natgillin/translations-raw huggingface dataset:
for the purposes of determining the milk fat content, a method based on extraction with light petroleum, preceded by hydrolysis with hydrochloric acid and followed by gas chromatography of the methyl esters of the fatty acids shall be used.
za določanje vsebnosti mlečne maščobe se uporabi metoda, ki temelji na ekstrakciji s petroletrom po predhodni hidrolizi s klorovodikovo kislino, ki ji sledi plinska kromatografija metilnih estrov maščobnih kislin.
If the presence of milk fats is detected, the percentage proportion thereof shall be calculated by multiplying the percentage concentration of methyl butyrate by 25, multiplying the product by the total percentage fat content by weight of the goods and dividing by 100.
Če so prisotne mlečne maščobe, se njihov odstotni delež izračuna z množenjem odstotne koncentracije metilbutirata s faktorjem 25, pri čemer se ta vrednost pomnoži celotnim masnim deležem vsebnosti maščobe v proizvodu in deli s 100.
Milk protein content:
Vsebnost mlečnih beljakovin
Save as otherwise provided in point (b), the milk protein content of the goods shall be calculated by multiplying the nitrogen content (determined by the Kjeldahl method) by the factor 6,38;
Če ni drugače določeno v točki (b) spodaj, se vsebnost mlečnih beljakovin v izdelku izračuna tako, da se vsebnost dušika (kvantitativno določena z metodo po Kjeldahlu) pomnoži s faktorjem 6,38.
Where components containing proteins other than milk proteins are also declared in the composition of the goods:
Če so v sestavi izdelka deklarirane sestavine, ki poleg mlečnih vsebujejo še druge beljakovine:
the total percentage nitrogen content by weight shall be determined by the Kjeldahl method,
se skupna vsebnost dušika določi s Kjeldahlovo metodo,
the milk protein content shall be calculated as indicated in point (a) by subtracting from the total percentage nitrogen content the nitrogen content corresponding to the non-milk proteins.
se vsebnost mlečnih beljakovin izračuna po postopku iz točke (a) zgoraj tako, da se od skupne vsebnosti dušika odšteje vsebnost dušika, ki ustreza nemlečnim beljakovinam.
For the purposes of applying Annex I to Regulation (EC) No 1460/96, the following methods and/or procedures shall be used:
Za namene izvajanja Priloge I k Uredbi (ES) št. 1460/96 se uporabljajo naslednje metode in/ali postopki:
For the purposes of classifying goods falling within CN codes 04031051 to 04031059, 04031091 to 04031099, 04039071 to 04039079 and 04039091 to 04039099, the milk fat content by weight shall be determined by the method referred to in point 3 of Article 2 of this Regulation;
za razvrščanje blaga pod oznake KN 04031051 do 04031059, 04031091 do 04031099, 04039071 do 04039079 in 04039091 do 04039099 se vsebnost mlečnih maščob določi z metodo iz člena 2(3) 3 te uredbe;
For the purposes of classifying goods falling within CN codes 17041011 to 17041099 and 19052010 to 19052090, the sucrose content, including invert sugar expressed as sucrose, shall be determined by HPLC; (invert sugar expressed as sucrose means the sum of equal amounts of glucose and fructose multiplied by 0,95);
za razvrščanje blaga pod oznake KN 17041011 do 17041099 in 19052010 do 19052090 se vsebnost saharoze, vključno z invertnim sladkorjem, izraženim s saharozo, določi z metodo HPLC (invertni sladkor, izražen s saharozo, pomeni vsoto enakih količin glukoze in fruktoze, pomnoženo z 0,95);
For the purposes of classifying goods falling within CN codes 18061010 to 18061090, the sucrose/invert sugar/isoglucose content shall be determined in accordance with the formulae, method and procedures set out in point 2 of Article 2 of this Regulation;
za razvrščanje blaga pod oznake KN 18061010 do 18061090 se vsebnost saharoze/invertnega sladkorja/izoglukoze določa po formulah, metodi in postopkih iz člena 2(2) te uredbe;
