natgillin/translations-raw huggingface dataset:
Member States may organise tests to compare the results obtained by their own assessors and by assessors from neighbouring Member States.
Države članice lahko organizirajo preskuse za primerjavo rezultatov, ki jih dobijo njihovi lastni ocenjevalci, z rezultati ocenjevalcev iz sosednjih držav članic.
Significant differences should lead to an in-depth investigation with the aim of arriving at comparable results.
Večje razlike morajo sprožiti poglobljeno preiskavo za dosego primerljivih rezultatov.
Member States should notify the Commission of the results of these comparisons.
Države članice morajo o rezultatih teh primerjav obvestiti Komisijo.
SENSORY EVALUATION OF BUTTER
SENZORIČNO OCENJEVANJE MASLA
The purpose of this procedure for sensory evaluation of butter is to provide a uniform method applicable in all Member States.
Namen tega postopka za senzorično ocenjevanje masla je zagotoviti enoten postopek, ki bi se uporabljal v vseh državah članicah.
Refer to the current IDF International Standard for Milk and Milk Products, IDF 99 — Parts 1, 2, 3 on Sensory Evaluation, for further detail.
Za nadaljnje informacije glej sedanji mednarodni standard IDF za mleko in mlečne proizvode, IDF 99 – deli 1, 2 in 3 o senzoričnem ocenjevanju.
‘Sensory evaluation’ (assessment) means the examination of the attributes of a product by the sense organs.
„Senzorično ocenjevanje“ (ovrednotenje) pomeni preverjanje lastnosti proizvoda s čutili.
‘Panel’ means a group of selected assessors working, during the assessment, without intercommunication, and without influencing one another.
„Skupina ocenjevalcev“ pomeni skupino izbranih ocenjevalcev, ki ocenjujejo brez medsebojne komunikacije in zunanjega vpliva.
‘Assessor’ is defined as someone chosen for his/her ability to perform a sensory test.
„Ocenjevalec“ je opredeljen kot oseba, izbrana zaradi sposobnosti izvajanja senzoričnega preskusa.
This type of assessor may have limited experience.
Izkušnje tega tipa ocenjevalca so lahko omejene.
‘Expert Assessor’ is defined as someone with a high degree of sensory sensitivity and experience of sensory methodology, who is able to make consistent and reliable sensory assessments of various products.
„Strokovni ocenjevalec“ je opredeljen kot oseba z visoko stopnjo senzorične občutljivosti in izkušnjami na področju senzorične metodologije, ki je sposoben doslednega in zanesljivega ocenjevanja različnih proizvodov.
This type of assessor will have a good long term sensory memory.
Ta tip ocenjevalca ima dober dolgoročni senzorični spomin.
‘Scoring’ means sensory evaluation by a panel, using a numerical scale.
„Določanje indeksa odklona“ pomeni senzorično ocenjevanje skupine ocenjevalcev, ki uporablja številčno lestvico.
A nomenclature of defects must be used.
Uporabljati je treba nomenklaturo pomanjkljivosti.
‘Grading’ means a quality classification which is performed on the basis of scoring.
„Točkovanje“ pomeni razvrščanje po kakovosti, ki poteka na podlagi doseženih točk.
TEST ROOM
PROSTOR ZA OCENJEVANJE
Refer to ISO 8589 and ISO/DIS 22935-2
Za nadaljnje informacije glej standarda ISO 8589 in ISO/DIS 22935–2
IDF 99-2 par 7 for more details.
IDF 99–2, odstavek 7.
Precautions must be taken in order that the assessors in the test room are not influenced by external factors.
Poskrbeti je treba, da na ocenjevalce v prostoru za ocenjevanje ne vplivajo zunanji dejavniki.
The test room must be free from foreign odours and easy to clean.
V prostoru za ocenjevanje ne sme biti tujih vonjev in mora biti enostaven za čiščenje.
The walls must be of a light colour and non reflective.
Stene morajo biti svetle barve in od njih se svetloba ne sme odbijati.
The test room and its lighting must be such that the properties of the products to be scored are not affected.
Prostor za ocenjevanje in njegova osvetlitev morata biti takšna, da ne vplivata na lastnosti ocenjevanih proizvodov.
The room must be equipped with appropriate thermostatic control to enable a constant temperature of butter to be maintained.
Prostor mora biti opremljen z ustrezno napravo za uravnavanje temperature za ohranjanje stalne temperature masla.
