DUS 47:2010PUBLIC REVIEW 
DRAFT 
DRAFT UGANDA STANDARD  
Second Edition
2010-mm-dd
 
Reference numbe r
US 47: 2010
 ©UNBS 2010 
  
Carbonated and non-carbonated soft drinks — 
Specification 
 DUS 47: 2010 
ii © UNBS 2010 – All rights reserved
 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  2010 
All rights reserved. Unless otherwise sp ecified, 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 31 262688/689 
Fax: 256 41 286 123 
E-mail: unbs@infocom.com DUS 47: 2010 
©  UNBS  2010 – All rights reserved  iii
 Foreword 
Uganda National Bureau of Standards (UNBS) is a pa rastatal under the Ministry  of Tourism, Trade and 
Industry established by the Act of Parliament of 198 3, of the Laws of Uganda.  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 St andards by the National Standards Council. 
This Draft Uganda Standard, DUS 47:2010, was deve loped by the subcommittee on Fruits, Vegetables, 
Spices and related products and processes (SC 4) under supervision of technical committee on Food and Agriculture standards (UNBS/TC 2).   
This Draft Uganda Standard has been developed as a result of a need to provide guidance to industry in 
production and regulation of carbonated and non-carbonated soft drinks. 
This draft Uganda standard is issued in conjunction with the following standards that cover other categories of 
(soft) drinks: a) Waters 
• US 42, Packaged water other than natur al mineral water – Specification  
• US 43, Packaged natural mineral waters – Specification 
b) Fruit juices and nectars 
• US 818, Fruit juices and nectars – Specification 
c) Fruit juice drinks 
• DUS 62, Fruit juice drinks – Specification 
d) Cereal based beverages 
• US 871, Malted cereal beverages – Specification  
• US 872, Fermented (non-alcoholic) cereal beverages – Specification 
This draft Uganda standard once approved will cancel  and replace the following standards which have been 
reviewed and combined in the current draft: 
• US 48:2003, Imitation soft drinks – Specification 
• US 47:1999, Carbonated and non carb onated soft drinks – Specification DUS 47: 2010 
iv © UNBS 2010 – All rights reserved
 Introduction 
A variety of drinks (beverage) are available in the Ug andan market. These drinks are either alcoholic drinks or 
non alcoholic drinks. Non-alcoholic ("soft") drinks include waters (Natural mineral waters and source waters, 
table waters and soda waters); fruit and vegetable1 juices (fruit juice, vegetable juice, concentrates for fruit 
juice, concentrates for vegetable juice); fruit and vegetable nectars (fruit nectar, vegetable nectar, 
concentrates for fruit nectar, concentrates for vegetabl e nectar); Water-based flavoured drinks (carbonated 
water-based flavoured drinks, non-car bonated water-based flavoured drinks an d concentrates (liquid or solid) 
for water-based flavoured drinks); and coffee, coffe e substitutes, tea, herbal infusions, and other  cereal and 
grain beverages. 
Due to the nature of these products it is not easy for the consumer to tell the category of one product from 
another. 
Carbonated and non-carbonated soft drinks are water-based flavoured drinks  prepared with water and one or 
more of the following ingredients: fruit juice; fruit pu lp; vegetable, herbal or other plant extracts; natural 
identical or artificial flavouring materials, permitted colourings, sweetening agents, acidulants, clouding matter 
and preservatives; carbon dioxide and other ingred ients such as caffeine, taurine and carnitine . These soft 
drinks may be ready to drink or concentrated (liquid or solid). 
Carbonated and non-carbonated soft dr inks are easily mistaken for ei ther fruit or vegetable juices , fruit or 
vegetable nectars or fruit or vegetable juice drinks, wh ich contain substantial amount of fruit or vegetable 
juice. While this can be very deceptive to the consum er who may be interested in the inherent nutritional value 
of fruit or vegetable products, it introduces an unfair  competition to the genuine fruit and vegetable products. 
In Uganda carbonated and non-carbonated soft drinks are marketed under the following categories: 
Carbonated soft drinks 
• sweetened with nutritive sweeteners  
• sweetened with nutritive and/or intense sweeteners  
Carbonated soft drinks include sodas such as colas, pepp er-types, root beer, lemon-lime, and citrus types, 
both diet/light and regular types. These beverages may be clear, cloudy, or may contain particulated matter 
(e.g. fruit pieces). Carbonated soft drinks also include so-called “energy” drinks that are carbonated and 
contain high levels of nutrients and other ingredi ents (e.g., caffeine, taurine and carnitine). 
Non-carbonated soft drinks 
• sweetened with nutritive sweeteners  
• sweetened with nutritive and/or intense sweeteners  
• unsweetened 
Non-carbonated soft drinks include water-based flavoured drinks, fruit and vegetable juice-based drinks, fruit 
flavoured ades, squashes, lactic acid beverage, ready- to-drink coffee and tea drinks and herbal-based drinks. 
Non-carbonated soft drinks also include so-called “ener gy” drinks that are not carbonated and contain high 
levels of nutrients and other ingredients (e.g., caffeine,  taurine, carnitine) and “sports” drinks containing 
electrolytes. 
                                                      
