UGANDA STANDARD
 
  US ISO 2825
     First Edition
        2009-09-04
 
Reference numbe r 
     US ISO 2825:1981
 © UNBS 2009
  
Spices and condiments — Preparation of a ground sample for 
analysis 
 FDUS ISO 2825:1981 
 
© UNBS  2009 – All rights reserved ii 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 2009 
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, in cluding 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 41 505 995 
Fax: 256 41 286 123 
E-mail: unbs@infocom.co.ug
Web: www.unbs.go.ug  
 FDUS ISO 2825:1981  
© UNBS  2009 - All rights rese rved                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 U ganda. 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 A limentarius Commission on Food Standards, and  
(c) the National Enquiry Point on TBT/SPS Agr eements 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 gi ven field or area and consists of representatives of 
consumers, traders, academician s, manufacturers, governme nt and other stakeholders. 
Draft Uganda Standards adopted by the Technical Committ ee 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 Uganda Standard, US ISO 2825, Spices and condiments — Preparation of a ground sample for
analysis,  is identical with and has been reproduced from an International Standard, ISO 2825:1981,
Spices and condiments — Preparation of a ground sample for analysis, and adopted as a Uganda Standard.  
This standard was developed by the Food and agricu lture Standards Technical Committee (UNBS/TC 2).  
Wherever the words, "International Standard" a ppear, they should be replaced by "Uganda Standard." 
 International Standard 2825 
INTERNATIONAL ORGANIZATION FOR STANDARDlZATlON.MEIKAYHAPO~HAR OPTAHM3AL&lR ll0 CTAH~PTM3Al#lM@ORGANlSATlON INTERNATIONALE DE NORMALISATION 
Spices and condiments - Preparation of a ground sample 
for analysis 
&ices - Prbparation d’un khan tillon moulu en we de l’analyse 
Second edition - 1981-07-15 
U DC 633.82.001.41 Ref. No. ISO2825-1981 (E) 
Descriptors : agricultural products, spices, chemical analysis, samples, test specimens, preparation. 
Price based on 1 page Foreword 
IS0 (the International Organization for Standardization) is a worldwide federation of 
national standards institutes (IS0 member bodies). The work of developing Inter- 
national Standards is carried out through IS0 technical committees. Every member 
body interested in a subject for which a technical committee has been set up has the 
right to be represented on that committee. International organizations, governmental 
and non-governmental, in liaison with ISO, also take part in the work. 
Draft International Standards adopted by the technical committees are circulated to 
the member bodies for approval before their acceptance as International Standards by 
the IS0 Council. 
International Standard IS0 2825 was developed by Technical Committee ISO/TC 34, 
Agricultural food products. 
This second edition was submitted directly to the IS0 Council, in accordance with 
clause 5.10.1 of part 1 of the Directives for the technical work of ISO. It cancels and 
replaces the first edition (i.e. IS0 2825-19741, which had been approved by the 
member bodies of the following countries : 
Austria Iran South Africa, Rep. of 
Bulgaria Israel Sri Lanka 
Czechoslovakia Netherlands Thailand 
Egypt, Arab Rep. of New Zealand Turkey . 
France Norway United Kingdom 
Hungary Poland USSR 
India Romania 
This International Standard had also been approved by the International Union of Pure 
and Applied Chemistry (IUPAC) and by the Association of Official Analytical Chemists 
(AOAC). 
No member body had expressed disapproval of the document. 
k, International Organization for Standardization, 1981 
Printed in Switzerland INTERNATIONAL STANDARD IS0 2825-1981 (E) 
Spices and condiments - Preparation of a ground sample 
for analysis 
1 Scope 
This International Standard specifies a method of preparing a 
ground sample of spice or condiment for analysis, from a 
laboratory sample obtained by the method specified in IS0 948. 
2 Field of application 
This International Standard is applicable to the majority of 
spices and condiments. However, in view of the large number 
and diversity of spices and condiments, it may be necessary in 
certain special cases, for example, considerable hardness, or 
high moisture, volatile oil or fat content, to use a modified pro- 
cedure or to choose another more suitable method. Any such 
modified procedure or alternative method will be indicated in 
the International Standard appropriate to the spice or condi- 
ment concerned. 
3 Reference 
I SO 948, Spices and condiments - Sampling. 
4 Principle 
Grinding the laboratory sample, which has been previously 
mixed, to obtain particles of the size specified in the Inter- 
national Standard appropriate to the spice or condiment con- 
cerned or, if not so specified, to obtain particles of size approx- 
imately 1 mm. 
5 Apparatus 
5.1 Grinding mill 
- made of material which does not absorb moisture; - easy to clean and having as little dead space as 
possible; 
- enabling rapid and uniform grinding without causing 
undue heating, and avoiding, as far as possible, contact 
with outside air; 
- adjustable to obtain particles of the size specified in the 
International Standard appropriate to the spice or con- 
diment concerned or, if not so specified, to obtain particles 
of size approximately 1 mm. 
5.2 Sample container, clean, dry, airtight, made of glass or 
any other suitable material which has no action on the 
sample, of such a size that it will be nearly completely filled 
by the ground sample. 
6 Procedure 
6.1 Use the laboratory sample obtained by the method 
specified in IS0 948. 
6.2 Carefully mix the laboratory sample. Using the grinding 
mill (5.1), grind a small quantity of this sample and reject it. 
6.3 Then quickly grind an amount slightly larger than that re- 
quired for the tests, avoiding undue heating of the apparatus 
during the operation, to obtain particles of the size specified in 
the International Standard appropriate to the spice or con- 
diment concerned or, if not so specified, to obtain particles of 
size approximately 1 mm. 
Carefully mix so as to avoid stratification. Transfer the ground 
material to the previously dried sample container (5.2) and close 
it immediately. This page intentionally left blank