Butter should have a temperature of 12 °C (±2 °C) at the time of grading.
Temperatura masla med ocenjevanjem mora biti 12 °C (±2 °C).
SELECTION OF ASSESSORS
IZBOR OCENJEVALCEV
An assessor must be familiar with butter products and be competent to carry out sensory grading.
Ocenjevalec mora poznati proizvode iz masla in biti usposobljen za razvrščanje teh proizvodov v kakovostne razrede na podlagi senzoričnega ocenjevanja.
His/her competence should be monitored on a regular basis (at least once a year) by the competent authority.
Njegovo/njeno usposobljenost mora redno (najmanj enkrat na leto) oceniti pristojni organ.
ISO/DIS 22935-1
Za podrobnosti o splošnih zahtevah in izločilnih preskusih, ki se lahko uporabijo pred uradno zaposlitvijo novega ocenjevalca, glej ISO/DIS 22935–1
IDF 99-1 par 4 (recruitment) and par 5.1 should be consulted for details on general requirements and screening tests which may be used prior to official use of a new assessor.
IDF 99–1, odstavek 4 (zaposlovanje) in odstavek 5.1.
It is essential that training is ongoing and general sessions should be held on a regular basis.
Bistveno je, da usposabljanje poteka stalno in da splošna srečanja potekajo redno.
Refer to ISO 8586-1 for information on panel training.
Za informacije o usposabljanju skupine ocenjevalcev glej ISO 8586–1.
Initial training should cover the following:
Začetno usposabljanje mora vključevati:
general theory and practical importance of sensory evaluation,
splošno teorijo in praktičen pomen senzoričnega ocenjevanja,
methods, scales and description of sensory impressions,
metode, lestvice in opis senzoričnih vtisov,
detection and recognition of sensory attributes and specific sensory terms,
odkrivanje in prepoznavanje senzoričnih lastnosti in posebnih senzoričnih izrazov,
background training on the manufacture of butter,
osnovno usposabljanje o proizvodnji masla,
validated references and samples to help the assessor to identify specific flavours and flavour intensity within the product.
potrjene reference in primerke, ki lahko ocenjevalcu pomagajo pri opredelitvi posebnih okusov in intenzivnosti okusa v proizvodu.
REQUIREMENTS FOR THE PANEL
ZAHTEVE ZA SKUPINO OCENJEVALCEV
The number of assessors in the panel should be uneven, the minimum number being three.
Število ocenjevalcev v skupini mora biti neparno, najmanjše število članov je tri.
The majority must be employees of the competent authority or authorised persons not employed by the dairy industry.
Večina od njih mora biti zaposlena pri pristojnem organu ali pa morajo biti to pristojne osebe, ki niso zaposlene v mlekarski industriji.
A panel Leader shall be responsible for the entire procedure and may participate in the panel.
Vodja skupine za ocenjevanje je odgovoren za celoten postopek in lahko sodeluje v skupini za ocenjevanje.
A number of factors must be taken into account before evaluation in order to obtain optimal performances from the subjects:
Pred ocenjevanjem je treba upoštevati številne dejavnike, da se doseže optimalna uspešnost članov skupine:
subjects must be on time to take part in the evaluation and make sure that they have enough time to make their evaluation,
člani morajo z ocenjevanjem začeti pravočasno in poskrbeti, da imajo za ocenjevanje dovolj časa,
subjects must not use strong-smelling substances like perfume, after-shave lotion, deodorant, etc. and should avoid eating strong-flavoured (e.g. highly spiced) food, etc.,
člani ne smejo uporabljati intenzivno dišečih sredstev, kot so parfum, losjoni po britju, dezodoranti itd., ter ne smejo uživati močno aromatične (npr. zelo začinjene) hrane itd.,
subjects may not smoke, eat or drink anything other than water during the half hour before the evaluation.
člani pol ure pred začetkom ocenjevanja ne smejo kaditi in jesti. Pijejo lahko le vodo.
PERFORMANCE
USPEŠNOST
All Assessors should participate in regular sensory evaluation panels to maintain their competence.
Vsi ocenjevalci morajo redno sodelovati v skupinah za senzorično ocenjevanje za ohranjanje svoje usposobljenosti.
The frequency will depend on the volume and throughput of butter, and where possible, should be at least one panel per month.
