DRAFT UGANDA STANDARD  
  DUS 1717  
First Edition  
2017 -mm-dd 
 
 
 Reference number  
DUS 1717: 2017  
© UNBS 2017   
  
Baker’s Yeast  — Specification   
 
 
  
 DUS 1717 : 2017  
ii © UNBS 2017  – 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  
© UNB S 2017   
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 written 
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 4 333 2 50/1/2/3  
Fax: +256 41 4 286 123  
E-mail: info@unbs.go.ug  
Web: www.unbs.go.ug  DUS 1717: 2017  
© UNBS 2017  – All rights reserved  iii 
 Contents  Page 
Foreword  ................................ ................................ ................................ ................................ ............................  iv 
Introduction  ................................ ................................ ................................ ................................ .........................  v 
1 Scope  ................................ ................................ ................................ ................................ ......................  1 
2 Normative references  ................................ ................................ ................................ ............................  1 
3 Terms and definitions  ................................ ................................ ................................ ...........................  1 
4 Types of baker’s yeast  ................................ ................................ ................................ ..........................  2 
4.1 Fresh Baker’s Yeast (FBY)  ................................ ................................ ................................ ...................  2 
4.1.1  Block or Compressed baker’s yeast  ................................ ................................ ................................ ... 2 
4.1.2  Granulated (crumbled) baker’s yeast  ................................ ................................ ................................ .. 2 
4.1.3  Liquid baker’s yeast  ................................ ................................ ................................ ..............................  2 
4.2 Dry Baker’s Yeast (DBY)  ................................ ................................ ................................ .......................  2 
4.2.1 Active dry yeast  ................................ ................................ ................................ ................................ ..... 2 
4.2.2  Instant dry yeast  ................................ ................................ ................................ ................................ .... 2 
5 Requirements  ................................ ................................ ................................ ................................ .........  2 
5.1 General requirements  ................................ ................................ ................................ ...........................  2 
5.2 Specific requirements  ................................ ................................ ................................ ...........................  3 
5.2.1  Physicochemical requirements  ................................ ................................ ................................ ...........  3 
5.2.2  Microbial requirements  ................................ ................................ ................................ .........................  3 
6 Contaminants  ................................ ................................ ................................ ................................ .........  3 
7 Packaging  ................................ ................................ ................................ ................................ ...............  3 
7.1 Fresh Baker’s Yeast  ................................ ................................ ................................ ..............................  3 
7.2 Dry Baker’s Yeast  ................................ ................................ ................................ ................................ .. 4 
8 Weights and Measures ................................ ................................ ................................ ..........................  4 
9 Labelling  ................................ ................................ ................................ ................................ .................  4 
10 Sampling  ................................ ................................ ................................ ................................ ................  4 
Annex  A  (normative)   Determination of moisture  ................................ ................................ .........................  5 
Annex  B  (normative)   Test for dispersibility in water  ................................ ................................ ...................  6 
Annex  C  (normative)   Determination of fermenting power  ................................ ................................ ..........  7 
Annex  D  (normative)   Determination of dough raising capacity  ................................ ...............................  10 
Annex  E  (normative)   Determination of bacterial rope spore count  ................................ .........................  11 
Bibliography  ................................ ................................ ................................ ................................ ......................  12 
 
 
 DUS 1717 : 2017  
iv © UNBS 2017  – All rights reserved  
 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 estab lished to deliberate on standards in a given field or area and consists of key stakeholders 
including government, academia, consumer groups, private sector and other interested parties.  
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.  
The technical committee responsib le for this document is UNBS TC 2 [Technical Committee on Food and 
Agricult ure standards ], Subcommittee SC 6, [Food Additives & Contaminants Subcommittee ]. 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 DUS 1717: 2017  
© UNBS 2017  – All rights reserved  v 
 Introduction  
Strains of yeast, essential for regulating the fermentation and aromatic activity of fermented doughs are known 
as baker’s yeast. These yeasts play three major roles; (i) increasing  the volume of dough by producing carbon 
dioxide via alcoholic fermentation  of sugars present in the dough, (ii) bring ing about  change in the structure 
and texture of the dough because of the carbon dioxide bubbles, and  (iii), adding flavour to baked product . 
In Uganda, different types  of baker's yeast are available for both comm ercial bakeries and for home use. Most 
of these yeasts are imported.  
This Draft Uganda Standard was developed  to ensure t he safety and quality of baker’s yeast  produced and/ or 
traded in the country.  
 DRAFT UGANDA STANDARD    DUS 1717: 2017  
  
