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Feedingstuffs) Regulations, 1984. S.I. No. 200/1984 - European Communities (Marketing
Feedingstuffs) Regulations, 1984. AmendmentsLeasuithe I, AUSTIN DEASY, Minister for Agriculture, in exercise
the powers conferred on me by section 3
the European Communities Act, 1972 (No. 27
1972), and for the purpose
giving effect to Council Directive No. 77/101/EEC
23 November, 1976 1 as amended in the manner specified in relation thereto in Regulation 2
the following regulations, and Council Directive No. 79/373/EEC
2 April, 1979 2 as amended in the manner specified in relation thereto in the said Regulation 2, hereby make the following regulations: 1 O.J. No. L32/1, 3 February 1977. 2 O.J. No. L86/30, 6 April 1979. 1.
Feedingstuffs) Regulations, 1984.
either lysine in compound feedingstuffs for swine or methionine and cystine in compound feedingstuffs for poultry, shall come into effect on the 1st day
August, 1985.
these Regulations shall, in so far as it requires to be made the declarations referred to in paragraph
this Regulation, come into effect on the 1st day
August, 1986. 2.
these Regulations; "the Directive
1976" means Council Directive No. 77/101/EEC
23 November, 1976 1, as amended by Council Directive No. 79/372/EEC
2 April, 19793, First Commission Directive No. 79/797/EEC
10 August, 1979 4, Second Commission Directive No. 80/510/EEC
2 May, 1980 5, Third Commission Directive No. 82/937/EEC
21 December, 1982 6, and Commission Directive No. 83/87/EEC
21 February, 1983 7; 1 O.J. No. L32/1, 3 February
1979" means Council Directive No. 79/373/EEC
2 April, 1979 2, as amended by First Commission Directive No. 80/509/EEC
2 May, 1980 8 Commission Directive No. 80/511/EEC
2 May, 1980 9, Second Commission Directive No. 80/695/EEC
27 June, 1980 10, and Third Commission Directive No. 82/957/EEC
22 December, 1982
the State Laboratory or a person authorised by him in writing to perform the functions assigned to the State Chemist by these Regulations.
1976 or the Directive
1979 has the meaning in these Regulations that it has in the Directive
1976 or the Directive
1979, as may be appropriate.
1957 ), other than Regulation 13 thereof, shall, in so far as they apply to feedingstuffs, straight feedingstuffs or compound feedingstuffs to which these Regulations apply, cease to have effect.
references to straight feedingstuffs, references to straight feedingstuffs which are feedingstuffs to which these Regulations apply, or, in the case
references to compound feedingstuffs, references to compound feedingstuffs which are feedingstuffs to which these Regulations apply. 3. These Regulations shall apply to any feedingstuff other than— ( a ) a straight feedingstuff which is marked in such a way as to establish that it is intended for export, ( b ) any compound feedingstuff in respect
which— (
the Directive
1979 that it is intended for animals kept for scientific or experimental purposes, ( c ) wheat, barley, oats, hay, silage, roof crops or any other primary agricultural produce which is sold by the producer for his own benefit and on his own account. 4. Feedingstuffs (whether straight or compound) may be marketed only if they are wholesome, unadulterated and
merchantable quality, and they shall not represent a danger to animal or human health and shall neither be represented nor marketed in a manner liable to mislead. 5. A person shall not market a straight feedingstuff unless— ( a ) the requirements
Regulation 4
these Regulations are complied with in relation to it, ( b ) it complies with each
the general provisions laid down in Part A
the Annex to the Directive
1976, other than paragraphs 1.2, 2.5 and 2.6, and paragraph 1.3 in so far as it applies to feedingstuffs listed in items 3.2.8
Part B
the said Annex, ( c ) where appropriate, the requirements
the Directive
1976 are complied with in relation to it, ( d ) in case the feedingstuff is not a product or substance referred to in Article 14 (a)
the Directive
1976, the content
ash insoluble in hydrochloric acid (HCl) does not exceed the maximum specified in column
the First Schedule to these Regulations opposite the mention
the feedingstuff in column
that Part, ( e ) in case the feedingstuff is a product or substance referred to in the said Article 14 (a) whose content
ash insoluble in hydrochloric acid (HCl) exceeds that specified in the said column
the feedingstuff and it is marketed to a person who for the time being holds a licence granted under the Fertilisers, Feeding Stuffs and Mineral Mixtures Regulations, 1957 ( S.I. No. 264
1957 ), the content
such ash is declared on the package or container or on a label attached thereto or on an accompanying document, and ( f ) in case the feedingstuff is a feedingstuff specified in column
the First Schedule to these Regulations opposite a reference number in column
that Part— (i) it is marketed under, and only under, the word or words used as its name in the said column
paragraph 1.1
Part A
the Annex to the Directive
1976 are complied with in relation to it, and (iii) it corresponds to the description set out in column
the said Part I opposite that reference number. 6.
the requirements specified in paragraph
this Regulation, or where appropriate, each
such requirements as apply to it, is complied with.
this Regulation— ( a ) the requirements
Regulation 4
these regulations shall be complied with in relation to the feedingstuff concerned, ( b ) such feedingstuff shall comply with the provisions laid down in points 1 and 2
the Annex to the Directive
1979, ( c ) such feedingstuff shall not contain, as an ingredient, any substance specified in Part II
the First Schedule to these Regulations, ( d ) where appropriate, the requirements
the Directive
1979 are complied with in relation to it, ( e ) the level in such feedingstuff
ash insoluble in hydrochloric acid (HCl) shall not exceed 3.3%
the dry matter in case the feedingstuff is composed mainly
rice by-products, or 2.2%
the dry matter in case the feedingstuff is not so composed: Provided that the aforesaid levels may be exceeded in, but only in, the following circumstances: (
sugar beet chips or pulp, and (iv) where the level in any such feedingstuff
ash insoluble in hydrochloric acid (HCl) exceeds 3.3%
the dry matter, such level is declared as a percentage
the feedingstuff as such on the relevant package, container or label or on an accompanying document. 7.
these Regulations but subject to Regulation 8
these Regulations, compound feedingstuffs may be marketed in bulk or in unsealed packages or containers in the case
— ( a ) deliveries between producers
compound feedingstuffs, ( b ) deliveries from producers
compound feedingstuffs to packaging firms, ( c ) compound feedingstuffs obtained by mixing grain or whole fruit, ( d ) blocks or licks, or ( e ) quantities
compound feedingstuffs not exceeding 50 kilograms in weight which are intended for the final user and are taken directly from a package or container which before being opened complied with the said Regulation 6.
these Regulations, but subject to Regulation 8
these Regulations, compound feedingstuffs may be marketed in bulk or in unsealed containers, but not in unsealed packages, in the case
— ( a ) compound feedingstuffs delivered directly from the producer to the final user, ( b ) molassed feedingstuffs consisting
not more than three ingredients, or ( c ) pelleted compound feedingstuffs. 8.
this Regulation, feedingstuffs shall be marketed only if the following particulars, which shall be clearly visible, legible and indelible, are set out on the package or container or on a label attached thereto: ( a ) in case a feeding stuff is a straight feedingstuff— (i) unless the feedingstuff is marketed to a person described in Regulation 5 (e)
these Regulations, the words "straight feedingstuff", (ii) the particulars specified in column
the First Schedule to these Regulations opposite where the name
the feedingstuff appears in column
the Directive
1976, (iv) where appropriate, the particulars specified in paragraphs 1.1 and 2
Part A
the Annex to the Directive
1976 together with, in case the feedingstuff is a feedingstuff listed in item 2.9.2
Part B
the said Annex, the particulars specified in paragraph 1.3
the said Part A, (v) in case the feedingstuff is a feedingstuff described in paragraph (e)
Regulation 5
these Regulations, the declaration required by the said Regulation 5. ( b ) in case the feedingstuff is a compound feedingstuff— (
the Directive
1979, (iv) except in the case
feedingstuffs which are intended for pet animals, the date
manufacture, (
part III
the First Schedule to these Regulations opposite the mention in column
that Part
the relevant type
feedingstuff, and (vii) the declaration required by Regulation 6
these Regulations and referred to in Regulation 6
these Regulations: Provided that: (I) in case
small quantities
compound feedingstuffs intended for the final user, in lieu
complying with the requirements
subparagraph (b)
this paragraph, the particulars specified in that subparagraph may be brought to the purchasers' attention by means
an appropriate notice; and (II) in case the feedingstuff is constituted from no more than three ingredients, the particulars referred to in subparagraph (b) and, where appropriate, either or both
the following, namely, subparagraphs (c) or (d)
the said Article 5
the feedingstuff contained in the aforesaid particulars.
this Regulation shall be construed as requiring the particulars specified in that paragraph to be set out in an accompanying document. ( b ) In relation to compound feedingstuffs duly marketed in tankers or similar vehicles or otherwise in bulk, paragraph
this Regulation shall be construed as requiring the particulars to be set out in an accompanying document.
this Regulation shall each comply with the requirements
point 1
the Annex to the Directive
1979. 9.
the particulars set out in compliance with the requirements
Regulation 8
these Regulations, additional particulars other than the following, namely— ( a ) the particulars listed in Article 7
the Directive
1976 (other than paragraph (g)), and ( b ) the declarations listed in column
the First Schedule to these Regulations opposite the mention in column
the relevant feedingstuff.
Regulation 8
these Regulations additional particulars other than— ( a ) the particulars listed in Article 5
the Directive
1979, ( b ) the trade name
the product, ( c ) each
the ingredients in descending order
its proportion by weight, ( d ) the declarations listed in column
the First Schedule to these Regulations opposite the mention in column
the relevant type
feedingstuff, ( e ) where it is appropriate, an indication that the compound feedingstuff conforms to a standard or standards regarding analytical characteristics which for the time being stands or stand recommended by the Minister in relation to a particular category or particular categories
compound feedingstuffs.
Regulation 8
these Regulations shall apply to a declaration, other than a declaration referred to in paragraph
that Regulation, which pursuant to these Regulations is put on a package, container, label or accompanying document as it applies to a declaration so referred to. 10. ( a ) Where information referred to in Article 7
the Directive
1976 appears on any packaging, container, label or accompanying document to which the said Article 7
that Article. ( b ) Where information referred to in Article 5
the Directive
1979 appears on any packaging, container, label or accompanying document to which the said Article 5
that Article. 11.
his farming operations, he may apply to the Minister to have a sample thereof taken for analysis.
thirty days beginning on the date on which the feedingstuff to which the application relates was delivered to the applicant, and ( b ) accompanied by a fee which shall be calculated by reference to the rates specified in the Second Schedule to these Regulations.
this Regulation— ( a ) take and deal with a sample
the relevant feedingstuff according to the methods described in the Annex to Commission Directive No. 76/371/EEC
1 March, 19761, 1 O.J. No. L102/1, 15 April 1976. and ( b ) give or cause to be given, or sent by registered post or by such other method as for the time being stands approved
for the purposes
this paragraph by the Minister, to the State Chemist and to the person whose name or trade name has been given pursuant to paragraph (f)
the Directive
1976, or, as may be appropriate, paragraph (f)
the Directive
1979, one
the final samples prepared pursuant to the requirements
subparagraph (a)
this paragraph.
his farming operations, or ( c ) he is not satisfied that such feedingstuff as presented for sampling is fairly representative
the feedingstuff as delivered to the applicant, or ( d ) the applicant does not furnish such information relating to such feedingstuff as the authorised person may reasonably require.
an application under this Regulation, he shall in making an analysis thereof comply with any
the requirements set out in Part I
the Third Schedule to these Regulations, as apply in the particular case and send to the applicant and to the person (other than the State Chemist) referred to in paragraph
this Regulation a certificate, in the form set out in Part II
the said Third Schedule,
the result
the analysis.
this Regulation, all fees under this Regulation shall be paid into or disposed
for the benefit
the Exchequer in accordance with the directions
the Minister for Finance and, accordingly, the Public
fices Fees Act, 1879, shall not apply in respect thereof.
any particular substance, product or other thing, if in his opinion there is not in relation to such presence or absence a method
testing, examination or analysis which is sufficiently reliable or if there is not available to the State Chemist the apparatus or other means by which such a test, examination or analysis could be made.
