UGANDA STANDARD 
  US ISO 927
  First Edition
     2009-09-04
 
Reference numbe r
    US ISO 927:1982
 © UNBS 2009
  
Spices and condiments — Determination of extraneous matter 
content 
 US ISO 927:1982 
 
© 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 
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     US ISO 927:1982  
© 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 927, Spices and condiments — Determination of extraneous matter content,
is identical with and has been reproduced from an International Standard, ISO 927:1982, Spices and
condiments — Determination of extraneous matter content, 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 
INTERNATIONAL ORGANIZATION FOR STANDARDIZATIONWE~YHAPOAHAR OPrAHH3AlWlR fl0 CTAHWWTH3ALWlM~RGANlSATlON INTERNATIONALE DE NORMALISATION 
Spices and condiments - Determination of extraneous 
matter content 
Epices - D&termination de la teneur en mat&es &rang&es 
Second edition - 1982-12-01 
UDC 633.82/M: 543.8 Ref. No. IS0 9274982 (E) 
Descriptors : agricultural products, spices, chemical analysis, determination of content, impurities. 
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 927 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 6.11.2 of part 1 of the Directives for the technical work of ISO. It cancels and 
replaces the first edition (i.e. IS0 927~1980), which had been approved by the member 
bodies of the following countries : 
Australia Greece 
Brazil Hungary 
Bulgaria India 
Chile Iran 
Colombia Israel 
Czechoslovakia Korea, Rep. of 
Egypt, Arab Rep. of Netherlands 
France Poland 
Germany, F. R. Portugal Romania 
South Africa, Rep. of 
Thailand 
Turkey 
United Kingdom 
USSR 
Yugoslavia 
No member body had expressed disapproval of the document. 
0 International Organization for Standardization, 1982 
Printed in Switzerland INTERNATIONAL STANDARD IS0 927-1982 (E) 
Spices and condiments - Determination of extraneous 
matter content 
0 Introduction 
This International Standard is applicable to most spices and 
condiments. In view of the number and variety of such prod- 
ucts, however, it may be necessary, in particular cases, to 
modify the method or even to choose a more suitable method. 
Such modifications or other methods will be indicated in the 
International Standards giving specifications for the spices or 
condiments in question. 
1 Scope and field of application 
This International Standard specifies a method for the deter- 
mination of extraneous matter in spices and condiments. 
2 Reference 
IS0 948, Spices and condiments - Sampling. 
3 Definition 
extraneous matter (in a given spice or condiment) : The 
foreign substances designated in the specification relating to 
that spice or condiment and separated by the procedure 
specified in this International Standard or by a special pro- 
cedure specified in the specification relating to the spice or con- 
diment. 
4 Principle 
Physical separation and weighing of the extraneous matter in a 
test portion. 
5 Apparatus 
5.3 Watch glass. 
5.2 Analytical balance. 
6 Sampling 
Sample the material by the method specified in IS0 948. 7 Procedure 
7.1 Preparation of test sample 
Thoroughly mix and, if necessary, divide the laboratory sample. 
7.2 Test portion 
Weigh, to the nearest 1 g, 100 to 200 g of the test sample (7.11, 
according to the nature of the material. 
7.3 Determination (see the note to clause 83 
Separate the extraneous matter from the test portion (7.2) and 
transfer it to the watch glass (5.1), previously dried and 
weighed to the nearest 1 mg. Weigh the watch glass and ex- 
traneous matter to the nearest 1 mg. 
8 Expression of results 
The extraneous matter, expressed as a percentage by mass, is 
equal to : 
(m loo 
2- ml) x- 
PnO 
where 
m. is the mass, in grams, of the test portion; 
ml is the mass, in grams, of the watch glass; 
n+z2 is the mass, in grams, of the watch glass and ex- 
traneous matter. 
NOTE - If limits are specified in the specification relating to the spice 
or condiment for individual components of the extraneous matter, the 
procedures should be carried out in respect of each of these com- 
ponents and the results reported individually. 
9 Test report 
The test report shall show the method used and the results ob- 
tained. It shall also mention all operating details not specified in 
this International Standard, or regarded as optional, as well as 
any circumstances that may have influenced the results. 
The test report shall include all the information required for the 
complete identification of the sample. 
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