Search Legislation

First Commission Directive of 25 October 1985 on methods of analysis for edible caseins and caseinates (85/503/EEC)

 Help about what version

What Version

 Help about advanced features

Advanced Features

Close

This is a legislation item that originated from the EU

After exit day there will be three versions of this legislation to consult for different purposes. The legislation.gov.uk version is the version that applies in the UK. The EU Version currently on EUR-lex is the version that currently applies in the EU i.e you may need this if you operate a business in the EU.

The web archive version is the official version of this legislation item as it stood on exit day before being published to legislation.gov.uk and any subsequent UK changes and effects applied. The web archive also captured associated case law and other language formats from EUR-Lex.

Status:

EU Directives are being published on this site to aid cross referencing from UK legislation. After exit day no further amendments will be applied to this version.

DETERMINATION OF ASH (including P2O5) U.K.

1.SCOPE AND FIELD OF APPLICATIONU.K.

The method determines the ash (including P2O5) content of:

  • acid caseins

2.DEFINITIONU.K.

The ash (including P2O5) content: the content of ash as determined by the method specified.

3.PRINCIPLEU.K.

A portion of the sample is incinerated at 825 o C ± 25 o C in the presence of magnesium acetate to bind all phosphorus of organic origin. The final ash is calculated after the weighing of the residue and subtraction of the mass of ash originating from the magnesium acetate.

4.REAGENTSU.K.
4.1. Magnesium acetate tetrahydrate solution, 120 g/1. Dissolve 120 grams of magnesium acetate tetrahydrate [Mg (CH3 CO2)2 4 H2 O] in water and make up one litre with water.U.K.
5.APPARATUSU.K.
5.1. Analytical balance U.K.
5.2. One-mark pipette, 5 ml.U.K.
5.3. Silica or platinum dishes, about 70 mm diameter and 25 to 50 mm deep.U.K.
5.4. Drying oven, capable of being controlled at 102 oC ± 1 oC.U.K.
5.5. Electrical furnace, capable of being controlled at 825 oC ± 25 oC.U.K.
5.6. Boiling water bath U.K.
5.7. Desiccator containing freshly activated silica gel with a water content indicator or an equivalent desiccant.U.K.
6.PROCEDUREU.K.
6.1. Preparation of the test sample U.K.

As described in Section 1.2 of the General Provisions.

6.2. Preparation of the dishes U.K.

Heat two dishes (A,B) (5.3) in the electrical furnace (5.5), controlled at 825 o C ± 25 o C, for 30 minutes. Allow the dishes to cool somewhat and then place in the desiccator (5.7) to the temperature of the balance room and weigh to the nearest 0,1 mg.

6.3. Test portion U.K.

Weigh, to the nearest 0,1 mg approximately 3 grams of the test sample (6.1), directly into one of the prepared dishes (A).

6.4. Determination U.K.

Using the pipette (5.2), add to the dish (A) exactly 5 ml of the magnesium acetate solution (4.1) so as to wet all of the test portion, and allow to stand for 20 minutes.

To the other prepared dish (B), add with the pipette (5.2) exactly 5 ml of the magnesium acetate solution (4.1).

Evaporate the contents of both dishes (A and B) to dryness on the boiling water bath (5.6).

Place both dishes in the oven (5.4), controlled at 102 oC ± 1 oC, for 30 minutes.

Heat dish A with its contents on a low flame, a hot plate or under an I/R lamp, until the test portion is completely charred, taking care that it does not burst into flame.

Transfer both dishes (A and B) to the electrical furnace (5.5), controlled at 825 oC ± 25 oC, and heat for at least one hour until all carbon has disappeared from dish A. Allow both dishes to cool somewhat and then place in the desiccator (5.7) to the temperature of the balance room and weigh to the nearest 0,1 mg.

Repeat the operations of heating for approximately 30 minutes, in the electrical furnace (5.5), cooling and weighing, until the mass remains constant to within 1 mg or begins to increase. Record the minimum mass.

7.EXPRESSION OF RESULTSU.K.
7.1. Method of calculation U.K.

The content of ash, including P2O5, in the sample, as a percentage by mass, is given by:

where:

m0

is the mass, in grams, of the test portion;

m1

is the mass, in grams, of dish A and residue;

m2

is the mass, in grams, of the prepared dish A;

m3

is the mass, in grams, of dish B and residue;

m4

is the mass, in grams, of the prepared dish B.

Calculate the final result to the nearest 0,01 %.

7.2. Repeatability U.K.

The difference in results between the determinations carried out simultaneously or in rapid succession on the same sample, by the same analyst, under the same conditions, shall not exceed 0,1 grams per 100 grams of product.

The repeatability interval should be achieved in 95 % of the times that the method is correctly carried out.

Back to top

Options/Help

Print Options

Close

Legislation is available in different versions:

Latest Available (revised):The latest available updated version of the legislation incorporating changes made by subsequent legislation and applied by our editorial team. Changes we have not yet applied to the text, can be found in the ‘Changes to Legislation’ area.

Original (As adopted by EU): The original version of the legislation as it stood when it was first adopted in the EU. No changes have been applied to the text.

Close

See additional information alongside the content

Geographical Extent: Indicates the geographical area that this provision applies to. For further information see ‘Frequently Asked Questions’.

Show Timeline of Changes: See how this legislation has or could change over time. Turning this feature on will show extra navigation options to go to these specific points in time. Return to the latest available version by using the controls above in the What Version box.

Close

Opening Options

Different options to open legislation in order to view more content on screen at once

Close

More Resources

Access essential accompanying documents and information for this legislation item from this tab. Dependent on the legislation item being viewed this may include:

  • the original print PDF of the as adopted version that was used for the EU Official Journal
  • lists of changes made by and/or affecting this legislation item
  • all formats of all associated documents
  • correction slips
  • links to related legislation and further information resources
Close

Timeline of Changes

This timeline shows the different versions taken from EUR-Lex before exit day and during the implementation period as well as any subsequent versions created after the implementation period as a result of changes made by UK legislation.

The dates for the EU versions are taken from the document dates on EUR-Lex and may not always coincide with when the changes came into force for the document.

For any versions created after the implementation period as a result of changes made by UK legislation the date will coincide with the earliest date on which the change (e.g an insertion, a repeal or a substitution) that was applied came into force. For further information see our guide to revised legislation on Understanding Legislation.

Close

More Resources

Use this menu to access essential accompanying documents and information for this legislation item. Dependent on the legislation item being viewed this may include:

  • the original print PDF of the as adopted version that was used for the print copy
  • correction slips

Click 'View More' or select 'More Resources' tab for additional information including:

  • lists of changes made by and/or affecting this legislation item
  • confers power and blanket amendment details
  • all formats of all associated documents
  • links to related legislation and further information resources