KENYA STANDARD        DKS 524: 20 20 
ICS 67.060  
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
Pasta  products  — Specification  
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
© KEBS 2020         Fifth Edition 2020 DKS 524: 202 0 
 
ii           © KEBS 202 0 — All rights reserved  TECHNICAL COMMITTEE REPRESENTATION  
 
The following organizations were represented on the Technical Committee:  
 
National Cereals and Produce Board  
Ministry of Health — Department of Public Health  
— Division of Nutrition  
Ministry of Industry, Trade & Cooperatives — Department of Industry  
Egerton University  
Technical University of Kenya  
Kenya Industrial Research Development Institute  
Government Chemist’s Department  
DSM Nutritional Products  
Pembe Flour Mills Ltd.  
Unga Ltd.  
Mombasa Maize Millers  
Salwa Kenya Limited  
Amesi K Ltd  
Agribusiness and Rural Development Consultants  
Kenya Bureau of Standards ― Secretariat  
 
 
 
 
 
 
 
 
 
 
REVISION OF KENYA STANDARDS  
 
In orde r to keep abreast of progress in industry, Kenya Standards shall be regularly reviewed. Suggestions 
for improvements to published standards, addressed to the Managing Director, Kenya Bureau of 
Standards, are welcome.  
 
 
 
 
 
 
 
 
 
 
 
© Kenya Bureau of Standards,  2020 
 
Copyright. Users are reminded that by virtue of Section 25 of the Copyright Act, Cap. 12 of 2001  of the Laws of Kenya, copyr ight 
subsists in all Kenya Standards and except as provided under Section 26 of this Act, no Kenya Standard produced by Keny a Bureau 
of Standards may be reproduced, stored in a retrieval system in any form or transmitted by any means without prior permission  in 
writing from the Managing Director . KENYA STANDARD         DKS 524: 202 0 
ICS 67.060  
© KEBS 202 0 — All rights reserved           iii  
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
Pasta products — Specification  
 
 
 
 
 
 
 
 
 
 
 
 
 
 
KENYA BUREAU OF STAN DARDS (KEBS)  
 
Head Office:  P.O. Box 54 974, Nairobi -00200, Tel.: (+254  020) 605490, 602350, Fax: (+254 020) 604031  
E-Mail: info@kebs.org,  Web:http://www.kebs.org  
 
Coast Region     Lake Region          Rift Valley Region  
P.O. Box 99376, Mombasa -80100   P.O. B ox 2949, Kisumu -40100        P.O. Box 2138, Nakuru -20100  
Tel.: (+254  041) 229563, 230939/40  Tel.: (+254 057) 23549, 22396        Tel.: (+254 051) 210553, 210555  
Fax: (+254  041) 229448    Fax: (+254 057) 21814  DKS 524: 202 0 
 
iv           © KEBS 202 0 — All rights reserved  Foreword  
 
This Kenya Standard has been revised by the Technical Committee on Processed Cereals and Pulses under 
the guidance of the Standards Project s Committee, and it is in accordance with the procedures of the Kenya 
Bureau  of Standards.  
 
Macaroni, Spaghetti, Vermicelli, etc. belong to a class of pro ducts generally known as pasta products.  These 
products have gained fast  popularity in catering and home use.  
 
The manufacturing process for macaroni or spaghetti consists of dough preparation from durum wheat (hard 
wheat) and cold or lukewarm water, knea ding process and extrusion through the extrusion press fitted with a 
die for the desired shape.  The extruded products are cut to a given length and then dried to a definite 
moisture content under controlled temperature and humidity.  
 
This revision aimed a t updating various parameters in line with the best international practice.  
 
During the preparation of this standard reference was made to the following documents:  
 
 IS 1485: Specification for macaroni, spaghetti and vermicelli.  
 
 Sri Lanka Standard 420: Specification for pasta products (macaroni, spaghetti, vermicelli and noodles).  
 
The assistance received from the above documents is acknowledged with thanks.  
  
 © KEBS 202 0 — All rights reserved           1 DRAFT KENYA STANDARD       KS 524: 202 0 
 
 
Pasta products — Specification  
 
 
1 Scope  
 
This Keny a Standard prescribes the requirements and methods of test for pasta products.  
 