© UNBS 2017  – All rights reserved  1 
 Baker’s Yeast  — Specification  
1 Scope   
This Draft Uganda S tandard s pecifies  the requir ements and the methods of sampling and test  for baker's 
yeast.  
2 Normative references    
The following referenced documents are referred to in the text in such a way that some or all of their content 
constitutes requirements 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.  
US 45, General Standard for Food Additi ves 
US 277 , Labelling of food additives when sold as such — General requirements  
US 738, General standard for contaminants and toxins in food and feed  
US CAC/GL 50 , General guidelines on sampling   
US EAS 1, Wheat flour – Specification  
US EAS 38, Labelling of pre -packaged foods — General requirements  
US ISO 4832 , Microbiology of food and animal feeding stuffs — Horizontal method for the enumeration of 
coliforms — Colony -count technique  
US ISO 6579, Microbiology of food and animal feeding  stuffs — Horizontal method for the detection of 
Salmonella spp.  
US ISO 6888 , Microbiology of food and animal feeding stuffs — Horizontal method for the enumeration of 
coagulase -positive staphylococci (Staphylococcus aureus and other species)  
US ISO 7251 , Microbiology of food and animal feeding stuffs — Horizontal method for the detection and 
enumeration of presumptive Escherichia coli — Most probable number technique  
The Weights and Measures (Sales and Labe lling of goods) Rules, 2007  
3 Terms and definition s 
For the purposes of this document, the following terms and definitions apply.  
3.1  
baker’s yeast  
cells of one or more strains of the fungus Saccharomyces cerevisiae  that aid the fermentation and aromatic 
activity of fermented doughs . 
3.2  
food grade material  
a material , made of substances that  are safe and suitable for their intended use and which will not impart any 
toxic substance or undesirable odour or flavour to the product .  WDUS 1717 : 2017  
2 © UNBS  2017  – All rights reserved  
 4 Types  of baker’s yeast  
Baker’s yeast  shall be categorised in two types;  Fresh Baker’s Yeast and Dry Baker’s Yeast.  
4.1 Fresh  Baker’ s Yeast (FBY)  
Fresh Baker’s yeast shall consist of living cells of Saccharomyces cerevisiae . It shall be  ivory in colour, with 
an odour typical of yeast  and free of extraneous materials . It shall not be slimy or mouldy and shall not show 
any sign s of deterioration or  decomposition .  
Fresh baker’s yeast  shall be  in three major  forms ; block or compre ssed yeast, granulated yeast or  liquid yeast . 
4.1.1  Block or compressed baker’s yeast  
This shall be in the form of a bloc k. The texture or consistency shall be either high plasticity (kneadable, 
deformati on possible without breakage) or friable/crumbly  (blocks easily broken  into small pieces) . Edible  
starch  may be added in a quantity not  exceeding 7 percent by mass on dry basis. Permissible edible bin ders 
and fillers may be added in accordance  to US 45 . 
4.1.2  Granulated (crumbled) baker’s yeast  
This shall be  in the form of small  granules . 
4.1.3  Liquid baker’s ye ast 
This s hall be  a liquid suspension of yeast cells in water  with a cream -like viscosity . 
4.2 Dry Baker’ s Yeast (DBY)  
Dry b aker’s yeast shall consist of  living but inactive cells of Saccharomyces cerevisiae . It shall be in  the form 
of powder, small granu les, pellets or flakes , dried to a low moisture content  that stops the yeasts’ metabolic 
activity . It shall be ivory in colour,  with an odour characteristic of yeast and free from adulterants and other  
extraneous materials.  It shall not be mouldy and shall  not show any sign of deterioration or decomposition . 
Edible starch  may be added in a quantity not exceedin g 10 percent by mass of the product.  
Dry baker’s yeast shall be  in two forms ; either active dry yeast or instant dry yeast.  
4.2.1  Active dry yeast  
This is yeast that requires reactivation by rehydration  using warm water between 38–45 °C prior to  use. It 
shall be of spheroid  particles , 0.2–3 mm in diameter.  
4.2.2  Instant dry yeast  
This is yeast dried in a such a way that rehydration is not necessary  to facilitate reactivation . It shall consist of 
porous cylindrical yeast particles with an approximate diameter of 0. 5 mm and  length up to a few millimet res. 
5 Requirements   
5.1 General  requirements  
Baker’s y east shall be manufactured, pack aged and stored  under  hygienic conditions in certified premises . Its 
distribution shall be under hygienic conditions. Bacteriologically  free air filters shall be used for filtering the air 
required to aerate the f ermenters.  WDUS  1717:  2017  
© UNBS 2017  – All rights reserved  3 
 5.2 Specific r equirements  
5.2.1  Physicochemical requirements  
Baker’s y east, when tested in accordance with the specified methods  shall conform to the physico chemical  
parameters specified in table 1 .  
Table 1 — Physico chemical  requirements for Baker’s Yeast  
 