1 The word vegetable is used here to include all plants or pl ant parts except fruits that may be used to make drinks. DUS 47: 2010 
©  UNBS  2010 – All rights reserved  v
 The standard stipulates the compositional, safety a nd quality attributes for carbonated and non-carbonated 
soft drinks. Labelling requirements have been incorporated in this standard to clearly distinguish carbonated 
and non-carbonated soft drinks from other types of drinks. 
This draft Uganda standard clarifies the difference between the carbonated and non-carbonated soft drinks 
and other drinks with a view to facilitating communi cation between consumers and traders while encouraging 
fair trade practices. DRAFT UGANDA STANDARD DUS 47: 2010
 
UNBS 2010– All rights reserved  1
 Carbonated and non-carbonated soft drinks — Specification  
1 Scope 
This draft Uganda Standard specifies the requirements an d methods of sampling and test for carbonated and 
non-carbonated soft drinks which may be concentrated ( solid or liquid) or ready to drink. 
This draft Uganda standard does not apply to the followi ng categories of products for which other standards 
apply (see foreword): 
• Waters (including packaged water and packaged natural mineral waters) 
• Fruit juice drinks; 
• Fruit juices and nectars;  
• Vegetable juices and nectars;  
• Herbal juices (ready to drink and concentrates); and 
• Cereal based beverages 
2 Normative references 
The following referenced documents are indispensable for the application of this document. For dated 
references, only the edition cited applies. For undated references, the latest edition of the referenced 
document (including any amendments) applies. 
US 7, General standard for the labelling of pre-packaged foods 
US 28, Code of practice for hygiene in the food and drink manufacturing industry 
US 45, General standard for food additives 
US 201, Drinking (potable) water ─ Specification 
US 203, Edible salt – Specification  
US 500, Guidelines for nutritional labelling of foods US 508, Guidelines for nutritional and health claims for food US 566, Use of Nutrition claims — Requirements  
DUS EAS 217-2, Microbiology of foods and animal feeding stuffs ─ Horizontal method for the enumeration of 
microorganisms – Part 2: Colony count technique at 30 °C DUS EAS 217-4, Microbiology of f oods and animal feeding stuffs ─ Horizontal method for the detection and 
enumeration of coliforms – Part 4: Most probable number technique DUS 47: 2010 
2 ©UNBS 2010 – All rights reserved
 DUS EAS 217-8, Microbiology of foods and animal feeding stuffs ─ General guidance for enumeration of 
yeasts and moulds – Part 8: Colony count technique at 25 °C  
US ISO 2173, Fruit and vegetable products ─ Determination of soluble solids ─ Refractometric method 
US ISO 2448, Fruit and vegetable products ─ Determination of ethanol content  
US ISO 6633, Fruit and vegetables products — Determinat ion of lead content – Flameless atomic absorption 
spectrometric method 
US ISO 6634, Fruit, vegetables and derived products  — Determination of ar senic content — Silver 
diethyldithiocarbamate sp ectrophotometric method 
US ISO 6636-2, Fruits, vegetables and derived product s — Determination of mercury content — Flameless 
atomic absorption method US ISO 6561-2, Fruits, vegetables and derived products — Determination of cadmium content — Part 2: 
Method using Flame atomic absorption spectrometry US ISO 6888-1, Microbiology of food and animal feeding stuffs 
⎯ Horizontal method for the enumeration of 
coagulase-positive staphylococci (Staph ylococcus aureus and other species) ⎯ Part 1: Technique using Baird-
Parker agar medium 
US ISO 7251, Microbiology of food and animal feeding stuffs — Horizontal method for the detection and 
enumeration of presumptive Escherichia coli — Most probable number technique  
3 Terms and definitions 
For the purposes of this standard, the following terms and definitions shall apply. 
3.1 
one gas (carbonation) Volume 
the amount of carbon dioxide the water volume abso rbs at the standard atmospheric pressure at 15.5 0C. 
3.2 
carbonation 
the process of addition of carbon dioxide to soft drinks to achieve the characteristics of the product at the 
specified temperature and pressure.  
3.3 
soft drink is a non-alcoholic beverage typically containing water and a flavouring agent. 
3.4 
energy drink a soft drink that typically contains high levels of nutri ents and other ingredients such as caffeine, taurine, and 
carnitine and are marketed as boosting energy. 
3.5 
sports drink 
a soft drink typically containing electr olytes such as sodium, potassium, 
calcium, magnesium, chloride and 
bicarbonate. 
3.6 
dietary soft drinks  
drinks sweetened with low or no sugars with or without artificial sweeteners and intended for use in very low 
energy diets DUS 47: 2010 
©UNBS 2010 – All rights reserved  3
 4 Product description 
4.1 General description 
Carbonated and non-carbonated soft drinks are the non-al coholic beverages that may or may not contain 
dissolved carbon dioxide (packed in hermetically seal ed containers to ensure freedom from spoilage) 
prepared from potable water with or without one or more  of the following ingredients: fruit juice, fruit pulp, 
vegetable extracts, herbal extracts or extracts from other  plant parts, natural identical or artificial flavouring 
materials, permitted colourings, sweetening agents, ac idulants, clouding matter and preservatives. These soft 
drinks may be concentrated (solid or liquid) or ready to drink. 
