GOST R 52466-2005
ГОСТ Р 52466-2005
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Grain and grain products. Method for determination of acid number of fat
Зерно и продукты его переработки. Метод определения кислотного числа жира
Status: Not effective - Canceled. Registration information 1422-st dated 11.29.2012 (Rostandart official website)
This standard applies to grain and its products: flour, cereals, germinal flakes, bran and establishes a method for determining the acid number of fat. The essence of the method consists in the extraction of fat by n-hexane, the subsequent removal of the solvent, drying, weighing the fat and titrating the extracted free fatty acids with a KOH solution with a concentration of 0.1 mol / dm c. The measurement range of the acid number of fat is from 2 to 200 mg KOH per 1 g of fat
Настоящий стандарт распространяется на зерно и продукты его переработки: муку, крупу, зародышевые хлопья, отруби и устанавливает метод определения кислотного числа жира. Сущность метода заключается в экстракции жира н-гексаном, последующем удалении растворителя, высушивании, взвешивании жира и титровании извлеченных свободных жирных кислот раствором КОН концентрации 0,1 моль/дм куб. Диапазон измерений кислотного числа жира от 2 до 200 мг КОН на 1 г жира
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Format: Electronic (pdf/doc)
Approved: Federal Agency for Technical Regulation and Metrology,
12/29/2005
SKU: RUSS55463
The Product is Contained in the Following Classifiers:
Evidence base (TR CU, Technical Regulation of the Customs Union) »
027/2012 TR CU. On safety of certain types of specialized food products, including dietary therapeutic and dietary preventive nutrition »
Regulations and standards (for ТР ТС 027/2012) »
PromExpert »
SECTION I. TECHNICAL REGULATION »
V Testing and control »
4 Testing and control of products »
4.3 Testing and control of agricultural and forestry products »
4.3.1 Crop products »
ISO classifier »
67 PRODUCTION OF FOOD »
67.060 Cereals, legumes and their processed products »
National standards »
67 PRODUCTION OF FOOD »
67.060 Cereals, legumes and their processed products »
National Standards for KGS (State Standards Classification) »
Latest edition »
N Food and taste products »
N3 Flour and cereal products and bakery products »
N31 Flour. Yeast »
National Standards for KGS (State Standards Classification) »
Latest edition »
N Food and taste products »
N3 Flour and cereal products and bakery products »
N34 Cereals »
National Standards for KGS (State Standards Classification) »
Latest edition »
N Food and taste products »
N3 Flour and cereal products and bakery products »
N36 Flour and cereal by-products »
National Standards for KGS (State Standards Classification) »
Latest edition »
S Agriculture and forestry »
S1 Field Crops »
S12 Grain »
National Standards for OKSTU »
FOOD INDUSTRY PRODUCTS »
Control methods (testing, analysis, measurements) »
The Document References:
GOST 12.1.004-91: Fire safety. General requirements
GOST 12.2.007.0-75: Occupation safety standards system Electrical equipment. General safety requirements
GOST 12.4.009-83: Fire-fighting equipment for protection of units. Basic types. Location and maintenance
GOST 12.4.103-83: Occupational safety standards system. Special protective clothes, personal means of hand and legs protections. Classification
GOST 12026-76: Filter paper for laboratory application
GOST 13586.3-83: Grain. Acceptance rules and sampling methods
GOST 1770-74: Laboratory volumetric glassware. Cylinders, beakers, measuring flasks, test tubes. General specifications
GOST 21400-75: Chemical and laboratory glass. Technical specifications. Test methods
GOST 24104-2001: Laboratory scales. General technical requirements
GOST 24363-80: Reagents. Potassium hydroxide. Specifications
GOST 25336-82: Laboratory glassware and equipment. Basic parameters and dimensions
GOST 25794.1-83: Reagents. Methods of preparation of standard volumetric solutions for acid-base titration
GOST 26312.1-84: Groats. Acceptance rules and methods of sampling
GOST 27668-88: Flour and bran. Acceptance and sampling methods
GOST 29227-91: Laboratory glassware. Graduated pipettes. Part 1. General requirements
GOST 29252-91: Laboratory glassware. Burettes. Part 2. Burettes for which no waiting time is specified
GOST 30483-97: Grain. Methods for determination of general and fractional content of extraneous matter and damaged grains; content of small grains and grain size; content of grains attacked by pests; content of metallic particles
GOST 4919.1-77: Reagents and matters of special purity. Methods for preparation of indicators solutions
GOST 6709-72: Distilled water. Specifications
GOST 8.423-81: State system for ensuring the uniformity of measurements. Mechanical stop-watches. Methods and means for verification
GOST R 51652-2000: Rectified ethyl alcohol of food raw material. Specifications
GOST R 53228-2008: Non-automatic weighing instruments. Part 1. Metrological and technical requirements. Tests
GOST R ISO 5223-99: Test sieves for cereals. Technical requirements
The Document is Referenced By:
GOST R 52668-2006: Macaroni durum wheat flour. Specifications
GOST R 52809-2007: Rye bread flour. Specifications
GOST R 53048-2008: Macaroni soft wheat flour. Specifications
GOST R 53495-2009: Flour for bodies nutrition. Specification
GOST R 53496-2009: Whеat and rye dietetic bran. Specification
GOST R 55290-2012: Buckwheat groats. General specifications
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