S/N  
Parameter  Requirements for 
Method of test  
FBY DBY  
i Moisture, percent by mass, Max. 73 8 Annex A  
ii Dispersibility in water  No yeast cell 
deposits  No yeast cell 
deposits   Annex B 
iii Fermenting power, Min. 1000  350 Annex  C 
iv Dough -rising capacity  To satisfy the test  To satisfy the test  Annex  D 
 
5.2.2 Microbial r equirements  
When tested in accordance wi th the specified methods , baker’s y east shall conform to the microbial limits  
indicated in Table 2.  
Table 2 — Microbial requirements for B aker’s Yeast  
 
S/N  
Parameter  Requirements for  
Method of test  
FBY DBY  
v Coliform count (CFU /g), Max. 1000  US ISO 4832  
vi Escherichia c oli (MPN /g), Max.  100 10 US ISO 7251  
vii Salmonell a (CFU /25 g ) Absent  US ISO 6579  
viii Staphylococcus aureus (CFU/g), Max. 10 US ISO 6888  
ix Rope spore count (CFU/g), Max. 10 100 Annex E 
6 Contaminants  
The products sha ll comply with the contaminant limits cited in  US 738 . 
7 Pack aging  
7.1 Fresh Baker’s Yeast  
Compressed and granulated  baker’s yeast shall be  packaged in clean waxed paper or any other suitable food 
grade wrapping material or non -toxic wrappers to preserve its freshness and to prevent undue deterioration 
during storage  and distribution . Liquid baker’s yeast shall be packed in containers suitabl e for liquid food 
stuffs .  WDUS 1717 : 2017  
4 © UNBS  2017  – All rights reserved  
 7.2 Dry Baker’s Yeast  
Dry baker’s yeast shall be packaged in clean, sound, air -tight food grade containers, preferably tin containers 
in such a manner as to prevent the absorption of moisture and to prevent undue deterio ration during storage  
and distribution .  
8 Weights and Measures  
The weight of the  packages shall comply with the  Weights and Measures (Sales and Labelling of goods) 
Rules . 
9 Labelling  
In addition to the labelling requirements of US 277, the packages shall be  legibly and indelibly marked with the 
following information:  
a) Name and type  of the product . For example,  “Baker’s Yeast, Granulated”, “Instant Baker’s Yeast”, 
“Granulated Baker’s Yeast” , 
b) Name and physical address of the manufacturer/distributor,  
c) Date of ma nufacture  
d) Best before date  
e) Net weight  of the product in metric  units,  
f) The list of additi ves in descending order by quantity  when used , 
g) Declaration 'Contains edible starch', when  edible starch is added  
h) Instructions for storage, and,  
i) Instructions of use  
10 Sampling  
Representative samples for the  product s shall be drawn in accordance with US CAC/GL 50 . WDUS  1717:  2017  
© UNBS 2017  – All rights reserved  5 
 Annex  A  
(normative )  
 
