asciidoctor-iso 0.6.0 → 0.6.1

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Files changed (41) hide show
  1. checksums.yaml +4 -4
  2. data/Gemfile.lock +7 -10
  3. data/README.adoc +118 -6
  4. data/asciidoctor-iso.gemspec +1 -4
  5. data/lib/asciidoctor-iso.rb +2 -0
  6. data/lib/asciidoctor/iso/base.rb +20 -95
  7. data/lib/asciidoctor/iso/blocks.rb +47 -39
  8. data/lib/asciidoctor/iso/cleanup.rb +25 -97
  9. data/lib/asciidoctor/iso/cleanup_block.rb +10 -1
  10. data/lib/asciidoctor/iso/cleanup_ref.rb +100 -0
  11. data/lib/asciidoctor/iso/converter.rb +5 -2
  12. data/lib/asciidoctor/iso/front.rb +52 -24
  13. data/lib/asciidoctor/iso/html/header.html +10 -10
  14. data/lib/asciidoctor/iso/html/html_iso_intro.html +1 -1
  15. data/lib/asciidoctor/iso/html/html_iso_titlepage.html +5 -5
  16. data/lib/asciidoctor/iso/html/htmlstyle.css +0 -21
  17. data/lib/asciidoctor/iso/html/isodoc.css +13 -28
  18. data/lib/asciidoctor/iso/html/word_iso_intro.html +2 -2
  19. data/lib/asciidoctor/iso/html/word_iso_titlepage.html +7 -7
  20. data/lib/asciidoctor/iso/html/wordstyle.css +998 -0
  21. data/lib/asciidoctor/iso/inline.rb +128 -0
  22. data/lib/asciidoctor/iso/isodoc.rng +1516 -0
  23. data/lib/asciidoctor/iso/isostandard.rnc +38 -39
  24. data/lib/asciidoctor/iso/isostandard.rng +529 -1276
  25. data/lib/asciidoctor/iso/isostandard_diff.rnc +40 -56
  26. data/lib/asciidoctor/iso/lists.rb +30 -28
  27. data/lib/asciidoctor/iso/macros.rb +37 -0
  28. data/lib/asciidoctor/iso/section.rb +1 -1
  29. data/lib/asciidoctor/iso/utils.rb +9 -0
  30. data/lib/asciidoctor/iso/validate.rb +41 -120
  31. data/lib/asciidoctor/iso/validate_section.rb +117 -0
  32. data/lib/asciidoctor/iso/validate_style.rb +5 -7
  33. data/lib/asciidoctor/iso/version.rb +1 -1
  34. data/spec/examples/rice.adoc +41 -8
  35. data/spec/examples/rice.doc +2885 -2859
  36. data/spec/examples/rice.html +316 -649
  37. data/spec/examples/rice.preview.html +51 -10
  38. data/spec/examples/rice.xml +418 -343
  39. metadata +12 -50
  40. data/lib/asciidoctor/iso/inline_anchor.rb +0 -59
  41. data/lib/asciidoctor/iso/validate.make.sh +0 -8
data/spec/examples/rice.html CHANGED
@@ -1,31 +1,9 @@
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+ <?xml version="1.0"?>
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  <!DOCTYPE html SYSTEM "http://www.w3.org/TR/xhtml1/DTD/xhtml1-strict.dtd">
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- <html>
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- <head>
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- <meta http-equiv="Content-Type" content="text/html; charset=UTF-8">
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- <title>rice</title>
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- <style>
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+ <html xmlns:epub="http://www.idpf.org/2007/ops">
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+ <head><meta http-equiv="Content-Type" content="text/html; charset=UTF-8" />
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+ <title>rice</title><style>
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  <!--
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- span.MsoFootnoteReference
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- {mso-style-priority:99;
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- vertical-align:super;}
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- p.MsoFootnoteText, li.MsoFootnoteText, div.MsoFootnoteText
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- margin-left:0cm;
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- text-align:justify;
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- line-height:12.0pt;
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- tab-stops:20.15pt;
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- font-size:10.0pt;
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- font-family:"Cambria",serif;
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- mso-fareast-font-family:Calibri;
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- mso-bidi-font-family:"Cambria";
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- mso-ansi-language:EN-GB;
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  p.MsoCommentText, li.MsoCommentText, div.MsoCommentText
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  {mso-style-noshow:yes;
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  mso-style-priority:99;
@@ -166,21 +144,6 @@ p.Note, div.Note, li.Note
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  mso-bidi-font-family:"Cambria";
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  mso-ansi-language:EN-GB;}
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  /* may need to be revised */
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- a:link, span.MsoHyperlink
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- {mso-style-priority:99;
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- mso-style-unhide:no;
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- mso-style-parent:"";
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- mso-ansi-language:EN;
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- a:visited, span.MsoHyperlinkFollowed
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- text-decoration:none;
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- text-underline:none;}
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  p.ANNEX, li.ANNEX, div.ANNEX
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  {mso-style-name:ANNEX;
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  mso-style-priority:10;
@@ -444,7 +407,7 @@ p.zzSTDTitle1, li.zzSTDTitle1, div.zzSTDTitle1
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  p.Quote, li.Quote, div.Quote
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  {mso-style-priority:99;
