UGANDA STANDARD 
 
  US ISO 941
  First Edition
     2009-09-04
 
Reference numbe r 
     US ISO 941:1980
 © UNBS 2009
  
Spices and condiments — Determination of cold water-soluble 
extract 
 US ISO 941:1980 
 
© 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 
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      US ISO 941:1980  
© 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 941, Spices and condiments — Determination of cold water-soluble extract,
is identical with and has been reproduced from an International Standard, ISO 941:1980, Spices and
condiments — Determination of cold water- soluble 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 
INTERNATIONAL ORGANIZATION FOR STANDARDIZATION~ME~YHAPO~HAR OPrAHM3AUMR fl0 CTAH~APTl43AL&lI4~RGANlSATlON INTERNATIONALE DE NORMALISATION 
Spices and condiments - Determination of cold water- 
soluble extract 
Ejxkes - D&termination de l’extrait soluble dans l’eau froide 
First edition - 1980-02-15 
UDC 633.821 .&I : 543.831 Ref. No. IS0 9414980 (E) 
Descriptors : agricultural products, spices, chemical analysis, determination of content, soluble matter, water, cold water, chemical analysis. 
Price based on 2 pages 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 
Agricultural food products. 941 was developed bY Technical Committee ISO/TC 34, 
It 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 IS0 Recommen- 
dation R 941-1969 which had been approved by the member bodies of the following 
countries : 
The member body of the fo 
men t on tech nical grounds : 
0 Australia Greece 
Brazil Hungary 
Bulgaria India 
Canada Iran 
Chile Israel 
Colombia Korea, Rep. of 
Czechoslovakia Netherlands 
Egypt, Arab Rep. of Poland 
France Portugal Romania 
South Africa, Rep. of 
Thailand 
Turkey 
United Kingdom 
USSR 
Yugoslavia 
llowing country had expressed disapproval of the docu- 
Germany, F. R. 
International Organization for Standardization, 1980 
Printed in Switzerland INTERNATIONALSTANDARD IS0 941-1980 (E) 
Spices and condiments - Determination of cold water- 
soluble extract 
0 Introduction 5.2 Pipette, of capacity 50 ml. 
This International Standard is applicable to most spices and 
condiments. In view of the number and variety of such pro- 
ducts, however, it may be necessary in particular cases to 
modify the method or even to choose a more suitable method. 
Such modifications and other methods will be indicated in 
International Standards giving specifications for the spices and 
condiments in question. 
1 Scope and field of application 
This International Standard specifies a method for the deter- 
mination of cold water-soluble extract in spices and con- 
diments. 5.3 Dish, flat-bottomed. 
5.4 Filter paper, medium-fine. 
5.5 Oven, capable of being controlled at 103 + 2 OC. 
5.6 Steam bath. 
5.7 Analytical balance. 
6 Sampling 
Sample the material by the method specified in IS0 948. 
2 References 
7 Procedure 
I SO 943, Spices and condiments - Sampling. 
IS0 2825, Spices and condiments - Preparation of a ground 
sample for analysis. 
3 Definition 
cold water-soluble extract : The whole of the substances ex- 
tracted by cold water under the conditions specified in this 
International Standard. 
4 Principle 
Extraction of a test portion with cold water, filtration, drying of 
the extract obtained and weighing. 
5 Apparatus 
Usual laboratory apparatus not otherwise specified, and the 
following items : 
5.1 Volumetric flask, of capacity 100 ml. 7.1 Preparation of test sample 
Prepare the test sample by the method specified in IS0 2825. 
7.2 Test portion 
Weigh, to the nearest 0,001 g, about 2 g of the test sample 
(7.1). 
7.3 Determination 
Use only distilled water or water of at least equivalent purity. 
Transfer the test portion (7.2) quantitatively with water to the 
volumetric flask (5.1) and fill to the mark with cold water. Stop- 
per the flask and shake at approximately 30 min intervals for 8 h 
and allow to stand for a further 16 h without shaking. Filter the 
extract through a dry filter paper (5.4). Evaporate a 50 ml ali- 
quot portion to dryness in the dish (5.3) previously dried and 
weighed to the nearest 0,001 g, on the steam bath (5.6) and 
heat in the oven (5.5) at 103 + 2 OC to constant mass, i.e. until 
two consecutive weighings separated by a period of 1 h in the 
oven do not differ by more than 0,002 g. Record the final mass. . 
1 IS0 9414980 (E) 
8 Expression of results 
The cold water-soluble extract, expressed 
mass on the dry basis, is equal to : 
loo loo 100 
ml x.- x- 
50 m0 XiiE=x H is the moisture content, expressed 
mass of the sample as received. 
as a percentage 
9 Test report 
rng is the mass, in grams, of the test portion; 
is the mass, in grams, of the extract obtained; as a percentage bY 
The test report shall show the method used and the result ob- 
tained. It shall also mention all operating conditions not 
specified in this International Standard, or regarded as op- 
tional, and any circumstances that may have influenced the 
result. 
The report shall include 
tification of the sample. all details required for complete iden- 
2