For the purposes of classifying goods falling within CN codes 35052010 to 35052090, the starch, dextrin or other modified starch content shall be determined by the method set out in Annex II to this Regulation;
za razvrščanje blaga pod oznake KN 35052010 do 35052090 se vsebnost škroba, dekstrina ali drugega modificiranega škroba določa z metodo iz Priloge II k tej uredbi;
For the purposes of classifying goods falling within CN codes 38091010 to 38091090, the amylaceous substances shall be determined by the method set out in Annex II to this Regulation;
za razvrščanje blaga pod oznake KN 38091010 do 38091090 se vsebnost škrobnih snovi določi z metodo iz Priloge II k tej uredbi;
For the purposes of classifying goods falling within either CN code 19019011 or CN code 19019019, the distinction shall be drawn on the basis of the dry extract determined by drying at a temperature of 103 ± 2 °C to constant weight;
za razvrščanje blaga pod oznaki KN 19019011 ali 19019019 se razlikovanje med oznakama ugotavlja na osnovi suhe snovi, ki se določi s sušenjem enakih količin vzorca pri temperaturi 103 ± 2 °C;
For the purposes of classifying goods falling within CN codes 19021910 and 19021990, the method set out in Annex III to this Regulation shall be used to test for the presence of common wheat flours and semolinas in pasta;
za razvrščanje blaga pod oznaki KN 19021910 in 19021990 se za preverjanje prisotnosti moke in zdroba iz navadne pšenice v testeninah uporablja metoda iz Priloge III k tej uredbi;
The content of mannitol and D-glucitol (sorbitol) of the goods falling within CN codes 29054411 to 29054499 and 38246011 to 38246099 shall be determined by HPLC.
vsebnost manitola in d-glucitola (sorbitola) v blagu, ki se uvršča pod oznake KN 29054411 do 29054499 in 38246011 do 38246099, se določi z HPLC.
A test report shall be drawn up.
O preskusih se pripravi poročilo.
The test report shall include the following particulars:
Poročilo o preskusih mora vsebovati naslednje podatke:
all the information necessary for identifying the sample,
vse potrebne podatke za kvalitativno določitev vzorca,
the Community method used and precise reference to the legal instrument in which it is laid down, or, where appropriate, detailed reference to a method, specifying the nature of the analytical operations to be carried out, or the principle of the method to be applied, as indicated in this Regulation,
o uporabljeni metodi in natančni navedbi pravnih instrumentov, v katerih je določena, ali, kjer je primerno, o natančni navedbi metode, z opisom vrste analiznih postopkov, ki so bili izvedeni, ali o principu metode, ki je bila uporabljena, v skladu z določbami iz te uredbe,
any factors liable to have influenced the results,
o vseh dejavnikih, ki so lahko vplivali na rezultate,
the results of the analysis, with due regard to the way in which they are expressed in the method used and the means of expression dictated by the needs of the customs or administrative departments that requested the analysis.
o rezultatih analize z ustreznim upoštevanjem načina, kako se ti izražajo pri uporabljeni metodi, in o načinih izražanja, ki jih narekujejo potrebe carinskih ali upravnih organov, ki so zahtevali analizo.
Regulation (EEC) No 4154/87 is repealed.
Uredba (EGS) št. 4154/87 se razveljavi.
References to the repealed Regulation shall be construed as references to this Regulation and shall be read in accordance with the correlation table in Annex V.
Sklici na razveljavljeno uredbo, se upoštevajo kot sklici na to uredbo in se berejo v skladu s primerjalno tabelo v Prilogi V.
OJ L 392, 31.12.1987, p. 19.
UL L 392, 31.12.1987, str. 19.
OJ L 187, 26.7.1996, p. 18.
UL L 187, 26.7.1996, str. 18.
