1、 KS H ISO 3657 KSKSKSKS SKSKSKS KSKSKS SKSKS KSKS SKS KS KS H ISO 3657 :2007 (2012 ) 2007 10 24 http:/www.kats.go.krKS H ISO 3657:2007 : ( ) ( ) () () () ( ) : (http:/www.standard.go.kr) : :2002 07 31 :2007 10 24 :2012 12 28 : 20120814 : ( 02-509-7270) (http:/www.kats.go.kr). 10 5 , . KS H ISO 3657:
2、2007 2002 3 ISO 3657, Animal and vegetable fats and oilsDetermination of saponification value , . ISO 3657 ISO/TC 34 . i KS H ISO 3657:2007 (2012 ) Animal and vegetable fats and oils Determination of saponification value 1 . . 2 . . KS A ISO 57252, ( )2: KS H ISO 661, KS H ISO 5555, 3 . 3.1 1 g mg .
3、 4 . 5 , . 5.1 95 %(v/v) c(KOH)0.5 mol/L KS H ISO 3657:2007 . . a) 8 g 5 g 1 L 1 . . . b) 1 L 4 g . . . . 5.2 c(HCl)0.5 mol/L 5.3 95 %(v/v) 0.1 g/100 mL 6B 95 %(v/v) 2.5 g/100 mL 5.4 6 . 6.1 250 mL . 6.2 (6.1) . 6.3 ( , ) . 6.4 0.1 mL 50 mL 6.5 25 mL 6.6 2 KS H ISO 3657:2007 7 KS H ISO 5555 . 8 KS H
4、 ISO 661 . 9 9.1 (6.1) (8.) 2 g 5 mg . 2 g 170200 . . 1 . 1 150 200 2.2 g1.8 g 200 250 1.7 g1.4 g 250 300 1.3 g1.2 g 300 1.1 g1.0 g 9.2 9.2.1 (6.5) (5.1) 25.0 mL . (6.2) (6.3) 60 2 . 9.2.2 (5.3) 0.51.0 mL (5.2) . 6 B (5.3) 0.5 1.0 mL . 9.3 (5.1) 25.0 mL 9.2 . 9.4 2 . 3 KS H ISO 3657:2007 10 10.1 I s
5、 . m c V V I 1 . 56 ) ( 1 0 s V 0 : (5.2) (mL) V 1 : (5.2) (mL) c : (5.2) (mol/L) m :(9.1) (g) (11.2) 2 . . 11 11.1 DIN 2000 22 A . 11.2 ( ) 2 r 5 % ( A). 11.3 2 R 5 % ( A). 12 . . 4 KS H ISO 3657:2007 5 A () 8 22 . (A) (B) (C) MCT 60 % A 40 % MCT 2000 DIN , KS A ISO 57252 A.1 . A.1 (C) (B) (A) 60 %
6、 A40 % D (E) MCT (D) Outlier 22 19 38 22 17 34 22 20 40 22 18 36 20 16 32 190.2 199.5 256.8 287.5 334.1 (S r ) , % (r) 0.7 0.4 2.1 0.6 0.3 1.6 0.7 0.3 2.0 0.7 0.2 2.0 1.4 0.4 3.9 (S R ) , % (R) 1.8 0.9 5.0 2.0 1.0 5.7 4.2 1.6 11.7 2.4 0.8 6.6 2.9 0.9 8.0 153787 1 145 3(16) (02)26240114 (02)26240148 http:/ KS H ISO 3657 :2007KSKSKS SKSKS KSKS SKS KS SKS KSKS SKSKS KSKSKS Animal and vegetable fats and oils Determination of saponification value ICS 67.200.10 Korean Agency for Technology and Standards http:/www.kats.go.kr
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