Okružní 31, 638 00 Brno  
legmet@cmi.cz  
+420 545 555 414  
 
1. ------IND-  2019 0289 CZ-  EN- ------ 20190628 --- --- PROJET 
Executive summary for the EC (not part of this legislation)  
‘Butyrometers ’ may be placed on the market and put into use in the Czech Republic as specified 
measuring instruments  pursuant to Act  No 505/1990 on metrology, as amended. According to the 
Act, specified measuring instruments are instruments which are included in the lis t of the types of 
specified measuring instruments (Implementing Decree No  345/2002) and, at the same time, 
intended (by the manufacturer/importer) for measurements of relevance to the protection of public 
interests in consumer protection, contractual relat ions, imposition of sanctions, fees, tariffs and 
taxes, health protection, environmental protection, occupational safety  or the protection of other 
public interests protected by separate legislation . This means that their purpose is similar to that 
used fo r defining specified products – measuring instruments and non- automatic weighing 
instruments – under Directives 2014/31/EU and 2014/32/EU. The requirements of this regulation 
do not apply to measuring instruments placed on the market in the Czech Republic for purposes 
other than the above purposes defined by Act No 505/1990 on metrology.  
The subject matter of this notified regulation is to lay down the metrological and technical 
requirements for specified measuring instruments of this type.  This regulation also lays down the 
tests for the purposes of type approval and verification of specified measuring instruments of this 
type.  
(End of executive summary)  
 
P U B L I C  N O T I C E 
 
As the authority with substantive and territorial jurisdiction in the matter of laying down metrological 
and technical requirements for legally controlled measuring instruments and stipulating the testing 
methods for type approval and verification of legal ly controlled measuring instruments pursuant to 
§ 14(1) of Act No 505/1990 on metrology, as amended (hereinafter the ‘Metrology Act ’), and in 
accordance with the provisions of §  172 et seq. of Act No 500/2004, the Code of Administrative 
Procedure (hereinafter the ‘ CAP ’), the Czech Metrology Institute (hereinafter the ‘CMI’) commenced 
ex officio proceedings on 12 February2016 pursuant t o § 46 of the CAP, and, based on supporting 
documents, issues the following:  
 
I. 
D R A F T  G E N E R A L M E A S U R E 
number:0111- OOP -C098 -19 
 
laying down the metrological and technical requirements for legally controlled 
measuring instruments, including  testing methods for type approval and verification 
of the following legally controlled measuring instruments:  
‘butyrometers ’ 
 Measure of a General Nature No  0111- OOP -C098- 19 
 
2 1   Basic definitions  
For the purposes of this General Measure, terms and definitions pursuant to VIM and VIML1 and the 
following  must apply:  
1.1 
volumetric glassware  
a glass measuring instrument calibrated for a certain volume of liquid, which is indicated with a gauge mark or scale, and is used, for example, to check volume for laboratory purposes
 
1.2    butyrometer  
a glass instrument with an empirical scale depicting % content of fat  
1.2.1  
milk butyrometer  
used to determine fat content of milk  
1.2.2  
butyrometer for powdered milk  
used to determine fat content of powdered milk  
1.2.3  
butyrometer for cream and butter  
used to determine fat content of cream and of butter  
1.2.4  
butyrometer for cheese  
used to determine fat content of cheese  
1.2.5  
butyrometer for skim milk  
used to determine fat content of skim milk  
1.3 meniscus  
the curved surface of a liquid in a tube, whose shape depends on the liquid ’s surface tension  
1.4 graduation mark  
a visible mark on the volumetric glassware parallel to the reading level, indicating a given volume  
1.5 volume mark  
a graduation mark corresponding to a certain volume of a given product  
                                                      
1 TNI 01 0115 International Vocabulary of Metrology –  Basic and General Concepts and Associated Terms 
(VIM) and International Vocabulary of Legal Metrology (VIML) are part of the technical harmonisation 
compendium ‘Terminology in the field of metrology’, which is publicly available at www.unmz.cz.  Measure of a General Nature No  0111- OOP -C098- 19 
 
