BS ISO 3889-2007 Milk and milk products - Specification of Mojonnier-type fat extraction flasks《乳和乳制品 莫琼尼尔(Mojonnier)型脂肪萃取瓶的规范》.pdf

《BS ISO 3889-2007 Milk and milk products - Specification of Mojonnier-type fat extraction flasks《乳和乳制品 莫琼尼尔(Mojonnier)型脂肪萃取瓶的规范》.pdf》由会员分享，可在线阅读，更多相关《BS ISO 3889-2007 Milk and milk products - Specification of Mojonnier-type fat extraction flasks《乳和乳制品 莫琼尼尔(Mojonnier)型脂肪萃取瓶的规范》.pdf（12页珍藏版）》请在麦多课文档分享上搜索。

1、 g49g50g3g38g50g51g60g44g49g42g3g58g44g55g43g50g56g55g3g37g54g44g3g51g40g53g48g44g54g54g44g50g49g3g40g59g38g40g51g55g3g36g54g3g51g40g53g48g44g55g55g40g39g3g37g60g3g38g50g51g60g53g44g42g43g55g3g47g36g58Mojonnier-type fat extraction flasksICS 67.100.01; 67.260Milk and milk products Specification of BR

2、ITISH STANDARDBS ISO 3889:2006BS ISO 3889:2006This British Standard was published under the authority of the Standards Policy and Strategy Committee on 31 January 2007 BSI 2007ISBN 978 0 580 50125 8Amendments issued since publicationAmd. No. Date Commentscontract. Users are responsible for its corre

3、ct application.Compliance with a British Standard cannot confer immunity from legal obligations.National forewordThis British Standard was published by BSI. It is the UK implementation of ISO 3889:2006. It supersedes BS 5522:1977 which is withdrawn. The UK participation in its preparation was entrus

4、ted to Technical Committee AW/5, Chemical analysis of milk and milk products.A list of organizations represented on AW/5 can be obtained on request to its secretary.This publication does not purport to include all the necessary provisions of a Reference numbersISO 3889:2006(E)IDF 219:2006(E)INTERNAT

5、IONAL STANDARD ISO3889IDF219Second edition2006-12-01Milk and milk products Specification of Mojonnier-type fat extraction flasks Lait et produits laitiers Spcifications des fioles dextraction de la matire grasse, type Mojonnier BS ISO 3889:2006ii iiiForeword ISO (the International Organization for S

6、tandardization) is a worldwide federation of national standards bodies (ISO member bodies). The work of preparing International Standards is normally carried out through ISO technical committees. Each member body interested in a subject for which a technical committee has been established has the ri

7、ght 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 with the International Electrotechnical Commission (IEC) on all matters of electrotechnical standardization. Internationa

8、l 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 International Standards adopted by the technical committees are circulated to the member bodies for voting. Publication as

9、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 may be the subject of patent rights. ISO shall not be held responsible for identifying any or all such patent rights. ISO

10、 3889IDF 219 was prepared by Technical Committee ISO/TC 34, Food products, Subcommittee SC 5, Milk and milk products, and the International Dairy Federation (IDF). It is being published jointly by ISO and IDF. This edition of ISO 3889IDF 219 cancels and replaces ISO 3889:1977, of which it constitute

11、s a minor revision. BS ISO 3889:2006iv Foreword IDF (the International Dairy Federation) is a worldwide federation of the dairy sector with a National Committee in every member country. Every National Committee has the right to be represented on the IDF Standing Committees carrying out the technical

12、 work. IDF collaborates with ISO in the development of standard methods of analysis and sampling for milk and milk products. Draft International Standards adopted by the Action Teams and Standing Committees are circulated to the National Committees for voting. Publication as an International Standar

13、d requires approval by at least 50 % of the IDF National Committees casting a vote. Attention is drawn to the possibility that some of the elements of this document may be the subject of patent rights. IDF shall not be held responsible for identifying any or all such patent rights. ISO 3889IDF 219 w

14、as prepared by the International Dairy Federation (IDF) and Technical Committee ISO/TC 34, Food products, Subcommittee SC 5, Milk and milk products. It is being published jointly by IDF and ISO. BS ISO 3889:20061Milk and milk products Specification of Mojonnier-type fat extraction flasks 1 Scope Thi

15、s International Standard specifies the characteristics of Mojonnier-type fat extraction flasks for use in gravimetric methods for the determination of fat in milk and milk products. The flasks are designed to enable a supernatant solvent layer to be decanted almost completely from an underlying aque

16、ous layer. NOTE The flasks are suitable for use with the methods described in ISO 1211, ISO 1735, ISO 1736, ISO 1737, ISO 1854, ISO 2450 and ISO 5543. 2 Normative references The following referenced documents are indispensable for the application of this document. For dated references, only the edit

