2825 International Standard (TSO INTERNATIONAL ORGANIZATION FOR STANDARDIZATION MEXAYHAPOAHAR OPrAHW3ALMA IO CTAHAAPTM3AUMM-ORGANISATION INTERNATIONALE DE NORMALISATION Spices and condiments -- Preparation of a ground sample for analysis Epices - Preparation d'un échantillon moulu en vue de I'analyse Second edition -1981-07-15 U DC 633.82.001.41 Ref. No. ISO 2825-1981 (E) 1ne1-n707 ne! Descriptors : agricultural products, spices, chemical analysis, samples, test specimens, preparation. Price based on 1 page Foreword ISO(theInternationalOrganizationforStandardization)isaworldwidefederationof national standards institutes (Iso member bodies). The work of developing Inter- body interested in a subject for which a technical committee has been set up has the right to be represented on that committee. International organizations, governmental andnon-governmental,inliaisonwithIsO,alsotakepartinthework. Draft International Standards adopted by the technical committees are circulated to the member bodies for approval before their acceptance as International Standards by the Iso Council. InternationalStandardISO2825wasdevelopedbyTechnicalCommitteeISO/TC34 Agriculturalfoodproducts. This second edition was submitted directly to the ISo Council, in accordance with clause 5.10.1 of part 1 of the Directives for the technical work of ISO. It cancels and replaces the first edition (i.e. ISo 2825-1974), which had been approved by the member bodies of the following countries : Austria Iran South Africa, Rep. of Bulgaria Israel Sri Lanka Czechoslovakia Netherlands Thailand Egypt, Arab Rep. of New Zealand Turkey France Norway United Kingdom Hungary Poland USSR India Romania This International Standard had also been approved by the International Union of Pure and Applied Chemistry (IUPAC) and by the Association of Official Analytical Chemists (AOAC). Nomemberbodyhad expresseddisapprovalofthedocument. InternationalOrganizationforStandardization,1981 Printed inSwitzerland ISO 2825-1981 (E) INTERNATIONALSTANDARD Spices and condiments - Preparation of a ground sample for analysis 1 Scope easy to clean and having as little dead space as possible; This International Standard specifies a method of preparing a ground sample of spice or condiment for analysis,from a enabling rapid and uniform grinding without causing laboratorysampleobtainedbythemethodspecifiediniso948. undue heating, and avoiding, as far as possible, contact with outside air; 2Field of application adjustable to obtain particles of the size specified in the International Standard appropriate to the spice or con- This International Standard is applicable to the majority of diment concerned or, if not so specified, to obtain particles spices and condiments. However, in view of the large number of size approximately 1 mm. and diversity of spices and condiments,it may be necessary in certain special cases,for example,considerablehardness,or high moisture,volatile oil orfat content, to use a modified pro- 5.2 Sample container, clean, dry, airtight, made of glass or cedure orto choose anothermore suitabie method.Any such any other suitable material which has no action on the modified procedure or alternative method will be indicated in sample, of such a size that it will be nearly completely filied the International Standard appropriate to the spice or condi- by the ground sample. ment concerned. 3 Reference 6 Procedure Iso 948, Spices and condiments -- Sampling 6.1 Use the laboratory sample obtained by the method specified in ISo 948. 4 Principle 6.2 Carefully mix the laboratory sample. Using the grinding Grinding the laboratory sample, which has been previously mill (5.1), grind a small quantity of this sample and reject it. mixed, to obtain particles of the size specified in the Inter- national Standard appropriate to the spice or condiment con- 6.3 Then quickly grind an amount slightly larger than that re- cerned or, if not so specified, to obtain particles of size approx- quired for the tes