PUBLIC REVIEW DRAFT DRAFT UGANDA STANDA RD  
  DUS DEAS 893 
First  Edition  
2016-mm-dd 
 
 Reference number  
DUS DEAS 893: 2016 
© UNBS 201 6 
  
Chili sauce — Specification  
 PUBLIC REVIEW DRAFTDUS DEAS 893:2016 
ii                © UNBS  2016  - All rights reserved 
 Compliance with this standard does not, of itself confer immunity from legal obligations  
A Uganda Standard does not purport to include all necessary provisions of a contract. Users are 
responsible for its correct application  
© UNBS 2016 
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form or by any means, electronic or mechanical, including photocopying and microfilm, without prior written 
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 PUBLIC REVIEW DRAFTDUS DEAS 893:2016 
© UNBS  2016 - All rights reserved                iii National foreword 
Uganda National Bureau of Standards (UNBS) is a parastatal under the Ministry of Trade, Industry and 
Cooperatives established under Cap 327, of the Laws of Uganda, as amended.  UNBS is mandated to co-
ordinate the elaboration of standards and is  
(a) a member of International Organisation for Standardisation (ISO) and  
(b) a contact point for the WHO/FAO Codex Alimentarius Commission on Food Standards, and  
(c) the National Enquiry Point on TBT Agreement of the World Trade Organisation (WTO). 
The work of preparing Uganda Standards is carried out through Technical Committees. A Technical 
Committee is established to deliberate on standards in a given field or area and consists of representatives of 
consumers, traders, academicians, manufacturers, government and other stakeholders. 
Draft Uganda Standards adopted by the Technical Committee are widely circulated to stakeholders and the 
general public for comments. The committee reviews the comments before recommending the draft standards 
for approval and declaration as Uganda Standards by the National Standards Council.  
This Draft Uganda Standard, DUS D EAS 893: 2016 , Chili sauce  — Specification,  is identical with  and has 
been reproduced from a Draft East African Standa rd, DEAS 893 : 2016, Chili sauce  — Specification,  and is 
being proposed for adoption as a Uganda Standard. 
This standard was developed by the Food and agriculture  Standards Technical Committee (UNBS/TC 2). 
Wherever the words, “ East African Standard" appear, they should be replaced by "Uganda Standard." 
 
   DEAS 893:2016  
 
© EA C 2016                                                                                                                        First Edition 2016  
 
DRAFT EAST AFRICAN STANDARD  
Chili sauce — Specification  
EAST AFRICAN COMMUNITY  DEAS 893:2016  
ii © EAC  2016 – All rights reserved  
 Copyright notice  
This EAC document is copyright -protected by EAC. While the reproduction of this document by participants 
in the EAC standards development process is permitted without prior permission from EAC, neither this 
document nor any extract from it may be reproduced, stored or transmitted in any form for any other 
purpose without prior written permission from EAC.  
Requests for permission to reproduce this document for th e purpose of selling it should be addressed as 
shown below or to EAC’s member body in the country of the requester:  
© East African Community  2016 — All rights reserved  
East African Community  
P.O.Box 1096  
Arusha  
Tanzania  
Tel: 255 27 2504253/8  
Fax: 255 27 25 04481/2504255  
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       Web: www.eac -quality.net  
Reproduction for sales purposes may be subject to royalty payments or a licensing agreement.  Violators 
may be persecuted  DEAS 893:2016  
© EAC 2016 – All rights reserved  iii 
 Foreword  
Development of the East African Standards has been necessi tated by the need for harmonizing requirements 
governing quality of products and services in the East African Community. It is envisaged that through 
harmonized standardization, trade barriers that are encountered when goods and services are exchanged 
within the Community will be removed.  
In order to achieve this objective, the Community established an East African Standards Committee mandated 
to develop and issue East African Standards.   
The Committee is composed of representatives of the National Standar ds Bodies in Partner States, together 
with the representatives from the private sectors and consumer organizations. Draft East African Standards 
are circulated to stakeholders through the National Standards Bodies in the Partner States. The comments 
receiv ed are discussed and incorporated before finalization of standards, in accordance with the procedures 
of the Community.  
East African Standards are subject to review, to keep pace with technological advances. Users of the East 
African Standards are therefor e expected to ensure that they always have the latest versions of the standards 
they are implementing .  
DEAS ….  was prepared by Technical Committee EASC /TC 016   
 DRAFT EAST AFRICAN STANDARD  DEAS 893:2016  
 
