KENYA STANDARD       DKS 2688 :2016  
ICS 67.160  
 
 
 
 
 
 
 
 
 
        Canned  citrus  fruits  - Specification   
 
 
 
 
 
 
 
 
 
 
 
 
No copying of this standard without KEBS permission except as permitted by copyright law   
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
  
  
 
 
 
TECHNICAL COMMITTEE REPRESENTA TION  
 
The following organizations were represented on the Technical Committee:  
Jomo Kenyatta University of Agriculture and Technology - Department of Food Science and Technology  
Victoria Juice Co ltd  
Kevian Kenya Ltd  
Government chemist  
Consumer Information Network  
Premier Foods Ltd.  
Pest control  products  board  
Kenya Industrial Research and Development Institute  
Minist ry of Health - Food Safety Unit  
Ministry of Agriculture , Livestock and Fisheries  
Kenya plant health inspectorate services  
National Public Health  Laboratory services  
Coca -Cola East Africa Ltd  
Del M onte Kenya Ltd  
Agri Pro -pak Ltd  
Horticultural Crops Directorate  
Njoro Canning Factory  
Kenya Bureau of Standards — Secretariat  
 
 
 
 
 
REVISION OF KENYA STANDARDS  
 
In order to keep abreast of progress in indu stry, 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, 1993  
 
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 ©KEBS    DKS:  
ICS 67.160  
 
   
           
 KENYA STANDARD        DKS 2688 :2016  
ICS 67.160  
 
 
 
 
 
 
 
 
 
 
 
 
 
Canned  citrus  fruits  - Specification  
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
KENYA BUREAU OF STANDARDS (KEBS)  
 
Head Office:  P.O. Box 54974, 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          North Rift Region  
P.O. Box 99376, Mombasa -80100   P.O. Box 2949, Kisumu -40100        P.O. B ox 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  
 
 
 
 
  
  
 
FOREWORD  
 
This Kenya Standa rd was developed by the Technical Committee on Pr ocessed Fruits and Vegetables under the 
guidance of the Standards Projects Committee, and it is in accordance with the procedures of the Kenya Bureau 
of Standards.  
 
The standard stipulates the essential compositional, quality, microbiological, contaminants  and labelling 
requirements  for fruit juices, fruit nectar s, concentrated fruit juices  and all other products relating and similar to fruit 
juice as defined in this standard . 
 
In the preparation of this standard useful information was derived from members of the technical committee , 
Codex l standard for  canned  citrus  fruits (CODEX STAN 254-2007 ) and local manufacturers  
 
This standard replaces the following standards:  
Canned  grapefruit ( KS CODEX STAN 15 -1981) ; and  
Canned  mandarin oranges ( KS CODEX STAN 68 -1981) 5  
  
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
KENYA STANDARD  
 
 
   Canned  Citrus  Fruit s– Specification   
 
 
 
1. SCOPE  
 
This Kenya Standard  specifies requirements for  canned citrus  fruits, as defined in Clause 3 below, intended  for 
direct human consumption , including for catering purposes or  for repacking if required. The products co vered by  
this S tandard incl ude Canned Pu mmelo, Canned Sweet orange  and Canned Grapefruit. 
It does not apply to the product when indicated as being intended for further  processing. 
 
 
 
2. Normative refere nces  
 
The following referenced documents are indispensable for the application of this document. For dated references, 
only the edition cited applies. For undated references, the latest edition of the referenced document (including any 
amendments) applies.  
KS EAS 38 , labeling of prepackaged foods  
KS EAS 39 , Code of practice for hygiene in the food and drink manufacturing industry  
KS EAS 12, Drinking (Potable) water - Specification  
KS EAS 803: 2013. Nutrition labeling – Requirements  
KS EAS 804:2013 Claims on foods – Requirements  
KS EAS 805: 2013 Use of Nutrition and health claims  
KS CAC RCP 3 ; recommended international code of hygienic practice for dried fruits  
Codex Stan 195, General Standard for Food Additives  
Codex Stan 193, General S tandard for contaminants  
KS 38,  Plantation (mill) white sugar  — Specification  
KS 05 -344, Specification for honey.  
KS EAS 5, Refined white sugar — Specification  
KS EAS 217-2, Methods for the microbiological examination of foods - Part 2: General Guidance fo r the 
Enumeration of Micro -Organisms -Colony Count Technique at 30°C  
KS EAS 217-8, Methods for microbiological examination of foods -Part 8: Enumeration of yeasts and moulds  
KS ISO 7251, Microbiology of food and animal feeding stuffs - Horizontal method for  the detection and 
enumeration of presumptive Escherichia coli - Most probable number technique  
KS ISO 763, Fruits and vegetable products - Determination of ash insoluble in hydrochloric acid  
KS ISO 2448, Fruit and vegetable products - Determination of eth anol content  
KS ISO 2172, Eruit juice - Determination of soluble solids content - Pyknometric method  
KS ISO 2173, Fruit and vegetable products - Determination of soluble solids - Refractometric method  
KS ISO 5522, Fruits, vegetables and derived products - Determination of total sulphur dioxide content   
 3. Descriptions  
 
