IEC 61984:2008 applies to connectors with rated voltages above 50 V and up to 1000 V a.c. and d.c. and rated currents up to 125 A per contact, for which either no detail specification exists or the detail specification calls up this standard for safety aspects. Changes with respect to the previous edition include: addition of new definitions, of new clauses, tables and annexes for clarification,…
Welding consumables — Covered electrodes for manual metal arc welding of nickel and nickel alloys — ...
ISO 14172:2008 prescribes requirements for the classification of nickel- and nickel-alloy-covered electrodes for manual metal arc welding and overlaying. It includes those compositions in which the nickel content exceeds that of any other element.
Process measurement and control devices - General methods and procedures for evaluating performance ...
IEC 61298-4:2008 specifies general methods and procedures for conducting tests, and reporting on the functional and performance characteristics of process measurement and control devices. The tests are applicable to any such devices characterized by their own specific input and output variables, and by the specific relationship (transfer function) between the inputs and outputs, and include…
Dried milk and dried milk products — Determination of fat content — Gravimetric method (Reference me...
ISO 1736|IDF 9:2008 specifies the reference method for the determination of the fat content of dried milk and dried milk products. The method is applicable to dried milk with a fat content of 40 % mass fraction or more, dried whole, dried partially skimmed, and dried skimmed milk, dried whey, dried buttermilk and dried butter serum.
The method is not applicable when the powder contains hard lumps…
Evaporated milk and sweetened condensed milk — Determination of fat content — Gravimetric method (Re...
ISO 1737|IDF 13:2008 specifies the reference method for the determination of the fat content of all types of evaporated milk and sweetened condensed milk (liquid sweetened and unsweetened concentrated milk).
ISO 1854¦IDF 59:2008 specifies the reference method for the determination of fat content of whey cheese.
The method is not applicable to products which do not dissolve completely in ammonia solution or which contain free fatty acids in significant quantities.
ISO 2450|IDF 16:2008 specifies the reference method for the determination of the fat content of raw, processed and sour cream in which no appreciable separation or breakdown of fat, due to lipolysis, has occurred.
The method is not applicable to sour creams with starch or other thickening agents.
Skimmed milk, whey and buttermilk — Determination of fat content — Gravimetric method (Reference met...
ISO 7208|IDF 22:2008 specifies the reference method for the determination of the fat content of liquid skimmed milk, whey and buttermilk. It is a particularly accurate gravimetric method especially for the purpose of establishing the operating efficiency of cream separators.
ISO 7208|IDF 22:2008 also specifies the reference method for establishing correction tables for procedures with skimmed…
Milk-based edible ices and ice mixes — Determination of fat content — Gravimetric method (Reference ...
ISO 7328¦IDF 116:2008 specifies the reference method for the determination of the fat content of most milk-based edible ices and ice mixes.
The method is also applicable to concentrated and dried ice mixes.
The method is not applicable to some milk-based edible ices and ice mixes, in which the level of emulsifier, stabilizer or thickening agent or of egg yolk or of fruits, or of combinations of…
ISO 8381¦IDF 123:2008 specifies the reference method for the determination of the fat content of milk-based infant foods.
The method is applicable to liquid, concentrated and dried milk-based infant foods with no, or not more than a mass fraction of 5 % (dry matter) of such added matter as starch, dextrin, vegetables, fruit and meat.
The method is not applicable to products which do not dissolve…