Determination of moisture  
A1 Apparatus  
- Dish - With a cover, made of glass or aluminium; about 25 mm in diameter  
- Glass stirring - Approximately 60 mm long, with a flattened end.  
A-2 Reagent  
- Ethyl alcohol  or rectified spirit.  
A-3 Procedure  
Weigh the dish with the cover and stirring rod. Transfer to this, about 10 g of dry yeast or 2 .5 g of fresh yeast 
and weigh accurately to the neare st milligram.  
Remove the cover of the dish and add 5 ml of alcohol. Mix thoroughly using the  stirring rod  and leave the 
stirring rod in the weighing dish. Dry at 105 ± 1 °C for 4 hours for fresh baker’s yeast and 6 hours for dry 
baker’s yeast. Cool the dish in a desiccator and weigh  
A-4 Calculation  
The moisture, percent by mass = 
M MM M
 -)-(×100
12 1  
where, 
M = mass, in g rams  of the dish , its cover and the stirring r od; 
M1 = mass, in g rams of the dish , its cover and the stirring rod  with th e sample before drying,  and, 
M2 = mass, in g rams  of the dish , its cover and the stirring rod with the sample  after drying.  WDUS 1717 : 2017  
6 © UNBS  2017  – All rights reserved  
 Annex  B  
(normative )  
 
Test for dispersibility  in water  
B-1 Procedure  
Weigh  5 g of dry baker’s yeast or 20 g of fresh baker’s yeast in to a 400 ml beaker and a dd 50 ml of distilled 
water at 40 °C. Leave the product undisturbed for 5 minutes and thereafter, stir for 2 minutes. Take into a one 
litre graduated cyli nder, 900 ml of distilled water at 40 °C in the case of dry baker’s yeast and at 30 °C for 
fresh baker’s yeast. Pour the slurry from the beaker into the water in the graduated cylinder. Wash the beaker 
with 50 ml of  distilled water,  pour it in to the cylind er and leave it undisturbed for 5 minutes . Check for any 
deposits at the bottom of the cylinder. If no deposits appear at the bottom of the cylinder , the material shall be 
considered to have passed the test.  
Note – If starch was  added to the yeast, it  may form a sediment which may contain a few yeast cells.  WDUS  1717:  2017  
© UNBS 2017  – All rights reserved  7 
 Annex  C  
(normative )  
 
Determination of fermenting power  
C-1.Apparatus  
- Fermentometer  
The assembly of the apparatus is illustrated in Fig. 1. It consists of a 250 ml flat-bottomed flask (A), whose 
mouth is fitted with a ground -glass joint having a glass delivery tube bent at right  angle. It is connected to a  
three -way T -shaped stop -cock (B)  which in turn is fitted on a  100 ml graduated tube (D) of the manometer. (E) 
is the manometer reservoir o f 250 ml ca pacity. I is the iron  stand. D and E are connected by  a PVC tube F. G 
is a water bath.  
- Barometer  
- Thermometer  
C-2 Reagents  
- Sugar phosphate m ixture  – Grind and mix thoroughly 400 g of sucrose, 25 g  of diammonium  
hydrogen phosphate [(NH 4)2 HPO 4] and 25 g of dipotassium hydrogen phosphate (K 2HPO 4). 
- Calcium sulphate s olution – Dilute  30 g of saturated calcium sulphate  solution (CaSO 4 .2H20) with 70 
g of distilled water.  
- Manometer solution – Weigh  200 g  of anh ydrous calcium chloride and 10 g of cupric chloride a nd 
dissolve in distilled water. Add a little  hydrochloric acid so that the final  pH after making up the 
solution to 2 litres does not exceed 5·0.  
C-3 Procedure  
Mix 6. 75 g o f the sugar phosphate mixture with  75 ml of the caIcium sulphate solution in  the fla sk. Add to it, 
3.67 g of fresh baker’s yeast or 0.893 g of dry baker’s yeast.  Stir well to disperse the  yeast. Keep the flask in 
the water -bath at 30  °C throughout the experiment. Bring t he three -way T-shaped stop -cock of the manometer 
into a position whic h allow s displacement  of initial air (by the carbon dioxide evolved) to escape to the 
atmosphere without displacement  of the manometer fluid. This displacement is allowed for the first 13 minutes 
after which the  stop-cock position is altered to allow the carbon dioxide evolved to enter the manometer and  
bring about the disp lacement of the manometer fluid.  Shake the contents of the flask every  10 minutes.  
While taking the reading of the gas evolved, the level of the fluid in the manometer shall b e adjusted by sliding 
the reservoir arm of the manometer and the volume of gas evolved at this  pressure (which will now be equal 
to the atmospheric pressure) shall be recorded.  
As soon as the reading is taken, the initial gas formed which has just been mea sured, is  allowed to escape 
into the atmosphere by operating the three -way stop -cock and the stop -cock position is again adjusted to take 
the second reading. For fresh baker’s yeast, readings should be  taken  every 10 minutes and for dry  baker’s 
yeast,  readings shall be taken  every 30 minutes . In both the cases, readings shall be taken for 3 hours,  
The room temperature  and the atmospheric pressure shall  also be noted during the course of the  experiment. 
The readings are recorde d in a tabulated form (see Tabl e 2) and the total volume of  gas produced is 
calculated and corrected at  101 kPa pressure and 20 ° C temperature  by the formula given under C -4. WDUS 1717 : 2017  
8 © UNBS  2017  – All rights reserved  
 