Determination of starch content and its degradation products including glucose
Kvantitativna določitev vsebnosti škroba in njegovih produktov razgradnje, vključno z glukozo
The method permits the determination of the starch content, its degradation products including glucose, hereafter referred to as ‘starch’.
Metoda omogoča kvantitativno določanje vsebnosti škroba in njegovih produktov razgradnje, vključno z glukozo, v nadaljnjem besedilu „škrob“.
‘Starch’ content referred to in point (a) is equal to value E, as calculated in point 6(a) of the present Annex.
Vsebnost „škroba“ iz točke (a) je enaka vrednosti E, izračunani, kakor je podano v točki 6(a) opisane metode.
The sample is broken down by means of sodium hydroxide and the ‘starch’ divided into glucose units with amyloglucosidase.
Vzorec se razklopi z natrijevim hidroksidom in „škrob“ razpade na glukozne enote z amilazo glukozidazo.
The glucose determination is performed by the enzymatic route.
Glukozo določimo z encimskim postopkom.
(Use double-distilled water)
(uporablja se dvakrat destilirana voda)
0,5 N sodium hydroxide solution (0,5 mol/l).
0,5 N raztopina natrijevega hidroksida (0,5 mol/l).
96 % (minimum) glacial acetic acid.
96 % (minimalno) led-ocetna kislina.
Solution of amyloglucosidase:
Raztopina amilaze glukozidaze:
Immediately before use, dissolve approximately 10 mg of amyloglucosidase (EC 3.2.1.3) (60 U per mg) in one ml of water [1].
tik pred uporabo 10 mg amilaze glukozidaze (EC 3.2.1.3) (60 U/mg) raztopimo v 1 ml vode [1].
Triethanolamine buffer solution:
Puferska raztopina trietanolamina:
dissolve 14,0 g of triethanolamine hydrochloride [tris(2-hydroxyethyl)ammonium chloride] and 0,25 g of magnesium sulphate MgSO47H2O) in 80 ml of water, add approximately 5 ml of 5 N sodium hydroxyde solution (5 mol/l) and adjust the pH to 7,6, using a 1 N sodium hydroxide solution (1 mol/l).
14,0 g trietanolamin hidroklorida [tris(2-hidroksietil)amonijev klorid] in 0,25 g magnezijevega sulfata (MgSO47H2O) raztopimo v 80 ml vode, dodamo približno 5 ml 5 N raztopine natrijevega hidroksida (5 mol/l) in z 1 N raztopine natrijevega hidkroksida (1 mol/l) uravnamo pH na 7,6.
Make up to 100 ml with water.
Z vodo dopolnimo do 100 ml.
This buffer solution can be kept for at least four weeks at 4 °C.
Pufersko raztopino lahko hranimo najmanj štiri tedne pri temperaturi 4 °C.
NADP (nicotinamide adenine dinucleotide phosphate, disodium salt) solution:
Raztopina NADP (nikotinamid adenin dinukleotid fosfat, di-natrijeva sol):
dissolve 60 mg of NADP in 6 ml of water.
60 mg NADP raztopimo v 6 ml vode.
This solution can be kept for at least four weeks at 4 °C.
To raztopino lahko hranimo najmanj štiri tedne pri temperaturi 4 °C.
3H2O and 300 mg of sodium hydrogen carbonate (NaHCO3) in 6 ml of water.
3H2O in 300 mg natrijevega hidrogen karbonata (NaHCO3) raztopimo v 6 ml vode.
Suspension HK/G6P-DH [Hexokinase (EC 2.7.1.1) and glucose-6-phosphate-dehydrogenase (EC 1.1.1.49)]:
Suspenzija HK/G6P-DH (heksokinaza (EC 2.7.1.1) in glukoza-6-fosfat-dehidrogenaza (EC 1.1.1.49):
suspend 280 U HK and 140 U of G6P-DH in 1 ml of 3,2 M ammonium sulphate solution.
280 U HK in 140 U G6P-DH suspendiramo v 1 ml 3,2 M raztopine amonijevega sulfata.
This suspension can be kept for at least one year at 4 °C.
