FINAL DRAFT UGANDA 
STANDARD  
  FDUS EAS 335 
First  Edition  
2013-mm-dd 
 
 Reference number  
FDUS EAS 335: 2013 
© UNBS 201 3 
  
Cologne — Specification  
 FDUS EAS 335: 2013 
ii                © UNBS  2013 - 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 f or its correct application  
© UNBS 20 13 
All rights reserved. Unless otherwise specified, no part of this publication may be reproduced or utilised in any 
form or by any means, electronic or mechanical, including photocopying and microfilm, without prior wri tten 
permission from UNBS.  
Requests for permission to reproduce this document should be addressed to  
The Executive Director  
Uganda National Bureau of Standards  
P.O. Box 6329  
Kampala  
Uganda  
Tel: 256 41 505 995  
Fax: 256 41 286 123  
E-mail: unbs@infocom.co.ug  
Web: www.unbs.go.ug  
 FDUS EAS 335: 2013 
© UNBS  2013 - All rights reserved                 iii National foreword  
Uganda National Bureau of Standards (UNBS) is a parastatal under the Ministry of Tourism, Trade and 
Industry established under Cap 327, of the Laws of Uganda. UNBS is mandate d 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/SPS Agreemen ts 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 
consum ers, 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 rec ommending the draft standards 
for approval and declaration as Uganda Standards by the National Standards Council.  
This Final Draft Uganda Standard, FDUS EAS 335: 2013, Cologne — Specification , is identical with  and has 
been r eproduced from an East African  Standard, EAS 335: 2013, Cologne — Specification , and is being 
proposed for adoption as a Uganda Standard.  
Wherever the words, “ East African  Standard" appear, they should be replaced by "Uganda Standard."   EAS 335: 2013 
ICS 71.100.70  
© EA C 2013                                                                                                                         Second Edition 2013  
 
EAST AFRICAN STANDARD  
 
Cologne — Specification  
EAST AFRICAN COMMUNITY  EAS 335: 2013  
ii © EAC  2013  – 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 p rior 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 the 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 2013  — All rights reserved  
East African Community   
P.O.Box 1096  
Arusha  
Tanzania  
Tel: 255 27 2504253/8  
Fax: 255 27 2504481/25 04255  
E-mail: eac@eachq.org  
       Web: www.eac -quality.net  
Reproduction for sales purposes may be subject to royalty payments or a licensing agreement.  
Violators may be persecuted  EAS 335: 2013  
© EAC 2013  – All rights reserved  iii 
 Foreword  
Development of the East African Standards has been necessitated 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 C ommunity 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 Standards Bodie s 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 
received are d iscussed 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 therefore expect ed to ensure that they always have the latest versions of the standards 
they are implementing .  
EAS 335 was prepared by Technical Committee EAS/TC 071, Cosmetics and cosmetic products . 
This second edition cancels and replaces the first  edition (EAS 335 :2004), which has been technically revised.  
 EAST AFRICAN STANDARD  EAS 335:2013  
 
© EAC 2012  – All rights reserved  1 
 Cologne — Specification  
1 Scope  
This East African Standard specifies the requirements and methods of test for cologne  intended for human 
use. 
This East African  Standard  shall also apply to toilet  waters, lavender w aters and all alcohol -based fresheners.  
2 Description  
The product shall be  a clear aqueous solution containing perfume oil and pharmaceutical /food - grade alcohol.  
It may also include emollients, antiseptic agents , or colouring agents, denaturants and colou ring agents.  
3 Normative references  
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 (incl uding any amendments) applies.  
EAS 346 , Labelling of cosmetics — General requirements  
EAS 377 -1, Cosmetics  and cosmetic products  — Part 1: List of substances prohibited in cosmetic products  
EAS 377 -2, Cosmetics  and cosmetic products  — Part 2:  List of subst ances which cosmetic products must not 
contain except subject to the restrictions laid down  
EAS 377 -3, Cosmetics and cosmetic products   Part 3: List of colorants allowed in cosmetic products  
EAS 377 -4, Cosmetics and cosmetic products   Part 4: List of pre servatives allowed in cosmetic products  
EAS 377 -5, Cosmetics and cosmetic products  Part 5: Use of UV filters in cosmetic products  
ISO 24153, Random sampling and randomization procedures  
4 Requirements  
4.1 General requirements  
All ingredients used shall c omply with all parts of EAS 377. Alcohol used shall be of pharmaceutical/food 
grade.  Some suitable denaturants  used  in cosmetic preparations include:  
a) brucine or brucine sulphate ; 
b) diethyl phthalate, denatonium ; EAS 335: 2013  
2 © EAC  2013  – All rights reserved  
 c) benzoate, denatonium saccharide ; 
d) sucrose octa -acetate ; and  
e) thymol . 
4.2 Specific quality  requirements  
The product shall comply  with the specific quality requirements given in Table 1 when tested in accordance 
with the methods indicated therein.  
Table 1 — Requirements for cologne  
S/N Characteristics  Requirement  Method of test  
(i) Alcohol content , % v/v, min  50 Annex A 
(ii) Stability of smell  To pass test  Annex B 
(iii) Cloud temperature  To pass test  Annex C  
(iv) pH (neat)  5- 7 Annex D  
5 Packaging and labelling  
5.1 Packaging  
The product shall be pack aged in suitable well -sealed containers that shall protect the contents a nd shall not 
cause any contamination or react with the product.  
5.2 Labelling  
5.2.1 The labelling shall be in English, Kiswahili or French or in combination as agreed between the 
manuf acturer and supplier . 
5.2.2 The labelling shall comply with the requirements of EAS 346 . 
6 Sampling  
Random  samples shall be drawn in accordance with ISO 24153 for test from the market , factory  or anywhere 
else.  
 EAS 335: 2013  
© EAC 2013  – All rights reserved  3 
 Annex  A 
(normative)  
 