this Regulation a feedingstuff shall not be regarded as having been delivered to a purchaser until it arrives at the destination to which it is consigned whether the consignment is by direction
the supplier or the purchaser. 12. Every person who carries on, or is employed in connection with, the business
manufacturing, importing or marketing feedingstuffs shall— ( a ) keep records
his transactions in such feedingstuffs; ( b ) produce at the request
an authorised person any books, documents or records relating to such business which are in the possession or under the control
such person; ( c ) permit an authorised person to inspect and take extracts from such books, documents or records and give to the person any information which he may reasonably require in relation to any entries therein; ( d ) afford to an authorised person reasonable facilities for inspecting the stock
any feedingstuff which is for the time being on any premises on which such person carries on such a business; ( e ) give to an authorised person any information he may reasonably require in relation to such transactions including in particular information which he may reasonably require regarding any feedingstuff which is specified by him. 13. Where an authorised person is satisfied that a feedingstuff which is placed on the market or which he believes will be placed on the market, does not comply with any one or more
the requirements
these Regulations, he may require either or both
the following persons, namely, the person who appears to him to have for the time being possession or control
the feedingstuff and the person whose name or trade name has been given pursuant to paragraph (f)
the Directive
1976, or, as may be appropriate, paragraph (f)
the Directive
1979, to take such steps as are necessary to ensure that it does not continue to be placed on the market, or, as may be appropriate, is not placed on the market until such authorised person is satisfied that the requirement is complied with. 14. In addition to the powers conferred by Regulation 12
these Regulations an authorised person may at all reasonable times enter an inspect any premises or any railway wagon, vehicle, ship, vessel or aircraft, or other thing used to transport (e.g. a container), in which he has reasonable grounds for believing that any feedingstuff is being marketed, manufactured for sale, imported, stored or kept for sale, sold or transported and may examine and take samples
any feedingstuff which he finds in the course
his inspection. 15.
fence in which a contravention
these Regulation is alleged the defendant claims that the feedingstuff to which the alleged
fence relates was exempted from these Regulations, by reason
paragraph (a) or (b)
Regulation 3
these Regulations, the onus
proving that such feedingstuff was so exempted shall be on the defendant.
fence under these Regulations, evidence
the result
any test, examination or analysis
, or
any report on, a sample taken under these Regulations may be given if, and only if, it is proved that— ( a ) the sample was taken and dealt with in accordance with the methods described in the Annex to Commission Directive No. 76/371/EEC
1 March, 19761, 1 O.J. No. L102/1, 15 April 1976. ( b ) before the proceedings were instituted one
the final samples prepared pursuant to the requirements
the said Annex was given or caused to be given to the defendant or sent or given to him by registered post or by such other method as stands approved
for the purposes
paragraph (b)
Regulation 11
these Regulations by the Minister, and ( c ) the test, examination or analysis was carried out in accordance with such
the requirements (if any) specified in Part I
the Third Schedule to these Regulations as applied in the particular case.
this Regulation applies, evidence, being evidence which relates to an issue regarding the accuracy
a declaration required to be made by these Regulations,
the result
any test, examination or analysis
a sample
a feedingstuff may be given if, and only if, it is proved that— ( a ) the sample was taken and dealt with in accordance with the methods referred to in paragraph
this Regulation, ( b ) before the proceedings were instituted one
the final samples prepared pursuant to the requirements
the Annex to Commission Directive No. 76/371/EEC
1 March, 1976, was given or caused to be given to the defendant, or sent or given to him by registered post or by any other method which is a method referred to in paragraph
this Regulation, and ( c ) the test, examination or analysis was carried out in accordance with such
the requirements referred to in paragraph
this Regulation as applied in the particular case. 16. The Minister shall furnish an authorised person with a certificate
his appointment and, when exercising any powers conferred by these Regulations, the authorised person shall if requested by any person affected, produce the certificate to that person. 17. In any legal proceedings the production
a certificate in the form specified in Part II
the Third Schedule to these Regulations and purporting to be signed by the State Chemist shall, without proof
any signature on the certificate or that the signatory was the proper person to sign it, be sufficient evidence
the facts stated in the certificate and
the analysis to which it relates having been carried out in accordance with such
the requirements (if any) specified in Part I
the said Third Schedule as applied in the particular case. 18.
these Regulations, ( b ) in marketing a feedingstuff— (i) contravenes Regulation 9
these Regulations, (ii) fails to comply with a requirement
Regulation 8 or 10
these Regulations, or
the said Regulation 8, as applied by Regulation 9
these Regulations, other than a requirement as regards the disclosed composition
a feedingstuff, ( c ) contravenes any
the provisions
Regulation 12
these Regulations, ( d ) fails to comply with a requirement made
him under Regulation 13
these Regulations, ( e ) obstructs or interferes with an authorised person in the course
exercising a power conferred on him under Regulation 14
these Regulations, shall be guilty
an
fence.
Regulation 8 or 9
these Regulations as regards the disclosed composition
a feedingstuff shall, subject to the limits
error specified in the Fourth Schedule to these Regulations, be guilty
an
fence.
these Regulations does not correctly represent the substance sampled, or ( b ) tampers or interferes with any sample taken under these Regulations, he shall be guilty
an
fence.
an
fence under these Regulations shall be liable on summary conviction to a fine not exceeding £500, or, at the discretion
the court, to imprisonment for a term not exceeding six months.
fence under these Regulations may be prosecuted by the Minister. FIRST SCHEDULE PART I STRAIGHT FEEDINGSTUFFS Name
Feedingstuff Description Compulsory Declarations Optional Declarations Compositional Requirements 1 2 3 4 5 6 1. Oil cakes and meals 1.1 Macoya palm kernel expeller. By-product
oil manufacture, obtained by pressing from seeds separated from their pulp
the following species
Macoya palm: Acrocomia sclerocarpa Mart, and Acrocomia totai Mart. Crude protein Crude fibre Crude oil and fat Crude ash Moisture>12% Moisture Ash insoluble in HCl Max 2% 1.2 Macoya extracted palm kernal. By-product
oil manufacture, obtained by extraction from seeds
Macoya palm separated from their pulp. Crude protein Crude fibre Crude ash Moisture>12.5% Crude oil and fat Moisture Ash insoluble in HCl Max. 2% 1.3 Macoya palm pulp. By-product
oil manufacture, obtained by pressing from pulp
Macoya palm. Crude protein Crude fibre Crude oil and fat Crude ash Moisture>12% Moisture Ash insoluble in HCl Max. 2% 1.4 Decorticated ground nut expeller. By-product
oil manufacture, obtained by pressing from decorticated ground nuts(species Arachis hypogaea and other species
Arachis). Crude protein Crude fibre Crude oil and fat Crude ash Moisture>12% Moisture Ash insoluble in HCl Max. 2% 1.5 Extracted decorticated groundnut. By-product
oil manufacture, obtained by extraction from decorticated groundnut seeds. Crude protein Crude fibre Crude ash Moisture>12.5% Crude oil and fat Moisture Ash insoluble in HCl Max. 2% 1.6 Partly-decorticated groundnut expeller. By-product
oil manufacture, obtained by pressing from partly-decorticated ground nut seeds. Crude protein Crude fibre Crude oil and fat Crude ash Moisture>12% Moisture Ash insoluble in HCl Max. 2% 1.7 Extracted partly-decorticated groundnut. By-product
oil manufacture, obtained by extraction from partly-decorticated ground nut seeds. Crude protein Crude fibre Crude ash Moisture> 12.5% Crude oil and fat Moisture Ash insoluble in HCl Max. 2% 1.8 Rape seed expeller. By-product
oil manufacture, obtained by pressing from seeds
colza Brassica napus L.ssp. oleifera (Metzg) Sinsk.,
Indian sarson Brassica napus L. var. glauca (Roxb.) O.E. Schulz and
rape Brassica campestris L.ssp. oleifera (Metzg.) Sinsk. Crude protein Crude fibre Crude oil and fat Crude ash Moisture> 12% Moisture Ash insoluble in HCl Max. 2% 1.9 Extracted rape seed. By-product
oil manufacture, obtained by extracting from seeds
colza, Indian sarson or rape. Crude protein Crude fibre Crude ash Moisture> 12.5% Crude oil and fat Moisture Ash insoluble in HCl Max. 2% 1.10 Copra expeller. By-product
oil manufacture, obtained by pressing from copra, the dried kernel (endosperm) and testa
the coconut palm, Cocos nucifera L. Crude protein Crude fibre Crude oil and fat Crude ash Moisture> 12% Crude oil and fat Moisture Ash insoluble in HCl Max. 2% 1.11 Extracted copra. By-product
oil manufacture, obtained by extraction from copra, the dried kernel (endosperm) and testa
the coconut palm. Crude ash Crude protein Crude fibre Moisture> 12.5% Crude oil and fat Moisture Ash insoluble in HCl Max. 2% 1.12 Palm kernel expeller. By-product
oil manufacture, obtained by pressing from palm nuts, from which as much as possible
the hard shell has been removed,
the following species
oil palm: Elaeis guineensis Jacq., Corozo oleifera (H.B.K.) L. H. Bailey (Elaeis melanococca-auct.) Crude protein Crude fibre Crude oil and fat Crude ash Moisture> 12% Moisture Ash insoluble in HCl Max. 2% 1.13 Extracted palm kernel. By-product
oil manufacture, obtained by extraction from palm nuts
the species
oil palm from which as much as possible
the hard shell has been removed. Crude protein Crude fibre Crude ash Moisture> 12.5% Crude oil and fat Moisture Ash insoluble in HCl Max. 2% 1.14 Soya expeller. By-product
oil manufacture, obtained by pressing from soya beans (the seed
the species Glycine max. (L.) Merr.). Crude protein Crude fibre Crude oil and fat Crude ash Moisture> 12% Moisture Ash insoluble in HCl Max. 2% 1.15 Extracted toasted soya. By-product
oil manufacture, obtained from soya bean seeds by extraction and appropriate heat treatment. Crude ash Crude protein Crude fibre Moisture> 12.5% Crude oil and fat Moisture Ash insoluble in HCl Max. 2% 1.16 Extracted toasted hulled soya seeds. By-product
oil manufacture, obtained from hulled soya bean seeds by extraction and appropriate heat treatment. Crude protein Crude fibre Crude ash Moisture> 12.5% Crude oil and fat Moisture Ash insoluble in HCl Max. 2% 1.17 Decorticated cotton seed expeller. By-product
oil manufacture, obtained by pressing from seeds
cotton belonging to the genus Gossypium spp. from which the fibres and husks have been removed. Crude protein Crude fibre Crude oil and fat Crude ash Moisture> 12% Moisture Ash insoluble in HCl Max. 2% 1.18 Extracted decorticated cotton seed. By-product
oil manufacture, obtained by extraction from seeds
cotton from which the fibres have been removed. Crude protein Crude fibre Crude ash Moisture> 12.5% Crude oil and fat Moisture Ash insoluble in HCl Max. 2% 1.19 Partly-decorticated cotton seed expeller. By-product
oil manufacture, obtained from seeds
cotton from which the fibres and part
the husks have been removed. Crude protein Crude fibre Crude oil and fat Crude ash Moisture> 12% Moisture Ash insoluble in HCl Max. 2% 1.20 Extracted, partly-decorticated cotton seed. By-product
oil manufacture, obtained by extraction from seeds
cotton from which the fibres and part
the husks have been removed. Crude protein Crude fibre Crude ash Moisture>12.5% Crude oil and fat Moisture Ash insoluble in HCl Max. 2% 1.21 Expeller or extracted niger seed. By-product
oil manufacture, obtained by presenting seeds
the niger plant Guizotia abyssinica (L.f.) Cass. Crude protein Crude fibre Crude oil and fat Crude ash Moisture> 12% Moisture Ash insoluble in HCl Max. 3.4% 1.22 Decorticated sunflower seed expeller. By-product
oil manufacture, obtained by pressing from seeds
the sunflower Helianthus annuus L. from which as much as possible
the husk has been removed. Crude protein Crude fibre Crude oil and fat Crude ash Moisture> 12% Moisture Ash insoluble in HCl Max. 2% 1.23 Extracted decorticated sunflower seed. By-product