Note: The fruit juice, fruit pulp, vegetable extracts or herbal extracts and other plant extracts used to make the soft drinks 
are not as substantive as to qua lify the drink as fruit, vegetable or  herbal juice or juice drink. 
4.2 Category description 
4.2.1 Carbonated soft drinks 
Carbonated soft drinks shall be water-based flavoured dr inks sweetened with nutritive and/or non-nutritive 
(intense sweeteners) with added carbon dioxide and other  permitted food additives. These beverages may be 
clear, cloudy, or may contain particulate matter (e.g . fruit pieces). Carbonated soft drinks include sodas 
(including diet/light or regular types ), energy drinks and sports drinks. 
4.2.2 Non-carbonated soft drinks 
Non-carbonated soft drinks shall be water-based flavoured drinks, fruit and vegetable juice-based (flavoured) 
drinks, fruit flavoured ades, squashes, lactic acid beve rage, ready-to-drink coffee and tea drinks, herbal-based 
(flavoured) drinks, energy drinks or spor ts drinks that are sweetened with nut ritive and/or non-nutritive (intense 
sweeteners) without carbon dioxide. 
5 Essential quality and composition requirements 
5.1 Quality requirements – General 
Carbonated and non-carbonated soft drinks shall possess  a good body, uniform colour, a well-balanced 
flavour and shall be free from off-odours and off-flav ours when assessed using the normal sensory tests. 
Carbonated and non-carbonated soft drinks shall be free from insect and rodent contamination and practically 
free from other extraneous matter. 
Clear carbonated and non-carbonated soft drinks shall be of  sparkling clarity and shall remain so when stored 
under normal storage conditions. 
Carbonated and non-carbonated soft drinks shall show no turbidity (except turbidity arising from the 
ingredients or food additives used for flavouring or colouring) Carbonated and non-carbonated soft drinks shall show no sedimentation (except sedimentation arising from 
the ingredients or food additives used for flavouring or colouring). 
Note: sedimentation may occur in particulated drinks that co ntain particles such as pieces of fruits or vegetables. 
The cloudy beverages shall be stable.  DUS 47: 2010 
4 ©UNBS 2010 – All rights reserved
 5.2 Quality requirements – Ingredients  
5.2.1 Sweeteners  
Carbonated and non carbonated soft drinks may cont ain one or more of the sweeteners such as: 
• powder (dry) or liquid forms of sugar, 
• invert sugar,  
• dextrose,  
• fructose, 
• lactose,  
• mannitol, 
• honey,  
• glucose syrup,  
• sorbitol,  
• High Fructose Co rn Syrup (HFCS). 
 The sweeteners shall conform to relevant standards. 
5.2.2 Water 
The water used for the manufacture of carbonated and non-carbonated soft drinks shall be potable water and 
complying with the requirements of US 201. 
5.2.3 Quinine salts  
Carbonated and non-carbonated soft drinks may contain no more than 100 mg/kg quinine, in the drink as 
consumed, calculated as quinine sulphate, when determined in accordance with Annex A. 
5.2.4 Caffeine  
Carbonated and non-carbonated soft drinks may contain caffeine as flavouring agent. When caffeine is used 
as a flavouring agent the amount of caffeine in the drink as consumed shall not exceed 200 mg/kg caffeine in 
the drink when determined in accordance with Annex B.  
Caffeine may be used in carbonated and non-carbonated soft drinks as a functional ingredient. When caffeine 
is used as a functional ingredient such as in energy drin ks or caffeinated drinks the amount of caffeine in the 
drink as consumed shall not exceed 320mg/kg. 
5.2.5 Common salt  
The salt used for the manufacture of carbonated and non-carbonated soft drinks shall comply with the 
requirements of US 203. DUS 47: 2010 
©UNBS 2010 – All rights reserved  5
 5.3 Composition requirements 
5.3.1 Sugar Content 
Carbonated and non-carbonated soft drin ks that shall be sweetened with sugars and shall record a Brix value 
of not less than 5 degrees at 20oC when tested in accordance with US ISO 2173. Concentrated (liquid or 
solid) carbonated and non-carbonated soft drinks shall be tested for Brix only after reconstitution or diluting to 
taste as per manufacturer’s instructions.   
Note: The test for sugar content in carbonated soft drink sh ould be conducted after removal of the carbon dioxide.  
Dietary or light carbonated and non-carbonated soft drin ks may be sweetened with low sugar with or without 
artificial sweeteners. For those drinks the Brix shall not apply.  
5.3.2 Carbonation 
The carbonated beverages shall be carbonated to a pressure in accordance with their character. Carbonated 
beverages shall, however, have a minimum one volume of carbon dioxide when determined in accordance 
with method for the measurement of gas volume given in Annex C. 
5.3.3 Alcohol content 
The carbonated and non-carbonated soft drinks shall contain not more than 3 mg/l alcohol content when 
tested in accordance with US ISO 2448. 
6 Food Additives 
Carbonated and non-carbonated soft drinks may contain onl y permitted additives in accordance with US 45.  
 7 Contaminants 
Carbonated and non-carbonated soft drinks shall not cont ain heavy metal contaminants in excess of the limits 
stipulated in Table 1.  
Table 1 – Limits for heavy metal contaminants in carbonated and non-carbonated soft drinks 
Contaminant Maximum limit Method of Test 
Arsenic (As), mg/kg 0.2 US ISO 6634 
Lead (Pb), mg/kg 0.2 US ISO 6633 
Mercury, mg/kg 0.001 US ISO 6637 
Cadmium, mg/kg 0.003 US ISO 6561-2 
 