3 1.6 
scale 
an organised set of graduation marks situated on volumetric glassware  
1.7 nominal volume  
the largest value of volume marked on volumetric glassware  
1.8 true volume  
the volume value of volumetric glassware obtained through measurement  
1.9 volume error  
the measurement result minus the true value of measurement  
1.10 graduation  
the interval between two adjacent graduation marks of a scale  
1.11 waiting time  
a period of time stipulated for volumetric glass calibrated for discharge volume starting from the end 
of the discharge period. Waiting  time data applies only to distilled water.  
1.12 
discharge period  
a specified time of continuous liquid discharge from a pipette or burette. It  is counted from the 
complete opening of the pipette ’s suction opening or the opening of the burette ’s stopcock to 
maximum flow until the end of continuous discharge  
2   Metrological requirements  
2.1 Reference conditions  
The reference temperature is 20  °C. 
2.2 Measuring instrument types and overall dimensions  
Butyrometers must be ma nufactured with an evenly graduated scale. The scale numbering gives the 
weight content of fat in per  cent.  Butyrometers must comply with requirements specified in 
Figures  1a, 1b, 1c, 1d, 2a, 2b, 3, 4, and Tables  1 to 3 a in Articles  2.2.1.1 and 2.2.4.  
2.2.1  Glass butyrometers for milk  
The shape and dimensions of butyrometers must match those shown in Figures  1a, 1b, 1c  and 1d. Measure of a General Nature No  0111- OOP -C098- 19 
 
4 2.2.1.1  Maximum permissible scale errors  
Maximum permissible scale errors are as follows:  
a) for a butyrometer  with a scale range of 0  % to 0.5 %:  
an error in one part of the scale covering at least four  fifths of the entire scale must not exceed a 
value corresponding to plus/minus half of the smallest graduation mark on the scale;  
b) for all other butyrometers:  
errors in each of at least three approximately identical and consecutive parts of the scale 
together covering most of the scale and the algebraic sum of these errors must not exceed a 
value corresponding plus/minus half of the smallest graduation mark of th e scale.  
 
Figure1a  Figure1b  
Butyrometer with a scale range 
of 0 % to 0.5 % with a plain neck  Butyrometer with a scale range 
of 0 % to 4 % with a ring neck  
Legend:1 – bulb; 2 – matte surface; 3 – measuring tube; 4 – body; 5 – neck; 6 – edge bead  
Figures  1a, 1b - Butyrometer for milk  
Measure of a General Nature No  0111- OOP -C098- 19 
 
5  
Figure1c  Figure1d  
Butyrometer with a scale range 
of 0 % to 6 % with a plain neck  Butyrometer with a scale range 
of 0 % to 10 % with a ring neck  
Legend:1 – bulb; 2 – matte surface; 3 – measuring tube; 4 – body; 5 – neck; 6 – edge bead  
Figures  1c, 1d - Butyrometer for milk  
Table  1 - Body capacity by butyrometer type  
Scale range  
(% fat)  Body capacity  
(ml) 
0 to 0.5  43.5 ± 0.5  
0 to 4  21.7 ± 0.3  
0 to 5, 6, 7 or 8  21.5 ± 0.4  
0 to 10  21.0 ± 0.4  
Measure of a General Nature No  0111- OOP -C098- 19 
 
6 NOTE  The scale numbering  gives the weight content of fat in per  cent, i.e. grams of fat in 100 cm3 of milk 
when 11 cm3 is used for analysis.  
2.2.2  Glass butyrometers for powdered milk  
The basic shape and dimensions of a butyrometer  used to determine fat content of powdered milk must 
correspond to those shown in Figures  2a and 2b.  
 