2 Normative references  
 
The following documents are indispensable in the application of this standard:  
 
KS EAS 39 , Code of practice for food and drink manufacturing industry  
KS ISO 16050 , Foodstuffs — Determination of afflatoxin B1, and the total content of aflatoxins 
B1, B2, G1 and G2 in cereals, nuts and derived products — High -performance liquid 
chromatographic method.  
ISO 16649 -2, Microbiology of food and animal feeding stuf fs -- Horizontal method for the 
enumeration of beta -glucuronidase -positive Escherichia coli -- Part 2: Colony -count technique 
at 44 degrees C using 5 -bromo -4-chloro -3-indolyl beta -D-glucuronide  
ISO 6579 -1, Microbiology of the food chain -- Horizontal metho d for the detection, 
enumeration and serotyping of Salmonella -- Part 1: Detection of Salmonella spp.  
ISO 21527 -2, Microbiology of food and animal feedstuffs — Horizontal method for the enumeration 
of yeasts and moulds — Part 2: Colony count technique in p roducts with water activity less than or 
equal to 0.95  
ISO 6888 -1, Microbiology of food and animal feeding stuffs — Horizontal method for the 
enumeration of coagulase -positive staphylococci (Staphylococcus aureus and other species) — 
Part 1: Technique usin g Baird -Parker agar medium  
KS CODEX STAN 192 Codex General Standard for food additives  
KS EAS 38 Labelling of pre -packaged foods  
EAS 804, Claims on food — General requirements  
EAS 805, Use of nutrition and health claims — Requirements  
 
2 Types  
 
Pasta produ cts covered in this standard shall be of the following types:  
  
a) macaroni ; 
b) spaghetti ; 
c) vermicelli ; 
d) noodles ; 
e) short-cut pasta ; and 
f) lasagne . 
 
3 Requirements  
 
3.1 Basic i ngredients  DKS 52 4: 202 0 
 
2           © KEBS 202 0 — All rights reserved   
The dough for the manufacture of pasta products shall either be prepared from semolina derived from durum 
grains, hard wheat varieties or any combination of two or more of the specific wheat flours.  
 
3.2 Description  
 
3.2.1 Macaron i, it shall be in the form of tubes of a minimum length of 250 m m.  Outer diameter of the 
tube shall range from 2.5 mm  to 7 mm  and  the  wall thickness shall be 1.0 mm with tolerance of ± 0.1 mm.  
 
3.2.2 Spaghetti , it shall be in the form of solid rods of a minimum length of 250 mm and minimum 
diameter of 1.6 mm with tolerance of ± 0.1 mm.  
 
3.2.3 Vermicell i, it shall be in the form of solid rods of minimum length 250 mm and of diameter between 
0.5 mm to 1.25 mm.  
 
3.2.4 Folded v ermicelli , they shall be in the form of folded rods of diameter between 0.5 mm to 1.25 mm.  
 
3.2.5 Noodles , they shal l be in the form of solid rods of minimum length 250 mm and diameter between 
1.25 mm and 2.0 mm or ribbons of width from 1.5 mm to 15 mm and thickness ranging from 1.25 mm to 2.0 
mm. 
 
3.2.6 Folded n oodles , these shall be in the form of folded ribbons of th ickness ranging from 1.25 mm to 
2.0 mm.  
 
3.2.7 Short -cut p asta, these shall be products of various defined forms such as shells, stars, squares, 
etc. 
 
3.2.8 Lasagne , these shall be square or rectangular shaped pasta products.  
 
3.2.9 Special type p asta, these may contain eggs or vegetable products and the final products shall 
have the appearance of the characteristic added material such as yellow for egg pasta and green for 
spinach pasta.  
 
3.2.10 Egg p asta, the egg macaroni, egg spaghetti, egg noodles or egg  alimentary pasta shall contain not 
less than 4 % egg yolk solids when tested according to the method in Annex  F. 
 
The egg yolk solids shall be derived from whole egg, frozen  egg yolk.  
 
3.3 Other physical characteristics   
 
Pasta products shall be smooth, translucent, hard brittle and up to a point elastic, and when broken the 
fracture shall appear glassy.  
 
3.3.1 The products shall not contain any added colouring matter.  
 
3.3.2 Pasta products shall retain their shapes and show no sign of disintegration and shall swell 
appreciably when plunged into vigorously boiling water and boiled in accordance with the time declared by 
the manufacturer for each variety of the products.  
 