manufacture, obtained by extraction from seeds
the sunflower from which the husks have been removed as far as possible. Crude protein Crude fibre Crude ash Moisture> 12.5% Crude oil and fat Moisture Ash insoluble in HCl Max. 2% 1.24 Partly-decorticated sunflower seed expeller. By-product
oil manufacture, obtained by pressing from seeds
the sunflower from which part
the husks have been removed. Crude ash Crude protein Crude fibre Crude oil and fat Moisture> 12% Moisture Ash insoluble in HCl Max. 2% 1.25 Extracted Partly-decorticated sunflower seed. By-product
oil manufacture, obtained by extraction from seeds
the sunflower from which part
the husks have been removed. Crude protein Crude fibre Crude ash Moisture> 12.5% Crude oil and fat Moisture Ash insoluble in HCl Max. 2% 1.26 Linseed expeller. By-product
oil manufacture, obtained by pressing from linseed, Linum usitatissimum L. Crude protein Crude fibre Crude oil and fat Crude ash Moisture> 12% Moisture Ash insoluble in HCl Max. 2% 1.27 Extracted linseed. By-product
oil manufacture, obtained by extraction from linseed. Crude protein Crude fibre Crude ash Moisture> 12.5% Crude oil and fat Moisture Ash insoluble in HCl Max. 2% 1.28 Babassu palm nut expeller. By-product
oil manufacture, obtained by pressing from palm nuts, from which as much as possible
the hard shell has been removed,
the Brazilian Babassu palms Orbignya oleifera Burr and other species
Orbignya. Crude protein Crude fibre Crude oil and fat Crude ash Moisture> 12% Moisture Ash insoluble in HCl Max. 2% 1.29 Rice germ expeller. By-product
oil manufacture, obtained by pressing from germ
rice Oryza sativa L. to which parts
the endosperm and tegument still adhere. Crude protein Crude fibre Crude oil and fat Crude ash Moisture> 12% Moisture Ash insoluble in HCl Max. 2% 1.30 Extracted brown rice germ. By-product
oil manufacture, obtained by extraction from germ
rice to which parts
the endosperm and tegument still adhere. Crude protein Crude fibre Crude ash Moisture> 12.5% Crude oil and fat Moisture Ash insoluble in HCl Max. 2% 1.31 Sesame seed expeller. By-product
oil manufacture, obtained by pressing from seeds
the sesame plant, Sesamum indicum L. Crude protein Crude fibre Crude oil and fat Crude ash Moisture> 12% Moisture Ash insoluble in HCl Max. 5% 1.32 Extracted sesame seed. By-product
oil manufacture, obtained by extraction from seeds
the sesame plant. Crude protein Crude fibre Crude ash Moisture> 12.5% Crude oil and fat Moisture Ash insoluble in HCl Max. 5% 1.33 Extracted cocoa bean. By-product
oil manufacture, obtained by extraction from dried and roasted cocoa bean seeds Theobroma Cacao L. from which as much as possible
the husk has been removed. Crude protein Crude fibre Crude ash Moisture> 12.5% Crude oil and fat Moisture Ash insoluble in HCl Max. 2% 1.34 Wheat germ expeller. By-product
oil manufacture, obtained by pressing from wheat germ
the species Triticum aestivum L., Triticum durum Desf. and from other cultivated species
husked wheat or from screened husked grains
spelt
the species Triticum spelta L., Triticum dicoccum Schrank, Triticum monococcum L., to which parts
the endosperm and tegument still adhere. Crude protein Crude fibre Crude oil and fat Crude ash Moisture> 12% Moisture Ash insoluble in HCl Max. 2% 1.35 Maize germ expeller (by-product
maize milling). By-product
oil manufacture, obtained by pressing and by a dry process, from maize germ Zea mays L. to which parts
the endosperm and testa still adhere. Crude protein Crude fibre Crude oil and fat Crude ash Moisture> 12.5% Starch Moisture Ash insoluble in HCl Max. 2% 1.36 Extracted maize germ (by-product
maize milling). By-product
oil manufacture, obtained by extraction and by a dry process, from maize germ to which parts
the endosperm and testa still adhere. Crude protein Crude fibre Crude ash Moisture> 12.5% Crude oil and fat Starch Moisture Ash insoluble in HCl Max. 2% 1.37 Maize germ expeller (by-product
the starch industry). By-product
oil manufacture, obtained by pressing and by a wet process, from maize germ to which parts
the endosperm and testa still adhere. Crude protein Crude fibre Crude oil and fat Crude ash Moisture> 12.5% Moisture Ash insoluble in HCl Max. 2% 1.38 Extracted maize germ (by-product
the starch industry). By-product
oil manufacture, obtained by extraction and by a wet process, from maize germ to which parts
the endosperm and testa still adhere. Crude protein Crude fibre Crude ash Moisture> 12.5% Crude oil and fat Moisture Ash insoluble in HCl Max. 2% 1.39 Olive pulp meal. By-product
oil manufacture, obtained by extraction from fruits
the olive tree Olea Europa L. free as far as possible from fragments
stone. Crude protein Crude fibre Crude ash Moisture> 12.5% Crude oil and fat Moisture Ash insoluble in HCl Max. 2% 2. Products and by-products
the processing
vegetable substances 2.1 by-product
milling 2.1.1 Wheat bran. By-product
flour manufacture, obtained from screened husked grains
wheat or spelt. It consists principally
fragments
the outer skins, and
particles
grain from which the greater part
the endosperm has been removed. Crude fibre Crude ash Moisture> 14% Moisture Ash insoluble in HCl Max. 2% 2.1.2 Wheat feed. By-product
flour manufacture, obtained from screened husked grains
wheat or spelt. It consists principally
fragments
the outer skins and
particles
grain from which less
the endosperm has been removed than in wheat bran. Crude fibre Starch Crude ash Moisture> 14% Moisture Ash insoluble in HCl Max. 2% 2.1.3 Wheat middlings. By-product
flour manufacture, obtained from screened husked wheat or spelt. It consists principally
particles
endosperm with fine fragments
the outer skins and some grain waste. Crude fibre Starch Crude ash Moisture> 14% Moisture Ash insoluble in HCl Max. 2% 2.1.4 Wheat germ. By-product
milling consisting essentially
wheat germ, rolled or otherwise, to which fragments
endosperm and outer skin still adhere. Crude fibre Crude protein Crude oil and fat Crude ash Moisture> 12% Moisture Ash insoluble in HCl Max. 2% 2.1.5 Rye bran. By-product
flour manufacture, obtained from screened rye secale cereale L. It consists principally
fragments
the outer skins, and
particles
grain from which most
the endosperm has been removed. Crude fibre Crude ash Moisture> 14% Moisture Ash insoluble in HCl Max. 2% 2.1.6 Rye feed. By-product
flour manufacture, obtained from screened rye. It consists principally
fragments
the outer skins, and
particles
grain from which less
the endosperm has been removed than in rye bran. Crude fibre Starch Crude ash Moisture> 14% Moisture Ash insoluble in HCl Max. 2% 2.1.7 Rye screenings (rye meal). By-products
flour manufacture, obtained from screened rye. It consists principally
particles
endosperm, with fine fragments
the outer skins and some grain waste. Crude fibre Starch Crude ash Moisture> 14% Moisture Ash insoluble in HCl Max. 2% 2.2 Products and by-products
the manufacture
flakes, groats and husked grain. 2.2.1 Husked oat sharps (middlings). By-product, rich in starch, obtained during the processing
screened, husked, oats Avena sativa L. and other cultivated species
oats into oat groats or sifted oatmeal. Crude fibre Starch Crude ash Moisture> 14% Moisture Ash insoluble in HCl Max. 2% 2.2.2 Flaked barley. Product obtained by steaming and rolling husked barley Hordeum vulgare L. Crude fibre Starch Moisture> 14% Moisture Ash insoluble in HCl Max. 0.5% 2.2.3 Barley feed. By-product
the processing
screened and husked barley into pearl barley or semolina or sifted barley meal. Crude fibre Starch Crude ash Moisture>14% Moisture Ash insoluble in HCl Max. 2% 2.2.4 Flaked Maize. Product obtained by steaming and rolling maize. Crude fibre Starch Moisture> 14% Moisture Ash insoluble in HCl Max. 0.5% 2.2.5 Pea middlings (pea forage meal). By-product obtained during the manufacture
pea-meal Pisum sativum L. It consists principally
particles
endosperm, and to a lesser extent,
skins. Crude fibre Crude oil and fat Crude protein Moisture> 14% Moisture Ash insoluble in HCl Max. 2% 2.2.6 Flaked potatoes. Product obtained by drying potatoes, Solanum tuberosum L., whether or not peeled, which have been steamed or boiled and crushed. Crude fibre Starch Moisture> 14% Moisture Ash insoluble in HCl Max. 1.7% 2.3 By-products
maize milling. 2.3.1 Maize feed meal. By-product
the manufacture
flour or semolina from maize. Starch Crude protein Crude oil and fat Crude fibre Moisture> 14% Crude ash Moisture Ash insoluble in HCl Max. 2% 2.3.2 Maize bran. By-product
the manufacture
flour or semolina from maize. It consists principally
outer skins and maize germ, with some endosperm particles. Crude fibre Crude protein Crude oil and fat Moisture> 14% Crude ash Moisture Ash insoluble in HCl Max. 2% 2.3.3 Maize germ and bran. By-product
the manufacture
maize flour, maize semolina or
maize starch consisting
non-extracted germ, maize bran and some fragments
endosperm. Crude oil and fat Crude protein Crude fibre Moisture> 13% Crude ash Starch Moisture Ash insoluble in HCl Max. 2% 2.4 Product and by-products
rice milling 2.4.1 Ground fodder rice. Product obtained by grinding fodder rice consisting either
green, chalky or unripe grains, sifted out during the milling
husked rice, or
normal husked grains which are yellow or spotted. Starch Moisture> 14% Crude fibre Crude ash Crude oil and fat Crude protein Moisture Ash insoluble in HCl Max. 1% 2.4.2 Broken rice. By-product
the preparation
polished or glazed rice. It consists principally
under-sized or broken grains. Starch Moisture> 14% Ash insoluble in HCl Max. 1% 2.4.3 Rice bran (brown) By-product
the first polishing
husked rice. It consists
silvery skins, particles
the aleurone layer, endosperm and germ. Crude protein Crude fibre Crde oil and fat Crude ash Moisture> 12% Ash insoluble in HCl. Moisture Ash insoluble in HCl Max. 1.7% 2.4.4 Rice bran (white). By-product
the second polishing
husked rice. It consists principally
particles
endosperm,
the aleurone layer and
germ. Crude protein Crude fibre Crude oil and fat Crude ash Moisture> 12% Ash insoluble in HCl. Moisture Ash insoluble in HCl Max. 0.6% 2.5 Products and by-products
the starch industry. 2.5.1 Maize starch Virtually pure maize starch. Starch Moisture> 14% Crude ash Moisture Ash insoluble in HCl Max. 2% 2.5.2 Puffed maize starch. Virtually pure maize starch, greatly expanded by appropriate heat treatment. Starch Moisture> 10% Crude ash Moisture Ash insoluble in HCl Max. 0.5% 2.5.3 Pre-gelatinized partially hydrolyzed maize starch. Virtually pure maize starch, largely pre-gelatinized and partially hydrolyzed. Starch Reducing sugars expressed as glucose Moisture> 10% Crude ash Moisture Ash insoluble in HCl Max. 0.5% 2.5.4 Maize gluten. Dried by-product
the manufacture
maize starch. It consists principally
gluten obtained during the separation
the starch. Crude protein Crude oil and fat Moisture> 13% Crude fibre Crude ash Xanthophyll Moisture Ash insoluble in HCl Max. 0.5% 2.5.5 Maize gluten feed Dried by-products
the manufacture
maize starch. It is composed
bran and
a smaller quantity
gluten. Dried residues
the steeping liquors, and germ, from which the oil has been removed, have been added. Crude protein Crude fibre Crude ash Crude oil and fat Moisture> 13% Moisture Ash insoluble in HCl Max. 2% 2.5.6 Rice starch Virtually pure rice starch Starch Moisture> 14% Crude ash Moisture Ash insoluble in HCl Max. 0.5% 2.5.7 Puffed rice starch Virtually pure rice starch, greatly expanded by appropriate heat treatment. Starch Moisture> 10% Crude ash Moisture Ash insoluble in HCl Max. 0.5% 2.5.8 Rice gluten Dried by-product
the manufacture
rice starch, consisting mainly
gluten. Crude protein Moisture> 13% Crude fibre Crude ash Crude oil & fat Moisture Ash insoluble in HCl Max. 0.5% 2.5.9 Sorghum gluten feed Dried by-product
the manufacture
sorghum starch Sorghum bicolor (L.) Moench s. 1. It consists
bran and a smaller quantity
gluten. Dried residues
the steeping liquors and the germ may be added. Crude protein Crude oil & fat Crude fibre Crude ash Moisture> 13% Moisture Ash insoluble in HCl Max. 2% 2.5.10 Wheat starch Virtually pure wheat starch Starch Moisture> 14% Crude ash Moisture Ash insoluble in HCl Max. 0.5% 2.5.11 Puffed wheat starch Virtually pure wheat starch greatly expanded by appropriate heat treatment. Starch Moisture> 10% Crude ash Moisture Ash insoluble in HCl Max. 0.5% 2.5.12 Pre-gelatinized, partially hydrolyzed wheat starch Virtually pure wheat starch, largely pregelatinized and partially hydrolyzed. Starch Reducing sugar expressed as glucose Moisture> 10% Crude ash Moisture Ash insoluble in HCl Max. 0.5% 2.5.13 Wheat gluten Dried by-product
the manufacture
wheat starch. It consists principally
gluten obtained during the separation