Figure  2a 
Butyrometer for powdered milk  Figure  2b 
Scale design  
Figures  2a, 2b - Butyrometer for powdered milk  
MATOVÁNO  MATTE  
POSLEDNÍ ČÁRKA ROZSAHU STUPNICE  LAST MARK OF THE SCALE RANGE  
PRVNÍ ČÁRKA ROZSAHU STUPNICE  FIRST MARK OF THE SCALE RANGE  
ŘEZ A -A SECTION  A-A 
The dimensions and maximum permissible errors of butyrometers used to determine the per  cent  of fat 
in powdered milk are specified in Ta ble 2. 
Table  2 - Dimensions and maximum permissible errors of butyrometers for powdered milk  
Measuring range (5 to 35)  % 
Scale graduation  0.5 %  
Scale numbering  5.0 %  
Volume of body (b) at 20 °C  (19.5 ± 0.5) ml  
Measure of a General Nature No  0111- OOP -C098- 19 
 
7 Volume of the measuring tube corresponding  to 5 % 
fat content at 20  °C 
graduated section c 1 
non-graduated section c 2  
 
0.1426 ml  
0.1346 ml  
Maximum permitted errors in measuring tube volume  0.15 %  
4.3 µl  
2.2.3  Glass butyrometers for cream and butter  
The basic shape and dimensions of a butyrometer  used to determine fat content of cream and butter 
must correspond to those shown in Figure  3.The dimensions and maximum permissible errors of 
butyrometers used to determine the per  cent  of fat in cream and butter are specified in Table 3. 
 
Butyrometer I/ A Butyrometer I/B  
 
MATOVÁNO  MATTE  
POSLEDNÍ ČÁRKA ROZSAHU STUPNICE  LAST MARK OF THE SCALE RANGE  
PRVNÍ ČÁRKA ROZSAHU STUPNICE  FIRST MARK OF THE SCALE RANGE  
ŘEZ A -A SECTION  A-A 
Measure of a General Nature No  0111- OOP -C098- 19 
 
8  
Butyrometer II/A  Butyrometer II/B  
 
MATOVÁNO  MATTE  
TVAROVÁNO NA NZ 10/13  SHAPED TO NZ 10/13  
POSLEDNÍ ČÁRKA ROZSAHU STUPNICE  LAST MARK OF THE SCALE RANGE  
PRVNÍ ČÁRKA ROZSAHU STUPNICE  FIRST MARK OF THE SCALE RANGE  
Figure  3 - Glass butyrometers for cream and butter (design types)  
Table  3 - Dimensions and maximum permissible errors of butyrometers for cream and butter  
Sample size  5 ml 5 g 
Type  I/A I/A I/B II/A II/A II/B II/B 
Measuring range  % 0–20 0–40 30–55 5–20 5–40 30–55 75–90 
Scale graduation  % 0.5 0.5 
Scale numbering  % 5 10 5 5 10 5 5 
Scale length L min. mm 65 72 50 48 63 50 45 
Volume of body (b) at 
20 °C ml 20±0.5  19±0.5  18±0.5  24.5±0.5  23.5±0.5  22.5±0.5  20.5±0.5  
Measuring tube volume 
at 20 °C  
graduated section c 1 
corresponding to 5 % fat  
non-graduated section c 2  
 
ml 
 
ml  
 
0.289 3   
 
0.284 4   
 
0.273 0   
 
0.286 6  
- - 1.706 3  0.278 6  0.269 5  1.702 5  4.288 0  
Permitted errors in 
measuring tube volume  % 
ml ±0.1 
±5.7 ±0.2 
±11.5  ±0.2 
±10.9  ±0.1 
±5.7 ±0.2 
±11.5  
Measure of a General Nature No  0111- OOP -C098- 19 
 
9 2.2.4  Glass butyrometers for cheese  
The basic shape and dimensions of a butyrometer used to determine fat content of cheese must 
correspond to those shown in Figure  4. 
 