Note: For concentrated and powdered carbonated and non-carb onated soft drinks, the levels are only applicable after 
being diluted to taste or reconstituted. 
 DUS 47: 2010 
6 ©UNBS 2010 – All rights reserved
 8 Hygiene  
Carbonated and non-carbonated soft drinks shall be produced and handled in a hygienic manner in 
accordance with US 28. Carbonat ed and non-carbonated soft drinks shall conform to the limits for 
microbiological contaminants in Table 2. 
Table 2 ─ Microbiological limits for carbonated and non-carbonated soft drinks  
Microorganisms Maximum limit Method of Test 
Total aerobic count, CFU/mL 25 DUS EAS 217-2 
E. coli , per 100 mL Absent US ISO 7251 
Coliforms per 100  mL Absent DUS EAS 217-4 
Yeast and moulds, CFU/mL 5 DUS EAS 217-8 
Staphylococcus aureus, CFU/mL Absent US ISO 6888-1 
9 Packaging 
Carbonated and non-carbonated soft drinks shall be packaged in food grade containers which will safeguard 
the hygienic, nutritional, technological, and organoleptic qualities of the product. 
The containers, including packaging material, shall be made of substances which are safe and suitable for 
their intended use. They shall not impart any toxic subs tance or undesirable odour or flavour to the product. 
If packages are packed in crates or other outer container s, the crates or outer c ontainers shall be clean, neat 
and in good repair, and shall be capable of protecting the packages from damage during normal handling and 
transportation. Only packages bearing the same date of  manufacture or the same batch identification (as 
relevant) and containing products of the same kind shall be packed together in an outer container. 
10 Weights and Measures  
Carbonated and non-carbonated soft drinks shall be pac kaged in accordance with the Weights and Measures 
legislation. 
11 Labelling 
11.1 General 
In addition to the requirements of US 7, the specific labelling requirements in clause 11.2 – 11.8 shall apply 
and shall be legibly and indelibly marked on the container: 
11.2 Name of product 
The name of the product to be declared on the label shall be: 
I. soft drink or; 
II. X drink (e.g. mango drink, pineapple drink) where X is the name of the fruit or vegetable juice used in 
the flavouring of the drink or; (amount  used shall be declared on the label) 
III. X flavoured drink (e.g. mango flavoured drink, pineap ple flavoured drink, coff ee flavoured drink) where 
X is the name of the flavour in the drink. DUS 47: 2010 
©UNBS 2010 – All rights reserved  7
 IV. Carbonated drinks shall have the word ca rbonated declared before the name of the product. 
V. Drinks containing more than 200mg/kg caffeine shall include the word “caffeinated” before the name 
of the product. 
VI. Dietary soft drinks shall include the word “ light” or/”diet” before the name of the product. 
VII. For spiced carbonated and non-carbonated soft dr inks, the word “spiced” shall be include before the 
name of the product unless the common name of t he spice is part of the name of the product 
11.3 List of the ingredients 
Where quinine or caffeine are used as a flavouring in  the production or preparation of a carbonated and non-
carbonated soft drink, these substances shall always be  mentioned by name in the list of ingredients, 
immediately after the term “flavouring”. 
11.4 Quantitative declaration of ingredient 
Drinks containing more than 200mg/kg caffeine shall indi cate the amount of caffeine in the drink as consumed 
in mg/100ml. 
11.5 Instructions for use 
The rate or instruction for dilution or reconstitution  shall be declared on the label of concentrated carbonated 
and non-carbonated soft drinks. 
11.6 Caution 
Carbonated soft drinks shall indicate on the label  the caution: “product  is under pressure”. 
Caffeinated soft drinks shall bear a warning: “Not fo r consumption by children and pregnant and lactating 
women”. 
11.7 Nutrition labelling and claims 
For low calorie or light carbonated and non-carbonated soft drinks, the calories (Xcal/100ml) shall be declared 
on the label. 
Nutritional labelling, nutrition and health claims may be made in accordance with US 500, US 508, US 566. 
11.8 Labelling prohibitions 
The following labelling prohibitions shall apply: 
(a) Presentation of the carbonated and non-carbonated soft drinks in a manner that is likely to create the 
impression that the drink contains fruits or vegetabl es or any nutritional value commonly associated with 
fruits and vegetables.  
(b) The use of any statement or any pictorial device whic h may cause confusion in the mind of the public or in 
any way mislead the public about the nutrition and composition properties of the carbonated and non-
carbonated soft drinks. DUS 47: 2010 
8 ©UNBS 2010 – All rights reserved
 12 Sampling of carbonated and non-carbonated soft drinks  
12.1 Scale of sampling 
12.1.1 Lot 
All containers in a consignment belonging to the same batch of manufacture shall constitute a lot.  If the 
consignment is declared to consist of different batches  of manufacture, containers of the same batch shall be 
grouped together and each group so formed shall constitute a separate lot. 
Sample shall be tested from each lot for ascertaining conformity to the requirements of this standard. 
12.1.2 Sample size 
The number of containers to be selected from a lot fo r testing for microbiological and other requirements shall 
depend on the size of the lot and shall be in accordance with Table 3. 
Table 3 – Number of containers to be selected for sampling 
No. of containers to be selected (n) 
No. of containers in the lot 
Microbiological Other tests 
up to 1300 
1301 to 3200 3201 and above 12 18 24 18 24 30 
12.1.3 Sampling method 
The containers to be selected for testing shall be chosen at random from the lot by the following procedure.  
Starting from any container, count th em as 1,2,3…... up to r.  Every rth containers thus counted shall be 
withdrawn, r being the integral part of N/n, where N is t he total number of containers in the lot and n is the total 
number of container to be chosen (Table 3). 
12.2 Test samples and reference samples 
12.2.1 Samples for microbiological tests 
The sample containers selected for micr obiological tests (see col. 2 of Table 3) shall be divided at random into 
three equal sets and labelled with all particulars of samp ling.  One of these sets of  sample containers shall be 
for the buyer; another for the supplier a nd the third set is the reference. 
12.2.2 Samples for other tests 
The sample containers selected for other tests (see col.  3 of Table 3) shall be divided at random into three 
equal sets and labelled with all the particulars of the samp le.  One of these sets of sample containers shall be 
for the buyer, another for the supplier and third is the reference. 
12.2.3 Reference samples  
Referee samples shall consist of set of sample contai ners for microbiological tests (see 12.2.1) and a set of 
sample containers for other tests (see 12.2.2) and shall bear the seals of the buyer and supplier or as agreed 
to between the two. DUS 47: 2010 
©UNBS 2010 – All rights reserved  9
 13 Methods of analysis 
Test of carbonated and non-carbonated soft drinks sha ll be done in accordance with the Uganda Standards 
stated in the relevant clauses. 
 