3.3.3 When cooked, pasta produ ct shall retain its shape and a certain firmness and dev elop a clear 
characteristic odour of hard wheat and shall not become pasty.  
 
3.4 Chemical r equirements  
 
3.4.1 Moisture c ontent   
 
3.4.3 Pasta products shall also comply with the compositional requirements given in Table 1.  
 
 
 
 
 DKS 524: 202 0  
 
© KEBS 202 0 — All rights reserved  
3 Table 1 — Compositional requi rements for pasta products  
 
SL No. 
 Characteristic  Requirement  Test method  
(Ref to Annex ) 
i) 
 
 Moisture, m/m, Max  13 A 
ii) 
 
  
Acid insoluble ash (on dry basis) % by 
mass, max.  
  
0.05 
 
  
B 
 
 
iii) 
 
 Cooking test: Total solids in gruel, % by 
mass, max.  
 10 
 
 C 
 
 
iv) 
 
 Free fatty acids as oleic acid of extracted 
oil, % by mass, max.  
 0.8 
 
 D 
 
 
v Crude fibre content % by mass, max.  5 % E 
 
 
 
4 Hygiene  
 
4.1 Pasta products shall be manufactured in premises complying with the hygienic practices stipulated in 
the Public Health Act, Cap. 242, the Food, Drug s and Chemical Su bstances Act, Cap. 254 of the Laws of 
Kenya and KS EAS 39.  
 
4.2 The finished products shall be free from cracks, off -flavour, insect infestation, foreign matter and 
adulterants.  
 
4.3 The level of total aflatoxin in pasta products shall not exceed 10 ppb, wherein aflatoxin B 1 shall not 
be more than 5 ppb when tested according to KS ISO 16050 . 
 
4.4 Pasta products  shall be free from pathogenic organisms and shall comply with microbiological 
limits stipulated in Table 2.  
 
Table  2 — Microbiological limits for pasta products  
 
SL No Micro-organism  Maximum limit  Method of test  
 
i) 
  
E. Coli per gram  
  
< 10 
 ISO 16649 -2 
ii) 
 Salmonella  in 30 g  
 Shall be absent  
 ISO 6579 -1 
iii) 
 Yeasts and moulds  
 102 per g  
 ISO 21527 -2 
iv) 
 Staphylococcus aureus  per 
gram . Shall be absent  ISO 6888 -1 
 
NOTE  The manufacturers are advised to ensure the total aerobic counts do not exceed 104 per gram.  
 
 
5 Food additives  
 
Only the food additives permitted for use in pasta products  in KS CODEX STAN 19 2 may be within the 
specified limits.  
 DKS 52 4: 202 0 
 
4           © KEBS 202 0 — All rights reserved  6 Packaging   
 
6.1 The product shall be packed in food grade material that shall ensure product safety and integrity.  
 
6.2 The fill of the package shall comply with the Weights and Measures Act, Cap. 513 of the Laws of 
Kenya . 
 
7 Labelling  
 
7.1  Labelling of pasta products shall be done in accordance  with the provisions of KS EAS 38 , in 
addition, the following shall be legibly and indelibly marked:  
 
i) name of product;  
 
ii) name, physical loca tion and address of manufacturer;  
 
iii) list of ingredients;  
 
iv)  net contents in g or kg;  
 
v)  date of manufacture.  
 
vi) batch number;  
 
vii)   expiry date;  
 
viii)  the declaration ‘Made in Kenya’ or country of origin for imported products;  and 
 
ix) the recommended cooking time for the pasta products.  
 
 
7.2 Any h ealth and/or n utrition claim on maize flour shall conform to the provisions of KS EAS 804 and 
KS EAS 805  
 
 DKS 524: 202 0  
 
© KEBS 202 0 — All rights reserved  
5  
Annex  A 
(normative)  
 
Determination of moisture  
 
A.1 Procedure   
 
A.1.1 Preparation of s ample   
 
Grind in pestle and mortar about 30 g of the material so that at least 90 % passes through 425 micro 
sieve.  Transfer this prepared sample to a well -stoppered glass bottle for use as indicated in A.1.2 and 
D.3.1. 
 