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  margin-left:36.0pt;
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  text-align:justify;
@@ -456,19 +419,13 @@ p.Quote, li.Quote, div.Quote
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  mso-fareast-font-family:Calibri;
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  mso-bidi-font-family:"Cambria";
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  mso-ansi-language:EN-GB;}
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+ p.QuoteAttribution
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+ {text-align:right;}
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  p.Admonition, li.Admonition, div.Admonition
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  {mso-style-priority:99;
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  mso-pagination:widow-orphan;
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- mso-border-alt:solid #4472C4 .25pt;
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- mso-padding-alt:10.0pt 10.0pt 10.0pt 10.0pt;
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  font-size:12.0pt;
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  font-family:"Calibri",sans-serif;
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  mso-ascii-font-family:Calibri;
@@ -479,10 +436,8 @@ p.Admonition, li.Admonition, div.Admonition
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  mso-bidi-font-family:"Cambria";
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  mso-bidi-theme-font:minor-bidi;
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- color:#4472C4;
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- mso-themecolor:accent1;
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- mso-ansi-language:EN-AU;
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- font-style:italic;}
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+ font-weight:bold;
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+ mso-ansi-language:EN-AU;}
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  p.Code, li.Code, div.Code
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  {mso-style-name:Code;
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  mso-style-priority:16;
@@ -757,27 +712,34 @@ div.rule {
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  text-underline:none;
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  }
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+ a.TableFootnoteRef
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+ {mso-style-priority:99;
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+
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+ font-size:10.0pt;
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+
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  <body lang="EN-US" link="blue" vlink="#954F72" xml:lang="EN-US">
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  <div class="WordSection1">
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- <p class="coverpage_docnumber">ISO CD 17301-1:2016(E)</p>
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+ <p class="coverpage_docnumber">ISO CD 17301-1:2016(E) (draft , 2016-05-01)</p>
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- <p class="coverpage_techcommittee">ISO TC 34/SC CNUM/WG 3</p>
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+ <p class="coverpage_techcommittee">ISO&#xA0;TC 34/SC 4/WG 3</p>
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- <p class="coverpage_techcommittee"><a name="CVP_Secretariat_Loca">Secretariat</a>: XXXX</p>
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+ <p class="coverpage_techcommittee"><a name="CVP_Secretariat_Loca" id="CVP_Secretariat_Loca">Secretariat</a>: XXXX</p>
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- <p class="doctitle"><b>Cereals and pulses&nbsp;&mdash; Specifications and test methods&nbsp;&mdash; Part&nbsp;1: Rice</b><br>C&#xe9;r&#xe9;ales et l&#xe9;gumineuses&nbsp;&mdash; Sp&#xe9;cification et m&#xe9;thodes d&#x27;essai&nbsp;&mdash; Part&nbsp;1: Riz</p>
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+ <p class="doctitle"><b>Cereals and pulses&nbsp;&mdash; Specifications and test methods&nbsp;&mdash; Part&nbsp;1: Rice</b><br />C&#xe9;r&#xe9;ales et l&#xe9;gumineuses&nbsp;&mdash; Sp&#xe9;cification et m&#xe9;thodes d&#x27;essai&nbsp;&mdash; Part&nbsp;1: Riz</p>
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- and CDs</p>
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- <p></p>
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+ and CDs</p><p></p>
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  <p>This
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  document is not an ISO International Standard. It is distributed for review and
@@ -791,19 +753,19 @@ documentation.</p>
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  </div>
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- © ISO 2016, Published in Switzerland
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+ &#xA9; ISO 2016, Published in Switzerland
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  </p>
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  <p class="message">
@@ -812,16 +774,16 @@ reserved. Unless otherwise specified, no part of this publication may be
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  reproduced or utilized otherwise in any form or by any means, electronic or
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  mechanical, including photocopying, or posting on the internet or an intranet,
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  without prior written permission. Permission can be requested from either ISO
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- at the address below or ISO’s member body in the country of the requester.
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+ at the address below or ISO&#x2019;s member body in the country of the requester.