Legend:1 – measuring tube; 2 – body; 3 – neck; X -X – section; Y – level Y; Z – level Z  
Figure  4 – Butyrometer for cheese (dimensions in millimetres)  
The dimensions and maximum permissible errors of butyrometers used to determine the per  cent  of fat 
in cheese are specified in Table 4 plus as follows:  Openings must be cylindrical, smooth and have a 
bead on the oute r edge of their end.  
Measure of a General Nature No  0111- OOP -C098- 19 
 
10 The inner diameter of the neck must not exceed 25  mm.  
The scale must be graduated as follows:  
 Scale length, mm  (71 ± 7) mm  
 Scale range, fat in % by weight  0 to 40  
 Number of graduations  80 
 Graduation  in each 0.5 % 
 Medium lengt h marks  at each 1  %, i.e. every two graduations  
 Longest scale marks at each 5  %, i.e. every 10 graduations  
 Numbering at every 5  %, i.e. every 10 graduations  
 Maximum deviation from desired volume  0.25 %, i.e. half of a graduation of the 
measuring tube  scale between every two graduations of the scale (i.e. 0.25  g of fat per 100 g of 
sample)  
3   Technical requirements  
3.1 Material and design  
3.1.1  Material  
Butyrometers must be made of clear glass free of visible defects.  The internal stress of the glass must 
be reduced through cooling to minimise the chance of cracks appearing due to thermal or physical 
shock. The glass must be resistant to chemicals used by methods used to determine fat content.  
3.1.2  Design  
The inner surface of butyrometers must be smoo th and free of defects so that when used they do not 
prevent the fat from entering the measuring tube.  
The outer surface of butyrometers must be axially symmetrical, and changes in cross- section must be 
smooth, especially at the point where the body meets the measuring tube.  
A butyrometer ’s walls must be sufficiently thick at all points, and thus appropriate for its intended 
purpose. Minimum wall thickness at any point must be 0.9  mm.  
The butyrometer ’s neck must be cylindrical or conical.  
Marks, numbering  and inscriptions must be clear and resistant to conditions of use.  
Marks must be perpendicular to the longitudinal axis of the measuring tube, symmetrical along this axis, and must not exhibit any visible irregularity in spacing.  
Numbers accompanying mark s must be permanent and clearly legible, the numerals must be situated 
immediately above the mark to which they refer, and must lie to the right of the longitudinal axis of 
the scale and be oriented upward if the butyrometer is standing vertically with its head pointing up.  
The per  cent  symbol (%) must be permanent, clearly legible  and must be located to the left of the 
highest numeral of the scale.  
4   Measuring instrument markings  
Each butyrometer must be clearly marked with the following information:  
a) the manufacturer;  
b) the purpose of the butyrometer;  
c) identification of the relevant technical standard.  Measure of a General Nature No  0111- OOP -C098- 19 
 
11 4.1 Official mark placement  
The official mark can be etched or sandblasted onto the rear side of the butyrometer body.  
5   Measuring instrument type approval  
These measuring instruments are subject to type approval pursuant to Act No 505/1990 on metrology, 
as amended.  Type approval of butyrometers must be performed on at least three specimens.  The 
conformity of measuring instruments with requirements in Chapter s 2, 3 and 4 is assessed, and the 
tests specified in this chapter and Chapter  6 are performed.  
5.1 Number of specimens for testing  
The number of specimens needed for type tests is determined by the entity performing the test.  
5.2 Visual inspection  
During t he visual inspection, the butyrometer is checked to ensure it complies with submitted 
documentation, and special attention must be paid to checking that markings, volume marks and 
volume indication are correct.  Butyrometers  must not be physically damaged or deformed and must be 
entirely clean.  
5.3 Functional test  
A functional test for butyrometer type approval includes:  
a) a check of the butyrometer ’s dimensions;  
b) a check that the butyrometer ’s volume is correct.  
5.3.1  Test equi pment accuracy requirements  
For volume and dimension tests, regular laboratory equipment is used along with the following 
measuring instruments:  
a) a slide gauge with 0.01 mm graduations;  
b) a 300 mm flat steel ruler with millimetre or 0.5  mm graduations;  
c) a 25 ml graduated pipette of accuracy class A, maximum permissible error of ±0.1  ml, and 
0.2 ml graduations;  
d) a glass thermometer (0 to 30)  °C with 0.1 °C graduations;  
e) a burette with 0.1 ml graduations, to which a long, thin capillary with a tip must be conne cted, 
or an automatic burette;  
f) a microburette, to which a long, thin capillary with a tip and a filling apparatus must be connected;  
g) Class II reference scales with an upper weighing limit of 200  g; 
h) a set of weights up to 200 g, a secondary Class II referen ce (F 1);  
i) a special automatic water dispenser;  
j) distilled water;  
k) a suitable test medium.  
Measuring instruments specified in Article 5.3.1(a) to (i) must have valid calibration. Measure of a General Nature No  0111- OOP -C098- 19 
 
