,001 g. Attach the flask to the extaaetor (kl), and plaee the condenser (6.6) Qn the top of the extractor. Place the whole assembly 017 the heating dewice (CS), and turn 0n the
3、 cooling water to the condenser (6.6). Nm-E - Ensure that ane cm-mechms 0% the exaracaion assembIy arc tight in order ts awsid loss OB sstwent dw-jng the extractkx7. 3s .;g, pj-Q place the fattea for 1 I-I in -he vacuum owen (Kl 19, eontded a-t 100 t 1 “C. Transfer the flask to the desiccatsr (6.13)
4、, albw it to cool to an-hier-st temperafure and vveigh it to aha nearest 0,001 gm NO-E Oead ao - Prol a high onged ?-WAlt ing of eo oxi the exeract at high dation of d-e fats. temperature ?-nay 7, Carry out $WQ determinatbns a-7 9he Same test sample (7.1). The total fat csntent, axpressed as a perce
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- ISO 3947 1977
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