GSO 253:1994
Gulf Standard
·
Edition 1
Current Edition
·
Approved on
16 November 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
GSO 253:1994 Files
Arabic
18 Pages
Current Edition
Reference Language
OMR
15.0
English
12 Pages
Current Edition
OMR
12.0
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.
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