12 5.3.2  Check of dimensions  
A check is performed to determine whether the design a nd dimensions of the butyrometer complies 
with requirements and technical documentation.  
5.3.3  Volume check  
Pursuant to Chapter  6, the following volumes are checked:  
a) of the butyrometer body;  
b) of the measuring tube (that the scale is correct).  
6   Initial verification  
6.1 Initial verification is performed on butyrometers of approved type.  
The following is performed during initial verification of the measuring instrument:  
a) a check of prescribed essentials as per dimension tables;  
b) preparation for measu rement;  
c) a volume check.  
6.1.2  Given the different volumes of butyrometer measuring tubes, special microburettes must be 
used for the measurement of individual types of butyrometers (see Figure 5). 
 
 
Figure  5 - Microburette  
(2) 
(1) Measure of a General Nature No  0111- OOP -C098- 19 
 
13 Table  4 stipulates  classification of butyrometer types for specific purposes, measuring range 
requirements  and basic information on microburettes as reference devices for butyrometer verification.  
Table  4 - Classification of butyrometer types for specific purposes and basic information on 
reference devices (microburettes).  
Butyrometer  Microburette  
Specification  Measuring 
range  Note  Volume 
of one 
per cent 
of fat  Scale 
graduation  Scale 
range  
% ml % % 
For milk  0–10  --- 0.125  1 10 to 0  
For powdered 
milk 5–35  The section from 5 to 0 is 
without graduation, is shorter  
and has a volume of 
0.1346 ml  0.02852  5 35 to 0  
Na 
cream  KF 0–20  --- 0.05786  5 20 to 0  
0–40  --- 0.05688  10 40 to 0  
30–55  The section from 30 to 0 is 
replaced by expansion of the 
capillary by a volume of 
1.7063 ml  0.05460  5 55 to 0  
R 5–20  The section from 5 to 0 is 
without graduation, is shorter  
and has a volume of 
0.2786 ml  0.05732  5 20 to 0  
5–40  The section from 5 to 0 is 
without graduation, is shorter  
and has a volume of 
0.2695 ml  0.05732  10 40 to 0  
30–55  The section from 30 to 0 is 
replaced by expansion of the 
capillary by a volume of 
1.7025 ml  0.05732  5 55 to 0  
For butter  75–90  The section from 75 to 0 is 
replaced by expansion of the 
capillary by a volume of 
4.2876 ml  0.05732  5 90 to 0  
For cheese  0–20  --- 0.034 16  5 20 to 0  Measure of a General Nature No  0111- OOP -C098- 19 
 
14 5–40  The section from 5 to 0 is 
without graduation, is shorter  
and has a volume of 
0.1617 ml  0.03454  5 40 to 0  
 