  
 DUS 47: 2010 
10 ©UNBS 2010 – All rights reserved
 Annex A 
(normative)  
 
Method for determination of quinine 
A1. Principle 
Carbon dioxide is removed from the sample by passing thr ough it dry air or dry nitrogen.  An extraction with 
ether is performed on the de-carbonated sample. 
By means of a graph of concentration of a series of  standard quinine sulphate solutions against fluorescence, 
the content of quinine in the test solution is determined. 
A2. Reagents 
During the analysis, unless otherwise  stated, use only reagents of re cognised analytical grade and only 
distilled water or water of equivalent purity.  Reagents should be free from fluorescing impurities. 
A.2.1 Sulphuric acid, 0.05 M 
A.2.2 Ammonia solution, concentrated A.2.3 Diethyl ether 
A.2.4 Quinine sulphate, standard stock solution.
  Dissolve 0.10 g of quinine sulphate in 0.05 M 
sulphuric acid and make up to 1 litre with 0.05 M sulphur ic acid.  This solution contains 100 micrograms of 
quinine sulphate per millilitre. 
A.2.5 Quinine sulphate, standard working solution.   Dilute 10 ml of the quinine sulphate stock 
solution to 200 ml with 0.05 m sulphuric acid.  This solution contains 1 microgram of quinine sulphate per 
millilitre. 
A3. Apparatus 
An instrument capable of measuring fluorescence.  
Note that glassware should completely be free from stopcock lubricant as this usually contains fluorescence substances.  
No detergents shall be used in washing glassware.  
A4. Procedure 
Transfer 100 g of the de-carbonated sample to a separat ing funnel.  Make the sample distinctly alkaline with 
ammonia solution and extract with the same 10 ml of water contained in a second separating funnel, and 
finally extract the wash water once with 10 ml of di ethyl ether.  Combine the ether extracts and remove the 
ether by distillation.  Dry the residue in an air oven at 1000C for a few minutes.  Dissolve it in 0.05 M sulphuric 
acid and make up to 100 ml in a volumetric flask with 0.05 m sulphuric acid.  Dilute 10 ml of this solution to 
200 ml with 0.05M sulphuric acid.  Measure the fl uorescence of the solution by means of a suitable 
instrument.  Prepare a series of standards containing 0.1, 2.5 and 10 micrograms of quinine sulphate per 
millilitre and measure the fluorescence. DUS 47: 2010 
©UNBS 2010 – All rights reserved  11
 A5. Expression of results 
Plot the fluorescence results of the series of standards to obtain a curve from which the concentration of 
quinine in the test solution can be read.  Calculate the concentration of quinine as mg/kg quinine sulphate in 
the original sample. 
  
 
  
 
  
 
  
 
  
 
 DUS 47: 2010 
12 ©UNBS 2010 – All rights reserved
 Annex B 
(normative)  
 
Method for determination of caffeine content 
B.1. Principle 
Carbon dioxide is removed from the sample by means of dry air or dry nitrogen. An extraction with chloroform 
is performed on the de-carbonated sample. 
By means of a graph of absorbance aga inst concentration of standards, the content of caffeine of the sample 
is determined. 
B.2. Reagents 
During analysis use only reagents of recognised anal ytical grade and only distilled water or water of 
equivalent purity. 
B.2.1 Chloroform 
B.2.2 Ammonia solution, concentrated 
B.2.3 Hydrochloric acid, (approximately 1 molar);  Take 100 ml of concentrated hydrochloric acid (sp. 
gr. 1.184) and dilute to a litre. 
B.2.4 Standard caffeine solution . Prepare a solution containing 10 ml using molar hydrochloric acid as 
solvent. 
B.3. Apparatus 
A spectrophotometer or photoelectric colorimeter capabl e of measuring optical dens ity at a wavelength of 227 
nm. 
B.4. Procedure 
Transfer 25 g of de-carbonated sample into a small separ ating funnel.  Make distinctly alkaline with ammonia 
solution and chloroform, washing each extract with the same 10 ml of water contained in a second separating 
funnel, and finally with the extract once with 10 ml of chlo roform.  Filter into a small flask.  Evaporate or distil 
the combined extracts and dry the residue in molar hydrochloric acid and make up to volume in a 50 ml 
volumetric flask with the same acid.  Prepare a seri es of standards and read the absorption at 272 nm using 
approximately molar hydrochloric acid for setting the in strument.  Set the instrument by means of a blank 
prepared from water treated in exactly the same manner wi th the test solution and read absorption of the test 
solution. DUS 47: 2010 
©UNBS 2010 – All rights reserved  13
 B.5 expression of results 
Plot a graph of concentrations of standard caffeine so lutions against their absorbance.  From this graph 
determine the concentration of the alkaloid (caffeine) in the original sample.  Report the results as mg/kg of 
anhydrous caffeine in the original sample. DUS 47: 2010 
14 ©UNBS 2010 – All rights reserved
 Annex C 
(normative)  
 