Determination of alcohol content  
A.1 Reagents  
A.1.1 Sodium chloride  
A.1.2 Hexane  
A.1.3 Sodium  hydroxide , 1 N 
A.1.4 Phenolphthalein (solid)  
A.2 Procedure  
Take 25 mL of the sample, accurately measured at 25 C, in a separator. Add  100 mL of water and mix . 
Saturate this mixture with sodium chloride, then add 100 mL of hexane and shake the mixture vigorously  for 2 
min to 3 min.  Allow the mixture to stand for about 15 min to 20 min. Run the lower layer into the distillation 
flask, wa sh the hexane in the separator by washing vigorously with about 25 mL of sodium  chloride solution, 
allow to stand and run the wash liquor into the first saline solution. Make the mixed  solution just alkaline with 
sodium hydroxide with solid phenolphthalein  as indicator.  Add a little pumice powder and  100 mL of water. 
Distil and collect not less than 90 m L of distillate into a 100-mL volumetric flask .  Adjust the temperature at 25  
C and dilute with water to 100 mL at the same  temperature.  Determine the sp ecific gravity at 25 C. Find the 
percentage (v/v) of ethyl alcohol corresponding to the specific gravity by reference to the ethyl alcohol tables*.  
This figure gives the  alcohol content of the distillate. Multiply by 4 to get the percentage of ethyl alco hol in the 
sample.  
                                                      
* These alcohol tables may be found in publications like the official methods of analysis of the Association of Official 
Analytical Chemists. (AOAC) thirteenth edi tion, 1980. Other reliable references may also be used.  EAS 335: 2013  
4 © EAC  2013  – All rights reserved  
 Annex  B 
(normative)  
 
Determination of stability of smell  
B.1 Procedure  
Put some pieces of bleached gauze of dimensions 5 cm x 10 cm, which have been pre -washed in hot water  
without soap and dried, into a porcelain cup and pour 1.5 mL of cologne into this cup. After the  gauze gets 
soaked, take it out with the help of pincers.  Without squeezing it, dry it in a premise  having temperature 37 C 
± 2 C, and humidity of 65 % ± 5 % for 12 h.  
B.2 Results  
The product shall be taken to have passe d the test if after the 12 h, the smell of cologne can be clearly picked 
up. EAS 335: 2013  
© EAC 2013  – All rights reserved  5 
 Annex  C 
(normative)  
 
Determination of cloud temperature  
C.1 Procedure  
Pour 20 mL of cologne into a wide cylinder and close it with a plug. Insert a thermometer having scale up to   
–20 C. Immerse the thermometer into the liquid in such a manner that its bulb is situated at the  same 
distance from the bottom and walls. Immerse the cylinder containing the liquid into a cooling  mixture 
containing ice and salt. After cooling the sample  to 5 C, take out the cylinder, shake it  and scan it in 
transmitted daylight, or in the light of a 40 W electric lamp.  
C.2 Results  
The product shall be taken to have passed the test if no turbidity appears at a temperature of 5 C. The 
cologne should be t ransparent.  EAS 335: 2013  
6 © EAC  2013  – All rights reserved  
 Annex  D 
(normative)  
 
Determination of pH  
D.1 Apparatus  
D.1.1 pH meter , equipped with glass electrode  
D.1.2 Beaker , of 100 mL capacity   
D.2 Reagents  
D.2.1 pH 7.0 buffer solution  
D.2.2 pH 4.0 and pH 9.0 buffer solutions  
D.2.3 Deionised water  
D.3 Procedure  
D.3.1 Dip the pH meter into about 50 mL of pH 7.0 buffer solution. Ensure that the reading is 7.0 .  
D.3.2 Rinse the meter with deionised water, and dip it into about 50 mL of pH 4.0 buffer solution.  Ensure 
that the reading is 4.0. Repeat using p H 9.0 buffer solution.  
D.3.3 Determine the pH of the sample solution using the pH meter.  
 EAS 335: 2013    
 
© EAC 2013 – All rights reserved