© EAC 2016 – All rights reserved  1 
 Chilli sauce  — Specification  
1 Scope  
This Draft East Afric an Standard prescribes sp ecification and methods of tests and sampling for chilli sauce  for 
human consumption .  
2 Normative references  
The following referenced documents are indispensable for the application for this standard. For dated references, 
only the edition cited applies. For undated references, the latest edition of the referenced document (including 
any amendments) applies;  
 
ISO 6633:1984 Fruits, vegetables and derived products -- Determination of lead content -- Flameless atomic 
absorption spectrometric method  
 
EAS 38, P ackaging, marking and labeling of foods  
 
EAS 39, General principles of food hygiene — Code of practice  
 
EAS 42, Microbiology — General guidance for the enumeration of microorganisms  
— Colony count technique at 30 °C  
 
ISO 874 , Fresh fruits and vegetables – Sampling  
 
ISO 2173,  Fruit and vegetable products -- Determination of soluble solids -- Refractometric method  
 
ISO 750 Fruits and Veget ables – Determination of Titratable Acidity  
 
ISO 6633 , Fruits, vegetables and derived products -- Determination of lead content -- Flameless atomic 
absorption spectrometric method  
ISO 17240:2004 Fruit and vegetable products -- Determination of tin content -- Method using flame atomic 
absorption spectrometry  
 
ISO 7952:1994 Fruits, vegetables and derived  products -- Determination of copper content -- Method using 
flame atomic absorption spectrometry  
 
ISO 6636 -2:1981 Fruits, vegetables and derived products -- Determination of zinc content -- Part 2: Atomic 
absorption spectrometric method  
 
ISO 17239:2004 Fr uits, vegetables and derived products -- Determination of arsenic content -- Method using 
hydride generation atomic absorption spectrometry  
CODEX STAN 192  General standard for food additives   
ISO 4833 (all parts) , Microbiology of  the food chain - Horizontal methods for the enumeration of  
microorganisms  
ISO 21527 -1, Microbiology of food and animal feeding stuffs – Horizontal methods for the enumeration of 
yeasts and moulds  
ISO 7251 , Microbiology of food and animal feedingstuffs – Horizontal methods for the detection and 
enumeration of  presumptive Escherichia coli – Most Probable Number technique   
2 © EAC  2016 – All rights reserved  
 ISO 6579, M icrobiology of food and animal feedingstuffs – Horizontal methods for the detection of Salmonella 
spp. 
 
3 Terms and definitions  
For the purpose of this standard the following definitions shall apply:  
 
3.1 chilli sauce   
A product prepared from sound chilli es.  Fresh chilies, tomato paste, common salt, spices, sugar, and vinegar, 
food additives  and other optional ingredients  may be added to chill sauce.  
 
3.2 chillies  
The whole, matur e ripe pungent fruits of botanical species C apsicum frutescens (Linnaeus). The fruits vary in 
colour from orange red to yellowish green.   
 
3.3  
foreign m atter  
any organic or inorganic substances which affects the appearance , texture  and typical smell /taste  of the chilli 
sauce . 
3.4 
sound  
Not overripe, not soft and free from diseases or insect da mage, or bruising or physical injuries affecting 
keeping quality of the fruit.  
 
3.5 
Food grade packaging material  
Any material which when it comes in contact with food or if the area near food is unlikely to contaminate food 
with harmful materials  
3.6 
mild chilli sauce  
chilli sauce with low pungency with a Scoville scale measure of 100 – 10 000   
3.7 
hot chilli sauce  
chilli sauce high pungency with a Scoville scale measure of above  10 000  
NOTE  Scoville scale is a measurement of pungency  of chilli peppers us ing Scoville organoleptic test  
 
 
 
  
© EAC 2016 – All rights reserved  3 
 4 Requirements  
4.1 General requirements  
4.1.1  Chilli sauce shall be a product derived from sound and wholesome chillies with or without tomatoes; 
practically free from insect or fragments, fungal or any other blemish affe cting the quality and safety of the 
product.  Chill sauce shall possess good body and consistency, and uniform colour; be practically free from 
defects.   
 
