GSO 253:1994
METHODS OF TEST FOR SPICES AND CONDIMENTS - SECOND PART: MICROSCOPIC EXAMINATION, DETERMINATION OF EXTRACTABLE COLOUR, CALCIUM, ALLYL ISOTHIOCYANATE, P-HYDROXYBENZYL ISOTHIOCYANATE, TANNINS, METALLIC ELEMENTS AND ACIDITY

Standard No.

GSO 253:1994

Release Date

1994

Published By

GSO

Latest

GSO 253:1994

Scope

This standard is concerned with the following methods of test for spices and condiments: – Microscopic examination. – Determination of extractable colour. – Determination of calcium. – Determination of allyl isothiocyanate. – Determination of P-hydroxybenzyl isothiocyanate. – Determination of tannins. – Detern-dnation of the following metallic elements: Lead - Arsenic - Copper. – Determination of acidity.

GSO 253:1994 history

• 1994 GSO 253:1994 METHODS OF TEST FOR SPICES AND CONDIMENTS - SECOND PART: MICROSCOPIC EXAMINATION, DETERMINATION OF EXTRACTABLE COLOUR, CALCIUM, ALLYL ISOTHIOCYANATE, P-HYDROXYBENZYL ISOTHIOCYANATE, TANNINS, METALLIC ELEMENTS AND ACIDITY