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ISO 5522:1981

Current Revision

Fruits, vegetables and derived products -- Determination of total sulphur dioxide content

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The method consists in acidifying and heating a test portion, entraining, in a current of nitrogen, the gas liberated, absorbing and oxidizing the gas by bubbling it through a neutral, dilute hydrogen peroxide solution, then determining the sulphuric acid thus formed using standard volumetric sodium hydroxide solution. Verification of the determination is described in the annexes A and B, respectively.


SDO ISO: International Organization for Standardization
Document Number ISO 5522
Publication Date Not Available
Language en - English
Page Count
Revision Level
Supercedes
Committee ISO TC 34/SC 3
Publish Date Document Id Type View
Not Available ISO 5522:1981 Revision