4.1.2  Ingredients  
 
Substances that may be added to chilli sauce include chillies, mixed spices, l emon, juice, tamarind extract, 
vinegar, sugar, edible salt and tomato.  
 
4.1.3  Additives  
Food additives shall be used as per CODEX STAN 192. 
 
 
4.1.4   Organoleptic properties  
The finished product shall have the characteristic taste and flavor of chilli sauce and shall be free from burnt or 
any other objectionable flavours. It shall be of good keeping quality and sha ll show no sign of fermentation .  
 
4.1.5   Fillers and stabilizers  
The product may contain artificial fillers such as cereal products or other permitted stabilizers.  
 
 
4.2 Specific requirements  
Chill sauce shall conform to the chemical   requirements prescribed in table 1.   
 
 
 
Table 1: Chemical requirements for chilli sauce  
 
Characterist ic Requirement  
 Test method  
 
Total soluble solids percent by mass 
(Brix), percent by mass at 20 °C ,  
 7 - 18 
  
ISO 2173  
Acidity expressed as anhydrous 
acetic acid, percent by mass, min.  0.8 ISO 750  
Specific gravit y at 20°C  
 1.04 -1.11 Annex A  
5 Contaminants  
5.1 Pesticide residues   
 
Chilli sauce shall conform to the pesticide residue limits prescribed by the Codex Alimentarius Commission of 
the respective commodity.  
 
 
5.2 Metal contaminants  
 
Chilli sauce  shall n ot contain any metallic contaminants in excess of the quantities specified in Table 2.   
4 © EAC  2016 – All rights reserved  
  
 
 
Table 2 – Limit for metal contaminants for chilli sauce  
 
 
Characteristics   
Maximum (mg/kg)  limit  
Test method       
 
 
Arsenic (as As )  
 
Tin (as Sn)  
 
Copper (as Cu)  
 
zinc  (as Zn)  
 
Lead (as Pb)  
  
0.5 
 
250 
 
5 
 
5 
 
0.1  
ISO 17239:2004  
 
ISO 17240 :2004  
 
ISO 7952:1994  
 
ISO 6636 -2:1981  
 
ISO 6633:1984  
 
 
6 Hygiene  
6.1 Chilli sauce shall be prepared under hygienic conditions in accordance with EAS 39. 
6.2 Microbiological limits  
 
Chilli sauce shall be free from pathogenic organisms  and shall comply with the microbiological limits provided 
in table 3, when determined by the methods shown in  table  3.  
 
Table 3 — Microbiological limits for chilli sauce  
 
 
S/N Type of micro -organism  Limits (number of 
count)  Test methods  
 
i Total viable counts  cfu/ml, 
max 10 ISO 4833  (all parts)  
 
ii Yeasts and moulds  cfu/ml  shall be absent  ISO 21527 -1 
iii Escherichia coli MPN/ml  shall be absent  ISO 7251  
iv Salmonella  per ml  shall be absent  ISO 6579  
7 Packaging  
 
7.1.1 Chilli sauce shall be packed in suitable food grade containers having no action on the products.  The 
containers shall be free from other products that may lead to contamination and alter the quality, composition, 
flavour, odour and taste of the produc ts.  Containers shall be air tight and shall be provided with tamper - proof 
seals and closures.  Containers shall preclude contamination with or proliferation of microorganisms in the 
products during storage and transport.  
 
7.1.2  The headspace of each cont ainer shall be 5 % of the fill.   
© EAC 2016 – All rights reserved  5 
 8 Labelling  
In addition to the requirements of EAS 38, the following specific labelling requirements shall apply and shall be 
legibly and indelibly marked:  
 
a) Name of product  including the type shall be “ Mild c hilli sauce”  or “Hot c hilli sauce ”; 
b) Name, physical and  postal address of manufacturer   
c) Country of origin  
d) Date of manufacture and expiry date   
e) List of ingredients  
f) Net content  
g) Storage condition  
h) Batch number in code or in clear.  
 
