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This European Standard defines a routine method for the determination of moisture and protein in whole kernels of barley and wheat using a near-infrared spectrophotometer in the constituent ranges:
a) for wheat:
1) moisture content minimum range from 8 % to 22 %;
2) protein content minimum range from 7 % to 20 %.
b) for barley:
1) moisture content minimum range from 8 % to 22 %;
2) protein content minimum range from 7 % to 16 %.
This European Standard describes the modalities to be implemented by the supplier (5.3 and 5.4) and the user of the method.
Reģistrācijas numurs (WIID)
64792
Darbības sfēra
This European Standard defines a routine method for the determination of moisture and protein in whole kernels of barley and wheat using a near-infrared spectrophotometer in the constituent ranges:
a) for wheat:
1) moisture content minimum range from 8 % to 22 %;
2) protein content minimum range from 7 % to 20 %.
b) for barley:
1) moisture content minimum range from 8 % to 22 %;
2) protein content minimum range from 7 % to 16 %.
This European Standard describes the modalities to be implemented by the supplier (5.3 and 5.4) and the user of the method.
