Applicable to products having boiling points lower than or equal to 150 0C. The lower limit of detection is 1 mg/100 ml. Based on evaporation of a test portion in a weighed dish, and determination of the increase in mass of the dish, which represents the residue.
Status : WithdrawnPublication date : 1981-11
Edition : 1Number of pages : 2
A standard is reviewed every 5 years
Revisions / Corrigenda