3.1. Product definition  
 
3.1.1 Canned citrus fruit is the produc t: 
 
(a)     prepared  from  washed,  sound  and  mature  ripe  grapefruit  (Citrus  paradise  Macfadyen), manda rin 
oranges (Citrus reticulate Blanco, including a ll the suitable commercial varieties for cann ing), sweet  orange 
varieties (Citrus sinensis (L.), Osbeck, including all the suitable commercial varieties for canning) or pummelo 
(Citrus Maxima Merr. or Citrus grandis (L.)). 
 
(b)     Packed  with water or other suitable liquid packing medium, sugars as defined in the Standard for 
Sugars (COD EX STAN 212-1999 ), honey as  defined in the Standard for Honey  (KS 344 ), suitable spices or 
flavouring ingredients appropriate to the product. 
 
(c)     Processed  by hea t, in an appropriate manne r, before or after being he rmetically sealed in a con tainer, so 
as to prevent spoilage. Before processing, the fruit shall have been  properly washed and peeled and the 
membrane, seeds and core and fibre strands originating from a lbedo or  core, shall have been substantially 
removed from the sections. 
 
3.1.2           COLOUR TYPES  (canned grapefruit or canned pummelo on ly) 
 
3.1.2.1  White  - produced  from white-fleshed grapefruit or pummelo. 
 
3.1.2.2  Pink  - produced  from pink or red-fleshed grapefruit or pummelo. 
 
3.1.2.3  Pale  yellow - produced  from pale yellow fleshed pu mmelo. 
. 
  
3.1.3.1 Definitions  of Styles 
 
Product Whol e1 Broken Twin Pieces 
Canned  
Grapefruit  
Not less than 
75% of original 
segment  
 
Less  than 75% of 
original segment   
Canned S weet 
Orange   
 
 
 
Canned  
Pummelo  
 
Not less than 
50% of original 
segment  
 
 
Less  than 50% of 
original segment  Large enou gh to 
remain on a 
screen ha ving 
8 mm2 open ings 
formed by  a wire 
of 2 mm diameter 
 
 
 Canned Mandarin Orange  
 
 
Not less than 
75% of original 
segment Not less than 50% of 
original segment but 
large enough to remain 
on a screen ha ving 
8 mm2 open ings 
formed by  wire of 2 mm 
diameter. See d efinition for whole 
except two or three 
segments joined 
together, which have 
not been separated 
during processing.  
 
 
3.1.3.2 Other  Styles  (Canned grapefruit, mandarin oranges, sweet orange varieties and pummelos)  
 
Any other presentation of the product should be permitted provided that the product: 
 
(1)   is sufficiently distinctive from o ther forms of presentation laid down in the Standard; 
 
 
(2)   meets all relevant requirements of the  Standard, including requirements relating to limitations on defects, 
drained weight, and any other requirements which are applicable to that style which most closely resembles the 
style or styles intended to be provi ded for under this provisio n; and 
 
(3)   is adequately descri bed on the label to avoid confusing or misleading the consumer. 
  7  
 3.1.4.    SIZES IN WHOLE SEGMENT STYLE (Canned manda rin oranges only) 
 
3.1.4.1 Designation  in accor dance with size 
 
Canned  manda rin  oranges  in  whole  segment  style  may  be  designated  according  to  size  in  the following 
manne r: 
 
(a) Uniform Single Size 
 
(i)  “Large” - 20 or  less whole segments per 100 g of drained fruit.  
(ii)    “M edium” - 21 to 35 whole segments per 100 g of drained fruit. 
 (iii)   “S mall” - 36 or  more whole  segments per 100 g  of drained fruit. 
(iv)  Sin gle sizes shall also meet the uniformity requirements of Section 3.1.4. 1 
 
(b)     Mixed Sizes - A mixture of two or more single sizes. 
 