17、ion cited applies. For undated references, the latest edition of the referenced document (including any amendments) applies. ISO 4803, Laboratory glassware Borosilicate glass tubing 3 Material The flasks shall be made from clear borosilicate glass, 1,4 mm 0,2 mm in thickness, and as free as possible

18、 from visible defects. The glass tubing described in ISO 4803 is suitable. 4 Construction The join in the glass of the stem shall be as free as possible from striations, and its plane shall be positioned perpendicular to the axis of the stem, so that during use of the flask the interface between the

19、 aqueous and solvent layers is not obscured. Experience has shown that it is preferable for the join to be nearer to the lower bulb than to the upper bulb. 5 Form 5.1 Figure 1 illustrates three permissible forms of flask (forms A, B and C), each complying with the dimensional requirements of Clause

20、6 and known to be suitable. Variants of these forms will also comply with the requirements of this International Standard provided that the flasks meet the requirements of 5.2 and Clauses 3, 4 and 6. 5.2 The neck of the flask shall have either a pouring rim or a pouring spout, and shall be circular

21、in cross-section to allow tight closure with a stopper. NOTE Flasks with a spherical lower bulb (forms B and C) are particularly suitable for direct heating over a flame (for example as described in ISO 1735). BS ISO 3889:20062 6 Dimensions 6.1 General The dimensions of the flasks shall comply with

22、the requirements listed in Table 1 for form A, B or C (as appropriate). NOTE These requirements have been chosen to allow the use of glass tubing complying with ISO 4803. The tolerances are sufficient to allow the manufacture of flasks that can be accommodated in the various types of centrifuge comm

23、only used to spin these flasks. Some centrifuge buckets, however, will not accommodate flasks whose upper or lower bulb external diameter exceeds 36,5 mm. 6.2 Capacity of lower bulb and stem The capacity of the lower bulb and stem (see Table 1) shall be determined by the maximum volume of liquid con

24、tained in the flask when the axis of the upper bulb is horizontal and the neck inclined downwards. 6.3 Guidance for manufacturers The dimensions in Table 2 are in common use and are included in this International Standard only as guidance to manufacturers. Table 1 Dimensional requirements Item Forms

25、 A and B Form C Lower bulb diameter (external) 35,0 mm 1,8 mm 35,0 mm 1,8 mm Lower bulb and stem capacity 24 ml 2 ml 24 ml 2 ml Stem diameter (external) 16 mm 1 mm 16 mm 1 mm Upper bulb diameter (external) 35,0 mm 1,8 mm 35,0 mm 1,8 mm Neck diameter (external) 18,0 mm 0,5 mm 18,0 mm 0,5 mm Angles be

26、tween lower bulb and upper bulb 112 3 128 3 between upper bulb and neck 160 10 160 10 Overall length (measured parallel to the axis of the upper bulb) 185 mm 15 mm 185 mm 15 mm BS ISO 3889:20063Table 2 Guidance on additional dimensions Item Forms A and B Form C Lower bulb and stem length 53 mm 2 mm

27、53 mm 2 mm Upper bulb length 115 mm 15 mm 115 mm 15 mm capacity i.e. the difference between the capacity of the lower bulb and stem (see 6.2) and the total capacity of the stoppered flask 100 ml 10 ml 100 ml 10 ml Neck length 17 mm 2 mm 17 mm 2 mm BS ISO 3889:20064 Linear dimensions in millimetres F

28、orm A Form B Form C Key 1 neck 2 upper bulb 3 stem 4 lower bulb aThese dimensions, common to all three forms, are shown for guidance only. NOTE Overall length is 185 mm 15 mm. Figure 1 Mojonnier-type fat extraction flasks: Three alternative forms BS ISO 3889:20065Bibliography 1 ISO 1211, Milk Determ

29、ination of fat content Gravimetric method (Reference method) 2 ISO 1735IDF 5, Cheese and processed cheese products Determination of fat content Gravimetric method (Reference method) 3 ISO 1736, Dried milk and dried milk products Determination of fat content Gravimetric method (Reference method) 4 IS

30、O 1737, Evaporated milk and sweetened condensed milk Determination of fat content Gravimetric method (Reference method) 5 ISO 1854, Whey cheese Determination of fat content Gravimetric method (Reference method) 6 ISO 2450, Cream Determination of fat content Gravimetric method (Reference method) 7 IS

31、O 5543, Caseins and caseinates Determination of fat content Gravimetric method (Reference method) BS ISO 3889:2006BS ISO BSI389 Chiswick High RoadLondonW4 4AL3889:2006BSI British Standards InstitutionBSI is the independent national body responsible for preparing British Standards. It presents the UK

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