{"id":337501,"date":"2024-10-19T23:36:07","date_gmt":"2024-10-19T23:36:07","guid":{"rendered":"https:\/\/pdfstandards.shop\/product\/uncategorized\/bs-iso-264622010\/"},"modified":"2024-10-25T22:40:35","modified_gmt":"2024-10-25T22:40:35","slug":"bs-iso-264622010","status":"publish","type":"product","link":"https:\/\/pdfstandards.shop\/product\/publishers\/bsi\/bs-iso-264622010\/","title":{"rendered":"BS ISO 26462:2010"},"content":{"rendered":"
PDF Pages<\/th>\n | PDF Title<\/th>\n<\/tr>\n | ||||||
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9<\/td>\n | Scope Terms and definitions Principle Reagents <\/td>\n<\/tr>\n | ||||||
11<\/td>\n | Apparatus Sampling Preparation of test sample Procedure General <\/td>\n<\/tr>\n | ||||||
12<\/td>\n | Blank determination Calibration Calibration solution pH difference <\/td>\n<\/tr>\n | ||||||
13<\/td>\n | Slope of the calibration curve Checking the calibration Determination Checking the stability Cleaning procedure <\/td>\n<\/tr>\n | ||||||
14<\/td>\n | Maintenance of the electrodes Regeneration Strong regeneration Calculation and expression of results Calculation Expression of results <\/td>\n<\/tr>\n | ||||||
15<\/td>\n | Precision Interlaboratory test Repeatability Reproducibility Test report <\/td>\n<\/tr>\n<\/table>\n","protected":false},"excerpt":{"rendered":" Milk. Determination of lactose content. Enzymatic method using difference in pH<\/b><\/p>\n |