3.2.2     Varietal Type 
 
Any commercially cultivated variety or type suitable for canning may be used. 
 
 
5. Essential composition and quality factors  
 
5.1. Composition  
 
5.1.1 . Basic Ingredients  
 
Citrus fruit as defined in Section 3 and liquid packing media appropriate to the product.  
  
 
5.1.1.1. Other Permitted Ingredients (Canned grapefruit only)  
 
 Spices  
 
5.1.2.1 Packing Media  
 
In accordan ce with the Guidelines for Packing Media for Canned Fruits (CAC/GL 51-2003)  
The cut-out strength for any syrup packing medium shall be determined on average, but no container may have a 
soluble solids (oBrix) value beyond the next category of the medium oBrix. 
 
5.2     Qual ity Criteria  
 
5.2.1 Colour , Flavour an d Texture 
 
Canned Citrus  fruits shall have normal colour, flavour, odour and texture characteristics of the product  of  
 
5.2.1.1 Colou r  
 
The colour shall be typical of fruit which has been properly prepared and properly processed. The liquid  
 
5.2.1.2 Flavour  
 
Canned grapefruit, canned mandarin oranges, canned sweet orange varieties and canned pummelo shall have 
a normal flavour and odour free from flavours or odours foreign to the product. Canned grapefruit with special 
ingredients shall have a flavour ch aracteristic of that imparted by the grapefruit and the other substances used.  
 
5.2.1.3 Texture  
 
The texture shall be reasonably firm and characteristic for the canned product and reasonably free from dry 
cells or fibrous portions affecting the appearance or edibility of the product. Whole Segments shall be practically 
free from signs of disintegration  
 
5.2.1.3 Wholeness   
 For canned  grapefruit, canned pummelo or canned sweet orange varieties only - In the style of 
Whole Sections or Segments, not  less than 50% by weight of drained fruit shall be in whole segments 
 
 
 
5.2.2 Uniformity  of size  
 
For canned mandarin oranges  (whole segment style - single sizes only) - In the 95%, by count, of un its 
(excluding broken segments) that are most uniform in size, the weight of the largest unit shall be no more than 
twice the wei ght of the smallest unit 
 
 
 
 
5.2.3     Defects and Allowances  
 
(a)     For canned  grap efruit, canned sweet orange varieties and can ned pummelo: 
 
The finished product shall be prepared from such materials and under  such practices that it shall be reasonably 
free from ex traneous fruit matter such as peel or core or albedo and shall not con tain excessive defects 
whether specifically mentioned in this Standard or not. Certain co mmon de fects should not be present in 
amounts greater than the following limitations: 
 
(i) The total surface covered by membrane shall not exceed  20 cm2  per 500 g  of 
total con tents. 
 
(ii)     Developed  seeds shall not exceed  4 per each 500 g of total contents. A developed seed is defined as a 
seed w hich measu res more than 9 mm in any  dimension. 
 
(iii)    Not  more  than  15%  by  weight  of  the  drained  fruit  may  be  blemished  units.  A blemished unit is a 
fruit section or any portion thereof which is damaged by lye pee ling, by discolouration, or by any other 
visible injury. 
 
(b)     For canned mandarin oranges:  
 
The product shall be substantially free from defects within the limits set forth as follows: 
 
Defect Maximum Limit in the Drained Fruit 
- Broken segments (as defined in 2.3.1) 
(Whole segment style)  
10% m/m 
- Broken segments (as defined in 2.3.1) 
(Twin segment style)  
15% m/m 
 
-     Membrane (aggregate area) 7 cm2/100 g 
(based on  sample average) 
 
-     Fibre strands (aggregate length) 5 cm/100 g 
(based on  sample average) 
 
-     Seeds  (that measure more than 4  mm in any  dimension) 1/100 g 
(based on  sample average)  9  
  
5.2.3.1     Classifi cation of “De fectives” 
 
For canned grapefruit, canned mandarin oranges, canned sweet orange varieties and canned pummelo - A 
container th at fails to meet one or more of the applicable quality requirements, as set out in Sections 3.1.4 and 
5.2 (except those based on sample averages), should be considered as a “defective”.  
 