To suspenzijo lahko hranimo najmanj eno leto pri temperaturi 4 °C.
Magnetic stirrer water bath at 60 °C.
Vodna kopel s temperaturo 60 °C z magnetnim mešalnikom.
Magnetic rods.
Magnetne palice.
UV spectrophotometer with 1 cm optical cells.
UV-spektrofotometer z 1 cm kivetami.
Pipettes for enzymatic analysis.
Pipete za encimsko analizo.
The sample is digested in sodium hydroxide and the ‘starch’ subject to enzymatic hydrolysis
Vzorec operemo z etanolom, raztopimo v natrijevem hidroksidu in „škrob“ podvržemo encimski hidrolizi
Select the weight of sample as follows, according to the presumed ‘starch’ content (the ‘starch’ content must not exceed 0,4 g per sample) as follows:
Glede na predvideno vsebnost „škroba“ (vsebnost „škroba“ ne sme presegati 0,4 g na vzorec) izberemo naslednje mase vzorca:
Presumed ‘starch’ content of product in g/100 g
Predvidena vsebnost „škroba“ v izdelku, v g/100g
Approximate weight of sample in g
Približna masa vzorca, v g
Volume of graduated flask in ml
Volumen merilne bučke, v ml
Dilution factor up to 1 litre
Faktor razredčenja do 1 litra
Weigh the sample exactly to 0,1 mg.
Natehtamo vzorec s točnostjo 0,1 mg.
Add 50 ml of 0,5 N sodium hydroxide solution (point 3.1) and stir continuously for 30 minutes in the water bath (point 4.1) with a magnetic stirrer at 60 °C.
Dodamo 50 ml 0,5 N raztopine natrijevega hidroksida (točka 3.1) in na vodni kopeli (točka 4.1) pri 60 °C z magnetnim mešalnikom nepretrgoma mešamo 30 minut.
Add a few ml of concentrated acetic acid (point 3.2) and bring the pH to 4,6 to 4,8.
Dodamo nekoliko ml koncentrirane ocetne kisline (točka 3.2) in pH naravnamo na 4,6 do 4,8.
Place in the water bath with the magnetic stirrer (point 4.1) at 60 °C, add 1,0 ml of enzyme solution (point 3.3) and allow to react whilst stirring continuously for 30 minutes.
Postavimo na vodno kopel z magnetnim mešalnikom (točka 4.1) pri 60 °C, dodamo 1,0 ml encimske raztopine (točka 3.3) in med nepretrganim mešanjem pustimo reagirati 30 minut.
After cooling, transfer quantitatively to a graduated flask (point 5.1.1) and make up to the mark with water.
Po ohladitvi vzorec kvantitativno prenesemo v merilno bučko (točka 5.1.1) in dopolnimo z vodo do oznake.
If necessary, filter through a fluted filter (see Note 1).
Če je treba, prefiltriramo skozi nagubani filtrirni papir (glej opombo 1).
Quantitative determination of glucose
Kvantitativno določanje glukoze
The test solution must contain 100 to 1000 mg of glucose per litre, which corresponds to a ΔΕ340 of between 0,1 and 1,0.
Raztopina vzorca mora vsebovati 100 do 1000 mg glukoze na liter, kar ustreza ΔΕ340 med 0,1 in 1,0.
The absorbence of the test solution in a 1 + 30 dilution with water must not exceed 0,4 (measured against air), at 340 nm.
Absorbanca raztopine vzorca pri faktorju razredčenja 1 + 30 z vodo, ne sme preseči 0,4 (izmerimo proti zraku) pri 340 nm.
Bring the buffer solution (point 3.4) to ambient temperature (20 °C).
Raztopino pufra (točka 3.4) segrejemo do sobne temperature (20 °C).
The temperature of the reagents and of the sample must be between 20 and 25 °C.
Temperatura reagentov in vzorca mora biti med 20 in 25 °C.