Method for measuring gas volume 
C.1. Principle 
The apparatus consists of pressure gauge having a hollow sp ike with holes in its side.  The bottle is inserted 
from the side into the slot provided in the neck of the carbon dioxide tester an d is secured in place by 
tightening with a threaded system.  The pressure gauge is inserted until the needlepoint touches the crown 
cork.  There is a shift value on the gauge stem, which is  kept closed until the needlepoint of the pressure 
gauge is forced through the crown cork. The reading is noted on the gauge. 
C.2. Procedure 
Clamp the bottle in the frame of the gas volume tester .  Pierce the crown cork but do not shake the bottle. 
Sniff off the top gas quickly until the gauge reading drops to  zero. Make certain to close the valve the instant 
the needle touches zero in the pressure gauge. Shake the bottle vigorously until the gauge gives the reading 
that additional shaking does not change. Record the pressure.  
Measure and record the temperatur e. Read the corresponding volume of gas from Table C.1. 
 
  
 
 
 
 
  
 
  
 DUS 47: 2010 
©UNBS 2010 – All rights reserved  15
 Table. C.1: Carbon dioxide chart- Volume of carbon dioxide gas dissolved by one volume of 
water  
Gauge pressure (X103)Pa Temp 
o C 
 0 14 28 42 56 70 84 98 112 127 141 155 169 183 197 211 
0  1.71 1.9 2.2 2.4 2.6 2.9 3.1 3.3 3.5 3.8 4.0 4.2 4.4 4.7 4.9 5.2 
0.6  1.68 1.9 2.1 2.4 2.6 2.8 3.0 3.2 3.5 3.7 3.9 4.1 4.3 4.6 4.8 5.1 
1.1  1.64 1.9 2.1 2.3 2.5 2.7 2.9 3.2 3.4 3.6 3.8 4.1 4.3 4.5 4.7 4.9 
1.8  1.61 1.8 2.0 2.3 2.5 2.7 2.9 3.1 3.3 3.5 3.8 4.0 4.2 4.4 4.6 4.8 
2.2  1.57 1.8 2.0 2.2 2.4 2.6 2.8 3.0 3.3 3.5 3.7 3.9 4.1 4.3 4.5 4.7 
2.8  1.54 1.7 2.0 2.2 2.4 2.6 2.8 3.0 3.2 3.4 3.6 3.8 4.0 4.2 4.4 4.6 
3.3  1.51 1.7 1.9 2.1 2.3 2.5 2.7 2.9 3.1 3.3 3.5 3.7 3.9 4.1 4.3 4.5 
3.9  1.47 1.7 1.9 2.1 2.3 2.5 2.7 2.9 3.1 3.3 3.5 3.7 3.9 4.0 4.3 4.5 
4.4  1.45 1.6 1.8 2.0 2.2 2.4 2.6 2.8 3.0 3.2 3.4 3.6 3.8 4.0 4.2 4.3 
5.0  1.42 1.6 1.8 2.0 2.2 2.4 2.6 2.8 2.9 3.1 3.3 3.5 3.7 3.9 4.1 4.2 
5.6  1.40 1.6 1.8 2.0 2.1 2.3 2.5 2.8 2.9 3.1 3.3 3.5 3.6 3.8 4.0 4.2 
6.1  1.37 1.6 1.7 1.9 2.1 2.3 2.5 2.7 2.8 3.0 3.2 3.4 3.6 3.8 3.9 4.1 
6.7  1.35 1.5 1.7 1.9 2.1 2.2 2.4 2.6 2.8 3.0 3.1 3.3 3.5 3.7 3.9 4.0 
7.2  1.32 1.5 1.7 1.8 2.0 2.2 2.4 2.5 2.7 2.8 3.1 3.3 3.4 3.6 3.8 4.0 
7.8  1.29 1.5 1.6 1.8 2.0 2.2 2.3 2.5 2.7 2.8 3.0 3.2 3.4 3.5 3.7 3.9 
8.3  1.26 1.4 1.6 1.8 1.9 2.1 2.3 2.4 2.6 2.7 2.9 3.1 3.3 3.5 3.6 3.8 
8.9  1.24 1.4 1.6 1.7 1.9 2.1 2.2 2.4 2.6 2.7 2.9 3.1 3.2 3.4 3.6 3.7 
9.4  1.21 1.4 1.5 1.7 1.9 2.0 2.2 2.4 2.5 2.6 2.8 3.0 3.2 3.3 3.5 3.7 
10.0  1.19 1.4 1.5 1.7 1.8 2.0 2.2 2.3 2.5 2.6 2.8 2.9 3.1 3.3 3.4 3.6 
10.6  1.17 1.3 1.5 1.6 1.8 2.0 2.1 2.3 2.4 2.6 2.7 2.9 3.1 3.2 3.4 3.5 
11.1  1.15 1.3 1.5 1.6 1.8 1.9 2.1 2.2 2.4 2.5 2.7 2.8 3.0 3.2 3.3 3.5 
11.7  1.13 1.3 1.4 1.6 1.7 1.9 2.0 2.2 2.3 2.5 2.6 2.8 2.9 3.1 3.3 3.4 
12.2  1.11 1.3 1.4 1.6 1.7 1.9 2.0 2.2 2.3 2.4 2.6 2.7 2.9 3.0 3.2 3.3 
12.8  1.10 1.2 1.4 1.5 1.7 1.8 2.0 2.1 2.3 2.4 2.6 2.7 2.8 3.0 3.1 3.3 
13.3  1.08 1.2 1.4 1.5 1.6 1.8 1.9 2.1 2.2 2.4 2.5 2.6 2.8 2.9 3.1 3.2 DUS 47: 2010 
16 ©UNBS 2010 – All rights reserved