 
5.2.3.2    Lot Acceptance  
 
(a)     For  canned  grapefruit  canned  mandarin  orang es,  canned  sweet  orange  varieties  and canned 
pummelo: 
A  lot  should  be  considered  as  meeting  the  applicable  quality  requirements  referred  to  in Sec tions 3.1.4  
and 5.2 when the number of “defectives”, as defined in Section 5.2.3, does not exce ed the acceptance 
number (c) of the appropriate sampling plan wi th an A QL of 6.5.  
(b)     For canned  mandarin oranges: 
 
The lot must comply with requirements of Section 5.2.3(b) which are based on  sample average. 
 
 
 
5.2.4.2          Othe r permitted ingredients  
 
5.2.4.2.1 Nutrients  
 
For the purpose of product fortification, essential nutrients such as vitamins and minerals may be added to produ cts. 
Such additions shall comply with national legislation established for this purpose.  
 
NOTE : any optional ingredients added are subject to ingredient labelling requirements (see Clause 10) 
 
 
 
 
6. FOOD ADDITIVES 
 
Acidity regulators and firming agents used in accordance with Tables 1 and 2 of the General Standard of Food  
Additives (COD EX STAN 192-1995) in food category 04.1.2.4  (Canned or bottled (pasteurized) fruit) or listed 
in Table 3 of the General Standa rd for Food  Additives are acceptable for use in foods con forming to this 
Standard. 
  
  
 
 
 
7. Contaminants  
 The products covered by this Standard s hall comply with the maximum levels of the General Standard for 
Contaminants and Toxins in Food and Feed (CODEX STAN 193 -1995).  
  
 
 
7.1 Pesticide residues  
 
 
The products covered by this Standard shall comply with the maximum residue limits for pesticides e stablished by 
the Codex Alimentarius Commission.  
 
7.2 Heavy Metal Contaminants  
 
The products covered by the provisions of this standard shall conform to those maximum limits for Heavy metals 
contaminants established by the Codex Alimentarius Commission for  these products in table 5 below  
 
TABLE 5- Contaminants  
 
 CONTAMINANTS  MAXIMUM LEVEL  Method of Test  
Arsenic  (As) 0.2 mg/kg   AOAC 942.17  
Lead   (Pb) 0.3 mg/kg  AOAC 972.25 / 
KS ISO 6733  
Copper   (Cu) 5.0 mg/kg  AOAC 999.10  
Zinc  (Zn) 5.0 mg/kg  AOAC 972.25 / 
KS ISO 5738  
Iron   (Fe) 15 mg/kg  AOAC 999.10  
Tin  (Sn) 250 mg/kg  AOAC 999.10  
Mercury            (Hg)  0.01 AOAC 999.10  
 
Cadmium           (cd)  0.05 mg/kg  AOAC 999.1 1/ 
KS ISO 6732  
 
 
 
 
 
7.3 Other contaminants  
 
The products covered by the provisions of  this standard shall conform to those maximum levels for contaminants 
established by the Codex Alimentarius Commission for these products  
 
 
8. Hygiene  
 
8.1  
It is recommended that the products covered by the provisions of this Standard be prepared and hand led in 
accordance with the appropriate sections of the General Principles of Food Hygiene (CAC/RCP 1 -1969), Code of 
Hygienic Practice for Low and Acidified Low -Acid Canned Foods (CAC/RCP 23 -1979) and other relevant Codex 
texts such as codes of hygienic pra ctice and codes of practice.  
 