starch. Crude protein Moisture> 12% Crude ash Moisture Ash insoluble in HCl Max. 0.5% 2.5.14 Manioc starch Virtually pure starch obtained from manioc roofs Manihot esculenta Crantz. Starch Moisture> 15% Crude ash Moisture Ash insoluble in HCl Max. 0.5% 2.5.15 Puffed manioc starch Starch obtained from manioc roots, greatly expanded by appropriate heat treatment. Starch Moisture> 10% Crude ash Moisture Ash insoluble in HCl Max. 0.5% 2.5.16 Potato starch Virtually pure potato starch. Starch Moisture> 14% Crude ash Moisture Ash insoluble in HCl Max. 0.5% 2.5.17 Pre-gelatinized potato starch Virtually pure potato starch, greatly expanded by appropriate heat treatment. Starch Moisture> 10% Crude ash Moisture Ash insoluble in HCl Max. 0.5% 2.5.18 Pre-gelatinized partially hydrolyzed potato starch Virtually pure potato starch, greatly expanded and partially hydrolyzed. Starch Reducing sugars expressed as glucose Moisture> 10% Crude ash Moisture Ash insoluble in HCl Max. 0.5% 2.5.19 Potato protein Dried by-product
starch manufacture composed mainly
protein substances obtained by the separation
starch. Crude protein Moisture> 14% Crude ash Crude oil & fat Crude fibre Moisture Ash insoluble in HCl Max. 0.5% 2.5.20 Dried potato pulp Dried By-product
the manufacture
potato starch. Starch Moisture> 14% Crude ash Crude oil & fat Crude fibre Moisture Ash insoluble in HCl Max. 2% 2.5.21 Dextrose (glucose). Product
the saccharification
starch consisting
purified, crystallized glucose(with or without water
crystallization). Glucose Moisture> 10% Moisture Ash insoluble in HCl Max. 2% 2.5.22 Dextrose Molasses. By-product obtained during the crystallization
dextrose. Reducing sugars, expressed as glucose. Crude ash Moisture Ash insoluble in HCl Max. 2% 2.6 Products and by-products
sugar manufacture 2.6.1 Sugar (sucrose). Beet or cane sugar in solid form. Sucrose Crude ash Ash insoluble in HCl Max. 2% 2.6.2 Dried sugar beet slices. Product obtained by drying slices
washed sugar beet Beta vulgaris L., ssp. vulgaris var. altissima Doell. Total sugar, expressed as sucrose Crude ash Moisture> 13% Moisture Ash insoluble in HCl Max. 2% 2.6.3 Dried partially extracted sugar beet Product obtained by drying washed sugar beet slices. Total sugar, expressed as sucrose Crude ash Moisture> 13% Moisture Ash insoluble in HCl Max. 2% 2.6.4 Dried plain sugar beet pulp By-product
the manufacture
sugar, consisting
pulped and dried sugar beet slices. Crude fibre Ash insoluble in HCl Max. 3.5% 2.6.5 Sugar beet molasses. By-product consisting
the syrupy residue collected during the manufacture or refining
beet sugar. Total sugar, expressed as sucrose Ash insoluble in HCl Max. 2% 2.6.6 Sugar cane molasses. By-product consisting
the syrupy residue collected during the manufacture
refining
sugar from sugar cane Saccharum
ficinarum L. Total sugar, expressed as sucrose Ash insoluble in HCl Max. 2% 2.6.7 Wet sugar beet pulp. By-product consisting
the undried residue resulting from the extraction
sugar from sugar beet. Crude protein Crude oil Crude fibre Crude ash Moisture Ash insoluble in HCl Max. 2% 2.7 Products and by-products
malting, brewing distilling and fruit processing; dried feed yeasts 2.7.1 Barley malt culms. By-product
malting, consisting
dried rootlets and shoots
germinated barley. Crude protein Crude fibre Crude ash Moisture> 12.5% Moisture Ash insoluble in HCl Max. 2% 2.7.2 Dried yeasts. Yeasts, whether or not mixed, belonging to the families Saccharomycetaceae, Endo-mycetaceae and Cryptococcaceae, cultivated on the following substrates: beet or core juice or molasses, distillers' or yeast-makers' wash, whey, cereals and products derived from their processing, solutions from the hydrolysis
fibrous material, the cells
which have been killed by drying. Crude protein Crude ash Moisture> 10% Ash insoluble in HCl Moisture Ash insoluble in HCl Max. 1.1% 2.7.3 Dried brewers' grains. By-product
brewing obtained by drying residues
malted and un-malted cereals and other starchy matter. Crude protein Crude fibre Moisture> 12.5% Moisture Ash insoluble in HCl Max. 2% 2.7.4 Dried distillers' grains. By-product
distilling obtained by drying residues
fermented cereals or other starchy matter. Crude protein Crude fibre Moisture> 12.5% Moisture Ash insoluble in HCl Max. 2% 2.7.5 Dehydrated citrus pulp. By-product obtained during the manufacture
citrus juice. Crude fibre Moisture> 13% Moisture Ash insoluble in HCl Max. 2% 2.7.6 Wet brewers grains. By-product
brewing consisting
the undried residues
malted and unmalted cereals and other starchy matter. Crude protein Crude oil Crude fibre Crude ash Moisture Ash insoluble in HCl Max. 2%. 2.7.7 Wet distillers grains. By-product
distilling consisting
undried residues
fermented cereals or other starchy matter. Crude protein Crude oil Crude fibre Crude ash Moisture Ash insoluble in HCl Max. 2% 2.8 Artificially dried agricultural products 2.8.1 Grass meal. Product obtained by artificially drying and possibly pre-drying young forage plants, the enzymes which activate oxidation being rendered virtually inactive by the drying. Crude protein Crude fibre Crude ash Moisture> 12% Crude oil and fat Carotene Ash insoluble in HCl Moisture Ash insoluble in HCl Max. 3.4% 2.8.2 Lucerne meal. Product obtained by artificially drying and possibly pre-drying lucerne Medicago sativa L. and Medicago varia Martyn, the enzymes which active oxidation being rendered virtually inactive by the drying. This product may contain approximately 20%
grass or clover artificially dried and possibly pre-dried at the same time as the lucerne. Crude protein Crude ash Crude fibre Moisture> 12% Crude oil and fat Carotene Ash insoluble in HCl Moisture Ash insoluble in HCl Max. 3.4% 2.8.3 Clover meal. Product obtained by artificially drying and possible pre-drying young clover Trifolium spp. the enzymes which activate oxidation being rendered virtually inactive by the drying. This product may contain approximately 20%
grass or lucerne artifically dried and possibly pre-dried at the same time as the clover. Crude protein Crude ash Crude fibre Moisture> 12% Crude oil and fat Carotene Ash insoluble in HCl Moisture Ash insoluble in HCl Max. 3.4% 2.8.4 Dried tops and leaves
sugar beet. Product obtained by artificially drying tops and leaves
sugar beet, washed, whether or not chopped. Crude protein Crude fibre Total sugar, expressed as sucrose Moisture> 12% Ash insoluble in HCl Moisture Ash insoluble in HCl Max. 4% 2.8.5 Jerusalem artichoke chips or Jerusalem artichoke meal. Product obtained by crushing or grinding dried, cleaned tubers
Jerusalem artichokes Helianthus tuberosus L. Inulin Crude fibre Moisture> 13% Crude ash Crude oil and fat Crude protein Moisture Ash insoluble in HCl Max. 2% 2.8.6 Sweet potato chips or sweet potato meal. Product obtained by crushing or grinding dried, cleaned tubers
sweet potato Ipomoea batatas (L.) Poir. Starch Moisture> 13% Crude ash Crude fibre Crude oil and fat Crude protein Moisture Ash insoluble in HCl Max. 2% 2.8.7 Manioc meal or manioc flakes or manioc roots. Dried and, if necessary, washed and peeled manioc roots; also products obtained by crushing and grinding. Starch Crude ash Moisture> 13% Crude fibre Crude oil and fat Crude protein Moisture Ash insoluble in HCl Max. 3.3% 2.8.8 Manioc meal type 55 or manioc flakes type 55 or manioc roots type 55. Unpeeled manioc roots, dried and, if necessary, washed; also products obtained by crushing and grinding. Starch Crude ash Moisture> 13% Crude fibre Crude oil and fat Crude protein Moisture Ash insoluble in HCl Max. 4% 2.8.9 Dried manioc pulp Waste from the manufacture
manioc starch, which has been dried and ground. Starch Crude ash Moisture> 13% Crude fibre Crude oil and fat Crude protein Moisture Ash insoluble in HCl Max. 2.3% 2.9 Other products
vegetable origin 2.9.1 Crushed locust beans Product obtained by crushing the dried, stoned fruit
the carob tree Ceratonia siliqua L. Total sugar, expressed as sucrose Moisture> 14% Crude ash Moisture Ash insoluble in HCl Max. 2% 2.9.2 Vegetable fat or vegetable oil Product composed
fat or oil
vegetable origin Matter insoluble in light petroleum> 1.5% Acid lndex> 12 Moisture> 1% Matter insoluble in light petroleum Ash insoluble in HCl Max. 2% 2.9.3 Barley Whole grain
cultivated varieties
barley Hectolitre weight Moisture> 15% Crude fibre Crude protein Crude oil Crude ash Lysine Methionine Cystine Starch Moisture Ash insoluble in HCl Max. 2% 2.9.4 Processed barley other than flaked barley(2.2.2) (indicate type
process in name) Product obtained by the processing
whole barley Crude fibre Moisture> 14% Crude protein Crude oil Crude ash Lysine Methionine Cystine Starch Moisture Ash insoluble in HCl Max. 2% 2.9.5 Oats Whole grain
cultivated varieties
oats. Hectolitre weight Moisture> 15% Crude fibre Crude protein Crude oil Crude ash Lysine Methionine Cystine Starch Moisture Ash insoluble in HCl Max. 2% 2.9.6 Processed oats (Indicate type
process in name) Product obtained by the processing
whole oats Crude fibre Moisture> 14% Crude protein Crude oil Crude ash Starch Lysine Methionine Cystine Moisture Ash insoluble in HCl Max. 2% 2.9.7 Wheat Whole grain
cultivated varieties
wheat Hectolitre weight Moisture>15% Crude fibre Crude protein Crude oil Crude ash Starch Lysine Methionine Cystine Moisture Ash insoluble in HCl Max. 2% 2.9.8 Processed wheat(Indicate type
process in name) Product obtained by the processing
whole wheat. Crude fibre Moisture> 14% Crude protein Crude oil Crude ash Starch Lysine Methionine Cystine Moisture Ash insoluble in HCl Max. 2% 2.9.9 Maize Whole grain
cultivated varieties
maize Hectolitre weight Moisture> 14% Crude fibre Crude protein Crude oil Crude ash Starch Lysine Methionine Cystine Moisture Ash insoluble in HCl Max. 2% 2.9.10 Processed maize other than flaked maize (2.2.4) (Indicate type
process in name) Product obtained by the processing
whole maize. Moisture> 13% Crude fibre Crude protein Crude oil Crude ash Starch Lysine Methionine Cystine Moisture Ash insoluble in HCl Max. 2% 2.9.11 Milo Whole grain
cultivated varieties
milo. Hectolitre weight Moisture> 14% Crude fibre Crude protein Crude oil Crude ash Starch Lysine Methionine Cystine Moisture Ash insoluble in HCl Max. 2% 2.9.12 Processed milo (Indicate type
process in name) Product obtained by the processing
whole milo. Moisture> 13% Crude fibre Crude protein Crude oil Crude ash Starch Lysine Methionine Cystine Moisture Ash insoluble in HCl Max. 2% 2.9.13 Peas Seeds
the cultivated varieties
peas Crude protein Moisture> 14% Crude oil Crude fibre Crude ash Lysine Methionine Cystine Moisture Ash insoluble in HCl Max. 2% 2.9.14 Processed peas (Indicate type
process in name) Product obtained by the processing
whole peas Crude protein Moisture> 14% Crude oil Crude fibre Crude ash Lysine Methionine Cystine Moisture Ash insoluble in HCl Max. 2% 2.9.15 Beans Seeds
the cultivated varieties
beans Crude protein Moisture> 14% Crude oil Crude fibre Crude ash Lysine Methionine Cystine Moisture Ash insoluble in HCl Max. 2% 2.9.16 Processed beans (Indicate type
process in name) Product obtained by the processing
whole beans. Crude protein Moisture> 14% Crude oil Crude fibre Crude ash Lysine Methionine Cystine Moisture Ash insoluble in HCl Max. 2% 2.9.17 Seaweed meal Product obtained by the processing
seaweed. Crude ash Moisture> 14% Crude protein Crude oil Crude fibre Calcium Phosphorus Moisture Ash insoluble in HCl Max. 2% 2.9.18 Rape seed Seeds
colza Brassica napus L. ssp. oleifera (Metzg.) Sinsk.,
Indian sarson Brassica napus L. var. glauca (Roxb.) O.E Schulz and
rape Brassica campestvis L. ssp. oleifera (Metzg.) Sinsk Crude protein Crude oil and fat Crude fibre Crude ash Moisture> 9% Moisture Ash insoluble in HCl Max. 2% 2.9.19 Heat processed soya beans Product obtained from heating whole soya beans without removing any
the component parts. Crude Protein Crude oil and fat Crude fibre Crude ash Moisture> 12% Moisture Ash insoluble in HCl Max. 2% 3. Products
Animal Origin 3.1 Milk products 3.1.1 'Spray' skimmed-milk powder, 'hatmaker' or 'roller' skimmed-milk powder Product obtained by drying skimmed milk either by vaporization in a current
hot air ('spray' skimmed milk powder) or by drying over cylinders ('hatmaker' or 'roller' skimmed milk). Crude protein Lactose Crude ash Moisture> 5% Crude oil & fat Moisture Ash insoluble in HCl Max. 0.5% 3.1.2 Powdered buttermilk Product obtained by drying buttermilk either by vaporization in a current
hot air ('spray' powdered buttermilk) or by drying over cylinders ('hatmaker' or 'roller' powdered buttermilk). Crude protein Crude oil & fat Lactose Crude ash Moisture> 6% Moisture Ash insoluble in HCl Max. 0.5% 3.1.3 Powdered whey or whey crumbs Products obtained by drying whey. Crude protein Lactose Crude ash Sodium Moisture> 8% Crude oil and fat Chlorides, expressed as NaCl Moisture Ash insoluble in HCl Max. 0.5% 3.1.4 Low-sugar powdered whey Product obtained by drying whey from which the lactose has been partly extracted Lactose Crude protein Crude ash Sodium Moisture> 8% Crude oil and fat Chlorides, expressed as NaCl Moisture Ash insoluble in HCl Max. 0.5% 3.1.5 Powdered whey protein Powdered milk albumin Products obtained by drying the protein compounds extracted from whey or milk by chemical or physical treatment. Crude protein Crude ash Moisture> 8% Crude oil and fat Moisture Ash insoluble in HCl Max. 0.5% 3.1.6 Skim milk Residue obtained following the removal