  
6 © EAC  2016 – All rights reserved  
 Annex A  
(normative)  
 
Determination of specific gravity  
A.1 Principle  
The method involves use of specific gravity bottle which enables a liquid's density to be 
measured accurately by reference to an appropriate working fluid which is water. The 
specific gravity bottle is weighed empty, full of water, and full of a liquid whose specific 
gravity is desired. The ratio of the mass of a unit volume of a substance to the mass of a 
unit volume of water is then calculated as the specific gravity.  
 
A.2 Appa ratus  
 
 Specific gravity bottle/ pycnometer  
 
A.3 Procedure  
 
   Clean and thoroughly dry the specific gravity bottle and weigh it. Fill it up to the mark with 
freshly boiled and cooled water, which has been maintained at a temperature of 20°C ± 
1°C and wei gh. Remove the water, dry the bottle again and fill it with the material 
maintained at the same temperature. Weight the bottle again.  
 
A.4 Calculation  
 
A.4.1 Specify the temperature of testing  
 
A.4.1.1 Calculate as follows:  
 
             
                  Specific gravity at 200C/200C =
ABAC
   
             
   Where C = mass in gram of the specific gravity bottle with the material  
   A = mass in grams of the empty specific gravity bottle, and  
   B = mass in grams of the specific gravity bott le with water.  
A.4.1.2 To find out the degree Brix, the table given in Annex A shall be used.  
 
 
 
  
© EAC 2016 – All rights reserved  1 
 ANNEX A – Degrees brix. Specific gravity and degrees baume of sugar solutions  
 
Degrees brix of  Per cent by  Specific gravity  
A 25°/20°  Specific gravity  
at 25 °/4° Degrees Baume  
(Modulus 145)   
2 © EAC  2016 – All rights reserved  
 0.0 
0.2 
0.4 
0.6 
0.8 
1.0 
1.2 
1.4 
1.6 
1.8 
2.0 
2.2 
2.4 
2.6 
2.8 
3.0 
3.2 
3.4 
3.6 
3.8 
4.0 
4.2 
4.4 
4.6 
4.8 
5.0 
5.2 
5.4 
5.6 
5.8 
6.0 
6.2 
6.4 
6.6 
6.8 
7.0 
7.2 
7.4 
7.6 
7.8 1.000 000  
1.000 78  
1.001 55  
1.002 33  
1.003 11  
1.003 89  
1.004 67  
1.005 45  
1.006 23  
1.007 01  
1.007 79  
1.008 58  
1.009 36  
1.010 15  
1.010 93  
1.011 72  
1.012 51  
1.013 30  
1.014 09  
1.014 88  
1.015 57  
1.016 47  
1.017 26  
1.018 06  
1.018 86  
1.019 65  
1.101 45  
1.021 25  
1.022 06  
1.022 86  
1.023 66  
1.024 47  
1.025 27  
1.026 08  
1.026 89  
1.027 70  
1.028 51  
1.029 32  
1.030 13  
1.030 95  0.998 234  
0.999 010  
0.999 786  
1.000 563  
1.001 342  
1.002 120  
1.002 897  
1.003 675  
1.004 453  
1.005 234  
1.006 015  
1.006 796  
1.007 580  
1.008 363  
1.009 148  
1.009 934  
1.010 721  
1.011 510  
1.012 298  
1.013 089  
1.013 881  
1.014 673  
1.015 467  
1.016 261  
1.017 058  
1.017 854  
1.018 652  
1.019 451  
1.020 251  
1.021 054  
1.021 855  
1.022 659  
1.023 463  
1.024 270  
1.025 077  
1.025 885  
1.026 694  
1.027 504  
1.028 316  
1.029 128  0.00 
0.11 
0.22 
0.34 
0.45 
0.56 
0.67 
0.79 
0.90 
1.01 
1.12 
1.23 
1.34 
1.46 
1.57 
1.68 
1.79 
1.90 
2.02 
2.13 
2.24 
2.35 
2.46 
2.57 
2.68 
2.79 
2.91 
3.02 
3.13 
3.24 
3.35 
3.46 
3.57 
3.69 
3.80 
3.91 
4.02 
4.13 
4.24 
4.35  
3 
 8.0 
8.2 
8.4 
8.6 
8.8 
9.0 
9.2 
9.4 
9.6 
9.8 
10.0 
10.2 
10.4 
10.6 
10.8 1.031 76  
1.032 58  
1.033 40  
1.034 22  
1.035 04  
1.035 86  
1,036 68  
1.037 50  
1.038 33  
1.039 15  
1.039 98  
1.040 81  
1.041 64  
1.042 64  
1.043 00  1.029 942  
1.030 757  
1.031 573  
1.032 391  
1.033 209  
1.034 029  
1.034 850  
1.035 671  
1.036 494  
1.037 318  
1.038 143  
1.038 970  
1.039  797 
1.040 626  
1.041 456  4.46 
4.58 
4.69 
4.80 
4.91 
5.02 
5.13 
5.24 
5.35 
5.46 
5.57 
5.68 
5.80 
5.91 
6.02 
 