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  </p>
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  <p class="name">ISO copyright office</p>
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  <p class="address">
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- Ch. de Blandonnet 8 • CP 401<br>
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- CH-1214 Vernier, Geneva, Switzerland<br>
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- Tel.  + 41 22 749 01 11<br>
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- Fax  + 41 22 749 09 47&gt;<br>
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+ Ch. de Blandonnet 8 &#x2022; CP 401<br />
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+ CH-1214 Vernier, Geneva, Switzerland<br />
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+ Tel.&#xA0;&#xA0;+ 41 22 749 01 11<br />
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+ copyright@iso.org<br />
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  www.iso.org
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+ <script type="text/javascript" src="https://ajax.googleapis.com/ajax/libs/jquery/3.3.1/jquery.min.js"><![CDATA[
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+ ]]></script>
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  // http://tutorials.jenkov.com/jquery/generating-table-of-contents.html
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  });
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  <div>
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  <h1 class="ForewordTitle">Foreword</h1>
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- <p>ISO (the International Organization for Standardization)
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- is a worldwide federation of national standards bodies (ISO member bodies). The work of preparing International Standards is normally carried out through ISO technical committees. Each member body interested in a subject for which a technical committee has been established has the right to be represented on that committee. International organizations, governmental and non-governmental, in liaison with ISO, also take part in the work. ISO collaborates closely with the International Electrotechnical Commission (IEC) on all matters of electrotechnical standardization.</p>
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- <p>The procedures used to develop this document and those intended for its further maintenance are described in the ISO/IEC Directives, Part 1. In particular the different approval criteria needed for the different types of ISO documents should be noted. This document was drafted in accordance with the editorial rules of the ISO/IEC Directives, Part 2 (see www.iso.org/directives).</p>
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- <p>Attention is drawn to the possibility that some of the elements of this document may be the subject of patent rights. ISO shall not be held responsible for identifying any or all such patent rights. Details of any patent rights identified during the development of the document will be in the Introduction and/or on the ISO list of patent declarations received (see www.iso.org/patents).</p>
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- <p>Any trade name used in this document is information given for the convenience of users and does not constitute an endorsement.</p>
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- <p>For an explanation on the voluntary nature of standards, the meaning of ISO specific terms and expressions related to conformity assessment, as well as information about ISO’s adherence to the World Trade Organization (WTO) principles in the Technical Barriers to Trade (TBT) see the following URL: www.iso.org/iso/foreword.html.</p>
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- <p>This document was prepared by Technical Committee ISO/TC 34, <i>Food products</i>, Subcommittee SC 4, <i>Cereals and pulses</i>.</p>
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- <p>This second edition cancels and replaces the first edition (ISO 17301-1:2009), which has been technically revised.</p>
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- <p>The main changes compared to the previous edition are:</p>
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+ <a style="mso-comment-reference:SMC_1;mso-comment-date:20170101T0000"><p id="foreword">ISO (the International Organization for Standardization)
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+ is a worldwide federation of national standards bodies (ISO member bodies). The work of preparing International Standards is normally carried out through ISO technical committees. Each member body interested in a subject for which a technical committee has been established has the right to be represented on that committee. International organizations, governmental and non-governmental, in liaison with ISO, also take part in the work. ISO collaborates closely with the International Electrotechnical Commission (IEC) on all matters of electrotechnical standardization.</p></a>