fat from whole milk. Total solids Crude protein Lactose Ash Ash insoluble in HCl Max. 2% 3.1.7 Whey By-product obtained during the manufacture
cheese. Total solids Crude protein Lactose Ash Sodium Ash insoluble in HCl Max. 2% 3.1.8 Concentrated whey Product obtained by removing part
the moisture from whey. Total solids Crude Protein Lactose Ash Sodium Ash insoluble in HCl Max. 2% 3.2 Products processed from land animals 3.2.1 Blood Meal Product obtained by drying the blood
slaughtered animals and poultry. This product should be substantially free
foreign matter. Crude Protein Moisture> 10% Crude ash Moisture>10% Ash insoluble in HCl Max. 2% 3.2.2 Meat and bone meal Product obtained by drying and grinding meat pieces containing a high proportion
bone from warm-blooded land animals. The product should be substantially free
hair, bristle, feathers, horn, hoof, skin and blood, and
the contents
the stomach and viscera. It must be technically free from organic solvents. Crude protein Crude oil & fat Total phosphorus Crude ash Moisture> 10% Chlorides, expressed as NaCl Methionine Lysine Volatile nitrogenous bases Moisture Ash insoluble in HCl Max. 2% 3.2.3 Bone Meal Product obtained by drying and grinding bone, with the fat largely removed, from warm-blooded land animals. The product should be substantially free
hair, bristle, feathers, horn, hoof, skin and blood, and
the contents
the stomach and viscera. It should also be free
splinters and may not contain bone fragments with rough surfaces or jagged edges. It must be technically free from organic solvents. Crude protein Total phosphorus Crude ash Crude oil & fat Moisture> 10% Moisture Ash insoluble in HCl Max. 2% 3.2.4 Meat meal. Products with a fat content
more than 11% should be described as 'rich in fat' Product obtained by drying and grinding carcases and parts
carcases
warm-blooded land animals, if need be, with the fat removed by an appropriate process. It should be virtually free
hair, bristle, feathers, horn, hoof and skin, and the contents
the stomach and viscera. It shall be technically free
organic solvents. Crude protein Crude oil & fat Total phosphorus Moisture> 10% Chlorides, expressed as NaCl Ash insoluble in HCl Methionine Lysine Volatile nitrogenous bases Moisture Ash insoluble in HCl Max. 2.2% 3.2.5 Greaves Product derived from residues
the manufacture
tallow and other fats
animal origin. It shall be technically free
organic solvents. Crude protein Crude ash Moisture> 10% Chlorides, expressed as NaCl Crude oil & fat Moisture Ash insoluble in HCl Max. 0.5% 3.2.6 Dried waste from poultry slaughter. Products with a fat content
more than 12% should be described as 'rich in fat'. Product obtained by drying and grinding waste from slaughtered poultry; it should be substantially free
feathers. Crude protein Crude oil & fat Crude ash Moisture> 10% Chlorides, expressed as NaCl Moisture Ash insoluble in HCl Max. 3.3% 3.2.7 Hydrolyzed feather meal. Product obtained by hydrolyzing, drying and grinding poultry feathers. Crude protein Moisture> 11% Ash insoluble in HCl Moisture Ash insoluble in HCl Max 3.4% 3.2.8 Animal fat Product composed
fat processed from warm-blooded land animals or from parts thereof. It shall be technically free
organic solvents. Acid Index> 30 Matter insoluble in light petroleum> 1.5% Moisture> 1% Acid index Ash insoluble in HCl Max. 2% 3.3 Products derived from fish or other marine animals. 3.3.1 Fish meal (products whose chloride content expressed as NaCl is less than 2% may be referred to as 'low in salt') Product obtained by drying and grinding whole fish, or parts thereof,
various species. Concentrated press liquid may be added. Crude protein Crude oil & fat Chlorides, expressed as NaCl Total phosphorus Calcium carbonate Moisture> 10% Moisture Ash insoluble in HCl Max. 2.2% 3.3.2 Cod liver oil Oil obtained from fresh livers
fish
the cod family(Gadidae) Vitamin A Acid index> 6 Matter insoluble in light petroleum> 0.05% Moisture> 0.15% Acid index0.15% Ash insoluble in HClMax. 2% 4. MINERAL SUBSTANCES 4.1 Calcium carbonate (the nature
the product(column 3) should be indicated in the name) Precipitated calcium carbonate, ground limestone, prepared chalk, granulated chalk, ground oyster or mussel shells. Calcium Ash insoluble in HCl Ash insoluble in HCl Max. 5% 4.2 Calcium and magnesium carbonate Natural mixture
calcium carbonate and magnesium carbonate. Calcium Magnesium Ash insoluble in HCl Max. 2% 4.3 Calcareous marine algae (Maerl) Product
natural origin obtained from calcareous algae, ground or granulated. Calcium Ash insoluble in HCl Ash insoluble in HCl Max. 5% 4.4 Magnesium oxide Technically pure magnesium oxide MgO Magnesium Ash insoluble in HCl Max. 2% 4.5 Kieserite Natural magnesium sulphateMgSO4H2O Magnesium Ash insoluble in HCl Max. 2% 4.6 Calcium monohydrogen phosphate (dicalcium phosphate) (the manufacturing process may be indicated in the name) Technically pure calcium monohydrogen phosphate (dicalcium phosphate). Total phosphorus Chlorides, expressed as NaCl Calcium Ash insoluble in HCl Max. 2% 4.7 Defluorinated natural phosphate Product obtained by grinding natural phosphates, purified and defluorinated to a greater or lesser degree. Total phosphorus Calcium Ash insoluble in HCl Max. 2% 4.8 De-gelatinized bone meal De-gelatinized, sterilized, ground bones from which the fat has been removed. Total phosphorus Calcium Moisture> 10% Moisture Ash insoluble in HCl Max. 2% 4.9 Calcium bis- (dihydrogen phosphate) (monocalcium phosphate) Product consisting principally
technically pure calcium bis- (dihydrogen phosphate) (monocalcium phosphate) Total phosphorus Calcium Ash insoluble in HCl Max. 2% 4.10 Ammonium dihydrogen phosphate (monoammonium phosphate) Product consisting mainly
technically pure ammonium dihydrogen phosphate. Total phosphorus Nitrogen Ash insoluble in HCl Max. 2% 4.11 Salt Technically pure sodium chloride (NaCl) Chlorides, expressed as NaCl Ash insoluble in HCl Max. 2% 4.12 Other mineral substances except trace elements Common name to be used. Calcium> 5% Phosphorus> 5% Magnesium> 5% Sodium> 5% Calcium Ash insoluble in HCl Max. 2% 5 OTHER STRAIGHT FEEDINGSTUFFS 5.1 Common name to be used. All feed ingredients not listed in Part I
this Schedule except those listed in Part II. Crude protein>5% Crude oil & fat> 2.5% Crude fibre> 5% Crude ash> 4% Starch> 15% Moisture> 14% Crude protein Ash insoluble in HCl Max. 2% PART II PROHIBITED STRAIGHT FEEDINGSTUFFS Bagasse including molassed bagasse Cocoa shells Corozo nut meal Dried poultry manure Grape by-products from wine manufacture (grape pulp, grape follicle meal etc.) Grass seed cleanings Hoof or horn meal Rice hulls Shea nut meal or karite nut meal Sal seed meal. PART III COMPOUND FEEDINGSTUFFS (Contents
analytical constituents to be declared as a percentage
the weight
the compound feedingstuff as such)
compound feedingstuffs Compulsory declaration (Regulation 8
—crude fibre —total sugar, expressed as wholegrain mixes, —moisture where it sucrose mineral and equals or —total sugar plus starch molassed exceeds 14% —moisture where the levelsare less than those specified in column 2 feedingstuffs and —crude ash —Calcium compound —calcium, where it —magnesium feedingstuffs for pet equals or —sodium animals exceeds 5% —phosphorus- —magnesium, where it equals or exceeds 0.4% —sodium, where it —lysine equals or exceeds —methionine 0.5% —cystine —phosphorus, where it equals or exceeds 1% —lysine, in compound feedingstuffs for swine —methionine in compound feedingstuffs for poultry —cystine in compound feedingstuffs for poultry Mineral feedingstuffs —calcium —crude ash —phosphorus —crude protein —sodium —crude oils and fats —magnesium —crude fibre —moisture content if it equals or exceeds 5% in mineral feedingstuffs containing no organic substances or 10% in mineral feedingstuffs containing organic substances —moisture where the levels are less than those specified in column 2 opposite —lysine, in mineral feedingstuffs for pigs —methionine in mineral feedingstuffs for poultry —cystine in mineral feedingstuffs for poultry Molassed feedingstuffs —crude protein —soluble protein —crude oils and fats —starch —crude fibre —Total sugar plus starch —moisture, where it equals or exceeds 14% —moisture, where it is less than 14% —crude ash —calcium —total sugar expressed as sucrose —magnesium —sodium —phosphorus —lysine —methionine —cystine in feeds for pigs, poultry or preruminating ruminants Compound feedingstuffs for cats and dogs —Crude protein —crude oils and fats —calcium —sodium —crude fibre —phosphorus —crude ash —moisture Compound feedingstuffs for pet animals other than cats and dogs —moisture —crude protein —crude oils and fats —crude fibre —crude ash —calcium —sodium —phosphorus SECOND SCHEDULE Fees Referred to in Regulation 11
ANALYSIS FOR FEEDINGSTUFFS. 2. MOISTURE. 2.1 Determination
moisture. 2.2 Determination
moisture in oilseeds and oleaginous fruit. 2.3 Determination
moisture in milk products. 2.4 Determination
moisture in animal and vegetable fats and oils. 3. CARBOHYDRATES. 3.1 Determination
crude fibre 3.2 Determination
starch 3.2.1 Polarimetric method 3.2.2 Pancreatic method. 3.3 Determination
sugar 3.4 Determination
lactose. 4. OILS AND FATS. 4.1 Determination
crude oils and fats. 4.2 Determination
oil content in oleaginous seeds. 4.3 Determination
acid index. 4.3.1 Indicator method 4.3.2 Potentiometric method 4.4 Determination
matter insoluble in light petroleum. 5. PROTEINS. 5.1 Determination
crude protein. 5.2 Determination
crude protein dissolved by pepsin and hydrochloric acid. 5.3 Estimation
pepsin activity. 5.4 Determination
milk powder. 5.5 Determination
volatile nitrogenous bases. 5.5.1 Microdiffusion method. 5.5.2 Distillation method. 6. MINERAL SUBSTANCES. 6.1 Determination
crude ash. 6.2 Determination
ash which is insoluble in hydrochloric acid. 6.3 Determination
water-soluble chlorides. 6.4 Determination
carbonates. 6.5 Determination
calcium. 6.6 Determination
magnesium. 6.6.1 atomic absorption method 6.7 Determination
total phosphorus. 6.7.1 spectrophotometric method. 6.8 Determination
potassium. 6.9 Determination
sodium. 7. MISCELLANEOUS 7.1 Determination
hectolitre weight 7.2 Determination
total solids. 7.3 Determination
the urease activity
products derived from soya beans. 7.4 Determination
vitamin A (Retinol). 1. GENERAL PROVISIONS ON METHODS
ANALYSIS FOR FEEDINGSTUFFS. A. PREPARATION
SAMPLES FOR ANALYSIS. 1. Purpose The procedures described below concern the preparation for analysis
final samples, sent to the control laboratories after sampling in accordance with the provisions laid down by First Commission Directive 76/371/EEC
1 March 1976 establishing Community methods
sampling for the
ficial control
feedingstuffs
analysis, are homogeneous and representative
the final samples. 2. Precautions to be taken All the necessary operations must be performed in such a way as to avoid as far as possible contamination
the sample and changes
its composition. Grinding, mixing and sieving should be carried out as quickly as possible with minimal exposure
the sample to the air and light. Mills and grinders likely to appreciably heat the sample should not be used. Manual grinding is recommended for feedingstuffs which are particularly sensitive to heat. Care should also be taken to ensure that the apparatus itself is not a source
contamination
trace elements. If the preparation cannot be carried out without significant changes in the moisture content
the sample, determine the moisture content before and after preparation according to the method laid down in method 2.1
these regulations. 3. Procedure Mix thoroughly the final sample either mechanically or manually. Divide the sample into two equal portions (the quartering method should be used where applicable). Keep one
the portions in a suitable clean, dry container, fitted with an air-tight stopper, and prepare the other portion or a representative part
it,
at least 100g, as indicated below. 3.1 Feedingstuffs which can be ground as such. Unless otherwise specified in the methods
analysis, sieve the whole sample through a sieve with a square mesh
1 mm size (in accordance with recommendation ISO R565) after grinding, if necessary. Avoid any overgrinding. Mix the sieved sample and collect it in a suitable clean dry container fitted with an air-tight stopper. Mix again, immediately before weighing out the amount for analysis. Feedingstuffs which can be ground after drying. Unless otherwise specified in the methods
