UGANDA STANDARD
 
  US ISO 1108
     First Edition
        2009-09-04
 
Reference numbe r
     US ISO 1108:1992
 © UNBS 2009
  
Spices and condiments — Determination of non-volatile ether 
extract 
 US ISO 1108:1992 
 
© 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  
      US ISO 1108:1992  
© 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 1108, Spices and condiments — Determination of non-volatile ether extract,
is identical with and has been reproduced from an International Standard, ISO 1108:1992,  Spices and 
condiments — Determination of non-volatile ether extract, 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 1108 
Second edition 
1992-01-15 
Spices and condiments - Determination of 
non-volatile ether extract 
Epices - IXtermination de l’extrait 6tt7&-6 non volatil 
Reference number 
ISO 1108: 1992(E) ISO 1108:1992(E) 
Foreword 
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 
technical committees. Esch member body interested in a subject for 
which a technical committee has been established has the right to be 
represented on that committee. International organizations, govern- 
mental and non-governmental, in liaison with ISO, also take part in the 
work. ISO collaborates closely with the International Electrotechnical 
Commission (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 Inter- 
national Standard requires approval by at least 75 % of the member 
bodies casting a vote. 
International Standard ISO 1108 was prepared by Technical Committee 
ISO/TC 34, AgriculturaI food products, Sub-Committee SC 7, Spices and 
condiments. 
This second edition cancels and replaces the first edition (ISO 
1108:1980), of which it constitutes a technical revision. 
6 ISO 1992 
All rights reserved. No part of this publication may be reproduced or utWzed in any form 
or by any means, electronie or mechanical, including photocopying and microfilm, without 
Permission in writing from the publlsher. 
International Organkation for Standardization 
Case Postale 56 l CH-1211 Geneve 20 l Switzerland 
Printed in Switzerland 
ii --- 
INTERNATIONAL STANDARD ISO 1108:1992(E) 
Spices and condiments - Determination of non-volatile ether 
extract 
1 Scope 
This International Standard specifies a method for 
the determination of the non-volatile ether extract in 
spices and condiments. 
lt 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 suit- 
able method. 
Such modifications or other methods will be indi- 
cated in the International Standards giving specifi- 
cations for the spices and condiments in question. 
2 Normative references 
The following Standards contain provisions which, 
through reference in this text, constitute provisions 
of this International Standard. At the time of publi- 
cation, the editions indicated were valid. All stan- 
dards are subject to revision, and Parties to 
agreements based on this International Standard 
are encouraged to investigate the possibility of ap- 
plying the most recent editions of the Standards in- 
dicated below. Members of IEC and ISO maintain 
registers of currently valid International Standards. 
ISO 939:1980, Spices and condiments - Defermi- 
nation of moisture content - Entrainment method. 
ISO 948:1980, Spices and condiments - Sampling. 
ISO 2825:1981, Spices and condiments - Preparation 
of a ground Sample for analysis. 
3 Definition 
For the purposes of this International Standard, the 
following definition applies. 3.1 non-volatile ether extract: The whole of the 
non-volatile substances extracted by diethyl ether 
under the conditions specified in this International 
Standard. 
4 Principle 
Extraction of the material with diethyl ether, removal 
of the volatile fractions, removal of the insoluble 
substances, drying of the non-volatile residue and 
weighing. 
5 Reagent 
5.1 Diethyl ether, anhydrous, analytical reagent 
grade. 
6 Apparatus 
Usual laboratory apparatus and, in particular, the 
following. 
6.1 Apparatus for continuous extraction. 
6.2 Oven, capable of operatinq at 110 “C + 2 OC. . - 
6.3 Rotary evaporator. 
6.4 Analytical balance, accurate to k 0,001 g. 
7 Sampling 
Sampling shall have been carried out in accordance 
with ISO 948. 
8 Preparation of the test Sample 
Prepare the test Sample using the method specified 
in ISO 2825. 
1 ISO 1108:1992(E) 
9 Procedure 10 Expression of results 
9.1 Test Portion 
Weigh, to the nearest 1 mg, approximately 2 g of the 
test Sample (clause 8). 
NOTE 1 This quantity of test Portion is generally suf- 
ficient. However, if it is necessary to use a different 
quantity, this will be specified in the International Stan- 
dard specific to the spiee or condiment concerned. 
9.2 Determination 
9.2.1 Extract the test Portion (9.1) with the diethyl 
ether (5.1) in the continuous-extraction apparatus 
(6.1) for 18 h. Eliminate the diethyl ether by distil- 
lation, using the extractor flask connected to a rotary 
evaporator (6.3), taking care to rinse the extractor 
with approximately 20 ml of diethyl ether. Dry the 
flask in the oven (6.2) set at 110 “C, until the differ- 
ence in mass between two successive weighings is 
not more than 2 mg. 
9.2.2 Mix, shaking gently, the residue in the flask 
with 2 ml to 3 ml of the diethyl ether at laboratory 
temperature; allow to settle and decant the 
supernatant solution. 
9.2.3 Repeat the extraction procedure and elimin- 
ate the diethyl ether as before, until no more of the 
residue dissolves. Dry the flask again as before until 
the differente in mass between two successive 
weighings is not more than 2 mg. The non-volatile ether extract, expressed as a per- 
centage by mass on the dry basis, is equal to 
100 h - mJ x - 100 
?l x 100-4 
where 
Q is the mass, in grams, of the test portion; 
ml is the mass, in grams, of the flask plus 
residue obtained after drying in 9.2.1; 
m2 is the mass, in grams, of the flask and the 
insoluble residue obtained in 9.2.3; 
1I is the moisture content, expressed as a 
percentage by mass, of the Sample as 
received, determined in accordance with 
ISO 939. 
11 Test report 
The test report shall specify the method used and 
the result obtained. lt shall also mention all operat- 
ing details not specified in this International Stan- 
dard, or regarded as optional, together with details 
of any incidents which may have influenced the re- 
sult. 
The test report shall include all information necess- 
ary for the complete identification of the Sample. This page intentionally left blank This page intentionally left blank This page intentionally left blank ISO ‘i 108:1992(E) 
- 
UDC 633.821.84543.8 
Descriptors: agricultural products, food products, seasonlngs, spices, Chemical analysis, determination of content, non-volatile 
matter, ethers. 
Price based on 2 pages