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+ </span>
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+ <p id="_7543ae6a-4a9a-4765-8d9c-bc3015d3a79a">The procedures used to develop this document and those intended for its further maintenance are described in the ISO/IEC Directives, Part 1. In particular the different approval criteria needed for the different types of ISO documents should be noted. This document was drafted in accordance with the editorial rules of the ISO/IEC Directives, Part 2 (see www.iso.org/directives).</p>
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+ <p id="_b559ab79-371b-4f9c-b7a2-6672c48348cb">Attention is drawn to the possibility that some of the elements of this document may be the subject of patent rights. ISO shall not be held responsible for identifying any or all such patent rights. Details of any patent rights identified during the development of the document will be in the Introduction and/or on the ISO list of patent declarations received (see www.iso.org/patents).</p>
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+ <p id="_4d721f66-daed-4034-9f2d-2efeeb5f53ee">Any trade name used in this document is information given for the convenience of users and does not constitute an endorsement.</p>
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+ <p id="_e7d391e8-94b9-4847-99ba-ae8a2488d67a">For an explanation on the voluntary nature of standards, the meaning of ISO specific terms and expressions related to conformity assessment, as well as information about ISO&#x2019;s adherence to the World Trade Organization (WTO) principles in the Technical Barriers to Trade (TBT) see the following URL: www.iso.org/iso/foreword.html.</p>
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+ <p id="_ceefb5ba-bf95-47e8-b307-325f6399cb24">This document was prepared by Technical Committee ISO/TC 34, <i>Food products</i>, Subcommittee SC 4, <i>Cereals and pulses</i>.</p>
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+ <p id="_a7a36ed8-6ff9-45e7-bed2-37f8408ad64e">This second edition cancels and replaces the first edition (ISO 17301-1:2009), which has been technically revised.</p>
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+ <p id="_afce301e-be54-47db-b38c-a73cd175142f">The main changes compared to the previous edition are:</p>
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+ <p id="_9a4f3d8d-46c4-4aeb-9cd8-a2a1abd6c50a">updated normative references;</p>
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  </li>
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- <p>A list of all parts in the ISO 17301 series can be found on the ISO website.</p>
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  <h1 class="IntroTitle">Introduction</h1>
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- <p>This document was developed in response to worldwide demand for minimum specifications for rice traded internationally, since most commercial bulks of grain, which have not been screened or aspirated, contain a proportion of other grains, weed seeds, chaff, straw, stones, sand, etc. The vegetable materials can have physical and biological properties which differ from those of the main constituent and can therefore affect the storage behaviour.</p>
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- <p>Rice is a permanent host to a considerable microflora; most of these microorganisms are cosmopolitan, the majority are innocuous, but some produce harmful by-products. Microflora communities present on freshly harvested rice include many types of bacteria, moulds and yeasts. While the rice is ripening and its moisture content is falling, the number of field microorganisms, mainly bacteria, diminishes. When the rice is harvested, it is invaded by storage microorganisms and the field microflora gradually dies out. If the mass fraction of moisture (formerly expressed as moisture content) is less than 18 %, the microflora does not multiply, whereas above 18 % it does so rapidly. Thus, at harvest, the qualitative and the quantitative composition of the microflora depends more upon ecological factors than upon the variety of the rice. During transport and storage, additions to the microfloral population occur. Microorganisms on the rice at harvest tend to die out during storage and are replaced by microorganisms adapted to storage conditions.</p>
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- <p>Storage losses have been estimated as being an average of 5 %, and as much as 30 %, especially in countries with climates favourable to the rapid development of agents of deterioration and where storage techniques are poorly developed, such as developing countries in the damp tropics. The magnitude of these figures highlights the need to promote throughout the world a rapid improvement in techniques of conservation.</p>
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- <p>The International Organization for Standardization (ISO) draws attention to the fact that it is claimed that compliance with this document may involve the use of a patent concerning sample dividers given in <a href="AnnexA">Annex A</a> and shown in <a href="figureA-1">Figure A.1</a>.</p>