analysis, dry the sample to bring its moisture content down to a level
8 to 12% according to the preliminary drying procedure described under point 4.3
the method
determination
moisture mentioned in section 2 above. Then proceed as indicated in section 3.1. 3.3 Liquid or semi-liquid feedingstuffs. Collect the sample in a suitable clean, dry container, fitted with an air-tight stopper. Mix thoroughly immediately before weighing out the amount for analysis. 3.4 Other feedingstuffs. Samples which cannot be prepared according to one
the above procedures should be treated by any other procedure which ensures that the amounts weighed out for the analysis are homogeneous and representative
the final samples. 4. Storage
samples Samples must be stored at a temperature that will not alter their composition. Samples intended for the analysis
vitamins or substances which are particularly sensitive to light should be stored in brown glass containers. B. PROVISIONS RELATING TO REAGENTS AND APPARATUS USED IN METHODS
ANALYSIS. 1. Unless otherwise specified in the methods
analysis, all analytical reagents must be analytically pure (a.p.). When determining trace elements the purity
the reagents must be checked by a blank test. Depending upon the results obtained, further purification
the reagents may be required. 2. Any operation involving preparation
solutions, dilution, rinsing or washing, mentioned in the methods
analysis without indication as to the nature
the solvent or dilutent employed, implies that water must be used. As a general rule, water should be demineralized or distilled. In particular cases, which are indicated in the methods
analysis, it must be submitted to special procedures
purification. 3. In view
the equipment normally found in control laboratories, only those instruments and apparatus which are special or require specific usage are referred to in the methods
analysis. They must be clean, especially when very small amounts
substances have to be determined. C. APPLICATION
METHODS
ANALYSIS AND EXPRESSION
THE RESULTS. 1. In general a single method
analysis is established for the determination
each substance in feedingstuffs. Where several methods are given, the particular method used by the control laboratory must be indicated on the analysis report. 2. The result given in the analysis report shall be the average value obtained from at least two determinations, carried out on separate portions
the sample, and
satisfactory repeatability. This result shall be expressed in the manner laid down in the method
analysis to an appropriate number
significant figures and shall be corrected, if necessary, to the moisture content
the final sample prior to preparation. 2. MOISTURE. 2.1 DETERMINATION
MOISTURE. 1. Purpose and scope To determine the moisture content
feedingstuffs. It does not cover the analysis
milk products as straight feedingstuffs, the analysis
mineral substances and mixtures composed predominantly
mineral substances, the analysis
animal and vegetable fats and oils or the analysis
the oil seeds and oleaginous fruit defined in Council Regulation No. 136/66/EEC1
22 September 1966 on the establishment
a common organisation
the market in oils and fats. 1 OJ No.
the feeding stuffs. The loss in mass is determined by weighing. It is necessary to carry out preliminary drying when dealing with solid feeding stuffs which have a high moisture content. 3. Apparatus 3.1 Crusher
non moisture-absorbing material which is easy to clean, allows rapid, even crushing without producing any appreciable heating, prevents contact with the outside air as far as possible and meets the requirements laid down in 4.1.1 and 4.1.2 (e.g. hammer or water-cooled micro-crushers, collapsible cone mills, slow motion or cog-wheeled crushers). 3.2 Analytical balance, accurate to 0.5 mg. 3.3 Dry containers
non-corrodible metal or
glass with lids ensuring airtight closure; working surface allowing the test sample to be spread at about 0.3 g/cm2 3.4 Electrically heated isothermal oven (+1°C) properly ventilated and ensuring rapid temperature regulation.2 3.5 Adjustable electrically heated vacuum oven fitted with an oil pump and either a mechanism for introducing hot, dried air or a drying agent (e.g. calcium oxide). 3.6 Desiccator with a thick perforated metal or porcelain plate, containing an efficient drying agent. 4. Procedure N.B. The operations described in this section must be carried out immediately after opening the packages
samples. Analysis must be carried out at least in duplicate. 4.1 Preparation 4.1.1 Feedingstuffs other than those coming under 4.1.2 and 4.1.3. Take at least 50g
the sample. If necessary, crush or divide in such a way as to avoid any variation in moisture content (see 6). 4.1.2 Cereals and groats Take at least 50g
the sample. Grind into particles
which at least 50 per cent will pass through a 0.5 mm mesh sieve and will leave no more than 10 per cent reject on a 1 mm round-meshed sieve. 4.1.3 Feedingstuffs in liquid or paste form, feeding stuffs predominantly composed
oil. Weigh, to the nearest 10 mg. approximately 25 g
the sample. Add an appropriate quantity
anhydrous sand weighed to the nearest 10 mg and mix until a homogeneous product is obtained. 4.2 Drying 4.2.1 Feedingstuffs other than those coming under 4.2.2 and 4.2.3. Weigh, to the nearest 0.5 mg, a container (3.3) with its lid. Weigh into the weighed container, to the nearest mg, about 5 g
the sample and spread evenly. Place the container, without its lid, in the oven preheated to 103°C. To prevent the oven temperature from falling unduly introduce the container as rapidly as possible. Leave to dry for 4 hours reckoned from the time when the oven temperature returns to 103°C. Replace the lid on the container, remove the latter from the oven, leave to cool for 30-45 minutes in the desiccator (3.6) and weigh to the nearest mg. For feeding stuffs composed predominantly
oil, dry in the oven for an additional 30 minutes at 130°C. Cool in a desiccator and weigh. The difference between the two weighings must not exceed 0.1 per cent
moisture. 2For the drying
cereals, flour, groats and meal, the oven must have a thermal capacity such that when pre-set at 131°C it will return to that temperature in less than 45 minutes after the maximum number
lest samples have been placed inside to dry simultaneously. Ventilation must be such that, when as many samples
common wheat as it can contain are dried for 2 hours, the results differ from those obtained after 4 hours
drying by less than 0.15%. 4.2.2 Cereals, flour, groats and meal. Weigh, to the nearest 0.5 mg, a container (3.3) with its lid. Weigh into the weighed container, to the nearest mg, about 5 g
the crushed sample and spread evenly. Place the container, without its lid in the oven (3.4) preheated to 130°C. To prevent the oven temperature from falling unduly, introduce the container as rapidly as possible. Leave to dry for 2 hours reckoned from the time when the oven temperature returns to 130°C. Replace the lid on the container, remove the latter from the oven, leave to cool for 30-45 minutes in the desiccator (3.6) and weigh to the nearest mg. 4.2.3 Compound feedingstuffs containing more than 4 per cent
sucrose or lactose; straight feeding stuffs such as locust beans, hydrolized cereal products, maltculms, dried beet pulp, fish and sugar solubles; compound feeding stuffs containing more than 25 per cent
mineral salts including water
crystallisation. Weigh, to the nearest 0.5 mg, a container (3.3) with its lid. Weigh into the weighed container, to the nearest mg, about 5 g
the sample and spread evenly. Place the container, without its lid, in the vacuum oven (3.5) preheated to between 80-85°C. To prevent the oven temperature from falling unduly, introduce the container as rapidly as possible. Bring the pressure up to 100 Torr and leave to dry for 4 hours at this pressure, either in a current
hot, dry air or using a drying agent (about 300g for 20 samples). In the latter instance, disconnect the vacuum pump when the prescribed pressure has been reached. Reckon drying time from the moment when the oven temperature returns to 80-85°C. Carefully bring the oven back to atmospheric pressure. Open the oven, place the lid on the container immediately, remove the container from the oven, leave to cool for 30-45 minutes in the desiccator (3.6) and weigh to the nearest mg. Dry for an additional 30 minutes in the vacuum oven at 80-85°C and reweigh. The difference between the two weighings must not exceed 0.1 per cent
moisture. 4.3 Preliminary drying 4.3.1 Feeding stuffs other than those coming under 4.3.2. Solid feedingstuffs with a high moisture content which makes crushing difficult must be subjected to preliminary drying as follows: Weigh, to the nearest 10 mg, approximately 50 g
uncrushed sample (compressed or agglomerated feeding stuffs may be roughly divided if necessary) in a suitable container (e.g. a 20x12 cm aluminium plate with a 0.5 cm rim). Leave to dry in an oven from 60-70°C until the moisture content has been reduced to between 8-12 per cent. Remove from the oven, leave to cool uncovered in the laboratory for 1 hour and weigh to the nearest 10 mg. Crush immediately as indicated in 4.1.1 and dry as indicated in 4.2.1 or 4.2.3 according to the nature
the feeding stuff. 4.3.2 Cereals. Grain with a moisture content
over 17 per cent must be subjected to preliminary drying as follows: Weigh, to the nearest 10 mg, 50 g
unground grain in a suitable container (e.g. a 20x12 cm aluminium plate with a 0.5 cm rim). Leave to dry for 5-7 minutes in an oven at 130°C. Remove from the oven, leave to cool uncovered in the laboratory for 2 hours and weigh to the nearest 10 mg. Grind immediately as indicated in 4.1.2 and dry as indicated in 4.2.2. 5. Calculation
results The moisture content, as a percentage
the sample, is calculated by using the following formulae: 5.1 Drying without preliminary drying where: E=initial mass, in grams,
the test sample; m=mass, in gramms,
the dry test sample. 5.2 Drying with preliminary drying where: E = initial mass, in grams,
the test sample; M = mass, in grams,
the test sample after preliminary drying; M1 = mass, in grams,
the test sample after crushing or grinding; m = mass, in grams,
the dry test sample. 6. Repeatability The difference between the results
two parallel determinations carried out on the same sample should not exceed 0.2% in absolute value. 7. Observation If crushing proves necessary and if this is seen to alter the moisture content
the product, the results
the analysis
the components
the feeding stuff must be corrected on the basis
the moisture content
the sample in its initial state. 2.2 DETERMINATION
MOISTURE IN OILSEEDS AND OLEAGINOUS FRUIT.
non-corrodible metal with lids ensuring airtight closure, and allowing the test sample to be spread to about 0.2g/cm
the particles may exceed 2 mm but should not be greater than 5 mm. Mix the particles carefully and carry out the determination without delay. 4.1.2 Seeds
medium size (e.g. groundnut, soya etc.) except sunflower seed and cotton seed with adherent linters. Grind the sample in a mechanical mill fitted with a 2 mm sieve. Mix and carry out the determination without delay. 4.1.3 Small seeds (e.g. linseed, colza, hemp etc.) as well as safflower seed, sunflower seed and cotton seed with adherent linters. These are analysed without previous grinding. 4.2 Drying. Weigh to the nearest mg, a container (3.2) previously dried for 30 mins at 103°C ± 2°C and cooled in a desiccator. Weigh into the container and to the nearest mg, 5 g±0.5 g
products coming under heading 4.1.1 and 4.1.2 and 5 to 10 g for products coming under heading 4.1.3. Spread the material evenly over the whole base
the vessel and immediately place in the oven (3.3) previously heated to 103°C ± 2°C. Leave to dry for 3 hours (12 to sixteen hours for cotton seed with adherent linters) reckoned from the time the oven temperature returns to 103°C. Replace the lid on the container, remove from the oven, cool in a desiccator and weigh. Return the uncovered container and lid to the oven for a further hour. Replace the lid on the container, remove from the oven, cool in a desiccator and weigh. Repeat the one hour drying operations until the difference between two successive weighings is equal to or less than 5 mg. 5. Calculation
results The moisture content, as a percentage
the sample, is calculated by using the following formula. where: E = initial mass in grams,
the test sample. m = mass in grams
the dry test sample. 6. Repeatability. The difference between the results
two parallel determinations carried out on the same sample should not exceed 0.2% in absolute value. 2.3 DETERMINATION
MOISTURE IN MILK PRODUCTS. 1. Purposes and scope To determine the moisture content
milk products as straight feeding stuffs.