A.1.2 Weigh accurately about 5 g of  the prepared sample in a suitable moisture dish made of 
porcelain, silica or platinum, previously dried in an air -oven and weighed.  Place the dish in an air -oven 
mainta ined at 105 ± 2  °C for 5 h .  Cool the dish in a desiccator and weigh the dish with the  lid on.  Heat 
again at 105 ± 2  °C in the air -oven for 30 min , cooling and weighing till the difference between two 
successive weighings is less than one milligram.  Note the lowest mass.  
 
NOTE  Preserve the dish containing the dried material for the determ ination of ash ( see Clause  B.1). 
 
A.2 Calculation   
 
Moisture, % by mass  = 
M1M)2M1(M 
 100  
 
 where,  
 
  M1 = mass , in g of the dish with the material before drying;  
 
  M   = mass , in g of the empty dish;  and 
 
  M2 = mass , in g of the dish with the m aterial after drying.  
 DKS 52 4: 202 0 
 
6           © KEBS 202 0 — All rights reserved   
Annex    B 
(normative)  
 
Determination of acid insoluble ash  
 
C.1 Reagents  
 
Dilute hydrochloric acid , approximately 5 N prepared by diluting concentrated hydrochloric acid with 
distilled water.  
 
C.2 Procedure  
 
To the ash contained in  the dish ( see Clause B.1) add 25 mL of dilute hydrochloric acid, cover with 
watch -glass and heat on water -bath for 10 minutes.  Allow to cool, filter the contents from the dish 
through Whatman filter paper No 42 or its equivalent.  Wash the filter paper u ntil the washings are free 
from the acid and return it to the dish.  Keep it in an air -oven maintained at 105 ± 2  °C fo r about 3 h .  
With the flame of a suitable burner, complete the ashing in a muffle fu rnace at 600 ± 20  °C for 1 h . Cool 
the dish in a des iccator and weigh.  Heat again at 600 ± 20  °C in the muffle furnace for 30 min .  Cool the 
dish in the desiccator and weigh.  Repeat the process of heating for 30  min, cooling and  weighing till the 
difference in mass between successive weighings is less tha n 1 milligram.  Note the lowest mass.  
 
C.3 Calculation  
Acid insoluble ash (on dry basis), % by mass  
M1MM)2(M 
 100  
 
 where,  
 
M2  = mass , in g of t he dish with acid insoluble ash;  
 
M   = mass , in g of the empty dish;  and 
 
M1  = mass , in g of the d ish with the dried material ( see M2 in A.2). 
 DKS 524: 202 0  
 
© KEBS 202 0 — All rights reserved  
7  
 
 
 
Annex  C 
(normative)  
 
Determination of total solids in gruel  
 
 
E.1 Apparatus  
 
E.1.1 Lipless b eaker , tall-form, of capacity 500 mL.  
 
E.1.2 Oil b ath 
 
E.1.3 Electric h eater  
 
E.2 Procedure   
 
Take 250 mL water i n the lipless beaker and heat over an oil bath kept at about 102  °C by electric 
heating.  Introduce exactly 25 g of the pasta product (previously) broken into 10 mm lengths in case of 
long pasta products and cook at a constant temperature of about 98  °C at  sea level with occasional 
stirring.  
 
NOTE  The cooking time required by this  appparatus is on an average 2 min  more than that recommended on the package (i.e. 
more than that required with free boiling water).  Allow the cooked  pasta to drain for 5 min .  Me asure the volume of gruel collected.  
Pipette out 20 mL of the gruel, after stirring well to give an even distribution of the solid content, into a tared petri dis h and 
evaporate to dryness on a water -bath.  Transfer the petri dish and evaporate to dryness  on a water -bath.  Transfer the petri -dish to 
a hot air -oven maintained at 105 ± 2  °C and dry to constant mass.  
 
E.3 Calculation  
Total solids in gruel, % by mass   
5)1 2( VM M
        
   
      
where,  
 
 M2  = mass , in g of petri dish with total so lids % in 20 mL of gruel;  
 
 M1  =  mass , in g of empty pe tri dish;  and 
 
 V   =  volume of gruel , in mL.  
 DKS 52 4: 202 0 
 
8           © KEBS 202 0 — All rights reserved   
 
Annex  D 
(normative)  
 