Pogostost bo odvisna od mase in količine masla na enoto časa in je, kadar je to mogoče, vsaj ena skupina za ocenjevanje na mesec.
Senior Assessors should also participate in a number of panels each year, and where possible, at least once per quarter.
Višji ocenjevalci morajo vsako leto sodelovati v več skupinah za ocenjevanje in, kadar je to mogoče, vsaj enkrat na tri mesece.
SAMPLING AND PREPARATION OF THE SAMPLE
VZORČENJE IN PRIPRAVA VZORCA
It is essential that the identity of the samples is concealed during the assessment so that any possible bias is avoided.
Bistveno je, da je identiteta vzorcev med ocenjevanjem prikrita, da se tako prepreči kakršna koli pristranskost.
The samples should be coded.
Vzorcem je treba dodeliti šifre.
This should be organized prior to the evaluation.
To je treba organizirati pred ocenjevanjem.
Requirement for temperature of butter during its transportation to the test room should be set (6 °C ± 2 °C).
Določiti je treba zahtevano temperaturo masla med prevozom v prostor za ocenjevanje (6 °C ± 2 °C).
When the sensory evaluation is carried out at a cold store, the sample is taken using a butter trier.
Kadar se senzorično ocenjevanje izvaja v hladilnicah, se vzorci odvzamejo s pripomočkom za vzorčenje masla.
If the sensory evaluation is carried out at another location other than the cold store, then at least a 500 g sample should be taken.
Če pa se ocenjuje maslo iz drugih skladišč, je treba odvzeti najmanj 500 g vzorca.
During the evaluation, the butter should have the temperature of 12 °C (±2 °C) (refer: in ISO/DIS 22935-2
Med ocenjevanjem mora biti temperatura masla 12 °C (±2 °C) (vir: v ISO/DIS 22935–2
IDF 99-2 the evaluation temperature of butter is 14 °C ± 2 °C).
IDF 99–2 je temperatura za ocenjevanje masla 14 °C ±2 °C).
Large deviations should be avoided at all cost.
Velikemu odstopanju se je treba na vsak način izogniti.
ASSESSMENT OF THE VALUE OF EACH ATTRIBUTE
OCENJEVANJE VREDNOSTI POSAMEZNIH LASTNOSTI
The sensory evaluation is to be carried out in relation to the following three attributes: appearance, consistency and flavour:
Senzorično ocenjevanje se izvaja za naslednje lastnosti: zunanji videz, konsistenca in aroma.
‘Appearance’ involves the following features: colour, visible purity, absence of physical contamination, absence of mould growth and uniformity of water dispersion.
„Zunanji videz“ obsega naslednje značilnosti: barvo, vidno čistost, odsotnost fizičnega onesnaženja in nastajanja plesni ter enotna razporeditev vode.
Water dispersion is tested according to IDF-Standard 112A/1989.
Razporeditev vode se ugotavlja po standardu IDF 112A/1989.
‘Consistency’ involves the following features: Body, texture and firmness.
„Konsistenca“ zajema naslednje značilnosti: gostoto, teksturo in čvrstost.
Spreadability may be monitored using physical means should an Individual Member State so wish in order to satisfy customer requirements.
Mazavost se lahko spremlja s fizičnimi sredstvi, če to želi posamezna država članica, da bi izpolnila zahteve stranke.
The Commission may decide to harmonise methodology in the future.
Komisija se lahko odloči, da bo v prihodnje uskladila metodologijo.
‘Body’ is the term which refers to the cohesiveness of the product as it is being consumed.
„Gostota“ je izraz, ki se uporablja za konsistenco proizvoda, ko se zaužije.
It is normally associated with firmness and spreadability, and should be uniform throughout the product.
Ponavadi se povezuje s trdnostjo in mazavostjo ter mora biti enaka v celotnem proizvodu.
It is closely related to texture and is the ability of the product to stand up under its own weight.
Tesno je povezana s teksturo in pomeni lastnost proizvoda, da se ne sesede pod lastno težo.
It is indicated by resistance during cutting and can be measured mechanically and by mouthfeel and fingerfeel.
Dokazuje jo upor pri rezanju in se lahko meri mehansko ali preveri z jezikom ali prstom.
‘Flavour’ is the characteristic as perceived in the mouth, predominantly by the taste buds of the tongue.
„Okus“ je lastnost, ki se zazna v ustih, zlasti z okušalnimi brbončicami na jeziku.