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- <p>ISO takes no position concerning the evidence, validity and scope of this patent right.</p>
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- <p>The holder of this patent right has assured ISO that he/she is willing to negotiate licences under reasonable and non-discriminatory terms and conditions with applicants throughout the world. In this respect, the statement of the holder of this patent right is registered with ISO. Information may be obtained from:</p>
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- <p align="left" style="text-align:left">Vache Equipment<br>
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- Fictitious<br>
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- World<br>
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+ <p id="_128b0a00-80c5-4f57-aa77-8391f5a00fed">This document was developed in response to worldwide demand for minimum specifications for rice traded internationally, since most commercial bulks of grain, which have not been screened or aspirated, contain a proportion of other grains, weed seeds, chaff, straw, stones, sand, etc. The vegetable materials can have physical and biological properties which differ from those of the main constituent and can therefore affect the storage behaviour.</p>
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+ <p id="_310a73e6-2535-4f37-bc47-833d005a0b30">Rice is a permanent host to a considerable microflora; most of these microorganisms are cosmopolitan, the majority are innocuous, but some produce harmful by-products. Microflora communities present on freshly harvested rice include many types of bacteria, moulds and yeasts. While the rice is ripening and its moisture content is falling, the number of field microorganisms, mainly bacteria, diminishes. When the rice is harvested, it is invaded by storage microorganisms and the field microflora gradually dies out. If the mass fraction of moisture (formerly expressed as moisture content) is less than 18 %, the microflora does not multiply, whereas above 18 % it does so rapidly. Thus, at harvest, the qualitative and the quantitative composition of the microflora depends more upon ecological factors than upon the variety of the rice. During transport and storage, additions to the microfloral population occur. Microorganisms on the rice at harvest tend to die out during storage and are replaced by microorganisms adapted to storage conditions.</p>
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+ <p id="_7bf78e32-cf97-406e-9687-79e0247a4446">Storage losses have been estimated as being an average of 5 %, and as much as 30 %, especially in countries with climates favourable to the rapid development of agents of deterioration and where storage techniques are poorly developed, such as developing countries in the damp tropics. The magnitude of these figures highlights the need to promote throughout the world a rapid improvement in techniques of conservation.</p>
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+ <p id="_890040e1-e73c-4b79-abc1-fd6d73c57773">The International Organization for Standardization (ISO) draws attention to the fact that it is claimed that compliance with this document may involve the use of a patent concerning sample dividers given in <a href="#AnnexA">Annex A</a> and shown in <a href="#figureA-1">Figure A.1</a>.</p>
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+ <p id="_d54b2a81-1479-4441-a33b-c3232e649435">ISO takes no position concerning the evidence, validity and scope of this patent right.</p>
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+ <p id="_b712c421-24f0-4bb9-bd31-b6eff0886883">The holder of this patent right has assured ISO that he/she is willing to negotiate licences under reasonable and non-discriminatory terms and conditions with applicants throughout the world. In this respect, the statement of the holder of this patent right is registered with ISO. Information may be obtained from:</p>
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+ <p id="_b2ea3f36-f208-4580-b067-db8e430bfefd" align="left" style="text-align:left">Vache Equipment<br />
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+ Fictitious<br />
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+ World<br />
912
880
  <a href="mailto:gehf@vacheequipment.fic">mailto:gehf@vacheequipment.fic</a></p>
913
- <p>Attention is drawn to the possibility that some of the elements of this document may be the subject of patent rights other than those identified above. ISO shall not be held responsible for identifying any or all such patent rights.</p>
881
+ <p id="_00b7708c-dae1-4915-a091-36e97b1127f1">Attention is drawn to the possibility that some of the elements of this document may be the subject of patent rights other than those identified above. ISO shall not be held responsible for identifying any or all such patent rights.</p>
914
882
  </div>
883
+ <p>&#xA0;</p>
915
884
