ISO-5529-2007.pdf
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1、 Reference number ISO 5529:2007(E) ISO 2007 INTERNATIONAL STANDARD ISO 5529 Third edition 2007-09-01 Wheat Determination of the sedimentation index Zeleny test Bl tendre Dtermination de lindice de sdimentation Test de Zlny -,-,- ISO 5529:2007(E) PDF disclaimer This PDF file may contain embedded type
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4、mized for printing. Every care has been taken to ensure that the file is suitable for use by ISO member bodies. In the unlikely event that a problem relating to it is found, please inform the Central Secretariat at the address given below. COPYRIGHT PROTECTED DOCUMENT ISO 2007 All rights reserved. U
5、nless otherwise specified, no part of this publication may be reproduced or utilized in any form or by any means, electronic or mechanical, including photocopying and microfilm, without permission in writing from either ISO at the address below or ISOs member body in the country of the requester. IS
6、O copyright office Case postale 56 CH-1211 Geneva 20 Tel. + 41 22 749 01 11 Fax + 41 22 749 09 47 E-mail copyrightiso.org Web www.iso.org Published in Switzerland ii ISO 2007 All rights reserved -,-,- ISO 5529:2007(E) ISO 2007 All rights reserved iii Contents Page Foreword iv 1 Scope . 1 2 Normative
7、 references. 1 3 Terms and definitions. 1 4 Principle. 1 5 Reagents 2 5.1 Reagents for the sedimentation test. 2 5.2 Preparation of the solutions 2 6 Apparatus 3 7 Sampling 3 8 Preparation of the test flour. 4 9 Procedure 4 9.1 Test portion. 4 9.2 Determination 4 10 Expression of results . 4 11 Prec
8、ision 5 11.1 Interlaboratory test. 5 11.2 Repeatability limit. 5 11.3 Reproducibility limit . 5 11.4 Critical difference 5 12 Test report . 6 Annex A (normative) Sample grinding and sieving conditions according to the different types of mills 7 Annex B (informative) Interlaboratory test results . 9
9、Bibliography. 12 -,-,- ISO 5529:2007(E) iv ISO 2007 All rights reserved Foreword ISO (the International Organization for Standardization) is a worldwide federation of national standards bodies (ISO member bodies). The work of preparing International Standards is normally carried out through ISO tech
10、nical committees. Each member body interested in a subject for which a technical committee has been established has the right to be represented on that committee. International organizations, governmental and non-governmental, in liaison with ISO, also take part in the work. ISO collaborates closely
11、 with the International Electrotechnical Commission (IEC) on all matters of electrotechnical standardization. International Standards are drafted in accordance with the rules given in the ISO/IEC Directives, Part 2. The main task of technical committees is to prepare International Standards. Draft I
12、nternational Standards adopted by the technical committees are circulated to the member bodies for voting. Publication as an International Standard requires approval by at least 75 % of the member bodies casting a vote. Attention is drawn to the possibility that some of the elements of this document
13、 may be the subject of patent rights. ISO shall not be held responsible for identifying any or all such patent rights. ISO 5529 was prepared by Technical Committee ISO/TC 34, Food products, Subcommittee SC 4, Cereals and pulses. This third edition cancels and replaces the second edition (ISO 5529:19
14、92), which has been technically revised. -,-,- INTERNATIONAL STANDARD ISO 5529:2007(E) ISO 2007 All rights reserved 1 Wheat Determination of the sedimentation index Zeleny test 1 Scope This International Standard describes a method, known as the Zeleny sedimentation test, for assessing one of the fa
15、ctors determining the quality of wheat as a means of predicting the baking strength of the flour which can be made from it. The method is applicable only to Triticum aestivum L. wheat. 2 Normative references The following referenced documents are indispensable for the application of this document. F
16、or dated references, only the edition cited applies. For undated references, the latest edition of the referenced document (including any amendments) applies. ISO 565, Test sieves Metal wire cloth, perforated metal plate and electroformed sheet Nominal sizes of openings ISO 648, Laboratory glassware
17、 One-mark pipettes ISO 3696, Water for analytical laboratory use Specification and test methods 3 Terms and definitions For the purposes of this document, the following terms and definitions apply. 3.1 sedimentation index number indicating the volume of the sediment obtained, under the conditions sp
18、ecified in this International Standard, from a suspension of test flour, prepared from the wheat, in a solution of lactic acid and propan-2-ol NOTE 1 The sedimentation index is determined by the Zeleny test. NOTE 2 The volume is expressed in millilitres. 4 Principle The measurement principle is base
19、d on the ability of the flour proteins to swell in an acid medium. Test flour, prepared from wheat under specified grinding and sieving conditions, is suspended in a solution of lactic acid and propan-2-ol in the presence of a dye. After specified shaking and rest times, the obtained sediment volume
20、 corresponds to the sedimentation of the flour particles. -,-,- ISO 5529:2007(E) 2 ISO 2007 All rights reserved 5 Reagents Use reagents of recognized analytical grade, unless otherwise specified, and water complying with grade 2 in accordance with ISO 3696, unless otherwise stated. 5.1 Reagents for
21、the sedimentation test 5.1.1 Lactic (2-hydroxypropanoic) acid solution, at an aqueous volume fraction of 90 %, M = 90,08 g/mol, d = 1,20 to 1,22. 5.1.2 Propan-2-ol, at a volume fraction of 99 % to 100 %, M = 60,10 g/mol. 5.1.3 Sodium hydroxide, standard solution, (NaOH) = 40 g/l. 5.1.4 Bromophenol b
22、lue, C19H10Br4O5S, solution. In a 1 000 ml volumetric flask (6.6), dissolve 4 mg of bromophenol blue in water, then make up to the mark with water. 5.1.5 Phenolphthalein, C20H14O4, solution. In a 100 ml volumetric flask (6.7), dissolve 1 g of phenolphthalein in ethanol at an aqueous volume fraction
23、of 95 % to 96 %, then make up to the mark with ethanol. 5.2 Preparation of the solutions 5.2.1 Lactic acid stock solution Pour 235 ml of lactic acid solution (5.1.1) into a 1 000 ml volumetric flask (6.6) and adjust to the mark with water. Transfer the solution to the flask (6.8) and place the latte
24、r on the heating mantle (6.9). Bring to the boil and reflux for 6 h. Concentrated lactic acid solution contains associated molecules which, on dilution, dissociate slowly to equilibrium. Boiling accelerates this dissociation process which is essential in order to obtain reproducible sedimentation va
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