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GB/T 12729.2-2020 English PDF (GBT12729.2-2020)

GB/T 12729.2-2020 English PDF (GBT12729.2-2020)

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GB/T 12729.2-2020: Spices and condiments -- Sampling

This Part of GB/T 12729 specifies the sampling method of spices and condiments. This Part is applicable to the sampling of spices and condiments.
GB/T 12729.2-2020
GB
NATIONAL STANDARD OF THE
PEOPLE REPUBLIC OF CHINA
ICS 67.220.10
B 36
Replacing GB/T 12729.2-2008
Spices and Condiments - Sampling
ISSUED ON: MARCH 31, 2020
IMPLEMENTED ON: OCTOBER 1, 2020
Issued by: State Administration for Market Regulation;
Standardization Administration of the PEOPLE Republic of
China.
Table of Contents
Foreword ... 3
1 Scope ... 5
2 Terms and Definitions ... 5
3 General Requirements for Sampling ... 5
4 Sampling Equipment ... 6
5 Sampling Methods ... 6
6 Packaging and Marking of Laboratory Samples ... 7
7 Storage and Transportation of Laboratory Samples ... 7
Foreword
GB/T 12729 Spices and Condiments is constituted of the following parts: ---GB/T 12729.1 Spices and Condiments - Nomenclature;
---GB/T 12729.2 Spices and Condiments - Sampling;
---GB/T 12729.3 Spices and Condiments - Preparation of a Ground Sample for Analysis;
---GB/T 12729.4 Spices and Condiments - Determination of Degree of Fineness of Grinding (hand sieving method);
---GB/T 12729.5 Spices and Condiments - Determination of Extraneous Matter Content;
---GB/T 12729.10 Spices and Condiments - Determination of Ethanol-soluble Extract;
---GB/T 12729.11 Spices and Condiments - Determination of Cold Water-soluble Extract;
---GB/T 12729.12 Spices and Condiments - Determination of Non-volatile Ether Extract;
---GB/T 12729.13 Spices and Condiments - Determination of Filth.
This is Part 2 of GB/T 12729.
This Part was drafted in accordance with the rules in GB/T 1.1-2009.
This Part serves as a replacement of GB/T 12729.2-2008 Spices and Condiments - Sampling. In comparison with GB/T 12729.2-2008, other than editorial modifications, the main technical changes are as follows:
---The second half sentence of 2.3 ?€?multiple basic samples shall be sampled from different locations of the lot?€? is amended as a NOTE to the clause (see NOTE to 2.3; 2.3 of Version 2008);
---The Chapter ?€?Sampling Equipment?€? is added (see Chapter 4);
---The Chapter No. of Chapter 4 ?€?Sampling Methods?€?, Chapter 5 ?€?Packaging and Marking of Laboratory Samples?€? and Chapter 6 ?€?Storage and Transportation of Laboratory Samples?€? of Version 2008 are respectively adjusted to Chapter 5, Chapter 6 and Chapter 7 of this Part (see Chapter 5, Chapter 6 and Chapter 7). Spices and Condiments - Sampling
1 Scope
This Part of GB/T 12729 specifies the sampling method of spices and condiments. This Part is applicable to the sampling of spices and condiments.
2 Terms and Definitions
The following terms and definitions are applicable to this document.
2.1 Consignment
Consignment refers to goods shipped or received at one time.
NOTE: the quantity of consignment is documented by the contract or shipping list. It may be composed of one or multiple lots of goods.
2.2 Lot
The goods of the same quality and independent quantity in the consignment are a lot, which may be used for quality assessment.
2.3 Basic Sample
Basic sample refers to a small amount of goods taken from one location in a lot. NOTE: multiple basic samples shall be sampled from different locations of the lot. 2.4 Bulk Sample
Bulk sample refers to the sample obtained after evenly mixing all the basic samples of the lot.
2.5 Laboratory Sample
Laboratory sample refers to the sample separated from the bulk sample for analysis and testing.
3 General Requirements for Sampling
3.1 Sampling shall be carried out after negotiation between both parties of the trade;

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