‘Aroma’ is the characteristic as perceived by the nose and sense of smell.
„Aroma“ je lastnost, ki se zazna z nosom in vohom.
A significant deviation from the recommended temperature prevents a reliable evaluation of consistency and flavour.
Znatno odstopanje od priporočene temperature onemogoča zanesljivo ocenjevanje konsistence in okusa.
The temperature is of paramount importance.
Temperatura je odločilnega pomena.
Grading of butter must be deferred if the temperature is outside the recommended band.
Če je temperatura zunaj priporočenega območja, je treba ocenjevanje masla preložiti.
Each attribute has to be sensory evaluated separately.
Vsako lastnost je treba senzorično oceniti ločeno.
The scoring has to be done according to table 1.
Točke se določijo v skladu s tabelo 1.
It may be desirable for the assessors to score together, before starting the assessment, one or more reference samples for appearance, consistency and flavour, in order to achieve uniformity.
Zaželeno je lahko, da ocenjevalci pred začetkom ocenjevanja skupaj določijo točke enemu ali več referenčnim vzorcem za zunanji videz, konsistenco in okus, da se tako zagotovi enotnost.
Scoring for acceptance is as follows:
Točkovanje za sprejemljivost proizvoda je naslednje:
Refer to part 7 — Nomenclature, and description of criteria applicable to points, when scoring.
Glej del 7 – Nomenklatura in opis meril za točkovanje
Required
Zahtevano število
Appearance
Zunanji videz
Consistency
Konsistenca
Flavour/aroma
Okus/aroma
Where the required score is not obtained, a description of the defect has to be given.
Kadar proizvod ne doseže zahtevanega števila točk, je treba pripraviti opis pomanjkljivosti.
The score given by each assessor for each attribute must be recorded in the control document.
Število točk, ki so jih posamezni ocenjevalci dali za posamezno lastnost, je treba zabeležiti v ocenjevalni list.
The product is accepted or rejected on the basis of a majority decision.
Proizvod se sprejme ali zavrne na podlagi odločitve večine.
Cases where differences between the individual scoring for each attribute are wider than adjacent points should not occur frequently (not more than once per 20 samples).
Primeri, ko so razlike med določitvami točk posameznikov za posamezno lastnost večje od ene točke navzgor ali navzdol, se ne smejo pojavljati pogosto (najpogosteje enkrat na 20 vzorcev).
Otherwise the competence of the panel should be checked by the panel leader.
Sicer mora usposobljenost skupine ocenjevalcev preveriti njihov vodja.
A panel leader who must be an official employee of the competent authority and may be a member of the panel must be generally responsible for the entire procedure.
Vodja skupine ocenjevalcev, ki mora biti uradno zaposlen pri pristojnem organu in je lahko član skupine, mora biti na splošno odgovoren za celoten postopek.
He/she must record the individual scores for each attribute in the control document and certify whether the product is accepted or rejected.
V ocenjevalni list mora zapisovati posamezne točke za vsako lastnost in potrditi sprejem ali zavrnitev proizvoda.
NOMENCLATURE
NOMENKLATURA
Refer to the appended table 2.
Glej priloženo tabelo 2.
REFERENCE
SKLIC
FIL-IDF 99C:1997 Sensory evaluation of dairy products by scoring — Reference method
FIL-IDF 99C:1997 Senzorično ocenjevanje mlečnih proizvodov z določanjem točk – referenčna metoda.
IDF 99 International Standard for Milk and Milk Products — Sensory analysis — Parts 1-3
IDF 99 Mednarodni standard za mleko in mlečne proizvode – Senzorična analiza – deli 1–3.
ISO 8586-1 Sensory analysis — General guidance for selection, training and monitoring of assessors — Part 1
ISO 8586–1 Senzorična analiza – Splošne smernice za izbor, usposabljanje in nadzor ocenjevalcev – del 1.
ISO 8589 Sensory analysis — General guidance for the design of test rooms
ISO 8589 Senzorična analiza – Splošne smernice za zasnovo prostorov za ocenjevanje.
FIL-IDF 112A:1989 Butter — Determination of water dispersion value
FIL-IDF 112A:1989 Maslo – Določitev vrednosti za razporeditev vode.
