The method allows inadequate cookingof the products to be detected. It applies to products having a urease activity of less than 1 mg of nitrogen per gram of product as received. For more active products the mass of test may be reduced. The principle consists in mixing of a ground test portion with a buffered urea solution, after keeping the mixture for 30 min at 30 C, neutralization of the ammonia liberated, with an exess of hydrochloric acid solution, and back-titration with standard volumetric hydroxide solution.

General information

  • Status :  Withdrawn
    Publication date : 1988-08
  • Edition : 2
    Number of pages : 2
  • :
    ISO/TC 34/SC 2
    Oleaginous seeds and fruits and oilseed meals
  • 67.200.20

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