1、BRITISH STANDARD BS EN ISO 6321:2002 BS 684-1.3: 2002 Incorporating Corrigendum No. 1 Animal and vegetable fats and oils Determination of melting point in open capillary tubes (slip point) The European Standard EN ISO 6321:2002 has the status of a British Standard ICS 67.200.10 NO COPYING WITHOUT BS
2、I PERMISSION EXCEPT AS PERMITTED BY COPYRIGHT LAWBS EN ISO 6321:2002 This British Standard, having been prepared under the direction of the Consumer Products and Services Sector Policy and Strategy Committee, was published under the authority of the Standards Policy and Strategy Committee on 15 Apri
3、l 2002 BSI 10 May 2002 ISBN 0 580 39420 4 National foreword This British Standard is the official English language version of EN ISO 6321:2002. It is identical with ISO 6321:2002. It supersedes BS 684-1.3:1991 which is withdrawn. The UK participation in its preparation was entrusted to Technical Com
4、mittee AW/11, Animal and vegetable fats and oils, which has the responsibility to: A list of organizations represented on this committee can be obtained on request to its secretary. Cross-references The British Standards which implement international or European publications referred to in this docu
5、ment may be found in the BSI Standards Catalogue under the section entitled “International Standards Correspondence Index”, or by using the “Find” facility of the BSI Standards Electronic Catalogue. A British Standard does not purport to include all the necessary provisions of a contract. Users of B
6、ritish Standards are responsible for their correct application. Compliance with a British Standard does not of itself confer immunity from legal obligations. aid enquirers to understand the text; present to the responsible international/European committee any enquiries on the interpretation, or prop
7、osals for change, and keep the UK interests informed; monitor related international and European developments and promulgate them in the UK. Summary of pages This document comprises a front cover, an inside front cover, the EN ISO title page, the EN ISO foreword page, the ISO title page, pages ii an
8、d iii, a blank page, pages 1 to 11, the Annex ZA page, an inside back cover and a back cover. The BSI copyright date displayed in this document indicates when the document was last issued. Amendments issued since publication Amd. No. Date Comments 13911 Corrigendum No. 1 10 May 2002 Correction to th
9、e EN ISO foreword page and the EN ISO shoulder headsEUROPEANSTANDARD NORMEEUROPENNE EUROPISCHENORM ENISO6321 February2002 ICS67.200.10 Englishversion AnimalandvegetablefatsandoilsDeterminationofmelting pointinopencapillarytubes(slippoint)(ISO6321:2002) CorpsgrasdoriginesanimaleetvgtaleDtermination d
10、upointdefusionentubecapillaireouvert(ISO6321:2002) TierischeundpflanzlicheFetteundleBestimmungdes SchmelzpunktesinoffenenKapillarrhrchen(ISO 6321:2002) ThisEuropeanStandardwasapprovedbyCENon14December2001. CENmembersareboundtocomplywiththeCEN/CENELECInternalRegulationswhichstipulatetheconditionsforg
11、ivingthisEurope an Standardthestatusofanationalstandardwithoutanyalteration.Uptodatelistsandbibliographicalreferencesconcernings uchnational standardsmaybeobtainedonapplicationtotheManagementCentreortoanyCENmember. ThisEuropeanStandardexistsinthreeofficialversions(English,French,German).Aversioninan
12、yotherlanguagemadebytra nslation undertheresponsibilityofaCENmemberintoitsownlanguageandnotifiedtotheManagementCentrehasthesamestatusasthe official versions. CENmembersarethenationalstandardsbodiesofAustria,Belgium,CzechRepublic,Denmark,Finland,France,Germany,Greece, Iceland,Ireland,Italy,Luxembourg
13、,Malta,Netherlands,Norway,Portugal,Spain,Sweden,SwitzerlandandUnitedKingdom. EUROPEANCOMMITTEEFORSTANDARDIZATION COMITEUROPENDENORMALISATION EUROPISCHESKOMITEEFRNORMUNG ManagementCentre:ruedeStassart,36B1050Brussels 2002CEN Allrightsofexploitationinanyformandbyanymeansreserved worldwideforCENnationa
14、lMembers. Ref.No.ENISO6321:2002EINESO36:1202(20E) 2 CORRECTED20020417 Foreword Thisdocument(ISO6321:2002)hasbeenpreparedbyTechnicalCommitteeISO/TC34 “Agriculturalfoodproducts“incollaborationwithTechnicalCommitteeCEN/TC307“Oilseeds, vegetableandanimalfatsandoilsandtheirbyproductsMethodsofsamplinganda
15、nalysis“, thesecretariatofwhichisheldbyAFNOR. ThisEuropeanStandardshallbegiventhestatusofanationalstandard,eitherbypublication ofanidenticaltextorbyendorsement,atthelatestbyAugust2002,andconflictingnational standardsshallbewithdrawnatthelatestbyAugust2002. AccordingtotheCEN/CENELECInternalRegulation
16、s,thenationalstandardsorganizationsof thefollowingcountriesareboundtoimplementthisEuropeanStandard:Austria,Belgium, CzechRepublic,Denmark,Finland,France,Germany,Greece,Iceland,Ireland,Italy, Luxembourg,Malta,Netherlands,Norway,Portugal,Spain,Sweden,Switzerlandandthe UnitedKingdom. Endorsementnotice
17、ThetextoftheInternationalStandardISO6321:2002hasbeenapprovedbyCENasa EuropeanStandardwithoutanymodifications. NOTENormativereferencestoInternationalStandardsarelistedinannexZA(normative). ENISO6321:2002 INTERNATIONAL STANDARD ISO 6321 Second edition 2002-02-15 Reference number ISO 6321:2002(E) Anima
18、l and vegetable fats and oils Determination of melting point in open capillary tubes (slip point) Corps gras dorigines animale et vgtale Dtermination du point de fusion en tube capillaire ouvertii ENISO6321:2002 iii Foreword ISO (the International Organization for Standardization) is a worldwide fed
19、eration of national standards bodies (ISO member bodies). The work of preparing International Standards is normally carried out through ISO technical committees. Each member body interested in a subject for which a technical committee has been established has the right to be represented on that comm
20、ittee. International organizations, governmental and non-governmental, in liaison with ISO, also take part in the work. ISO collaborates closely with the International Electrotechnical Commission (IEC) on all matters of electrotechnical standardization. International Standards are drafted in accorda
21、nce with the rules given in the ISO/IEC Directives, Part 3. Draft International Standards adopted by the technical committees are circulated to the member bodies for voting. Publication as an International Standard requires approval by at least 75 % of the member bodies casting a vote. Attention is
22、drawn to the possibility that some of the elements of this International Standard may be the subject of patent rights. ISO shall not be held responsible for identifying any or all such patent rights. International Standard ISO 6321 was prepared by Technical Committee ISO/TC 34, Food products, Subcom
23、mittee SC 11, Animal and vegetable fats and oils. This second edition cancels and replaces the first edition (ISO 6321:1991), of which it constitutes a minor revision to incorporate Amendment 1:1998. Annex A forms a normative part of this International Standard. Annex B is for information only. ENISO6321:2002 ENISO6321:2002