Measure the absorbence at 340 nm against air (i.e. with no optical cell in the reference path).
Izmerimo absorbanco pri 340 nm proti zraku (t. j. brez referenčne kivete).
Proceed in accordance with the pipetting chart below:
Nadaljujemo pipetiranje v skladu s tabelo:
Pour into the optical cells
V kiveto vlijemo
Test
Vzorec
Buffer (reagent 3.4)
Pufer (reagent 3.4)
Test solution (5.1.6 or 5.1.7)
Raztopina vzorca (5.1.6 ali 5.1.7)
Double-distilled water
Dvojno destilirana voda
Mix and, after about three minutes, measure the absorbence of the solutions (E1).
Raztopine premešamo in po treh minutah izmerimo njihovo absorbanco (E1).
Initiate the reaction by adding:
Sprožimo reakcijo z dodatkom:
Mix, allow the reaction to proceed to completion (approximately 15 minutes) and measure the absorbence of the solutions (E2).
Raztopine premešamo, pustimo do popolne reakcije (približno 15 minut) in izmerimo njihovo absorbanco (E2).
If the reaction has not stopped after 15 minutes read absorbences at five-minute intervals until the rate of increase is constant.
Če reakcija po 15 minutah ni bila končana, nadaljujemo merjenje absorbance v5-minutnih intervalih do konstantne vrednosti.
Then extrapolate backwards to the time of addition of suspension (referred to in point 3.7 (see Note 2).
Nato ekstrapoliramo nazaj do časa dodatka suspenzije reagenta iz točke 3.7 (glej opombo 2).
Calculate the absorbence differences for reagent blank and sample (E2 – E1).
Izračunamo razlike absorbance med slepim poskusom in vzorcem (E2–E1).
Subtract absorbence difference of the reagent blank (ΔΕ reagent blank) from that of the sample (ΔΕ sample):
Odštejemo razliko absorbance slepega poskusa (ΔΕ slepega poskusa) od razlike absorbance vzorca (ΔΕ vzorca):
ΔΕ = ΔΕsample – ΔΕreagent blank
ΔΕ = ΔΕ vzorca – ΔΕ slepega poskusa
This difference gives the glucose content of the test solution:
Ta razlika pomeni vsebnost glukoze v raztopini vzorca:
Glucose content contained in test solution, g/l
vsebnost glukoze v raztopini vzorca, g/l
(3,22: volume of the solution to be measured; 1: cell thickness; 0,1: volume of the sample solution; the molecular weight of glucose is 180,16 (g/mol).
(3,22 = volumen merjene raztopine; 1 = dolžina kivete; 0,1 = volumen raztopine; molekulska masa glukoze je 180,16 (g/mol))
If, for any reason, a measurement cannot be made of 340 nm, the measurement may be made at a wavelength of 365 nm or 334 nm, in which case the figure 6,3 in the formula for Gl above should be replaced by the figure 3,5 or 6,18 respectively.
Če iz kakršnega koli razloga meritve pri 340 nm niso mogoče, lahko meritve izvedemo na valovnih dolžinah 365 nm ali 334 nm, pri čemer se številka 6,3 v zgornji formuli za Gl nadomesti s številko 3,5 ali 6,18.
E = ‘Starch’ content in g/100 g:
E = vsebnost „škroba“ v g/100 g:
Z = ‘Glucose’ content in g/100 g:
Z = vsebnost „glukoze“ v g/100 g:
Gl glucose in G/l (5.2.6);
Gl glukoza v g/l (5.2.6);
F dilution factor (5.1.1);
F faktor razredčenja (5.1.1);
p weight of sample in g;
P masa vzorca v g;
0,9 glucose conversion factor for starch.
0,9 pretvorbeni faktor za škrob.
Where a test solution cannot be filtered according to point 5.1.7, appropriate methods should be taken in order to obtain a clear solution.
Če raztopine vzorca ni mogoče filtrirati v skladu s točko 5.1.7, uporabimo drugo ustrezno metodo, da dobimo čisto raztopino.