  </div>
916
- <br clear="all" class="section">
885
+ <br clear="all" class="section" />
917
886
  <div class="WordSection3">
918
- <p class="zzSTDTitle1">Cereals and pulses — Specifications and test methods — Part 1: Rice</p>
919
- <div>
920
- <h1>1.<span style="mso-tab-count:1">  </span>Scope</h1>
921
- <p>This document specifies minimum requirements and test methods for rice (<i>Oryza sativa L.</i>).</p>
922
- <p>It is applicable to husked rice, husked parboiled rice, milled rice and milled parboiled rice, suitable for human consumption, directly or after reconditioning.</p>
923
- <p>It is not applicable to cooked rice products.</p>
887
+ <p class="zzSTDTitle1">Cereals and pulses&#xA0;&#x2014; Specifications and test methods&#xA0;&#x2014; Part&#xA0;1: Rice</p>
888
+ <div id="_scope">
889
+ <h1>1.<span style="mso-tab-count:1">&#xA0; </span>Scope</h1>
890
+ <p id="_132195d8-8f7b-441d-bf19-e4a63a229180">This document specifies minimum requirements and test methods for rice (<i>Oryza sativa L.</i>).</p>
891
+ <p id="_59f6d9c5-870a-45e8-a150-dafc7c14c471">It is applicable to husked rice, husked parboiled rice, milled rice and milled parboiled rice, suitable for human consumption, directly or after reconditioning.</p>
892
+ <p id="_60ebb8d0-c05b-4136-b3dd-2a0e752c89f8">It is not applicable to cooked rice products.</p>
924
893
  </div>
925
894
  <div>
926
- <h1>2.<span style="mso-tab-count:1">  </span>Normative References</h1>
895
+ <h1>2.<span style="mso-tab-count:1">&#xA0; </span>Normative References</h1>
927
896
  <p>The following documents are referred to in the text in such a way
928
897
  that some or all of their content constitutes requirements of this
929
898
  document. For dated references, only the edition cited applies.
930
899
  For undated references, the latest edition of the referenced
931
900
  document (including any amendments) applies.
932
901
  </p>
933
- <p id="ISO712">ISO 712<i> Cereals and cereal products — Determination of moisture content — Reference method</i></p>
934
- <p id="ISO6646">ISO 6646<i> Rice — Determination of the potential milling yield from paddy and from husked rice</i></p>
935
- <p id="ISO8351-1">ISO 8351-1: 1994<i> Packaging — Method of specification for sacks — Part 1: Paper sacks</i></p>
936
- <p id="ISO8351-2">ISO 8351-2<i> Packaging — Method of specification for sacks — Part 2: Sacks made from thermoplastic flexible film</i></p>
937
- <p id="ISO16634">ISO 16634: --<a style="mso-footnote-id:ftn1" href="#_ftn1" name="_ftnref1" title="" class="zzFootnote" id="_ftnref1"><span class="MsoFootnoteReference"><span style="mso-special-character:footnote"></span></span></a><i> Cereals, pulses, milled cereal products, oilseeds and animal feeding stuffs — Determination of the total nitrogen content by combustion according to the Dumas principle and calculation of the crude protein content</i></p>
938
- <p id="ISO20483">ISO 20483: 2013<i> Cereals and pulses — Determination of the nitrogen content and calculation of the crude protein content — Kjeldahl method</i></p>
939
- <p id="ISO24333">ISO 24333: 2009<i> Cereals and cereal products — Sampling</i></p>
902
+ <p id="ISO712">ISO ISO 712<i> Cereals and cereal products&#x2009;&#x2014;&#x2009;Determination of moisture content&#x2009;&#x2014;&#x2009;Reference method</i></p>
903
+ <p id="ISO6646">ISO ISO 6646<i> Rice&#x2009;&#x2014;&#x2009;Determination of the potential milling yield from paddy and from husked rice</i></p>
904
+ <p id="ISO8351-1">ISO ISO 8351-1: 1994<i> Packaging&#x2009;&#x2014;&#x2009;Method of specification for sacks&#x2009;&#x2014;&#x2009;Part 1: Paper sacks</i></p>
905
+ <p id="ISO8351-2">ISO ISO 8351-2<i> Packaging&#x2009;&#x2014;&#x2009;Method of specification for sacks&#x2009;&#x2014;&#x2009;Part 2: Sacks made from thermoplastic flexible film</i></p>
906
+ <p id="ISO16634">ISO ISO 16634: --<a href="#ftn3" epub:type="footnote" id="_footnote1"><sup>1</sup></a><i> Cereals, pulses, milled cereal products, oilseeds and animal feeding stuffs&#x2009;&#x2014;&#x2009;Determination of the total nitrogen content by combustion according to the Dumas principle and calculation of the crude protein content</i></p>
907
+ <p id="ISO20483">ISO ISO 20483: 2013<i> Cereals and pulses&#x2009;&#x2014;&#x2009;Determination of the nitrogen content and calculation of the crude protein content&#x2009;&#x2014;&#x2009;Kjeldahl method</i></p>
908
+ <p id="ISO24333">ISO ISO 24333: 2009<i> Cereals and cereal products&#x2009;&#x2014;&#x2009;Sampling</i></p>
940
909
  </div>
941
- <div>
942
- <h1>3.<span style="mso-tab-count:1">  </span>Terms and Definitions</h1>
943
- <p>For the purposes of this document, the following terms and definitions apply.</p>
944
- <p>ISO and IEC maintain terminological databases for use in standardization at the following addresses:</p>
945
- <ul>
910
+ <div id="_terms_and_definitions"><h1>3.<span style="mso-tab-count:1">&#xA0; </span>Terms and Definitions</h1><p id="_9467d7cd-135f-4b3e-ab9f-46f1ed10cfeb">For the purposes of this document, the following terms and definitions apply.</p><p id="_48702038-5e0d-444d-bde9-fd93a7498f98">ISO and IEC maintain terminological databases for use in standardization at the following addresses:</p><ul>