 13.9  1.06 1.2 1.3 1.5 1.6 1.8 1.9 2.0 2.2 2.3 2.5 2.6 2.7 2.9 3 3.2 
14.4  1.04 1.2 1.3 1.5 1.6 1.7 1.9 2.0 2.1 2.3 2.4 2.6 2.7 2.8 3.0 3.1 
15.0  1.02 1.2 1.3 1.4 1.6 1.7 1.8 2.0 2.1 2.2 2.4 2.5 2.7 2.8 2.9 3.1 
15.6  1.00 1.1 1.3 1.4 1.5 1.7 1.8 1.9 2.1 2.2 2.3 2.5 2.6 2.7 2.9 3.0 
16.1  0.98 1.1 1.2 1.4 1.5 1.6 1.8 1.9 2.0 2.2 2.3 2.4 2.6 2.7 2.8 3.0 
16.7  0.97 1.1 1.2 1.4 1.5 1.6 1.7 1.9 2.0 2.1 2.3 2.4 2.5 2.6 2.8 2.9 
17.2  0.95 1.1 1.2 1.3 1.5 1.6 1.7 1.8 2.0 2.1 2.2 2.4 2.5 2.6 2.7 2.9 
17.8  0.93 1.1 1.2 1.3 1.4 1.6 1.7 1.8 1.9 2.1 2.2 2.3 2.4 2.6 2.7 2.8 
18.3  0.92 1.1 1.2 1.3 1.4 1.5 1.7 1.8 1.9 2.0 2.2 2.3 2.4 2.5 2.6 2.8 
18.9  0.9 1.0 1.2 1.3 1.4 1.5 1.6 1.8 1.9 2.0 2.1 2.2 2.4 2.5 2.6 2.7 
19.4  0.89 1.0 1.1 1.2 1.4 1.5 1.6 1.7 1.8 2.0 2.1 2.2 2.3 2.4 2.6 2.7 
20.0  0.88 1.0 1.1 1.2 1.3 1.5 1.6 1.7 1.8 1.9 2.0 2.2 2.3 2.4 2.5 2.6 
20.6  0.86 1.0 1.1 1.2 1.3 1.4 1.5 1.6 1.8 1.9 2.0 2.1 2.2 2.4 2.5 2.6 
21.1  0.85 1.0 1.1 1.2 1.3 1.4 1.5 1.6 1.7 1.9 2.0 2.1 2.2 2.3 2.4 2.5 
21.7  0.84 0.9 1.1 1.2 1.3 1.4 1.5 1.6 1.7 1.8 1.9 2.1 2.2 2.3 2.4 2.5 
22.2  0.83 0.9 1.0 1.2 1.3 1.4 1.5 1.6 1.7 1.8 1.9 2.0 2.1 2.2 2.4 2.5 
22.8  0.81 0.9 1.0 1.1 1.2 1.4 1.5 1.6 1.7 1.8 1.9 2.0 2.1 2.2 2.3 2.4 
23.3  0.79 0.9 1.0 1.1 1.2 1.3 1.4 1.5 1.6 1.8 1.9 2.0 2.1 2.2 2.3 2.4 
23.9  0.78 0.9 1.0 1.1 1.2 1.3 1.4 1.5 1.6 1.7 1.8 1.9 2.0 2.2 2.3 2.4 
24.4  0.77 0.9 1.0 1.1 1.2 1.3 1.4 1.5 1.6 1.7 1.8 1.9 2.0 2.1 2.2 2.4 
25.0  0.76 0.9 1.0 1.1 1.2 1.3 1.4 1.5 1.6 1.7 1.8 1.9 2.0 2.1 2.2 2.3 
25.6  0.75 0.9 1.0 1.0 1.1 1.2 1.3 1.4 1.5 1.6 1.7 1.9 2.0 2.1 2.2 2.3 
26.1  0.74 0.8 0.9 1.0 1.1 1.2 1.3 1.4 1.5 1.6 1.7 1.8 1.9 2.0 2.1 2.2 
26.7  0.73 0.8 0.9 1.0 1.1 1.2 1.3 1.4 1.5 1.6 1.7 1.8 1.9 2.0 2.1 2.2 
27.2  0.72 0.8 0.9 1.0 1.1 1.2 1.3 1.4 1.5 1.6 1.7 1.8 1.9 2.0 2.1 2.2 
27.8  0.71 0.8 0.9 1.0 1.1 1.2 1.3 1.4 1.5 1.6 1.6 1.7 1.8 1.9 2.0 2.1 
28.3  0.7 0.8 0.9 1.0 1.1 1.2 1.3 1.4 1.4 1.6 1.6 1.7 1.8 1.9 2.0 2.1 
28.9  0.69 0.8 0.9 1.0 1.0 1.1 1.2 1.4 1.4 1.5 1.6 1.7 1.8 1.9 2.0 2.1 
29.4  0.68 0.8 0.9 0.9 1.0 1.1 1.2 1.3 1.4 1.5 1.6 1.7 1.8 1.9 1.9 2.0 DUS 47: 2010 
©UNBS 2010 – All rights reserved  17
 30.0  0.67 0.8 0.8 0.9 1.0 1.1 1.2 1.3 1.4 1.5 1.5 1.6 1.7 1.8 1.9 2.0 
30.6  0.66 0.7 0.8 0.9 1.0 1.1 1.2 1.3 1.4 1.5 1.5 1.6 1.7 1.8 1.9 2.0 
31.1  0.65 0.7 0.8 0.9 1.0 1.1 1.2 1.2 1.4 1.4 1.5 1.6 1.7 1.8 1.9 1.9 
31.7  0.64 0.7 0.8 0.9 1.0 1.1 1.1 1.2 1.3 1.4 1.5 1.6 1.7 1.7 1.8 1.9 
32.2  0.63 0.7 0.8 0.9 1.0 1.0 1.1 1.2 1.3 1.4 1.5 1.6 1.6 1.7 1.8 1.9 
32.8  0.62 0.7 0.8 0.9 0.9 1.0 1.1 1.2 1.3 1.4 1.5 1.6 1.6 1.7 1.8 1.9 
33.3  0.61 0.7 0.8 0.9 0.9 1.0 1.1 1.2 1.3 1.4 1.4 1.5 1.6 1.7 1.8 1.8 
33.9  0.6 0.7 0.8 0.8 0.9 1.0 1.1 1.2 1.3 1.4 1.4 1.5 1.6 1.7 1.7 1.8 
34.4  0.6 0.7 0.8 0.8 0.9 1.0 1.1 1.2 1.2 1.4 1.4 1.5 1.6 1.6 1.7 1.8 
35.0  0.59 0.7 0.7 0.8 0.9 1.0 1.1 1.1 1.2 1.3 1.4 1.5 1.5 1.6 1.7 1.8 
35.6  0.58 0.7 0.7 0.8 0.9 1.0 1.0 1.1 1.2 1.3 1.4 1.4 1.5 1.6 1.7 1.8 
36.1  0.57 0.6 0.7 0.8 0.9 1.0 1.0 1.1 1.2 1.3 1.3 1.4 1.5 1.6 1.7 1.7 
36.7  0.57 0.6 0.7 0.8 0.9 0.9 1.0 1.1 1.2 1.3 1.3 1.4 1.5 1.5 1.6 1.7 
37.2  0.56 0.6 0.7 0.8 0.9 0.9 1.0 1.1 1.2 1.3 1.3 1.4 1.5 1.5 1.6 1.7 
37.8  0.56 0.6 0.7 0.8 0.9 0.9 1.0 1.1 1.1 1.2 1.3 1.4 1.4 1.5 1.6 1.7 
 
