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Commission Regulation (EC) No 670/2009 (repealed)Show full title
Commission Regulation (EC) No 670/2009 of 24 July 2009 laying down detailed rules for the application of Council Regulation (EC) No 1234/2007 as regards public intervention by invitation to tender for the purchase of durum wheat or paddy rice, and amending Regulations (EC) No 428/2008 and (EC) No 687/2008 (repealed)
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PART C
3. STANDARD METHOD FOR DETERMINING THE RATE OF PIEBALDING OF DURUM WHEAT
The standard method for determining the rate of piebalding of durum wheat is that given below.
3.1. Principle
Only part of the sample is used to determine the percentage of grains which have been subject to total or partial piebalding. The grains are cut using a Pohl grain cutter or an equivalent instrument.
3.2. Equipment and apparatus
Pohl grain cutter or equivalent instrument,
tweezers, scalpel,
tray or dish.
3.3. Procedure
(a)The determination is carried out on a sample of 100 grams after separation of any matter other than basic cereals of unimpaired quality.
(b)Spread the sample on a tray and homogenise well.
(c)Insert a plate in the grain cutter and spread a handful of grains on the grid. Tap firmly to ensure that there is only one grain in each hole. Lower the movable section to hold the grains in place and then cut them.
(d)Prepare sufficient plates to ensure that a minimum of 600 grains are cut.
(e)Count the number of grains which have been subject to total or partial piebalding.
(f)Calculate the percentage of grains which have been subject to total or partial piebalding.
3.4. Expression of results
| I | = | mass, in grams, of matter other than basic cereals of unimpaired quality, and |
| M | = | percentage of cleaned grains examined which have been subject to total or partial piebalding |
3.5. Result
The percentage of grains which have been subject to total or partial piebalding in the test portion is:
[M × (100 – I)]/100 = …
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