UGANDA STANDARD
 
  US ISO 930
  First Edition
     2009-09-04
 
Reference numbe r
     US ISO 930:1997
 © UNBS 2009
  
Spices and condiments — Determination of acid-insoluble ash 
 US ISO 930:1997 
 
© 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 
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      US ISO 930:1997  
© 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 930, Spices and condiments — Determination of acid-insoluble ash, is 
identical with and has been reproduced from an International Standard, ISO 930:1997,  Spices and 
condiments — Determ ination of acid-insoluble ash, 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." 
 A Reference numbe r
ISO 930:1997(E)INTERNATIONAL
STANDARDISO
930
Second edition
1997-12-15
Spices and condiments — Determination of
acid-insoluble ash
Épices — Détermination des cendres insolubles dans l'acideISO 930:1997(E)
©   ISO 1997
All rights reserved. Unless otherwise specified, no part of this publication may be reproduced
or utilized in any form or by any means, electronic or mechanical, including photocopying andmicrofilm, without permission in writing from the publisher.
International Organization for Standardization
Case postale 56 • CH-1211 Genève 20 • Switzerland
Internet central@iso.chX.400 c=ch; a=400net; p=iso; o=isocs; s=central
Printed in Switzerland
iiForeword
ISO (the International Organization for Standardization) is a worldwide federation of national standards bodies (ISO
member bodies). The work of preparing International Standards is normally carried out through ISO technicalcommittees. Each member body interested in a subject for which a technical committee has been established hasthe right to be represented on that committee. International organizations, governmental and non-governmental, inliaison with ISO, also take part in the work. ISO collaborates closely with the International ElectrotechnicalCommission (IEC) on all matters of electrotechnical standardization.
Draft International Standards adopted by the technical committees are circulated to the member bodies for voting.
Publication as an International Standard requires approval by at least 75 % of the member bodies casting a vote.
International Standard ISO 930 was prepared by Technical Committee ISO/TC 34, 
Agricultural food products ,
Subcommittee SC 7, Spices and condiments .
This second edition cancels and replaces the first edition (ISO 930:1980), which has been technically revised.Annex A of this International Standard is for information only.© ISO ISO 930:1997(E)
iiiIntroduction
This International Standard is applicable to most spices and condiments. In view of the number and variety of such
products, however, it may be necessary in particular cases to modify the method or even to choose a more suitablemethod.
Such modifications and other methods will be indicated in the International Standards giving specifications for the
spices and condiments in question.INTERNATIONAL STANDARD    © ISO ISO 930:1997(E)
1Spices and condiments — Determination of acid-insoluble ash
1 Scope
This International Standard specifies a method for the determination of acid-insoluble ash from spices and
condiments.
2 Normative references
The following standards contain provisions which, through reference in this text, constitute provisions of thisInternational Standard. At the time of publication, the editions indicated were valid. All standards are subject torevision, and parties to agreements based on this International Standard are encouraged to investigate thepossibility of applying the most recent editions of the standards indicated below. Members of IEC and ISO maintainregisters of currently valid International Standards.
ISO 928:1997, 
Spices and condiments — Determination of total ash.
ISO 3696:1987, Water for analytical laboratory use — Specification and test methods.
3 Definition
For the purposes of this International Standard, the following definition applies.
3.1
acid-insoluble ash of spices and condiments
that part of the total ash remaining after treatment with hydrochloric acid under the conditions specified in this
International Standard, expressed as a percentage by mass
4 Principle
Treatment of the total ash, obtained as described in ISO 928, with hydrochloric acid, filtration, incineration and
weighing of the residue.
5 Reagents
All reagents shall be of a recognized analytical quality. Use water in accordance with grade 3 of ISO 3696.
5.1   Dilute hydrochloric acid (ρ20 = 1,045 g/ml to 1,050 g/ml), percentage by mass about 10 %.
5.2   Silver nitrate solution
Dissolve 10 g of silver nitrate in water to a total volume of 100 ml.ISO 930:1997(E) © ISO
26 Apparatus
Usual laboratory apparatus and, in particular, the following.
6.1   Electrical muffle furnace , capable of being maintained at (550 ± 25)°C.
6.2   Desiccator , provided with an efficient desiccant.
6.3   Filter paper , ashless.
6.4   Analytical balance , capable of weighing to the nearest 0,0001 g.
6.5   Water bath .
7 Procedure
Carry out two determinations.
7.1 Test portion
7.1.1   The test portion may be the total ash retained after determination of the total ash in accordance with
ISO 928.
7.1.2   Alternatively, take a new test portion and prepare the total ash by the procedure specified in ISO 928. It is not
necessary, in this case, to cool and weigh the total ash.
7.2 Determination
Add to the total ash, in the same dish in which it was prepared as specified in ISO 928, 15 ml of the hydrochloricacid (5.1). Heat the solution for about 10 min in the boiling water bath (6.5) and filter the contents of the dish throughthe filter paper (6.3). Wash the dish and the filter paper with hot water until the washings are free from hydrochloricacid (about 6 to 8 times). Test for the absence of hydrochloric acid with silver nitrate solution (5.2).
NOTE Lack of turbidity when a portion of silver nitrate solution is added to the filtrate indicates absence of hydrochloric
acid.
Return the filter paper with the residue to the dish and ignite it in the muffle furnace (6.1) set at 550°C. Cool the dish
in the desiccator (6.2) and weigh to the nearest 0,0001 g. Repeat the operations of igniting, cooling and weighinguntil the difference between successive weighings does not exceed 0,0005 g (
m3).
8 Expression of results
8.1   Calculate the acid-insoluble ash ( wA), expressed as a percentage by mass, using the following equation:
wmm
mmA % =-
-¥31
21100
where
m1is the mass, in grams, of the empty dish;
m2is the mass, in grams, of the dish and the test portion;
m3is the mass, in grams, of the dish and the residue retained from the determination specified in 7.2.
8.2   Calculate the mean of two determinations and express the result to one decimal place.© ISO ISO 930:1997(E)
38.3   For determination on a moisture-free basis, the value should be multiplied by
100%
100%−c
where c is the moisture content, expressed as a percentage.
9 Precision
Details of an interlaboratory test on the precision of the method are summarized in annex A. The values derived
from this interlaboratory test may not be applicable to concentration ranges and matrices other than those given.
10 Test report
The test report shall show the method used and the result obtained. It shall mention all operating conditions notspecified in this International Standard, or regarded as optional, and any circumstances that may have influencedthe result.
The report shall include all details required for complete identification of the sample.ISO 930:1997(E) © ISO
4Annex A
(informative)
Results of interlaboratory test
An interlaboratory test, carried out in 1994 with the participation of 15 laboratories in Germany, in accordance with
this method gave the statistical results shown in table A.1
Table A.1 — Interlaboratory test for the determination of acid-insoluble ash
Sample wA
%Repeatability
limit
rReproducibility
limit
RNo. of laboratories
remaining after
elimination of outliers
Pepper, black, ground 0,079 0,058 0,105 12
Oregano, minced 0,987 0,435 0,566 14
Cloves, ground 0,041 0,069 0,136 14ISO 930:1997(E) © ISO
ICS  67.220.10
Descriptors:   agricultural products,  food products,  seasonings,  aromatic plants,  spices,  herbs,  tests,  determination of content,  as h
determination,  insoluble matter,  incineration analysis.
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