941 International Standard TSO INTERNATIONAL ORGANIZATION FOR STANDARDIZATION MEKAYHAPOAHAR OPrAHW3ALMA IO CTAHAAPTW3AUMW-ORGANISATION INTE RNATIONALE DE NORMALISATION Spices and condiments - Determination of cold water- soluble extract Epices-Détermination de I'extrait soluble dans I'eau froide First edition - 1980-02-15 UDC 633.82/.84 : 543.831 Ref. No. ISO 941-1980 (E) 0941-1980 (E) Descriptors : agricultural produicts, spices, chemical analysis, determination of content, soluble matter, water, coid water, chemical analysis. CopyrgInternationalganizationforStandardization Price based on 2 pages itted without license from IHS Not for Resale Foreword ISO(the International Organizationfor Standardization)isaworldwidefederation of national standards institutes (Iso member bodies). The work of developing Inter- national Standards is carried out through Iso technical committees. Every member body interested in a subject for which a technical committee has been set up has the right to be represented on that committee. International organizations, governmental and non-governmental, in liaison with iso, also take part in the work. Draft International Standards adopted by the technical committees are circulated to the member bodies for approval before their acceptance as International Standards by the ISo Council. International Standard ISO 941 was developed by Technicai Committee ISO/TC 34, Agricultural food products. It was submitted directly to the Iso Council, in accordance with clause 5.10.1 of part 1 of the Directives for the technical work of ISO. It cancels and replaces ISO Recommen- dation R 941-1969 which had been approved by the member bodies of the following countries : Australia Greece Romania Brazil Hungary South Africa, Rep. of Bulgaria India Thailand Canada Iran Turkey Chile Israel United Kingdom Colombia Korea, Rep. of USSR Czechoslovakia Netherlands Yugoslavia Egypt, Arab Rep. of Poland France Portugal The member body of the following country had expressed disapproval of the docu- ment on technical grounds : Germany, F. R. @ International Organization for Standardization, 1980 Printed in Switzerland Copyright International Organization for Standardization license from IHS Not for Resale INTERNATIONALSTANDARD ISO 941-1980 (E) Spices and condiments - Determination of cold water- soluble extract 0 Introduction 5.2 Pipette, of capacity 50 ml. This International Standard is applicable to most spices and 5.3 Dish, flat-bottomed. condiments. In view of the number and variety of such pro- ducts, however, it may be necessary in particular cases to modify the method or even to choose a more suitable method. 5.4 Filter paper, medium-fine. Such modifications and other methods will be indicated in 5.5 Oven, capable of being controlled at 103 ± 2 °C. International Standards giving specifications for the spices and condiments in question. 5.6 Steam bath. 1 Scope and field of application 5.7 Analytical balance. This International Standard specifies a method for the deter- mination of cold -water-soluble extract in spices and con- Sampling diments. Sample the material by the method specified in Iso 948. 2 References 7 Procedure ISo 948, Spices and condiments - Sampling. 7.1 Preparation of test sample ISo 2825, Spices and condiments - Preparation of a ground sampleforanalysis. Prepare the test sample by the method specified in ISO 2825. 3 Definition 7.2 Test portion cold water-soluble extract : The whole of the substances ex- Weigh, to the nearest 0,001 g, about 2 g of the test sample tracted by cold water under the conditions specified in this (7.1). internationai Standard. 7.3 Determination 4 Principle Use only distilled water or water of at least equivalent purity. Extraction of a test portion with cold water, filtration, drying of Transfer the test portion (7.2) quantitatively with water to the the extract obtained and weighing. volumetricflask (5.1)andfilltothemark withcoldwater.Stop- per the flask and shake at approximately 30