 
 
 
 
 
 
 
 
  
 
  
 DUS 47: 2010 
18 ©UNBS 2010 – All rights reserved
  
 
 
DUS 47: 2010 
©UNBS 2010 – All rights reserved  19
  
Table C.1 (Continued) 
 DUS 47: 2010 
20 ©UNBS 2010 – All rights reserved
  
 DUS 47: 2010 
©UNBS 2010 – All rights reserved  21
 Annex D 
(Informative)  
 
Inspection of empty and filled containers 
Transparent containers both before and after filling sha ll pass for inspection before a brightly illuminated 
background and/ or electronic device and be viewed, if nec essary, under magnification. Defective containers or 
products shall be rejected. DUS 47: 2010  
UNBS 2010– All rights reserved  
 Certification marking 
Products that conform to Uganda standards may be  marked with Uganda National Bureau of Standards 
(UNBS) Certification Mark shown in the figure below.  
The use of the UNBS Certification Mark is gove rned by the Standards Act, and the Regulations made 
thereunder. This mark can be used only by those licens ed under the certification mark scheme operated by 
the Uganda National Bureau of Standards and in co njunction with the relevant Uganda Standard. The 
presence of this mark on a product or in relation to a product is an assurance that the goods comply with the 
requirements of that standard under a system of supervision, control and  testing in accordance with the 
certification mark scheme of the Uganda National  Bureau of Standards. UNBS marked products are 
continually checked by UNBS for conformity to that standard.  
Further particulars of t he terms and conditions of licensing may be obtained from the Executive Director, 
Uganda National Bureau of Standards.  
 
.DUS 47:2010 
 
ICS 67.160.20  
Price based on nn pages 
UNBS 2010– All rights reserved