Method for determining the degree of starch gelatinization and iodine color
Method for determining the degree of starch gelatinization and iodine color, Total:22 items.
The international standard classification for "Method for determining the degree of starch gelatinization and iodine color" includes: Cereals, pulses and derived products , Starch and derived products , Aluminium and aluminium alloys , Medical Sciences and health care facilities in general .
The Chinese standard classification for "Method for determining the degree of starch gelatinization and iodine color" includes: Cereal crop and product , Cereal crop and forage crop in general , Grain processing and products , Basic standards and general methods , Basic standard and general method for coating , Light metals and their alloys analysis method , Hydrogeological survey , Sanitation in general .
农业农村部
- NY/T 3868-2021 Determination of the pasting properties of maize and maize starch—Rapid visco analyser (RVA) method
- NY/T 4125-2022 Determination of gelatinization degree of starch in feeds
General Administration of Quality Supervision, Inspection and Quarantine of the People's Republic of China
- GB/T 12097-1989 Method for determination of whiteness of starches
- GB/T 12098-1989 Method for determination of viscosity of starches
- GB/T 12096-1989 Method for determination of fineness of starch
- GB/T 14826-1993 Determining and evaluating degree of chalking of paint coats
- GB/T 3169.5-1982 Chemical analysis of aluminum powder--The potassium periodate photometric method for determination of manganese
- GB/T 14490-1993 Method for determination of cereal and starch gelatinization properties using a viscograph
- GB/T 14490-2008 Inspection of grain and oil - Determination gelatinization properties in cereal and starch by viscograph
- GB/T 24853-2010 General pasting method for wheat or rye flour or starch—Using the rapid visco analyzer
Professional Standard - Geology
- DZ/T 0064.56-2021 Methods for analysis of groundwater quality Part 56: Determination of iodide- Starch spectrophotometry
- DZ/T 0064.56-1993 Groundwater quality test methods - the determination of iodide with amylon colour comparimetry
Professional Standard - Environmental Protection
- HJ 594-2010 Water quality - Determination of the total amount of the developing agent and their oxides-lodine-starch spectrophotometry
National Health Commission of the People's Republic of China
- WST 349:2011 Reference method for determination of α-amylase catalytic activity concentration
中华人民共和国国家卫生和计划生育委员会
- WS/T 349-2011 Reference procedure for the measurement of catalytic activity concentration of α-amylase
Korean Agency for Technology and Standards (KATS)
- KS H ISO 7973:2009 Cereals and milled cereal products－Determination of the viscosity of flour－Method using an amylograph
International Organization for Standardization (ISO)
- ISO 7973:1992 Cereals and milled cereal products; determination of the viscosity of flour; method using an amylograph
European Committee for Standardization (CEN)
- EN ISO 7973:2015 Cereals and milled cereal products - Determination of the viscosity of flour - Method using an amylograph (ISO 7973:1992)
GOSTR
- GOST 34457-2018 Starch. Methods for determination of acidity
RO-ASRO
- STAS SR 13300-4-1994 Starches. Methods of analysis. Acidity determination
Association Francaise de Normalisation
- NF V03-731:2006 Wheat flour - Method for the measurement of damage of starch by means of SDmatic.
SCC
- AWWA JAW10127 Journal AWWA — Determining Residual Chlorine: Effect of Temperature on the Titrametric Starch-Iodine End Point
