ISO INTERNATIONAL STANDARD 24557 First edition 2009-10-01 Pulses Determination of moisture content Air-oven method Légumineuses- Détermination de la teneur en eau — Méthode par séchage a I'étuve Reference number ISO 24557:2009(E) @ ISO 2009 ISO24557:2009(E) PDFdisclaimer This PDF file may contain embedded typefaces. In accordance with Adobe's licensing policy, this file may be printed or viewed but shall not be edited unless the typefaces which are embedded are licensed to and installed on the computer performing the editing. In downloading this file, parties accept therein the responsibility of not infringing Adobe's licensing policy. The ISo Central Secretariat accepts no liability in this area. Adobe is a trademark of Adobe Systems Incorporated. Details of the software products used to create this PDF file can be found in the General Info relative to the file; the PDF-creation COPYRIGHTPROTECTEDDOCUMENT ? ISO2009 All rights reserved. Unless otherwise specified, no part of this publication may be reproduced or utilized in any form or by any means, electronic or mechanical, including photocopying and microfilm, without permission in writing from either isO at the address below or Iso's member body in the country of the requester. ISO copyright office Case postale 56 : CH-1211 Geneva 20 Tel. + 41 22 749 01 11 Fax + 41 22 749 09 47 E-mail copyright@iso.org Web www.iso.org Published in Switzerland @IsO2009-All rights reserved ISO 24557:2009(E) Foreword IsO (the International Organization for Standardization) is a worldwide federation of national standards bodies (IsO member bodies). The work of preparing International Standards is normally carried out through IsO technicalcommittees.Eachmemberbodyinterestedinasubjectforwhichatechnicalcommitteehasbeen International Electrotechnical Commission (IEC) on all matters of electrotechnical standardization. International Standards are drafted in accordance with the rules given in the IsO/lEc Directives, Part 2 adopted by the technical committees are circulated to the member bodies for voting. Publication as an International Standard requires approval by at least 75 % of the member bodies casting a vote. Attention is drawn to the possibility that some of the elements of this document may be the subject of patent rights. IsO shall not be held responsible for identifying any or all such patent rights. ISO 24557 was prepared by Technical Committee ISO/TC 34, Food products, Subcommittee SC 4, Cereals andpulses. dizalion'ghts reserved ii