6.1.2.1  Microburette description  
The microburette  (1) is a glass capillary tube with inner diameter of 1 to 3  mm (depending on 
butyrometer type), with a scale. The scale is designed to also take into account some irregular volume 
divisions of the given butyrometer type.  In some cases, if a certain part of the butyrometer ’s measuring 
tube has a wider portion without graduation, the microburette also has a corresponding wider portion 
(2).The microburette scale is graduated according to the scale of the relevant butyrometer.  It spans a 
length of 350 mm to 500 mm (depending on butyrometer type).Graduations are either every 1 % or 
every 5  %.Table  4 gives the approximate main dimensions of microburettes for individual butyrometer 
types.  The upper end of the microburette has a cu rved overflow spout; the bottom section, under the 
scale, has a side- mounted stopcock with its outlet aiming downward. The open bottom end of the 
microburette is connected to a filling apparatus.  For quick use, it is possible to terminate the 
connecting tube above the side -mounted stopcock with a ground glass joint to which a microburette 
with a corresponding ground glass joint is simply connected, and the entire assembly is secured by 
binding it together across glass projections fused to both parts.  
The fi lling apparatus consists of a narrow tube (4) with a larger container on its upper end (5) that can 
be sealed with a ground glass stopper. Both parts – the microburette and the filling apparatus – are 
joined using short rubber hoses in a "U" shape (6) with an open stopcock (7).This "U" tube can be 
fused directly to both the filling apparatus and the microburette so that both parts make up a continuous whole. A small collector (8) is attached or fused to the overflow spout allowing collection 
of mercury that  has overflowed. A short piece of hose is used to attach a long, thin capillary tube (9) to 
the outlet of the stopcock (3) on the lower part of the microburette; this capillary tube can be inserted 
all the way into the body of the butyrometer.  The microbur ette is filled with clean, dry mercury.  The 
container supplying the filling apparatus (5) situated above the level of the overflow spout of the 
microburette should have a volume of at least 10 ml.  The entire device is situated on a suitable stable 
stand (1 0), high enough above the workbench to make it possible to comfortably attach the 
butyrometer to the capillary tube on the stopcock of the microburette (9).The entire device is placed on 
a relatively wide, non -metallic pan with raised edges that are about 50 mm high (11).  
6.1.2.2  
Finishing and marking of microburettes  
The measuring range of the microburette, specified in Table 4, is indicated downward from the upper 
graduation mark on the microburette. Smaller sections of the scale without graduations, and therefore 
also wider sections, are in the lower part of the microburette scale.  The upper graduation mark is 
situated under the overflow spout of the microburette; the overflow cannot be considered, i.e. used 
past the end of the scale as an endpoint.  
6.1.2.3  Special automatic water dispenser  
A butyrometer scale open at both ends can also be measured out with an automatic dispenser using 
distilled water.  A butyrometer terminated with a heart is checked b efore it is fused shut.  The dispenser 
is of piston type, always adjusted for the type of butyrometer being measured out.  Prior to butyrometer 
verification, it must always be adjusted according to a reference measured out by weighing, and during 
verificatio n of a series must be checked as soon as a discrepancy appears between the correctness of 
the butyrometer under verification and the dispenser.  Measure of a General Nature No  0111- OOP -C098- 19 
 
15 6.2 Test procedure  
6.2.1  Visual inspection  
A visual inspection of the butyrometer  is used to determine the following:  
a) whether the quality of the glass and the build of the butyrometer comply with requirements 
prescribed in relevant tables for individual butyrometers;  
b) whether the information on the butyrometer, the graduation, execution  and numbering of the 
scale are valid according to relevant scales provided in Chapter  2 of this Measure.  
The visual inspection is performed in diffuse daylight without the use of any other tools.  
The butyrometer is measured to determine whether it is the proper length, the size of the smallest graduation and the length of the scale according to relevant tables.  
6.2.2  Preparation for measurement  
If the butyrometer complies with the above requirements, its volume is checked. 
The butyrometer  must be completely clean, degreased and dry.  Particulates are rinsed off with water.  
To degrease the butyrometer, a 5 –10 % solution of potassium dichromate in concentrated sulphuric 
acid can be used, which is poured into the butyrometer and allowed to sta nd for 2 to 3 hours. It is then 
thoroughly rinsed with distilled water.  Use of alkaline solutions is not recommended.  The washed 
butyrometers are dried in an oven for at least one hour at about 150 °C to 200 °C.  
6.2.3  Tests using the volume method (direct)  
Volumetric measurement determines whether the butyrometer body, measured from the scale 
graduation mark by the body to the point where the neck meets the body, and the volume of the 
measuring tube comply with requirements stipulated in Chapter  2 of this M easure.  The accuracy of the 
butyrometer scale is checked using the appropriate microburette (see Table 4).The meniscus of the 
medium must match the level of the relevant graduation mark.  
6.2.4  Tests using the mass (gravimetric) method  
During gravimetric ve rification of a butyrometer, its body is filled with an appropriate test medium to 
the nearest graduation mark on the scale.  The butyrometer is then placed upright into a suitable beaker 
and placed on a weighing scale.  Weighing is performed on a single -bowl reference scale with a 
weighing range of up to 200  g. 
7   Subsequent verification  
Butyrometers are not subject to subsequent verification.  
8   Measuring instrument check  
When checking measuring instruments pursuant to § 11a of the Metrology Act at the request of an 
entity that could be affected by its incorrect measurement, Chapter  6 is followed.  The maximum 
permissible error used is the maximum permissible error pursuant to Chapter  2. 
9   Notified standards  
For the purposes of specifying the metrologic al and technical requirements for measuring instruments 
and specifying the testing methods for their type approval and verification arising from this general 
measure, the CMI shall notify Czech technical standards, other technical standards or technical Measure of a General Nature No  0111- OOP -C098- 19 
 