Degree of acidity of raw pasta  
 
F.1 Procedure  
 
Weigh 4 g of milled raw pasta into an Erlenmeyer flask and carefully suspe nd 100  mL of neutralized 50 vol,  
% ethanol.  Stopper the flask to avoid sol vent loss and leave for 1 h  at room temperature.  The contents 
should be whirled by hand four times during this period.  At the end, agitate the suspensions vigorously, 
clear by centrifug ing (3 min  at 300 rpm) or filtration (funnel sitting directly on the neck of another 
Erlenmeyer flask and flute paper filter (15 cm) covered with petri dish, both measures to avoid solvent 
losses).    The suspension shall be filtered in total and also 100 mL 50 vol. % neutralized ethanol shall be 
filtered in the same way to be used as a blank (to compensate for any absorption on the filter paper).   To 
50 mL of the cleared -extract and 50 mL of the filtered blank (in case of centrifuging no blank is necessar y), 
three drops of 1 % phenolphthalein in ethanol are added.  These aliquots are titrated with 0.1 N NaOH from 
a burette with 0.02 mL graduation until the first reddish tint appears and remains visible for at least 10 s 
(change in colour from greenish yell ow to reddish yellow in sample extracts).  
 
F.2 Calculation  
Acidity degree (pasta dry matter)    = 
mnn

 100100 x 5 x )o (   
 
 where,  
 
 n   =   mL 0.1 N NaOH for 50 mL extract;  
   
no   =  mL 0.1 N for 50 mL blank;  and 
 
m   =     moisture content of raw pasta . 
 DKS 524: 202 0  
 
© KEBS 202 0 — All rights reserved  
9  
Annex  E 
(normative)  
 
Determination of crude fibre content  
 
 
G.1 Preparation of sample  
 
Break the pasta product into small fragments with hands or in mill, and mix well.  Grind 300 g to 500 g in 
mill until all material passes through No 20 sieve.  Keep  ground sample in sealed container to prevent 
moisture changes.  
 
G.2 Reagents  
 
G.2.1 Sulphuric acid solution, 0.255 ± 0.005 N 1.25 g H 2SO 4/100 mL.  The concentration must be 
checked by titration.  
 
G.2.2 Sodium hydroxide solution , 0.313 ± 0.005 N 1.25 g  Na OH/100 mL, free or nearly so from 
Na2CO 3.  Concentration must be checked by titration.  
 
G.2.3 Prepared a sbestos , Spread a thin layer of acid washed, medium or long fibre asbestos in an 
evaporation dish and heat  for 16 h at 600  oC in furnace.  Boil for 30 m in with 1.25 H 2SO 4, filter, wash 
thoroughly wit h water, and boil for 30 min  with 1.25 % NaOH.  Filter, wash once with 1.25 g %, H 2SO 4, 
wash thoroughly with water, dry and ignite for 2 h at 600  oC. 
 
Determine blank by treating 1.0 g prepared asbestos with a cid and alkali.  Correct crude fibre results of any 
blank, which should be ne gligible (about 1 g).  Asbestos  recovered from the determina tion may be used in 
subsequent determinations.  
 
G.2.4 Alcohol , 95 % or reagent MeOH or isopropanol.  
 
G.2.5 Antifoam c ompound A , dilute (1 + 4) with mineral spirits or pot ether, or water, dilute antifoam B 
emulsion (1 + 4).  Do not use antifoam spray.  
 
G.2.6 Bumping chips or granules , broken Alumdum crucibles or equivalent granules are satisfactory.  
 
G.3 Apparatus  
 
G.3.1 Digestion a pparatus , with cond enser to fit 600 mL beaker, and  hot plate adjustable to 
temperature so that it will bring 200 mL water at 25  oC to rolling boil in 15 ± 2 min .  
 
G.3.2 Ashing d ishes , silica, vireosil 70 mm x 15 mm; or porcelain, coors, No 450, size 1 or equivalent.  
 
G.3.3 Desiccator , with efficient desiccator such as 4 to 5 mesh drierite (CaCl 2 is not satisfactory).  
 
G.3.4 Filtering d evice , with No 200 type 304 or 316 stainless steel screen easily washed free of digested 
residue, use any suitabl e filter funnel e.g. Buchner filter funnel.  
 
G.3.5 Suction f ilter, to accommodate filtering devices.  Attach suction flask to trap in line with aspirator or 
other source of vacuum with valve to break vacuum.  
 