 
Annex A Continued   
4 © EAC  2016 – All rights reserved  
 11.0 
11.2 
11.4 
11.6 
11.8 
12.0 
12.2 
12.4 
12.6 
12.8 
 
13.0 
13.2 
13.4 
13.6 
13.8 
14.0 
14.2 
14.4 
14.6 
14.8 
16.0 
16.2 
16.4 
16.6 
16.8 
17.0 
17.2 
17.4 
17.6 
17.8 
 
18.0 
18.2 
18.4 
18.6 
18.8 
19.0 1.044 13  
1.044 97  
1.045 80  
1.046.64  
1.047 47  
 
1.048 31  
1.049 15  
1.049 99  
1.050 84  
1.051 68  
 
1.052 52  
1.053 37  
1.054 22  
1.055 06  
1.055 91  
1.056 77  
1.057 62  
1.058 47  
1.059 33  
1.050 18  
1.065 34  
1.066 21  
1.067 07  
1.067 94  
1.068 81  
1.069 68  
1.070 55  
1.071 42  
1.072 29  
1.073 17  
 
1.074 04  
1.074 92  
1.075 80  
1.076 68  
1.077 56  1.042 298  
1.043 121  
1.043 954  
1.044 788  
1.045 625  
 
1.046 462  
1.047 300  
1.048 140  
1.048 980  
1.049 822  
 
1.050 665  
1.051 510  
1.052 356  
1.053 202  
1.054 050  
1.059 165  
1.060 0 22 
1.050 880  
1.061 733  
1.062 598  
 
1.063 460  
1.064 324  
1.065 188  
1.066 054  
1.066 921  
1.067 799  
1.066 658  
 
1.069 529  
1.070 400  
1.071 273  
1.072 147  
1.073 023  
1.073 900  
1.074 777  6.13 
6.24 
6.35 
6.46 
6.57 
 
6.68 
6.79 
6.90 
7.02 
7.13 
 
7.24 
7.35 
7.46 
7.57 
7.68 
 
8.34 
8.45 
8.56 
8.67 
8.78 
8.89 
9.00 
9.11 
9.22 
9.33 
9.45 
9.56 
9.67 
9.78 
9.89 
10.00  
11.00  
10.11  
10.33  
10.44   
5 
 19.2 
 
19.4 
19.6 
19.8 
20.0 
20.2 
20.4 
20.6 
20.8 
 
21.0 
21.2 
21.4 
21.6 
21.8 
 
22.0 
22.2 
22.4 
22.6 
22.8 
  
1.078 44  
1.079 32  
1.080 21  
1.081 10  
1.081 98  
1.082 87  
1.083 76  
 
1.084 65  
1.085 54  
1.086 44  
1.087 23  
1.088 23  
1.089 13  
1.090 03  
1.090 93  
1.091 83  
1.091 73  
1.093 64  
1.094 54  
1.095 54  
1.095 45  1.075 657  
 
1.076 537  
1.077 449  
1.078 320  
1.079 187  
1.080 071  
1.080 959  
1.081 848  
1.082 737  
1.083 628  
1.084 520  
1.084 414  
1.086 309  
1.087 205  
1.088 101  
1.089 000  
 