Butter scoring
Določanje točk maslu
Flavour + aroma
Okus + aroma
Points (quality class)
Točke (kakovostni razred)
Very good
Zelo dobra
ideal type
odličen vzorec
highest quality
najvišja kakovost
(equal dry)
(enakomerno suho)
(well spreadable)
(dobro mazavo)
(absolutely pure finest aroma)
(popolnoma čista fina aroma)
Good [2]no evident defects
Dobra [2]brez očitnih pomanjkljivosti
Good [2]hard
Dobra [2]trdo
soft
mehko
Fair (slight defects)
Primerna (manjše pomanjkljivosti)
loose (free), moisture
izločena voda
not uniform, two coloured
neenotno, dvobarvno
streaky
progasto
mottled, marbled
pisano, marmorirano
speckled
lisasto
oil separation
izločena maščoba
overcoloured
preizrazita barva
weak, open texture
premalo čvrsto
short, brittle, crumbly
prhko, krhko, drobljivo
pasty, doughy, greasy
testeno, oljnato
sticky
lepljivo
hard
trdo
unclean
nečisto
foreign flavour
tuja aroma
acid
kislo
cooked flavour, scorched flavour
okus po kuhanem, okus po zažganem
feed flavour
okus po krmi
coarse, bitter
grenko, trpko
oversalted
preslano
Poor (evident defects)
Slaba (očitne pomanjkljivosti)
loose (free) moisture
izločena voda
foreign matter
tuji delčki
mouldy
plesnivo
undissolved salt
neraztopljena sol
stale
plesnivo
oxidized flavour, metallic flavour
oksidiran okus, kovinski okus
musty-flat, putrid
zatohel, gniloben okus
chemical flavour
okus po kemikalijah
Very poor (strong defects)
Zelo slaba (velike pomanjkljivosti)
granular
zrnasto
cheesy, lactic cheese flavour
sirast, mlečno sirasto
yeasty
kvasasto
mould flavour
okus po plesni
rancid
žarek okus
oily, fishy
okus po olju, ribah
tallowy
okus po loju
malty
okus po sladu
Table of butter defects
Tabela pomanjkljivosti masla
I. Appearance
I. Zunanji videz
weak (open texture)
premalo čvrsto
Flavour and aroma
Aroma in vonj
without flavour
brez arome
unclean [3]
nečisto [3]
cooked flavour
okus po kuhanem
scorched flavour
okus po zažganem
mouldy flavour
okus po plesni
oxidized flavour
oksidiran okus
metallic flavour
kovinski okus
Table 2.
Tabela 2.
The defects mentioned under ‘good’ are only very small deviations from the ideal type.
Pomanjkljivosti pri oceni „dober“ pomenijo le zelo majhno odstopanje od odličnega vzorca.
This designation should be used as seldom as possible and only when the defect cannot be described more accurately.
Ta oznaka naj se uporablja čim redkeje in samo v primerih, ko pomanjkljivosti ni mogoče opisati natančneje.
(Article 5)
(Člen 5)
DETERMINATION OF THE CONTENT OF ENANTHIC ACID TRIGLYCERIDE IN BUTTER, BUTTER-OIL AND CREAM BY GAS CHROMATOGRAPHIC ANALYSIS OF TRIGLYCERIDES
DOLOČANJE VSEBNOSTI TRIGLICERIDOV ENANTIČNE KISLINE V MASLU, MASLENO-MLEČNI MAŠČOBI IN SMETANI S PLINSKO KROMATOGRAFSKO ANALIZO TRIGLICERIDOV
This method lays down a method for the determination of the content of the triglyceride of enanthic acid in butter-oil, butter and cream.
Ta metoda določa metodo za določanje vsebnosti trigliceridov enantične kisline v maslenem olju, maslu in smetani.
TERMS AND DEFINITION
IZRAZI IN OPREDELITEV POJMOV
Enanthic acid content: content of the triglyceride of enanthic acid determined by the procedure specified in this method.
Vsebnost enantične kisline: vsebnost trigliceridov enantične kisline, ki se ugotavlja s postopkom iz te metode.
Note: The enanthic acid content is expressed in kg per ton of product for butter-oil and butter, and it is expressed in kg per ton of milk fat for cream.
Opomba: Vsebnost enantične kisline je za masleno olje in maslo izražena v kilogramih na tono proizvoda, za smetano pa v kilogramih na tono mlečne maščobe.
Milk fat is extracted from the different products according to ISO 14156
Mlečna maščoba se iz različnih proizvodov ekstrahira v skladu s standardom ISO 14156
IDF 172:2001.