Where an inhibition of enzymes occurs, it is advisable to apply a method which involves the addition of known amounts of pure starch.
Ob inhibiciji encimov se priporoča, da se uporabi metoda, pri kateri se dodajo znane količine čistega škroba.
U is the international unit of enzyme activity.
U je mednarodna enota za aktivnost encimov.
Determination of starches or dextrins or other modified starches content in goods of CN codes 35052010 to 35052090 and of amylaceous substances content in goods of CN codes 38091010 to 38091090
Kvantitativno določanje vsebnosti škroba ali dekstrina ali drugih modificiranih škrobov v izdelkih pod oznakami KN 35052010 do 35052090 in vsebnosti škrobnih snovi v izdelkih pod oznakami KN 38091010 do 38091090
I. PRINCIPLE
I. PRINCIP
Starch is converted by acid hydrolysis into reducing sugars which are determined by volume using Fehling’s solution.
Škrob se s kislinsko hidrolizo pretvori v reducirajoče sladkorje, ki se določijo volumetrično s Fehlingovo raztopino.
APPARATUS AND REAGENTS
APARATURA IN REAGENTI
250 ml flask;
250 ml bučka;
200 ml graduated flask;
200 ml merilna bučka;
25 ml graduated burette;
25 ml graduirana bireta;
Hydrochloric acid at 1,19 density;
klorovodikova kislina z gostoto 1,19;
Potassium hydroxide solution;
raztopina kalijevega hidroksida;
Decolourising charcoal;
aktivno oglje za razbarvanje;
Fehling’s solution;
Fehlingova raztopina;
Methylene blue solution (1 %).
metilenmodro – raztopina (1 %).
Into a 250 ml flask place a sample containing about 1 g of starch.
Vzorec, ki vsebuje približno 1 g škroba, prenesemo v 250 ml bučko.
Add 100 ml of distilled water and 2 ml of hydrochloric acid.
Dodamo 100 ml destilirane vode in 2 ml klorovodikove kisline.
Bring to the boil and reflux for three hours.
Vsebino zavremo in pustimo vreti 3 ure pod povratnim hladilnikom.
Transfer the contents of the flask and rinsings into a 200 ml graduated flask.
Vsebino iz bučke in vodo za izpiranje prelijemo v merilno bučko 200 ml.
Cool and nearly neutralise with potassium hydroxide solution.
Ohladimo in nato skoraj nevtraliziramo z raztopino kalijevega hidroksida.
Add distilled water to 200 ml and filter through a little decolourising charcoal.
Nato z destilirano vodo dopolnimo do 200 ml ter prefiltriramo prek aktivnega oglja za razbarvanje.
Then pour the solution into a graduated burette and reduce 10 ml of Fehling’s solution by the following method:
Raztopino prelijemo v graduirano bireto, nato reduciramo 10 ml Fehlingove raztopine z naslednjo metodo:
Into a flat-bottomed flask of about 250 ml pour 10 ml of Fehling’s solution (5 ml of solution A and 5 ml of solution B).
V 250 ml bučko z ravnim dnom nalijemo 10 ml Fehlingove raztopine (5 ml raztopine A in 5 ml raztopine B).
Shake until clear and add 40 ml of distilled water and a small quantity of quartz or pumice.
Bučko stresamo, dokler se tekočina ne zbistri, nato dodamo 40 ml destilirane vode in malo kremenjaka ali plovca.
Place the flask on a square asbestos plate with a round hole of about 6 cm diameter in the centre, the asbestos in turn resting on a piece of wire gauze.
Bučko postavimo na pravokotno azbestno mrežico, ki ima na sredini okroglo odprtino s premerom približno 6 cm, azbest pa je na žični mreži.
Heat the flask at such a rate that the liquid begins boiling after about two minutes.
Bučko segrejemo tako hitro, da začne tekočina vreti po približno 2 minutah.
