Natural gas — Calculation of compression factor — Part 3: Calculation using physical properties
ISO 12213 specifies methods for the calculation of compression factors of natural gases, natural gases containing a synthetic admixture and similar mixtures at conditions under which the mixture can exist only as a gas.
It is divided into three parts: this part, ISO 12213-3:2006, specifies a method for the calculation of compression factors when the superior calorific value, relative density and…
Wheat and wheat flour — Gluten content — Part 2: Determination of wet gluten by mechanical means
ISO 21415-2:2006 specifies a method for the determination of the wet gluten content of wheat flour (Triticum aestivum L. and Triticum durum Desf.) by mechanical means. This method is directly applicable to flour. It is also applicable to semolina and wheat after grinding, if their particle size distribution meets the specification given.
Paints and varnishes — Determination of volatile organic compound (VOC) content — Part 2: Gas-chroma...
ISO 11890-2:2006 is one of a series of standards dealing with the sampling and testing of paints, varnishes and related products.
It specifies a method for the determination of the volatile organic compound (VOC) content of paints, varnishes and their raw materials. ISO 11890-2 is preferred if the expected VOC content is greater than 0,1 % by mass and less than about 15 % by mass. When the VOC…
B181.0-06
Definitions, general requirements, and methods of testing for
thermoplastic nonpressure piping
1 Scope
1.1
This Standard covers thermoplastic nonpressure piping, including
(a) drain, waste, and vent pipe and pipe fittings;
(b) sewer and storm pipe and pipe fittings; and
(c) accessories such as factory-assembled expansion joints, closet flanges, backwater valves, and…
Processed cheese and processed cheese products — Calculation of the content of added citrate emulsif...
ISO 12082|IDF 52:2006 specifies a method for the calculation of the approximate content of added citrate emulsifying agents and acidifiers/pH-controlling agents, expressed as citric acid, in processed cheese and processed cheese products. The method is applicable to those processed cheeses and processed cheese products that contain no major ingredients with an appreciable content of citric acid,…
Identification cards - Integrated circuit cards - Part 3: Cards with contacts - Electrical interface...
ISO/IEC 7816-3:2006 specifies the power and signal structures, and information exchange between an integrated circuit card and an interface device such as a terminal.
It also covers signal rates, voltage levels, current values, parity convention, operating procedure, transmission mechanisms and communication with the card.
It does not cover information and instruction content, such as…
Identification cards — Integrated circuit cards — Part 3: Cards with contacts — Electrical interface...
ISO/IEC 7816-3:2006 specifies the power and signal structures, and information exchange between an integrated circuit card and an interface device such as a terminal.
It also covers signal rates, voltage levels, current values, parity convention, operating procedure, transmission mechanisms and communication with the card.
It does not cover information and instruction content, such as…
Animal and vegetable fats and oils — Cocoa butter equivalents in cocoa butter and plain chocolate — ...
ISO 23275-1:2006 specifies a procedure for the detection of cocoa butter equivalents (CBEs) in cocoa butter and plain chocolate by high-resolution capillary gas liquid chromatography of triacylglycerols and subsequent data evaluation by regression analysis.
The method is applicable for the detection of 2 % CBE admixture to cocoa butter, corresponding to about 0,6 % CBE in chocolate (i.e. the…
