GOST R 52689-2006
ГОСТ Р 52689-2006
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Foods. Anodic stripping voltammetric method of iodine mass concentration determination
Продукты пищевые. Инверсионно-вольтамперометрический метод определения массовой концентрации йода
Status: Not effective - Canceled. Registration information 429-st from 09.24.2012
This standard applies to food products: non-alcoholic beverages, mineral drinking, medicinal, medicinal-table and natural table water, bread and bakery products, yeast, cooked and curative salt, milk and dairy products, dairy and fatty foods, including for food iodized products, and establishes a stripping voltammetric method for determining the mass concentration of iodine (of all forms)
Настоящий стандарт распространяется на пищевые продукты: безалкогольные напитки, минеральные питьевые, лечебные, лечебно-столовые и природные столовые воды, хлеб и хлебобулочные изделия, дрожжи, поваренную и лечебно-профилактическую соль, молоко и молочные продукты, кисломолочные и жировые продукты, в том числе на пищевые йодированные продукты, и устанавливает инверсионно-вольтамперометрический метод определения массовой концентрации йода (всех форм)
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Format: Electronic (pdf/doc)
Approved: Federal Agency for Technical Regulation and Metrology,
12/27/2006
SKU: RUSS65501
The Product is Contained in the Following Classifiers:
Evidence base (TR CU, Technical Regulation of the Customs Union) »
021/2011 TR CU. About food safety »
Regulations and standards (to ТР ТС ТС 021/2011) »
Evidence base (TR CU, Technical Regulation of the Customs Union) »
029/2012 TR CU. Safety requirements for food additives, flavors and processing aids »
Regulations and standards (by 029/2012 TR CU) »
PromExpert »
SECTION I. TECHNICAL REGULATION »
V Testing and control »
4 Testing and control of products »
4.4 Testing and control of food products »
ISO classifier »
67 PRODUCTION OF FOOD »
67.040 Food products in general »
National standards »
67 PRODUCTION OF FOOD »
67.040 Food products in general »
National Standards for KGS (State Standards Classification) »
Latest edition »
N Food and taste products »
N0 General rules and regulations for food industry »
N09 Test methods. Packaging. Marking »
National Standards for OKSTU »
FOOD INDUSTRY PRODUCTS »
Control methods (testing, analysis, measurements) »
The Document References:
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GOST 12.1.004-91: Fire safety. General requirements
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GOST 12026-76: Filter paper for laboratory application
GOST 13685-84: Common salt. Test methods
GOST 13861-89: Pressure regulators for the flame machining
GOST 14262-78: Super pure sulphuric acid. Specifications
GOST 14919-83: Household electric ranges, electric plates and electric frying ovens
GOST 171-81: Pressed bakery yeast. Specifications
GOST 1770-74: Laboratory volumetric glassware. Cylinders, beakers, measuring flasks, test tubes. General specifications
GOST 19908-90: Transparent quartz glass crucibles, basins, cups, flasks, funnels, test-tubes and caps. General specifications
GOST 20490-75: Reagents. Potassium permanganate. Specifications
GOST 21400-75: Chemical and laboratory glass. Technical specifications. Test methods
GOST 2156-76: Sodium bicarbonate. Technical conditions
GOST 23268.0-91: Drinking medicinal, medicinal-table and natural-table mineral waters. Rules of acceptance and sampling methods
GOST 23268.16-78: Drinking medicinal, medicinal-table and natural-table mineral waters. Methods of determination of iodide-ions
GOST 2405-88: Pressure gauges, vacuum gauges, pressure-vacuum gauges, pressure meters, draft gauges and draft-pressure gauges
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 25832-89: Dietic bakery products
GOST 26809-86: Milk and milk products. Acceptance regulations, methods of sampling and preparation for testing
GOST 28165-89: Laboratory instruments and apparatus made from glass. Water distillation apparatus. Evaporators. Rectification. Apparatus. General technical requirements
GOST 28483-90: Bakery dried yeast. Specifications
GOST 29227-91: Laboratory glassware. Graduated pipettes. Part 1. General requirements
GOST 30004.2-93: Mayonnaises. Sampling rules and test methods
GOST 4168-79: Reagents. Sodium nitrate. Specifications
GOST 4204-77: Reagents. Sulphuric acid. Specifications
GOST 4212-76: Reagents. Methods for preparation of solutions for colorimetric and nephelometric analysis
GOST 4217-77: Reagents. Potassium nitrate. Specifications
GOST 4232-74: Reagents. Potassium iodide. Specifications
GOST 4328-77: Reagents. Sodium hydroxide. Specifications
GOST 4461-77: Reagents. Nitric acid. Specifications
GOST 5667-65: Bread and bakery products. Rules of acceptance, methods of sampling, methods for determination of organoleptic characteristics and mass
GOST 6687.0-86: Non-alcoholic industry products. Rules for acceptance and sampling methods
GOST 6709-72: Distilled water. Specifications
GOST 9293-74: Gaseous and liquid nitrogen. Specifications
GOST 9736-91: Electric apparatus of direct transformation for measuring non -electric values. General technical requirements and test methods
GOST R 51575-2000: Food common salt with content of iodine. Methods for determination of iodine and sodium thiosulphate
GOST R 51593-2000: Drinking water. Sampling
GOST R 52179-2003: Margarines, cooking fats, fats for confectionery, baking and dairy industry. Sampling rules and methods of control
GOST R ISO 5725-6-2002: Accuracy (trueness and precision) of measurement methods and results. Part 6. Use in practice of accuracy values
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