G.3.6 Liquid p reheater , for preheating water, 1 .25 % H2SO 4 and 1.25 % NaOH solution to boiling point of 
H2O. 
 
G.4 Procedure  
 
G.4.1 Extract 2 g of ground material with ether or pet ether.  Transfer to a 600 mL beaker avoiding fibre 
contamination from paper or brush.  Add about 1 g of prepared asbestos, 200 mL boiling 1.25 % H2SO 4 and 
1 drop diluted antifoam.  (Excess antifoam may give results, use only if necessary to control foaming.)  
Bumping chips of granules may also be added.  Place the beaker on digestion apparatus with pre -adjusted DKS 52 4: 202 0 
 
10           © KEBS 202 0 — All rights reserved  hot plate and b oil for exactly 30 min rotating the beaker periodically to keep solids from adhering to sides.  
Remove the beaker and any suitable filter funnel.  
 
G.4.1.1  Treatment of r esidue   
 
Dry ma t and residue for 2 h at 130 ± 2 oC, cool in desiccator and weigh.   Ign ite for 30 min at 600 ± 15  
oC.  Cool in a desiccator and reweigh.  
 
G.5 Calculation  
 
% crude fibre in ground sample  
 
 C 
sample of Weight100) x blank asbestos of  weightin loss     ignition on  weightin (loss    
 
 Report results to 0.1 %. 
 DKS 524: 202 0  
 
© KEBS 202 0 — All rights reserved  
11  
Annex  F 
(normative)  
 
Determination of egg yolk solids  
 
H.1 Preparation of sample  
 
Grind in pestle and mortar about 30 g of the material so that at least 90 % passes through 425 micro sieve.  
Transfer this prepared sample to a well -stoppered glass bottle for use.  
 
H.2 Procedure  
 
H.2.1 Reflux 100 g sample in a Soxhlet apparatus using 100 c m3 pure methanol for two hours.  Decant 
and add a further 100 cm3 pure methanol fractions.  Evaporate to dryness.  Carry out a phosphorus 
determination as detailed below.  
 
H.2.2 Phosphorus d etermination  
 
Weigh 0.05 g of sample into a platinum dish.  Add 5 cm3 of analytical grade chloroform.  Add 8 cm3 of 4 % 
alcoholic potash and evaporate to dryness in an oven held at 105  oC.  Char using an Argand burner and then 
ash at dull red heat in a muffle furnace.  When  the  dish  has  cooled,  add 5 cm3 concentrate d hydrochloric 
acid and evaporate to dryness.  Extract the residue with 10 cm3 mL hydrochloric acid.  Filter through a 
Whatman No 54 grade filter paper into a 100 cm3 graduated flask.  Wash any residue well with hot distilled 
water.  Neutralize with normal  sodium hydroxide using phenolphthalein as indicator.  Make to the mark with 
distilled water.  
 
Take a sufficient volume, by pipette, of the prepared solution containing 5  mg to 5 mg phosphorus and 
transfer to a stout boiling tube.  
 
The total volume should be 5 cm3, if lower than this  add distilled water.  Add, by fast running pipette, 1 cm3 
10 M sulphuric acid 1 cm3 2.5 % ammonium molybdate and 1 cm3 20 % potassium iodide solution 
(containing 0.5 % sodium carbonate).  Swirl stopper with a glass ball and hol d in a boilin g water bath for 15 
min.  Remove and cool in an ice bath.  
 
Add sufficient freshly prepared 0.5 % sodium sulphate to remove the iodine colour and to give a light excess.  
Transfer the solution and make up to 50 cm3 in a graduated flask (or smal ler volume if found necessary).  
Measure the colour strength of the solution when held in a 1 cm glass cell using 14 and 608 filters on the 
Spekker absorptiometer.  Carry out a check on the absorptionmeter using distilled water in the cell.   
Calculate the  phosphorus content by reference to the reference curve for a standard phosphorus solution.  
 
This solution can be prepared by dissolving 4.388 g analytical grade potassium dihydrogen phosphate in 
distilled water, adding 2 cm3 in graduated flask.  The solut ion contains 1 000 µg phosphorus/cm3, lower 
concentrations can be obtained by dilution.  For comparison purposes, in a series of tests 1 µg 
phosphorus/cm3 gave a Spekker absorptiometer of 0.285.  
 
H.3 Calculation  
 
Egg yolk solids  = P 2O5 x 56