1.089 900  
1.090 802  
1.091 704  
1.092 607  
1.093 513   
10.55  
10.66  
10.77  
10.88  
10.99  
 
11.10  
11.21  
11.32  
11.43  
11.54  
11.65  
11.76  
11.87  
11.98  
12.09  
 
12.20  
12.31  
12.42  
12.52  
12.63.   
6 © EAC  2016 – All rights reserved  
 Annex A Continued  
    
23.0 
23.2 
23.4 
23.6 
23.8 
24.0 
24.2 
24.4 
24.6 
24.8 
25.0 
25.2 
25.4 
25.6 
25.8 
26.0 
26.2 
26.4 
26.6 
26.8 
27.0 
27.2 
27.4 
27.6 
27.8 
28.0 
28.2 
28.4 
28.6 
28.8 
29.0 
29.2 
29.4 
29.6 
29.8 1.096 36  
1.097 27  
1.098 18  
1.099 09  
1.000 00  
 
1.100 92  
1.101 83  
1.102 75  
1.103 67  
1.104 59  
1.105 51  
1.106 43  
1.107 36  
1.108 28  
1.109 21  
1.110 14  
1.111 06  
1.112 00  
1.112  93 
1.113  86 
1.114   80 
1.115   73 
1.116   67 
1.117   61 
1.118   55 
1.119  49 
1.120  43 
1.121  38 
1.122  32 
1.123  27 
1.124  22 
1.125  17 
1.126  12 
1.127  07 
1.128  02 
1.129   98 
1.130  93 
1.130. 89  
1.131  85 
1.132  81 
1.133  78 
1.134  74 
1.135  70 1.094 420  
1.095 328  
1.096 236  
1.097 147  
1.098 058  
1.098 971  
1 099 886  
1.100 802  
1.101 718  
1.102 637  
1.103 557  
1.105 400  
1.106 324  
1.107 248  
1.108 175  
1.109 103  
1.110 033  
1.110 963  
1.111 895  
1.112 828  
1.113 763  
1.114 697  
1.115 6 35 
1.116 572  
 
1.117 512  
1.120 453  
1.119 395  
1.120 339  
           1. 121 284  
1.122 231  
1.123 179  
1.124 128  
1.125 128  
1.226 030  12.74  
12.85  
12.96  
13.07  
13.18  
13.29  
13.40  
13.51  
13.62  
13.73  
13.84  
13.95  
14.06  
14.17  
14.28  
14.39  
14.49  
14.60  
14.71  
14.82  
14.93  
15.04  
15.15  
15.26  
15.37  
 
15.48 
15.59  
15.69  
15.80  
15.91  
16.02  
16.13  
16.24  
16.35   
7 
 30.0 
30.2 
30.4 
30.6 
30.8 
31.0 
31.2 
31.4 
31.6 
31.8 
32.0 
32.2 
32.4 
32.6 
32.8 
33.0 
33.2 
33.4 
33.6 
33.8 
34.0 
34.2 
34.4 
34.6 1.136  67 
1.137  64 
1.138  61 
1.139  58 
1.140  55 
1.141  52 
1.142  50 
1.143  47 
1.144  45 
1.145  43 
1.146  41 
1.147  39 
1.148  37 
1.149  36 
1.150  34  
1.126 984  
1.127 939  
1.128 896  
1,129 853  
1.130 812  
1.131 773  
1.132 735  
1.133 698  
1.134 663  
1.135 628  
1.136 596  
1.137 565  
1.138 534  
1.139 506  
1.140 479  
1.141 453  
1.142 420  
1.143 405  
1.144 384  
1.145 363  
1.146 345  
1.147 328  
1.148 313  
 16.46  
 
16.57  
16.67  
16.78  
16.89  
17.00  
17.11  
17.22  
17.33  
17.43  
17.54  
17.65  
17.76  
17.87  
17.96  
18.08  
18.19  
18.30  
18.41  
18.52  
18.63  
18.73  
18.84  
18.95   
8 © EAC  2016 – All rights reserved  
 34.8 
35.0 
35.2 
35.4 
35.6 
35.8 
36.0 
36.2 
36.4 
36.6 
36.8 
37.0 
 