8.2 The products shall conform to microbiological criteria in Table 6 and those provided in KS 2455; Food  Safety -
general standard   
 
 
 
Table 6 - Microbiological limits for canned citrus fruits  
 
SL No.  Microorganism  Limit  Meth od of Test  CODEX STAN 319-2015 11  
  Total plate count, cfu/g, max  50 KS ISO 4833  
i.  Escherichia coli, (cfu/g), max  Absent  KS ISO 7251  
ii.  Staphylococcus aureas, (cfu/25g)  Absent  KS ISO 6888 -1 
iii.  Shigella, cfu/25g  Absent  KS ISO4833  
iv.  Salmonella. Cfu/25g  Absent  KS ISO 6579  
v.  Colostri dium  botulinum, cfu/25g  Absent  KS ISO 4833  
vi.  Vibrio cholera, cfu/25g  Absent  KS ISO 4833  
vii.  Moulds (cfu/ 25g), max  Absent  KS ISO 7954  
 
 
 
9.3 WEIGHTS AND MEASURES  
 
9.1 Fill of Container  
 
9.1.1 Minimum Fill  
 
The container should be well filled with the produc t (including packing medium) which should occupy not less than 
90% (minus any necessary head space according to good manufacturing practices) of the water capacity of the 
container. The water capacity of the container is the volume of distilled water at 20 oC which the sealed container 
will hold when completely filled. This provision does not apply to vacuum packaged vegetables.  This shall be 
carried out in accordance to CAC/ RM 46-1972 ( Codex Ge neral Methodfor pr ocessed fruits and vegetabl es) and  
ISO 90.1 :1999  
 
9.1.2 Classification of “Defectives”  
 
A container that fails to meet the requirement for minimum fill of Section 7.1.1 should be considered as a 
“defective”.  
 
9.1.3 Lot Acceptance  
The requirements for minimum drained weight should be deemed to be com plied with when the average drained 
weight of all containers examined is not less than the minimum required, provided that there is no unreasonable 
shortage in individual containers . 
 
9.1.4 Minimum Drained Weight  
 
7.1.4.1 The drained weight of the product should be not less than the percentages indicated in the corresponding 
Annexes, calculated on the basis of the weight of distilled water at 20oC which the sealed container will hold when 
completely filled.  
(a) For - The drained weight of the product shall be not less than 50%, calculated on the basis of the weight of 
distilled water which the sealed container will hold when completely filled.  
(b) The drained weight of the product shall be not less than 40%, calculated on the basis of the weight of distilled  
water at 20oC which the sealed container will hold when completely filled.  
(c)  The drained weight of the product shall be not less than  56%, calculated on the basis of the weight of distilled 
water at 20oC which the sealed container will hold when comple tely filled.  
 
Table 7 – Drained weight  requirements for Canned Asparagus  
 
Product  Minimum Drained Weight (%)  at 
20oC Method of test  
canned grapefruit, canned sweet 
orange varieties and and pummelos   
 
50% 
 
  
 
 
 
AOAC 968. 30  
 For canned pummelo  40% 
 
  
  
 
  
For canned mandarin oranges  56%  
 
 
 
9.1.5 Packaging  
 
The products covered by the provisions of this standard shall be packaged in clean food grade packaging material to 
protect the product from contamination. The packaging materials and process shall n ot contaminate the product or 
otherwise affect its technological, nutritional or sensory quality.  
 
10.  Labelling  
 
In addition to the Standard for the Labelling of Pre -packaged Foods (KS EAS 38), the following specific provisions 
apply:   
 
10.1 Name of the  product 
 
 
10.1.1  The name of the product shall be “grapefruit”, “manda rin oranges”, “pummelo” or “oranges”, as defined 
in Section 3. 1. 
10.1.2   
For Canned Grapefruit, Sweet Orange Varieties, and Canned P ummelo:  
(a)        The style shall be included as part of the name or in close proximity to the name of the product 
as in Section 2.3.1.  
(b)        The packing medium sh all be included as part of the name or in close proximity to the name of 
the product as in Section 3.1.2.  
(c)        The colour for grapefruit or pummelo if “pink”, the colour type “pink” shall be included as part of 
the name or in close proximity to the name of the product.  
. 
10.1.3  If an adde d ingredient, as defined in Section 3.1.3 , alters the flavour characteristic of the produc t, the name 
of the food shall be accompanied by the term “flavoured with X” or “X flavoured ” as approp riate. 
 