 
Table 2 Recording Carbon dioxide evolved every 10/30 minutes  
 
Time  Volume of CO 2 
evolved  
(ml) Room 
temperature  
(°C) Atmospheric 
pressure  
(mmHg)  Corrected volume  
 (ml) 
08:00  ……..  ……..  ……..  ……..  
08:10  ……..  ……..  ……..  ……..  
08:20  ……..  ……..  ……..  ……..  
08:30  ……..  ……..  ……..  ……..  
……..  ……..  ……..  ……..  ……..  
……..  ……..  ……..  ……..  ……..  
……..  ……..  ……..  ……..  ……..  
……..  ……..  ……..  ……..  ……..  
11:00  ……..  ……..  ……..  ……..  
 
 WDUS  1717:  2017  
© UNBS 2017  – All rights reserved  9 
 C-4. Calculation s 
Fermenting power (corrected volume in ml) = 
) + (273 x  760293 x  x 
e temperatur room Averagepressure average Observed volume Observed  
 
The mass of carbon dioxide evolved may be calculated f rom this corrected volume as  
Mass of carbon dioxide evolved =  
22400×44V  g, where V is the corrected volume of carbon dioxide  evolved.  WDUS 1717 : 2017  
10 © UNBS  2017  – All rights reserved  
 Annex  D  
(normative )  
 
Determination of dough raising capacity  
D-1. Materials  
- Wheat flour c onforming to US EAS 1  
- Sucrose  
D·2. Procedure  
Mix 4 .0 g of fresh baker's yeast or 1 .0 g of dry baker's yeast with 100 g of wheat flour . Add 1 .0 to 1 .5 g of 
sucrose and a suitable quantity of water (about 55 ml ). Knead well. Press the resulting dough into a glass 
beaker. Note the level of the dough by means of  a scale, from the bottom of the beaker. Keep it covered for 
one hour at 27  °C. At the end of this  period, note the level again.  
The product  shall be deemed to have satisfied the test if the rise in level is at least 80 percent  of the original 
for dry baker’s  yeast and 110 percent  for fresh baker’s  yeast.  WDUS  1717:  2017  
© UNBS 2017  – All rights reserved  11 
 Annex  E  
(normative )  
 