non-corrodible metal or
glass with lids ensuring airtight closure; Suitable dimensions are: diameter 60 to 80 mm and depth about 25 mm. 3.3 Electrically heated isothermal oven (±1°C) properly ventilated and ensuring rapid temperature regulation. 3.4 Desiccator, containing an efficient drying agent. 4. Procedure Place dishes (3.2) in drying oven at 102°C (3.3) for approximately 60 minutes. Cool in a desiccator (3.4) and weigh accurately. Weigh to the nearest mg, approximately 2 g
sample into the dish. Transfer to oven (102°C) and leave sample uncovered for 2 hours. Replace the lid, transfer the covered dish to the desiccator, allow it to cool to room temperature and accurately weigh to the nearest 0.1 mg as quickly as possible. Uncover the dish and heat it and its lid for one hour in the oven. 5. Calculation
results The moisture content, as a percentage
the sample, is calculated by using the following formula: where: E = initial mass, in grams,
the test sample; m = mass, in grams,
the dry test sample. 2.4 DETERMINATION
MOISTURE IN ANIMAL AND VEGETABLE FATS AND OILS. 1. Purpose and scope To determine the moisture and volatile substances content
animal and vegetable fats and oils.
a corrosion-resistant material, 8-9 cm in diameter and approximately 3 cm high. 3.2 Mercury thermometer with a strengthened bulb and expansion tube at the top end, graduated from approximately 80°C to at least 110°C, and approximately 10 cm in length. 3.3 Sand bath or electric hot-plate. 3.4 Desiccator, containing an efficient drying agent. 3.5 Analytical balance. 4. Procedure Weigh, to the nearest mg, approximately 20 g
the homogenized sample into the dry, weighed dish (3.1) containing the thermometer (3.2). Heat on the sand bath or hot-plate (3.3), stirring continuously with the thermometer, so that the temperature reaches 90°C in about 7 minutes. Reduce the heat, watching the frequency with which bubbles rise from the bottom
the dish. The temperature must not exceed 105°C. Continue to stir, scraping the bottom
the dish, until bubbles stop forming. In order to ensure complete elimination
moisture, reheat several times to 103°C ± 2°C, cooling to 93°C between successive heatings. Then leave to cool to room temperature in the desiccator (3.4) and weigh. Repeat this operation until the loss in mass between two successive weighings no longer exceeds 2 mg. N.B. An increase in the mass
the sample after repeated heating indicates an oxidation
the fat, in which case calculate the result from the weighing carried out immediately before the mass began to increase. 5. Calculation
results The moisture content, as a percentage
the sample, is given by the following formula: where: M0 = mass, in grams,
the test sample; M1 = mass. in grams,
the dish with its contents before heating; M2 = mass, in grams,
the dish with its contents after heating. Results lower than 0.05% must be recorded as 'lower than 0.05%'. 6. Repeatability The difference in moisture between the results
two parallel determinations carried out on the same sample must not exceed 0.05%, in absolute value. 3. CARBOHYDRATES. 3.1 DETERMINATION
CRUDE FIBRE. 1. Purpose and scope To determine, in feeding stuffs, the content
fat-free organic substances which are insoluble in acid and alkaline media and are conventionally described as crude fibre. 2. Principle The sample, defatted where necessary, is treated successively with boiling solutions
sulphuric acid and potassium hydroxide
specified concentrations. The residue is separated by filtration in the presence
asbestos, washed, dried, weighed and ashed at 900°C. The loss
weight resulting from ashing corresponds to the crude fibre present in the test sample. 3. Reagents 3.1 Sulphuric acid, 0.26 N. 3.2 Treated asbestos: add to asbestos
the type used with a Gooch crucible approximately 5 times its weight
dilute hydrochloric acid (1 volume hydrochloric acid, d: 1.19+3 volumes
water). Boil the mixture for approximately 45 minutes, leave to cool and filter through a Buchner funnel. Wash the residue first with water until the washing water is free from acid, and then with acetone (3.6). Dry the asbestos in the drying oven and then ash for 2 hours at 900°C. Leave to cool and keep in a stoppered flask. Asbestos treated in this way may be used several times. It must meet the specifications given in 5 regarding the blank test. 3.3 Antifoam (e.g. silicone). 3.4 Potassium hydroxide solution 0.23 N. 3.5 Hydrochloric acid 0.5 N. 3.6 Acetone. 3.7 Light petroleum, boiling range 40-60°C. 4. Apparatus 4.1 Beakers
at least 600 ml capacity, with measuring marks at the 200 ml level. 4.2 Porcelain discs approximately 80 mm in diameter and approximately 4mm thick, perforated with approximately 32 holes, each approximately 4 mm in diameter. 4.3 Rubber-stoppered vacuum flasks
approximately 2 litre capacity, with measuring marks at the 800 ml level and fitted with glass funnels 120 mm in diameter. 4.4 Filter plates approximately 40 mm in diameter and approximately 4 mm thick, with slanting edges to fit the cone
the funnel (4.3), perforated with approximately 16 holes, each approximately 4 mm in diameter, and covered by a wire mesh, the mesh size being approximately 1 mm. Both plates and wire mesh must be resistant to acids and alkali. 4.5 Platinum or silica ashing crucibles. 4.6 Thermostatically controlled electric muffle-furnace. 4.7 Desiccator. 4.8 Asbestos filter: suspend 2.0 g asbestos (3.2) in 100 ml water. Filter under vacuum over the filter plate covered with a wire mesh (4.4) and placed in the funnel
a vacuum flask (4.3). Collect the filtrate and filter once more through the same filter. Discard the filtrate. 5. Procedure Weigh, to the nearest mg approximately 3 g
the sample and 2 g treated asbestos (3.2) into a beaker (4.1), add 200 ml sulphuric acid (3.1) and a few drops
antifoam (3.3). Bring rapidly to the boil and leave to boil for exactly 30 minutes. To keep a constant volume, cover the beaker with a cooling device such as a 500 ml round-bottomed flask in which cold water is circulated. Stop boiling by adding approximately 50 ml cold water and filter immediately under vacuum through an asbestos filter previously prepared as shown in 4.8. Wash the residue with 5 lots
approximately 100 ml
very hot water to obtain a final volume
filtrate
800 ml. Transfer the residue quantitatively to the beaker (4.1) which has first been fitted with a porcelain disc (4.2) to regulate the boiling. Add 200 ml potassium hydroxide solution (3.4). Bring rapidly to the boil and leave to boil for exactly 30 minutes. Add approximately 50 ml cold water and filter immediately under vacuum through a fresh asbestos filter previously prepared as shown in 4.8. Wash the residue with very hot water until the washing water is neutral (test with litmus paper), then 3 times with acetone (3.6) (approximately 100 ml acetone in all). Transfer the residue quantitatively to an ashing crucible (4.5), break up if necessary and dry to constant weight in the drying oven at 130°C. Leave to cool in the desiccator (4.7) and weigh rapidly. Place the crucible in the muffle-furnace (4.6) and leave to ash for 30 minutes at 900°C. Leave to cool in the desiccator (4.7) and weigh rapidly. Carry out a blank test applying the same procedure to the treated asbestos (3.2), but without the sample. Loss
weight resulting from ashing
the 6 g asbestos must not exceed 10 mg. 6. Calculation
results The crude fibre content, as a percentage
the sample, is given by the formula: where: a=loss
weight after ashing during the determination; b=loss
weight after ashing during the blank test. 7. Repeatability The difference between the results
two parallel determinations carried out on the same sample must not exceed: 0.3%, in absolute value, for crude fibre contents less than 10%; 3%, relative to the higher result, for crude fibre contents equal to or greater than 10%.
5 (treatment with potassium hydroxide solution). 8.3 If the feeding stuffs are rich in calcium (more than 2% calcium), place the test sample (3 g, weighed to the nearest mg) in a beaker (4.1) with 100 ml hydrochloric acid 0.5 N (3.5) and leave to stand in a cool temperature for 5 minutes. Filter immediately and wash in cold water. Use as a filtration aid the 2.0 g asbestos specified for boiling with sulphuric acid. If filtration proves difficult, dilute the suspension with acetone (3.6). Then proceed as shown in 5. 3.2 DETERMINATION
STARCH. 3.2.1 Polarimetric method 1. Purpose and scope To determine the levels
starch and
high molecular weight starch degradation products in feedingstuffs, with the exception
those feedingstuffs which contain beet chips, beet pulp, dried beet tops or leaves, potato pulp, dehydrated yeast, products rich in inulin (e.g. chips and meal
Jerusalem artichokes) or greaves. 2. Principle The method comprises two determinations. In the first, the sample is treated when hot with dilute hydrochloric acid. After clarification and filtration the optical rotation
the solution is measured by polarimetry. In the second, the sample is extracted with 40% ethanol. After acidifying the filtrate with hydrochloric acid, clarifying and filtering, the optical rotation is measured as in the first determination. The difference between the two measurements, multiplied by a known factor, gives the starch content
the sample.
0.1% (w/
NaOH 0.1 N. 3.3 Carrez solution I: dissolve 21.9 g
zinc acetate Zn(CH3COO)2.2H2O and 3 g
glacial acetic acid in water. Make up to 100 ml with water. 3.4 Carrez solution II: dissolve 10.6 g
potassium ferrocyanide K4[Fe(CN)6].3H2O in water. Make up to 100 ml with water. 3.5 Ethanol solution, 40% (v/v).
the sample. Crush the sample until it is fine enough for all
it to pass through a 0.5 mm round-meshed sieve. 5.2 Determination
the total optical rotation (P or S) (see item 7.1). Weigh, to the nearest mg, 2.5 g
the crushed sample and place in a 100 ml graduated flask. Add 25 ml
hydrochloric acid (3.2), shake to obtain even distribution
the test sample and add a further 25 ml
hydrochloric acid (3.2). Immerse the flask in a boiling water bath shaking vigorously and steadily for the first three minutes to prevent the formation
agglomerates. The quantity
water in the water bath must be sufficient for the bath to remain at boiling point when the flask is introduced into it. The flask must not be taken out
the bath whilst being shaken. After exactly 15 minutes, remove from the bath, add 30 ml
cold water and cool immediately to 20°C. Add 5 ml
Carrez solution I (3.3) and shake for 1 minute. Then add 5 ml
Carrez solution II (3.4) and shake again for 1 minute. Make up to volume with water, mix and filter. If the filtrate is not perfectly clear (which is rare), repeat the determination using a larger quantity
Carrez solutions I and II, for example 10 ml. Measure the optical rotation
the solution in a 200 mm tube with the polarimeter or saccharimeter (4.2). 5.3 Determination
the optical rotation (P' or S')
substances soluble in 40% ethanol. Weigh, to the nearest mg. 5 g
the sample, place in a 100 ml graduated flask and add about 80 ml
ethanol (3.5) (see observation 7.2). Leave the flask to stand for 1 hour at room temperature; during this time, shake vigorously on six occasions so that the test sample is thoroughly mixed with the ethanol. Make up to volume with ethanol (3.5), mix and filter. Pipette 50 ml
the filtrate (=2.5 g
the sample) into an Erlenmeyer flask, add 2.1 ml
hydrochloric acid (3.1) and shake vigorously. Fit a reflux condenser to the Erlenmeyer flask and immerse the latter in a boiling water bath. After exactly 15 minutes, remove the Erlenmeyer flask from the bath, transfer the contents to a 100 ml graduated flask, rinsing with a little cold water, and cool to 20°C. Clarify using Carrez solutions I (3.3) and II (3.4), make up to volume with water, mix, filter and measure the optical rotation as indicated in the 2nd and 3rd paragraphs
5.
