ISO 5566:1982
ISO 5566:1982 Turmeric – Determination of colouring power – Spectrophotometric method
CDN $76.00
Description
Describes a method based on the extraction of the pigments of turmeric with hot ethanol, dilution of the extract and spetrophotometric measurement at the wavelenghth of maximum absorption. The result of the measurement is expressed as curcumin as a percentage by mass.
Edition
1
Published Date
1982-11-01
Status
PUBLISHED
Pages
2
Language
English
Format
Secure PDF
Secure – PDF details
- Save your file locally or view it via a web viewer
- Viewing permissions are restricted exclusively to the purchaser
- Device limits - 3
- Printing – Enabled only to print (1) copy
See more about our Environmental Commitment
Abstract
Describes a method based on the extraction of the pigments of turmeric with hot ethanol, dilution of the extract and spetrophotometric measurement at the wavelenghth of maximum absorption. The result of the measurement is expressed as curcumin as a percentage by mass.
Previous Editions
Can’t find what you are looking for?
Please contact us at:
Related Documents
-
ISO 676:1995 Spices and condiments – Botanical nomenclature
CDN $233.00 Add to cart -
ISO 24052:2022 Spices and condiments – Dried sumac – Specification
CDN $115.00 Add to cart -
ISO 20377:2018 Dried parsley (Petroselinum crispum) – Specification
CDN $76.00 Add to cart -
ISO 676:1997 Spices and condiments – Botanical nomenclature – Technical Corrigendum 1
CDN $0.00 Add to cart