946
911
  <li>
947
- <p>ISO Online browsing platform: available at <a href="http://www.iso.org/obp">http://www.iso.org/obp</a></p>
912
+ <p id="_2e200174-e028-485a-b759-7f49fa9a3513">ISO Online browsing platform: available at <a href="http://www.iso.org/obp">http://www.iso.org/obp</a></p>
948
913
  </li>
949
914
  <li>
950
- <p>IEC Electropedia: available at <a href="http://www.electropedia.org">http://www.electropedia.org</a></p>
915
+ <p id="_ead2f2aa-e0c7-4759-81c9-4085463bfa2c">IEC Electropedia: available at <a href="http://www.electropedia.org">http://www.electropedia.org</a></p>
951
916
  </li>
952
- </ul>
953
- <p class="TermNum" id="paddy">3.1</p>
954
- <p class="Terms">paddy</p>
955
- <p class="AltTerms">paddy rice</p>
917
+ </ul><p class="TermNum" id="paddy">3.1</p><p class="Terms">paddy</p><p class="AltTerms">paddy rice</p>
956
918
  <p class="AltTerms">rough rice</p>
957
- <p>rice retaining its husk after threshing</p>
958
- <p>[SOURCE: <a href="ISO7301">ISO 7301, Section 3.1</a>]</p>
959
- <p class="TermNum" id="husked_rice">3.2</p>
960
- <p class="Terms">husked rice</p>
919
+ <p id="_d662379c-dfd7-4838-803b-53e21a25ca67">rice retaining its husk after threshing</p>
920
+ <p>[SOURCE: <a href="#ISO7301">ISO 7301, Section 3.1</a>]</p><p class="TermNum" id="husked_rice">3.2</p><p class="Terms">husked rice</p>
961
921
  <p class="AltTerms">DEPRECATED: cargo rice</p>
962
922
 
963
- <p><i>paddy</i> (<a href="paddy">3.1</a>) from which the husk only has been removed</p>
964
- <p>[SOURCE: <a href="ISO7301">ISO 7301, Section 3.2</a>, modified &mdash; The term "cargo rice" is shown as deprecated, and Note 1 to entry is not included here]</p>
965
- <p class="TermNum" id="_milled_rice">3.3</p>
966
- <p class="Terms">milled rice</p>
923
+ <p id="_037920bc-2c2a-4710-acd7-7e25f89188e0"><i>paddy</i> (<a href="#paddy">3.1</a>) from which the husk only has been removed</p>
924
+ <p>[SOURCE: <a href="#ISO7301">ISO 7301, Section 3.2</a>, modified &mdash; The term "cargo rice" is shown as deprecated, and Note 1 to entry is not included here]</p><p class="TermNum" id="_milled_rice">3.3</p><p class="Terms">milled rice</p>
967
925
  <p class="AltTerms">white rice</p>
968
926
 
969
- <p><i>husked rice</i> (<a href="husked_rice">3.2</a>) from which almost all of the bran and embryo have been removed by milling</p>
970
- <p>[SOURCE: <a href="ISO7301">ISO 7301, Section 3.3</a>]</p>
971
- <p class="TermNum" id="_parboiled_rice">3.4</p>
927
+ <p id="_4e6f20d9-ab60-4841-9448-95fc2938cacb"><i>husked rice</i> (<a href="#husked_rice">3.2</a>) from which almost all of the bran and embryo have been removed by milling</p>
928
+ <p>[SOURCE: <a href="#ISO7301">ISO 7301, Section 3.3</a>]</p><p class="TermNum" id="_parboiled_rice">3.4</p>
972
929
  <p class="Terms">parboiled rice</p>
973
- <p>rice whose starch has been fully gelatinized by soaking <i>paddy</i> (<a href="paddy">3.1</a>) rice or <i>husked rice</i> (<a href="husked_rice">3.2</a>) in water followed by a heat treatment and a drying process</p>
974
- <p class="TermNum" id="_waxy_rice">3.5</p>
975
- <p class="Terms">waxy rice</p>
976
- <p>variety of rice whose kernels have a white and opaque appearance</p>
977
- <div class="Note"><p class="Note">Note 1 to entry: The starch of waxy rice consists almost entirely of amylopectin. The kernels have a tendency to stick together after cooking.</p></div>
978
- <p class="TermNum" id="_extraneous_matter">3.6</p>
979
- <p class="Terms">extraneous matter</p>
980
- <p class="AltTerms">EM</p>
981
-
982
- <p>&lt;rice&gt; organic and inorganic components other than whole or broken kernels</p>
983
- <div class="Note"><p class="Note">EXAMPLE:<span style="mso-tab-count:1">  </span>Foreign seeds, husks, bran, sand, dust.</p></div>
984
- <p class="TermNum" id="HDK">3.7</p>
985
- <p class="Terms">HDK</p>
930
+ <p id="_3259130e-def2-4ab5-b216-a55edc789a24">rice whose starch has been fully gelatinized by soaking <i>paddy</i> (<a href="#paddy">3.1</a>) rice or <i>husked rice</i> (<a href="#husked_rice">3.2</a>) in water followed by a heat treatment and a drying process</p>
931
+ <p class="TermNum" id="_waxy_rice">3.5</p><p class="Terms">waxy rice</p><p id="_cbb1cd52-52de-444c-9429-9aa17f6f0488">variety of rice whose kernels have a white and opaque appearance</p>
932
+ <div class="Note"><p class="Note">Note 1 to entry: The starch of waxy rice consists almost entirely of amylopectin. The kernels have a tendency to stick together after cooking.</p></div><p class="TermNum" id="_extraneous_matter">3.6</p><p class="Terms">extraneous matter</p><p class="AltTerms">EM</p>
933
+
934
+ <p id="_d9fd085e-e965-4291-9e70-97dfd5c8f4d5">&lt;rice&gt; organic and inorganic components other than whole or broken kernels</p>
935
+ <div class="Note"><p class="Note">EXAMPLE:<span style="mso-tab-count:1">&#xA0; </span>Foreign seeds, husks, bran, sand, dust.</p></div><p class="TermNum" id="HDK">3.7</p><p class="Terms">HDK</p>
986
936
  <p class="AltTerms">heat-damaged kernel</p>
987