10.1.4  for Canned Mandarin Orange s: 
 
(a)     The style, as appropriate, shall be declared as a part of the name or in close proximity to the name of 
the product, as follows: 
 
(i) Whole  segments - A size classification for Who le segments style may be stated on the label if the pack 
complies with the appropriate requirements of Section 2.4.1 of  this Standard. In addition, the number of units 
present in the container may be shown by a range of count, e.g., “(number) to (number) whole segments”. 
 
(ii)  Broken segments. 
 
(b)     In the case of sizes, size designation may be  declared in close proximity to the style designation, e.g., 
“mixed sized who le segments”. 
 
(c)     The packing medium shall be declared as part of the name or in close proximity to the name as in Section 
3.1.2. 
 
10.1.5 Other  styles - If the product is produce d in accor dance with the other styles provision (Section 2.3.2) , the 
label shou ld contain in close proximity to the name of the produc t such additional words or phrases that will avoid 
misleading or confus ing the consumer  
 
10.1.8  In the case of mixed fruits; List of the names of the various vegetables species used in the mix shall be listed  
in descending order of the proportions  
 
 
10.2 Additional Requirements  
 
10.2.1  Drain weight declaration content - CODEX STAN 319-2015 13  
  
Canned fruits must be labelled with a declaration of “Drained weightr content __%.  
 
10.1.2.6 Ingredient declaration   
 
10.2.2 Nutrition decla ration  - Any added essential nutrients declaration should be labelled in accordance with the 
Guidelines on Nutrition Labelling (CAC/GL 2 -1985), General Guidelines on Claims  (CAC/GL 1 -1979) and the 
CAC/GL 23 -1997; Guidelines for Use of Nutrition and Health  Claims  
 
10.2.3 Fruits containing spices and/or aromatic herbs  
Where tomato juice contains spices and/or aromatic herbs in accordance with Section 3.1.2(f), the term “spiced” 
and/or the common name of the aromatic herb shall appear on the label near the na me of the juice.  
 
10.2     Non -retail containers  
Information for non -retail containers not destined to final consumers shall be given either on the container or in 
accompanying documents, except that the name of the product, lot identification, net conten ts and the name and 
address of the manufacturer, packer, distributor or importer, as well as storage instructions, shall appear on the 
container, except that for tankers the information may appear exclusively in the accompanying documents.  
However, lot ide ntification, and the name and address of the manufacturer, packer, distributor or importer may be 
replaced by an identification mark, provided that such a mark is clearly identifiable with the accompanying 
documents.  
 
 
10.3 List of Ingredients — a complet e list of ingredients including added syrup shall be declared on the label in 
descending order of proportion.  
 
10.4 Net Contents — the net contents shall be declared by volume in metric units ( Systeme Internationale ). 
 
10.5 Name or business name and Addres s of the manufacturer, packager, distributor, importer, exporter or 
vendor of the product, whichever may apply, shall be declared.  
 
10.6     Instructions for use shall be declared  
 
10.7      Storage conditions or conditions for use  
 
10.8 Lot Identification  — each container shall be embossed or otherwise permanently marked in code or in clear 
identity the producing factory and the lot.  
 
10.9      Place/country of origin  
 
10.8        Date of expiry  
 
10.9        irradiation status, where applicable  
 
11. Method s of sampling and test  
 
The products covered by the provisions of this standard shall be tested using appropriate standard methods 
declared in this standard. Other test may be performed as per the methods given in the latest AOAC/ Codex/ ISO 
and other inte rnationally recognized methods.  Sampling shall be as de scribed in the S tandard .  
  
  
   
  
DETERMINATION OF WATER CAPACITY OF CONTAINERS 
(CAC/RM 46-1972)  
 
1.       SCOPE 
 
This method applies to glass containers. 
 
2.       DEFINITION 
 
The water capacity of a container is the volume of distilled water at 20°C wh ich the sealed container will hold 
when  completely filled. 
 
3.       PROCEDURE 
 
3.1     Select a container which is undamaged in all respects. 
 
3.2     Wash, dry and weigh the empty container. 
 
3.3 Fill the container with distilled water at 20°C to the level of the top thereof, and weigh the container thus 
filled. 
 
4.       CALCULATION AND EXPRESSION OF RESULTS 
 
Subtract the weight found in 3.2 from the weight found in 3.3. The difference shall be considered to be the 
weight of water required to fill the container. Results are expressed as ml of water.