From the burette, add to the boiling liquid successive quantities of the sugar solution until the blue colour of the Fehling’s solution becomes hardly discernible; then add 2 or 3 drops of methylene blue solution as indicator, and complete the titration by adding further quantities of the sugar solution, drop by drop, until the blue colour of the indicator disappears.
Iz birete v vrelo tekočino postopoma dodajamo raztopino sladkorja tako dolgo, da modra barva Fehlingove raztopine postane komaj opazna; nato kot indikator dodamo 2 do 3 kapljice raztopine metilenmodrega in titracijo končamo z dodajanjem preostale količine raztopine sladkorja po kapljicah, dokler modra barva indikatorja ne izgine.
For greater accuracy repeat the titration under the same conditions, but adding without a break almost all the sugar solution required to reduce the Fehling’s solution.
Za večjo točnost titracijo ponovimo pod istimi pogoji, vendar tako, da brez prekinitve dodamo skoraj vso raztopino sladkorja, potrebno za redukcijo Fehlingove raztopine.
In this second titration, the reduction of the Fehling’s solution should occur within three minutes.
Pri tej drugi titraciji bi morala biti redukcija Fehlingove raztopine končana v treh minutah.
Keep boiling for exactly two further minutes, adding the reagent within one minute drop by drop to the boiling solution until the blue colour disappears.
Raztopino pustimo vreti še točno dve minuti, pri čemer eno minuto v vrelo raztopino po kapljicah dodajamo reagent, dokler modra barva ne izgine.
The percentage by weight of starch in the sample is determined by means of the following formula:
Odstotni masni delež škroba v vzorcu določimo z naslednjo formulo:
starch % = ((T × 200 × 100)/(n × p)) × 0,95
škrob % = ((T × 200 × 100)/(n × p)) × 0,95
T is the quantity in grams of anhydrous dextrose corresponding to 10 ml of Fehling’s solution (5 ml of solution A and 5 ml of solution B).
T količina brezvodne dekstroze v gramih, ki ustreza 10 ml Fehlingove raztopine (5 ml raztopine A in 5 ml raztopine B).
This titer corresponds to 0,04945 g of anhydrous dextrose when solution A contains 17,636 g of copper per litre;
Ta titer ustreza 0,04945 g brezvodne dekstroze, če raztopina A vsebuje 17,636 g bakra na liter;
n is the number of ml of the sugar solution used for titration;
n število ml raztopine sladkorja, ki je bila porabljena pri titraciji;
p is the weight of the sample amount;
p masa vzorca;
0,95 is the rate of conversion of anhydrous dextrose into starch.
0,95 pretvorbeni faktor brezvodne dekstroze v škrob.
PREPARATION OF FEHLING’S SOLUTIONS
PRIPRAVA FEHLINGOVIH RAZTOPIN
Solution B In a graduated flask dissolve 100 g of sodium hydroxide and 346 g of double sodium potassium tartrate (Rochelle salt) in distilled water and bring the volume to 1 litre with distilled water.
Raztopina B v merilni bučki v destilirani vodi raztopimo 100 g natrijevega hidroksida in 346 g dvojnega natrij-kalijevega tartara (Rochellova sol) ter z destilirano vodo dopolnimo do 1 l.
The two solutions A and B must be mixed in equal quantities immediately before use.
Raztopini A in B moramo zmešati v enakih količinah neposredno pred uporabo.
10 ml of Fehling’s solution (5 ml of solution A and 5 ml of solution B) is completely reduced, under the conditions described at section III, by 0,04945 g of anhydrous dextrose.
Deset ml Fehlingove raztopine (5 ml raztopine A in 5 ml raztopine B) pod pogoji, ki so opisani v točki III, popolnoma reducira 0,04945 g brezvodne dekstroze.
Detection of common wheat flour or meal in macaroni, spaghetti and similar products (pasta)
Ugotavljanje navadne bele moke ali zdroba v makaronih, špagetih in podobnih izdelkih (testenine)