37.2 
 
37.4 
37.6 
37.8 
38.0 
38.2 
38.4 
38.6 
38.8 
39.0 
39.2 
39.4 
39.6 
39.8 
40.0 
40.2 
40.4 
40.6 
40.8 
41.0 
41.2 
41.4 
41.6 
41.8 
 
42.0 
42.2 
42.4 
42.6 
42.8 1.151  33 
1.152  32 
1.533  1 
1.154 30  
1.155 30  
1.56 29 
1.157 29  
1.158 28  
1.159 28  
1.160 28  
1.161 28  
1.162 28  
 
1.163 29  
1.164 30  
1.165 30  
1.166 31  
1.167 32  
1.168 33  
1.169 34  
1.170 36  
1.171 38  
1.172 39  
1.173 41  
1.174 43  
1.175 45  
1.176 48  
1.177 50  
1.178 53  
1.179 56  
1.180 58  
1.181 62  
1.182 65  
1.183 68  
1.184 72  
1.185 75  
1.186 79  
1.187 83  
 
1.188 87  
1.189 92  
1.190 96  
1.192 01  
1.193 05  
 1.149 298  
1.150 286  
1.151 275  
1.152 265  
1.153  256 
1.154  249 
1.55 242  
1.155  238 
1.156  235 
1.157  233 
1.158  233 
1.159  233 
1.160  236 
1.161  236 
1.162  240 
1.163  245 
1.164   252 
1.165   259 
1.166  269 
1.167  281 
1.168  293 
1.169  307 
1.170  322 
1.171  340 
1.172  359 
1.173  379 
1.174  400 
1.175  423 
1.176  447 
1.177  473 
1.178  501 
1.179  527 
1.180  560 
1.181  592 
1.182  625 
1.183  660 
1.184  696 
1.185  734 
1.186  773 
1.187  814 
1.188  856 
1.189  901 
1.190  946 
1.191  993 
 
1.193.041  
1.194.090  
1.195 141  
1.196 193  
 
1.197 247  
1.198 303  
1.199 360  
1.200 420  
1.201 480  
 
1.202 540  
1.203 603  19.06  
19.17  
19.28  
19.38  
19.40  
19.60  
19.71  
19.81  
19.92  
20.03  
20.14  
20.25  
20.35  
20.46  
20.57  
20.68  
20.78  
20.89  
21.00  
21.11  
21.21  
21.32  
21.43  
21.54  
21.64  
21.75  
21.86  
21.97  
22.07  
22.18  
22.29  
22.39  
22.50  
22.61  
22.72 
22.82  
22.93  
 
23.04  
23.14  
23.25  
23.36  
23.46  
  
9 
  
46.0 
46.2 
46.4 
56.6 
46.8 
 
47.0 
47.2 
47.4 
47.6 
47.8 
 
48.0 
48.2 
48.4 
48.6 
48.8 
 
49.0 
49.2 
49.4 
49.6 
49.9 
 
50.0 
50.2 
50.4 
50.6 
50.8  
1.210 01  
1.211 08  
1.212 15  
1.213 23  
1.214 31  
 
1.215 38  
1.216 46  
1.217 55  
1.218 63  
1.219 71  
 
1.220 80  
1.221 89  
1.222 98  
1.224 06  
1.225 16  
 
1.226 25  
1.227 35  
1.228 44  
1.229 54  
1.230 64  
 
1,213 74  
1.232 84  
1 233 95  
1.235 06  
1.236 16   
1.207 870  
1.208 940  
1.210 013  
1.211 086  
1.212 162  
 
1.213 238  
1.214 317  
1.215 395  
1.216 476  
1.217 559  
 
1.218 643  
1.219 729  
1.220 815  
1.221 904  
1.222 995  
 
1.224 086  
1.225 180  
1.226 274  
1.227 371  
1.228 469  
 
1.229 567  
1.230 668  
1.231 770  
1.232 874  
1.233 979   
25.17  
25.27  
25.38  
25.48  
25.59  
 
25.70  
25.80  
25.91  
26.01  
26.12  
 
26.23  
26.33  
26.44  
26.54  
26.65  
 
26.75  
26.86  
26.96  
27.07  
27.18  
 
27.80  
27.39  
27.49  
27.60  
27.70