Determination of bacterial rope spore  count  
F-1 Reagents  
- Sterilised peptone water - 0·1 percent.  
- Tryptone glucose e xtract ( TGE) Agar  
 Tryptone 5.0 g                                   ● Agar, bacteriological grade (see Note) 15.0 g  
 Yeast extract 2.5 g                             ● Distilled water 1 litre  
 Sodium chloride 6.5 g                        ● Glucose ( dextrose) 1. 0 g                                            
 Final pH = 7.0 ± 0.1 
Note – Granulated or chopped shreds, practically free from thermophilic bacteria shall be used.  
F-2 Procedure  
Weigh 22 g of wheat flour in a suitable sanitised container and transfer to a conical flask containing 100 ml of 
sterile 0. 1% pepton e water and ster ile sand or glass beads. B lend on a shaker for about two min utes. Dilute 
the blended mixture  further ; 1:10, 1: 100, 1:1 000, 1:10000, etc.,  by dilution technique, using sterile peptone 
water.  
Prepare tryptone glucose extract (TGE) a gar; 100 ml per 250 ml  conical flask. Prepare one additional flask of 
medium to serve as sterility co ntrol. Sterilis e at 121  °C for 15 minutes and then cool to 45  °C in a water -bath. 
Pipette volumes of the blended mix ture into a series  of TGE agar  flasks  while they are held in the water -bath; 
10 ml into the first, 1 ml into the second  and 1 ml of each dilution into the third, fourth and fifth TGE flask and 
so on. Gently agitate the  flask s to disperse the blended mixture  throughout the medium.  
Transfer the flasks without delay to a w ater-bath adjusted to 65  °C to 90  °C and hold for  30 minutes with 
gentle shaking occasionally to assist heat distribution. After 30 minutes of heat  treatment, cool the flasks to 
about 45  °C wit hout allowing the agar to gelatinise . Pour 100 ml of the medium  into each flask representing 
the product  and sterility control into a set of 5 sterile petri dishes in  approximately equal volumes of about 20 
ml per plate. When agar has solidified, invert the  plates and incubate at 35  °C for 48 hours.  
Count the surface and sub -surfa ce colonies. The sum of the colo nies on the set of 5 plates  poured from TGE  
agar, containing 10 ml of the blended mixture  represents the number of aerobic  and mesophilic  spores per 
gram of the product . Similarly, 1 ml  of the blended and 1 ml o f each  dilution are equal to 0.01, 0.001, 0.0001 
and 0.000 01 of the number of spores per gram and shall be  multiplied by the respective dilution factor.  
Generally, the set of plates showing about 30 –60 colonies  per plate are to be chosen for the  counting 
purposes.  
F-3. Precautions and Limitations  
The procedure permits enumeration of aerobic and mesophilic spores in food samples containing relatively 
higher number of spores by higher dilution of the samples prior to heat treatment.  
Certain thermophilic  strains may also be indicated in this method in which case a separate enumeration 
method for thermophiles may be adopted and their numbers subtracted from the spore count.  WDUS 1717 : 2017  
12 © UNBS  2017  – All rights reserved  
 Bibliography  
[1] COFALEC (2012): General characteristics of dry baker’s yeast  
[2] COFALEC (2012): General characteristics of fresh baker’s yeast  
[3] IS 1320 (1988) (Third Edition) – Specification for baker's y east (Reaffirmed in 2010)  
 WDUS nnnn:  2017  
© UNBS 2017  – All rights reserved  13 
 Certification marking  
Products that conform to Uganda  standards may be marked with Uganda National Bureau of Standards 
(UNBS) Certification Mark shown in the figure below.  
The use of the UNBS Certification Mark is governed by the Standards Act, and the Regulations made 
thereunder. This mark can be used only  by those licensed under the certification mark scheme operated by 
the Uganda National Bureau of Standards and in conjunction with the relevant Uganda Standard. The 
presence of this mark on a product or in relation to a product is an assurance that the goo ds comply with the 
requirements of that standard under a system of supervision, control and testing in accordance with the 
certification mark scheme of the Uganda National Bureau of Standards. UNBS marked products are 
continually checked by UNBS for confor mity to that standard.  
Further particulars of the terms and conditions of licensing may be obtained from the Director, Uganda 
National Bureau of Standards.  
 WDUS nnnn: 2017    
 
ICS 67.220.20   
Price based on nn pages  
© UNBS 2017  – All rights reserved