IDF 172:2001.
The quantitative determination of the content of the triglyceride of enanthic acid in the extracted fat is determined by capillary gas chromatography (GC).
Količinsko določanje vsebnosti trigliceridov enantične kisline v ekstrahirani maščobi se določi s kapilarno plinsko kromatografijo.
The result obtained for the sample is evaluated by reference to the triglyceride of caproic acid as internal standard.
Rezultat, pridobljen za vzorec, se oceni glede na trigliceride kaprojske kisline kot interni standard.
Note: Tributyrin has also been found to be a satisfactory internal standard.
Opomba: Kot ustrezen interni standard se je izkazal tudi tributirin.
Use only reagents of recognized analytical grade.
Uporabijo se le reagenti priznane analitske čistosti.
n-Hexane
N-heksan
Standard triglyceride of caproic acid, at least 99 % pure
Standardni trigliceridi kaprojske kisline z vsaj 99-odstotno čistostjo
Standard triglyceride of enanthic acid, at least 99 % pure
Standardni trigliceridi enantične kisline z vsaj 99-odstotno čistostjo
Anhydrous sodium sulfate (Na2SO4).
Brezvodni natrijev sulfat (Na2SO4)
Usual laboratory equipment and particularly the following:
Običajna laboratorijska oprema in zlasti naslednje:
Analytical balance precise at 1 mg
Analitska tehtnica s točnostjo 1 mg
Volumetric flasks, of capacities 10 ml and 20 ml
Merilne bučke s prostornino 10 in 20 ml
Tubes for centrifuge, of capacity 30 ml
Epruvete za centrifugiranje s prostornino 30 ml
Rotary evaporator
Rotacijski izparilnik
Oven, capable of being maintained at a temperature of 50 °C ± 5 °C
Sušilnik, ki lahko ohranja temperaturo 50 °C ± 5 °C
Filter paper, medium porosity, of diameter about 15 cm
Filtrirni papir, srednje porozen, s premerom približno 15 cm
Gas chromatography equipment
Oprema za plinsko kromatografijo
Gas chromatograph equipped with a split/splitless or on-column injector and a flame ionization detector (FID)
Plinski kromatograf z injektorjem z deljenjem vzorca ali brez deljenja vzorca v koloni ali injektorjem za vbrizgavanje v kolono in s plamenskim ionizacijskim detektorjem.
GC column, with a stationary phase which has successfully employed to perform triglyceride separation (100 % dimethylpolysiloxane or 5 % phenyl-95 % methylpolysiloxane).
Kolona plinskega kromatografa s stacionarno fazo, ki se je uspešno uporabila za ločevanje trigliceridov (100 % dimetilpolisiloksan ali 5 % fenil- in 95 % metilpolisiloksan).
Select the stationary phase, the column length (between 4 m and 15 m), the internal diameter (between 0,22 mm and 0,50 mm) and the film thickness (0,12 μm or more) taking into account the laboratory experience and the injection system applied.
Izberite stacionarno fazo, dolžino kolone (4–15 m), notranji premer (0,22–0,50 mm) in debelino nanosa (0,12 μm ali več) ob upoštevanju laboratorijskih izkušenj in uporabljenega sistema za vbrizgavanje.
In any case the selected column shall produce both a complete separation between the solvent peak and the triglyceride of caproic acid and a baseline resolution between triglyceride of caproic and enanthic acid peaks.
V vsakem primeru mora izbrana kolona zagotoviti popolno ločevanje vrha topila in trigliceridov kaprojske kisline ter osnovno ločbo med vrhovi trigliceridov kaprojske in enantične kisline.
Examples of applicable conditions are listed below.
Primeri veljavnih pogojev so navedeni spodaj.
Column head pressure: 100 KPa
nosilni plin: helij
Column: 12 m length, 0,5 mm internal diameter, 0,1 μm film thickness fused silica column
tlak v glavi kolone: 100 KPa kolona: dolžina 12 m, notranji premer 0,5 mm, debelina nanosa 0,1 μm, kolona iz zlitega silicijevega dioksida
Stationary phase: 100 % dimethylpolysiloxane or 5 % phenyl-95 % dimethylpolysiloxane (for ex. HT5)
stacionarna faza: 100 % dimetilpolisiloksan ali 5 % fenil–95 % dimetilpolisiloksan (za prejšnji HT5)