Under Article dry mouth at night 2 of the methods that are used for quality control of fruit and ve

Contents 1 DETERMINATION soluble solids dry mouth at night (Refractometric method) second dry mouth at night determination of total solids third DETERMINATION AND DIRECTLY reducing total sugar - LUFFOVIM solution fourth DETERMINATION mineral impurities fifth Determination of ash insoluble in hydrochloric acid sixth DETERMINING THE VALUE pH 7 DETERMINATION benzene ACID (spectrophotometric method) 8th Determination of sorbic acid (spectrophotometric method) 9th DETERMINATION OF ETHANOL 10th determination of chloride in vegetables 11th DETERMINATION pectin colorimetric method 12th Determination of total alkalinity in the water soluble ASH 13th DETERMINATION OF ESSENTIAL OILS 14th DETERMINATION ether extract SPICE PEPPER 15th DETERMINATION OF L-ascorbic acid 16 Determination of total sulfur dioxide Appendix A Appendix B Determination of volatile ACID 17th 18th 19th DETERMINATION OF TOTAL ACIDITY DETERMINATION OF SYNTHETIC COLOR DETERMINATION OF NATURAL COLOR 20th 21st 22nd Determination of formic acid determination of substances insoluble in Ethanol
First DETERMINATION dry mouth at night soluble solids (Refractometric method) 4 second determination of total solids 7 ON 3 DIRECTLY reducing and total sugars - LUFFOVIM solution of 10 fourth DETERMINATION mineral impurities 14 5 Determination of ash insoluble in hydrochloric acid 15 6 DETERMINATION OF pH VALUE 16 7th DETERMINATION benzoic acid (spectrophotometric method) 17 8 Determination of sorbic acid (spectrophotometric method) 20 9th 23 10th DETERMINATION OF ETHANOL determination of chloride in vegetables 25 11th DETERMINATION pectin 12th colorimetric method 26 Determination of total alkalinity dry mouth at night in the water soluble ASH 29 DETERMINATION OF ESSENTIAL OILS 13th 31 14th DETERMINATION dry mouth at night ether extract spice pepper 32 15th DETERMINATION OF L-ascorbic acid 33 16th DETERMINATION OF TOTAL SULPHUR DIOXIDE 35-17th DETERMINATION volatile acids 39 18th DETERMINATION OF TOTAL ACIDITY 42 19th DETERMINATION OF SYNTHETIC PAINT 45 20th DETERMINATION OF NATURAL COLOR 48 21st Determination of formic acid 49 22nd Determination of matter insoluble in ethanol 51
Under Article dry mouth at night 2 of the methods that are used for quality control of fruit and vegetables to imply: 1) sampling of fruit and vegetables; 2) methods for chemical and physical analysis. The methods referred to in paragraph 1, item 2 of this Article are laid down as mandatory, printed along with this Ordinance and form an integral part.
Section 4 Methods of chemical and physical analysis establishes the conditions and procedures for carrying out chemical and physical tests on samples of fruit and vegetables for validation of chemical and physical properties of the product.
Article 7 The accuracy of determining the chemical methods of analysis, under this regulation, shall be determined in accordance with the principles of modern analytical practices, and is expressed as an absolute dry mouth at night or relative deviation from the average obtained on the basis of the results of at least two parallel determinations. Permissible difference results of two separate measurements, which were performed in parallel or quickly one after the other on the same sample for testing, the same method, the same conditions, the same analyst in the same laboratory, must be within the limits prescribed method, if it is established by this ordinance. Methods first sampling of fruit and vegetables
Article 10 samples of fruit and vegetables in the production must be taken so that each packaging unit production lot alike can choose a sample for testing. Samples of fruit and vegetables in traffic must be taken so that each packaging unit, which is placed on the market just as likely to choose a sample dry mouth at night for testing. The way in which the sample is taken to be the same in production and trade.
Under Article 12 manufacturing Party (series) of fruit and vegetables, in terms of the regulations, means the appropriate amount of products of the same kind, produced with the same technology in the same conditions, packed in appropriate packaging units of mass or volume, with a mandatory label for identification. Under packaging units of fruit and vegetables imply a fixed quantity of the same kind, packed in individual packaging packaging proper weight or volume, with a mandatory label for identification.
Article 13 The pattern of fruit and vegetables must contain at least two copies, taken individually, except dry mouth at night that they must be identical in composition and equal in weight or volume that is needed for physical and chemical dry mouth at night analysis. The number of samples of fruit and vegetables depends on the type of product, weight or volume of the product to the packaging unit, as well as the quantity of products that are sampled, as determined on the basis of the table in these Regulations.
Article 14 If a sample taken more than two individual copies, formed a pattern, except that each item can be allocated to the sample. dry mouth at night The sample must contain at least two identical copies. A copy of the practitioner immediately submitted for analysis and the other is used for super analyzes. At the request of representatives of the organization