{"id":416548,"date":"2024-10-20T06:11:21","date_gmt":"2024-10-20T06:11:21","guid":{"rendered":"https:\/\/pdfstandards.shop\/product\/uncategorized\/bsi-22-30464203-dc-2022\/"},"modified":"2024-10-26T11:29:48","modified_gmt":"2024-10-26T11:29:48","slug":"bsi-22-30464203-dc-2022","status":"publish","type":"product","link":"https:\/\/pdfstandards.shop\/product\/publishers\/bsi\/bsi-22-30464203-dc-2022\/","title":{"rendered":"BSI 22\/30464203 DC 2022"},"content":{"rendered":"

PDF Catalog<\/h4>\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n
PDF Pages<\/th>\nPDF Title<\/th>\n<\/tr>\n
1<\/td>\n30464203-NC.pdf <\/td>\n<\/tr>\n
3<\/td>\nISO_DIS 11816-2 ed.3 – id.85719 Enquiry PDF (en).pdf <\/td>\n<\/tr>\n
6<\/td>\nForewords <\/td>\n<\/tr>\n
9<\/td>\n1 Scope
2 Normative references
3 Terms and definitions
4 Principle <\/td>\n<\/tr>\n
10<\/td>\n5 Reagents <\/td>\n<\/tr>\n
11<\/td>\n6 Apparatus <\/td>\n<\/tr>\n
12<\/td>\n7 Sampling
8 Preparation of test sample
9 Procedure
9.1 Verification of instrument performance
9.1.1 General <\/td>\n<\/tr>\n
13<\/td>\n9.1.2 Daily instrument tests
9.1.3 Using FLM200
9.1.4 Using FLM300
9.1.5 Controls <\/td>\n<\/tr>\n
14<\/td>\n9.2 Reagent controls to test the suitability of ready to use working substrate (5.3)
9.3 Calibration
9.3.1 General
9.3.2 Using FLM200 <\/td>\n<\/tr>\n
15<\/td>\n9.3.3 Using FLM300
9.4 Determination <\/td>\n<\/tr>\n
16<\/td>\n9.5 Test sample related controls
9.5.1 Recommended negative and positive control tests <\/td>\n<\/tr>\n
17<\/td>\n9.5.2 Interfering substance test
9.5.3 Heat-stable microbial alkaline phosphatase control test
10 Calculation and expression of results
10.1 Calibration ratio
10.2 Calculation
10.2.1 Supernatant <\/td>\n<\/tr>\n
18<\/td>\n10.2.2 Cheese
10.3 Expression of results
11 Precision
11.1 Interlaboratory test
11.2 Repeatability <\/td>\n<\/tr>\n
19<\/td>\n11.3 Reproducibility
12 Test report <\/td>\n<\/tr>\n
20<\/td>\nAnnex\u20acA (informative) Interlaboratory trial <\/td>\n<\/tr>\n
22<\/td>\nAnnex\u20acB (informative) Examples of preparation of a test sample <\/td>\n<\/tr>\n
24<\/td>\nBibliography <\/td>\n<\/tr>\n<\/table>\n","protected":false},"excerpt":{"rendered":"

BS EN ISO 11816-2. Milk and milk products. Determination of alkaline phosphatase activity – Part 2. Fluorimetric method for cheese<\/b><\/p>\n\n\n\n\n
Published By<\/td>\nPublication Date<\/td>\nNumber of Pages<\/td>\n<\/tr>\n
BSI<\/b><\/a><\/td>\n2022<\/td>\n24<\/td>\n<\/tr>\n<\/tbody>\n<\/table>\n","protected":false},"featured_media":416558,"template":"","meta":{"rank_math_lock_modified_date":false,"ep_exclude_from_search":false},"product_cat":[2641],"product_tag":[],"class_list":{"0":"post-416548","1":"product","2":"type-product","3":"status-publish","4":"has-post-thumbnail","6":"product_cat-bsi","8":"first","9":"instock","10":"sold-individually","11":"shipping-taxable","12":"purchasable","13":"product-type-simple"},"_links":{"self":[{"href":"https:\/\/pdfstandards.shop\/wp-json\/wp\/v2\/product\/416548","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/pdfstandards.shop\/wp-json\/wp\/v2\/product"}],"about":[{"href":"https:\/\/pdfstandards.shop\/wp-json\/wp\/v2\/types\/product"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/pdfstandards.shop\/wp-json\/wp\/v2\/media\/416558"}],"wp:attachment":[{"href":"https:\/\/pdfstandards.shop\/wp-json\/wp\/v2\/media?parent=416548"}],"wp:term":[{"taxonomy":"product_cat","embeddable":true,"href":"https:\/\/pdfstandards.shop\/wp-json\/wp\/v2\/product_cat?post=416548"},{"taxonomy":"product_tag","embeddable":true,"href":"https:\/\/pdfstandards.shop\/wp-json\/wp\/v2\/product_tag?post=416548"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}