16 documents of international or foreign organisations, or other technical documents containing more 
detailed technical requirements (hereinafter referred to as ‘ notified standards ’).The CMI will publish a 
list of these notified standards attached to the releva nt measures, together with the general measure, in 
a manner accessible to the public ( on www.cmi.cz ). 
Compliance with notified standards or parts thereof is be considered, to the extent and under the 
conditions laid down in the general measure, as compliance with those requirements laid down in this 
measure to which these standards or parts thereof apply.  
Compliance with notified standards is one way of demonstrating compliance with the requirements.  
These requirements may also be met by using another technical solution guaranteeing an equivalent or higher level of protection of legitimate interests.  
II. 
G R O U N D S 
Pursuant to § 14(1)(j) of the Metrology Act, the CMI has issued this Measure of a General Nature 
toward the implementation of § 6(2), § 9(1) and (9), and § 11a(3) of the Metrology Act, laying down 
metrological and technical requirements for specified measuring instruments and tests for type approval and verification of specified measuring instruments – ‘ butyrometers ’. 
Decree No  345/2002 specifying measuring instruments for mandatory verification and measuring 
instruments subject to type approval, as amended, classifies the measuring instruments under item 1.3.7 in the annex entitled ‘ List of specified measuring instruments’  as measuring instruments 
subject to type approval and mandatory verification.  
This legislation (Measure of a General Nature) will be notified in accordance with Directive 
(EU)  2015/1535 of the European Parliament and of the Council o f 9 September  2015 laying down a 
procedure for the provision of information in the field of technical regulations and of rules on Information Society services.  
III. 
I N S T R U C T I O N S  
In accordance with §  172(l), in conjunction with § 39(l) APC, the CMI has stipulated a time limit for 
comments of 30 days as of the date of posting on the official notice board. Comments submitted after 
this time limit will not be considered.  
The persons concerned are hereby invited to comment on this draft Measure of a General Nature.  With 
a view to the provisions of § 172(4) of the APC, the comments shall be submitted in writing and meet 
the requirements for submissions in accordance with §  37 of the APC.  
The comments shall include the particulars referred to in §  37(2)  APC and clearly state the following: 
who is making the comments; which general measure they concern; to what extent the comments 
challenge the measure; how the general measure runs contrary to legislation or how the general 
measure or the procedure that p receded it is inaccurate; which matters the comments concern and what 
is being proposed. Said comments must also identify the administrative authority to which they are 
addressed and be signed by the person making them.  
The supporting documents for this dr aft general measure may be consulted at the Czech Metrology 
Institute, Legal Metrology Department, Okružní 31, 638 00 Brno, after making arrangements by 
telephone.  
This draft general measure shall be posted for 15  days.  
 
Czech Metrology Institute  
Director General