results The starch content as a percentage
the sample is calculated as follows: 6.1 Measurement by polarimetry D where: P = total optical rotation in degrees; P = optical rotation in degrees
substances soluble in 40% ethanol; (a)20 D = specific optical rotation
the pure starch. The conventionally accepted values for this factor are the following: +185.9°: rice starch, +185.7°: potato starch, +184.6°: maize starch, +182.7°: wheat starch, +181.5°: barley starch, +181.3°: oat starch, +184.0° : other types
starch and starch mixtures in compound feedingstuffs. 6.2 Measurement by saccharimetry D D where: S = total optical rotation in saccharimetric degrees; S' = optical rotation in saccharimetric degrees
substances soluble in 40% ethanol; N = weight in g
sucrose in 100 ml
water giving an optical rotation
100 saccharimetric degrees in a 200 mm tube. The weight varies as follows according to the type
saccharimeter used: 16.29 g for French saccharimeters, 26.00 g for German saccharimeters, 20.00 g for other saccharimeters; (a) 20° = specific optical rotation
the pure starch (see 6.1). D 7 Repeatability The difference between the results
two parallel determinations carried out on the same sample must not exceed: — 0.4% in absolute value, for starch contents
less than 40%. — 1.0% relative to the higher results, for starch contents
40% or more. 8. Observations 8.1 if the sample contains more than 6%
carbonates, calculated in terms
calcium carbonate, they must be destroyed by treatment with an exactly appropriate quantity
dilute sulphuric acid before determination
the total optical rotation. 8.2 In the case
products with a high lactose content, such as powdered whey or skimmed milk powder, proceed as follows after adding 80 ml
ethanol (3.5). Fit a reflux condenser to the flask and immerse the latter in a water bath at 50°C for 30 minutes. Leave to cool and continue the analysis as indicated in 5.3. 3.2 DETERMINATION
STARCH. 3.2.2 Pancreatic method 1. Purpose and scope To determine the content
starch and
starch degradation products
high molecular weight in feedingstuffs containing beet cossettes, beet pulp. dried beet tops or leaves, potato pulp, dried yeasts, products rich in inulin (e.g. cossettes and meal
Jerusalem artichokes) and products containing greaves. The determination should only be carried out when microscopic examination shows that significant quantities
starch are present in the sample. 2. Principle Sugars present in the sample are extracted with ethanol. The starch in the extracted residue is reduced to sugar with pancreatin. The sugars formed are hydrolysed with hydrochloric acid and the glucose formed is determined by the Luff-Schoorl method. The quantity
glucose thus obtained, multiplied by a constant factor, gives the starch content
the sample.
the reagent thus obtained (Cu, 0.1 N; Na2CO3, 2N). The pH
the solution must be approximately 9.4. 3.13.1 Copper sulphate solution: dissolve 25 g copper sulphate CuSo4.5H2O in 100 ml water. 3.13.2 Citric acid solution: dissolve 50 g citric acid C6H8O7H2O in 50 ml water. 3.13.3 Sodium carbonate solution: dissolve 143.8 g anhydrous sodium carbonate in approximately 300 ml hot water. Leave to cool. 3.14 Granules
pumice stone purified by boiling in hydrochloric acid washing in water and drying. 3.15 Potassium iodide solution, 30% (w/v). 3.16 Sulphuric acid, approximately 6N, d : 1.18. 3.17 Sodium thiosulphate solution, 0.1N. 3.18 Starch solution: add a mixture
5 g soluble starch in 30 ml water to 1 litre boiling water. Boil for 3 minutes, leave to cool. This solution should be freshly prepared. 4. Apparatus 4.1 Extractor (see diagram, fig. 1) consisting
: 4.1.1 A wide-necked 500 ml conical flask; 4.1.2 A reflux condenser fitted with a bung to the conical flask; 4.1.3 A sliding spindle in the centre
the reflux condenser, fitted with a hook at its lower end. A peg to hold the spindle firm; 4.1.4 A metal container for suspending on the spindle hook (4.1.3) and holding the filtration crucible (4.1.5); 4.1.5 A filtration crucible for rapid filtration; maximum size
pores: 90-150 microns (e.g. porosity 1), approximately 30 ml in capacity; 4.1.6 Filter papers, suitable in shape and size for the filtration crucible. 4.2 Incubator, set at 38°C. 4.3 200 ml graduated flasks with a standard ground glass joint and reflux condenser. 4.4 100 ml graduated flasks with a standard ground glass joint and reflux condenser. 5. Procedure 5.1 Preparation
the sample Crush the sample so that the whole
it will pass through a 0.5 mm sieve. (ISO sieve
R 565 conforms). 5.2 Extraction Weigh, to the nearest mg approximately 2 g
the sample and place in the filtration crucible (4.1.5), the bottom
which has first been covered with a filter paper (4.1.6) moistened with ethanol (3.1). Place in the conical flask (4.1.1) 55 ml ethanol (3.1) and a few granules
pumice stone (3.14). Place the filtration crucible in the metal container (4.1.4) and suspend the latter on the spindle hook (4.1.3). Place the reflux condenser over the conical flask and lower the spindle so that the bottom
the crucible just touches the surface
the ethanol. Peg the spindle firmly at this level. Bring the ethanol to boiling point and keep boiling for 3 hours. Then leave to cool and raise the spindle (4.1.3) to bring the crucible as high up as possible in the conical flask. Carefully unstopper the conical flask and allow 45 ml water to flow down along the sides
the flask. Replace the reflux condenser over the Erlenmeyer flask and keep the filtration crucible 10 cm above the surface
the liquid. Bring the liquid to boiling point and keep boiling for 3 hours. Then leave to cool, unstopper the conical flask and withdraw the crucible from the container. 5.3 Saccharification and hydrolysis Place the crucible on a vacuum flask and dry under suction. Transfer the extraction residue to a mortar and grind finely. Using approximately 60 ml water, transfer the powder quantitatively to a 200 ml graduated flask with a standard ground glass joint and add a few drops
amyl alcohol (3.2). Connect a reflux condenser to the flask. Heat to boiling point and keep boiling for 1 hour. Then leave to cool and disconnect the reflux condenser. Add 25 ml buffer solution (3.4), 250 mg pancreatin (3.12), 2.5 ml sodium chloride solution (3.5) and 10 drops toluene (3.3). Shake for 2 minutes, place the flask in the incubator (4.2) and keep there for 21 hours, shaking occasionally. Then leave to cool to room temperature. Add 5 ml Carrez I solution (3.6) and shake for 1 minute. Then add 5 ml Carrez II solution (3.7) and shake once again for 1 minute. Make up to volume with water, mix and filter. Using a pipette, take 50 ml filtrate and place in a 100 ml graduated flask (one may also work on 100 ml filtrate in a 200 ml graduated flask). Add a few drops
indicator (3.11) and acidify with hydrochloric acid 8 N (3.9) until the indicator turns red. Then add an extra 6.25 ml hydrochloric acid 8 N (3.9) (12.50 ml if working on 100 ml filtrate). Connect the reflux condenser to the flask, bring the solution to boiling point and keep boiling for 1 hour. Leave to cool, neutralise with the sodium hydroxide solution 10 N (
the solution obtained in 5.3; this should not contain more than 60 mg
glucose. Add two granules
pumice stone (3.14), heat, while shaking manually, over a medium flame and bring the liquid to boiling point in approximately 2 minutes. Immediately place the conical flask on a wire gauze fitted with an asbestos screen which has a hole approximately 6 cm in diameter. Under the wire gauze a flame has first been lit, and this is regulated in such a way that only the bottom
the conical flask is heated. Then connect a reflux condenser to the conical flask. As soon as this is done, boil for 10 minutes exactly. Cool immediately in cold water and after approximately 5 minutes, titrate as follows: Add 10 ml potassium iodide solution (3.15) and, immediately afterwards, but with care, (because
the risk
extensive foaming) 25 ml sulphuric acid 6 N (3.16). Then titrate with the sodium thiosulphate solution 0.1 N (3.17) until a dull yellow colouring appears, add a few drops
starch indicator (3.18) and complete the titration. Carry out the same titration on an accurately measured mixture
25 ml Luff-Schoorl reagent (3.13) and 25 ml water, after adding 10 ml Potassium iodide solution (3.15) and 25 ml sulphuric acid 6 N (3.16), without bringing to the boil. 5.5 Blank Test Carry out a blank test, applying the procedure described in 5.3 and 5.4, but without a sample. 6. Calculation
results Using table 1 determine the quantity
glucose in mg corresponding to the difference between the results
the two titrations (expressed in ml
sodium thiosulphate 0. 1 N) and relating both to the sample analysis and the blank test. The content
starch as a percentage
sample is given by the formula: 0.72 (a - b) where: a = mg
glucose relating to the sample; b = mg
glucose relating to the blank test (see item 7.2). 7. Observations 7.1 Where partially or totally dextrinated starch and lactose are simultaneously presented in the sample, the result may be high by 0.53.0%. In such cases, the actual starch content is obtained as follows: (a) Determine the content
reducing sugars in the ethanolic extract obtained in 5.2, and express the result as a percentage
glucose; (b) Determine the content
water-soluble reducing sugars in the sample, and express the result as a percentage
glucose; (
glucose in relation to the blank test is normally 0.25 mg. It may not be greater than 0.50 mg. 8. Directions relating to pancreatin Physical aspect: yellowish-white, amorphous powder. Glucose content: the quantity
glucose
the blank test (see 5.5) is normally 0.25 mg. A result greater than 0.50 mg indicates that pancreatin can no longer be used. Check for iodine consumption: suspend 62.5 mg pancreatin in approximately 50 ml water heated to 2530°C. Add 1 ml iodine solution 0.1 N. Stir for 2 minutes. Titrate with a solution
sodium thiosulphate 0.1 N in the presence
starch indicator. Consumption
iodine solution by pancreatin must not exceed 0.5 ml. Check for amylolytic activity: mix 100 ml starch solution (3.18), 5 ml buffer solution (3.4), 0.5 ml sodium chloride solution (3.5) and 62.5 mg pancreatin. Heat the mixture to 2530°C, stir for 2 minutes. Add 1 ml iodine solution 0.1 N. The blue colouration must have disappeared within 15 minutes exactly
the addition
the iodine solution. Fig.
Na2S2O3 0.1 N; 2 minutes heating, 10 minutes boiling) Na2S2O3 O.1 N Glucose, fructose, invert sugars C6H12O6 Lactose C12H22O11 Maltose C12H22O11 Na2S2O3 0.1 N ml mg difference mg difference mg difference ml 1 2.4 3.6 3.9 1 2.4 3.7 3.9 2 4.8 7.3 7.8 2 2.4 3.7 3.9 3 7.2 11.0 11.7 3 2.5 3.7 3.9 4 9.7 14.7 15.6 4 2.5 3.7 4.0 5 12.2 18.4 19.6 5 2.5 3.7 3.9 6 14.7 22.1 23.5 6 2.5 3.7 4.0 7 17.2 25.8 27.5 7 2.6 3.7 4.0 8 19.8 29.5 31.5 8 2.6 3.7 4.0 9 22.4 33.2 35.5 9 2.6 3.8 4.0 10 25.0 37.0 39.5 10 2.6 3.8 4.0 11 27.6 40.8 43.5 11 2.7 3.8 4.0 12 30.3 44.6 47.5 12 2.7 3.8 4.1 13 33.0 48.4 51.6 13 2.7 3.8 4.1 14 35.7 52.2 55,7 14 2.8 3.8 4.1 15 38.5 56.0 59.8 15 2.8 3.9 4.1 16 41.3 59.9 63.9 16 2.9 3.9 4.1 17 44.2 63.8 68.0 17 2.9 3.9 4.2 18 47.1 67.7 72.2 18 2.9 4.0 4.3 19 50.0 71.7 76.5 19 3.0 4.0 4.4 20 53.0 75.7 80.9 20 3.0 4.1 4.5 21 56.0 79.8 85.4 21 3.1 4.1 4.6 22 59.1 83.9 90.0 22 3.1 4.1 4.6 23 62.2 88.0 94.6 23 3.3 DETERMINATION
SUGAR. 1. Purpose and scope To determine the amount
reducing sugars and total sugars after inversion expressed as glucose or where appropriate as sucrose, converting by the factor 0.
zinc acetate Zn(CH3COO)2.2H2O and 3 g
glacial acetic acid. Make up to 100 ml with water. 3.3 Carrez solution II: dissolve in water 10.6 g
potassium ferrocyanide K4[Fe(CN)6].3H2O. Make up to 100 ml with water. 3.4 Methyl orange solution, 0.1% (w/v). 3.5 Hydrochloric acid, 4 N. 3.6 Hydrochloric acid, 0.1 N. 3.7 Sodium hydroxide solution, 0.1 N. 3.8 Luff-Schoorl reagent: stirring carefully, pour the citric acid solution (3.8.2) into the sodium carbonate solution (3.8.3). Add the copper sulphate solution (3.8.1) and make up to 1 litre with water. Leave to settle overnight and filter. Check the normality
the reagent thus obtained (Cu, 0.1 N; Na2CO3, 2N). The solution's pH should be approximately 9.4. 3.8.1 Copper sulphate solution: dissolve 25 g
copper sulphate, Cu SO4.5H2O, free from iron, in 100 ml
water. 3.8.2 Citric acid solution: dissolve 50 g
citric acid, C6H8O7.H2O in 50 ml
water. 3.8.3 Sodium carbonate solution: dissolve 143.8 g
anhydrous sodium carbonate in approximately 300 ml
warm water. Leave to cool. 3.9 Sodium thiosulphate solution 0.1 N. 3.10 Starch solution: add a mixture
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