937
 
988
- <p>kernel, whole or broken, which has changed its normal colour as a result of heating</p>
989
- <div class="Note"><p class="Note">Note 1 to entry: This category includes whole or broken kernels that are yellow due to alteration. Parboiled rice in a batch of non-parboiled rice is also included in this category.</p></div>
990
- <p class="TermNum" id="_damaged_kernel">3.8</p>
938
+ <p id="_f1f89f6b-75d6-44f6-a886-f70630cec230">kernel, whole or broken, which has changed its normal colour as a result of heating</p>
939
+ <div class="Note"><p class="Note">Note 1 to entry: This category includes whole or broken kernels that are yellow due to alteration. Parboiled rice in a batch of non-parboiled rice is also included in this category.</p></div><p class="TermNum" id="_damaged_kernel">3.8</p>
991
940
  <p class="Terms">damaged kernel</p>
992
- <p>kernel, whole or broken, showing obvious deterioration due to moisture, pests, disease or other causes, but excluding <i>HDK</i> (<a href="HDK">3.7</a>)</p>
993
- <p class="TermNum" id="_immature_kernel">3.9</p>
994
- <p class="Terms">immature kernel</p>
941
+ <p id="_720a33ea-d9d4-4df4-ae33-de2de034a972">kernel, whole or broken, showing obvious deterioration due to moisture, pests, disease or other causes, but excluding <i>HDK</i> (<a href="#HDK">3.7</a>)</p>
942
+ <p class="TermNum" id="_immature_kernel">3.9</p><p class="Terms">immature kernel</p>
995
943
  <p class="AltTerms">unripe kernel</p>
996
944
 
997
- <p>kernel, whole or broken, which is unripe and/or underdeveloped</p>
998
- <p class="TermNum" id="_husked_rice_yield">3.10</p>
999
- <p class="Terms">husked rice yield</p>
1000
- <p>amount of husked rice obtained from paddy</p>
1001
- <p>[SOURCE: <a href="ISO6646">ISO 6646, Section 3.1</a>]</p>
1002
- <p class="TermNum" id="_nitrogen_content">3.11</p>
1003
- <p class="Terms">nitrogen content</p>
1004
- <p>quantity of nitrogen determined after application of the procedure described</p>
945
+ <p id="_8f267380-0472-4a33-8b6b-689707d2e18e">kernel, whole or broken, which is unripe and/or underdeveloped</p><p class="TermNum" id="_husked_rice_yield">3.10</p><p class="Terms">husked rice yield</p><p id="_5dfa89a7-26dc-49d5-aa7d-96c805164068">amount of husked rice obtained from paddy</p>
946
+ <p>[SOURCE: <a href="#ISO6646">ISO 6646, Section 3.1</a>]</p><p class="TermNum" id="_nitrogen_content">3.11</p><p class="Terms">nitrogen content</p><p id="_8bf3f84e-efee-45a7-bb67-4b831138f55c">quantity of nitrogen determined after application of the procedure described</p>
1005
947
  <div class="Note"><p class="Note">Note 1 to entry: It is expressed as a mass fraction of dry product, as a percentage.</p></div>
1006
- <p>[SOURCE: <a href="ISO20483">ISO 20483, Section 3.1</a>]</p>
1007
- <p class="TermNum" id="_crude_protein_content">3.12</p>
1008
- <p class="Terms">crude protein content</p>
1009
- <p>quantity of crude protein obtained from the nitrogen content as determined by applying the specified method, calculated by multiplying this content by an appropriate factor depending on the type of cereal or pulse</p>
948
+ <p>[SOURCE: <a href="#ISO20483">ISO 20483, Section 3.1</a>]</p><p class="TermNum" id="_crude_protein_content">3.12</p><p class="Terms">crude protein content</p><p id="_4844850b-b1ae-4fb6-919f-6b14b5472ffa">quantity of crude protein obtained from the nitrogen content as determined by applying the specified method, calculated by multiplying this content by an appropriate factor depending on the type of cereal or pulse</p>
1010
949
  <div class="Note"><p class="Note">Note 1 to entry: It is expressed as a mass fraction of dry product, as a percentage.</p></div>
1011
- <p>[SOURCE: <a href="ISO20483">ISO 20483, Section 3.2</a>]</p>
1012
- <p class="TermNum" id="gelatinization">3.13</p>
1013
- <p class="Terms">gelatinization</p>
1014
- <p>hydration process conferring the jelly-like state typical of the coagulated colloids, which are named gels, on kernels</p>
1015
- <div class="Note"><p class="Note">Note 1 to entry: See <a href="figureC-1">Figure C.1</a>.</p></div>
1016
- <p>[SOURCE: <a href="ISO14864">ISO 14864, Section 3.1</a>]</p>
1017
- <p class="TermNum" id="gel_state">3.14</p>
1018
- <p class="Terms">gel state</p>
1019
- <p>condition reached as a consequence of <i>gelatinization</i> (<a href="gelatinization">3.13</a>), when the kernel is fully transparent and absolutely free from whitish and opaque granules after being pressed between two glass sheets</p>
1020
- <p>[SOURCE: <a href="ISO14864">ISO 14864, Section 3.2</a>]</p>
1021
- <p class="TermNum" id="_gelatinization_time">3.15</p>
1022
- <p class="Terms">gelatinization time</p>
1023
- <p>
950
+ <p>[SOURCE: <a href="#ISO20483">ISO 20483, Section 3.2</a>]</p><p class="TermNum" id="gelatinization">3.13</p><p class="Terms">gelatinization</p><p id="_1a7bf7e1-39da-4cc2-ab0b-fcb6ab5128ba">hydration process conferring the jelly-like state typical of the coagulated colloids, which are named gels, on kernels</p>
951
+ <div class="Note"><p class="Note">Note 1 to entry: See <a href="#figureC-1">Figure C.1</a>.</p></div>
952
+ <p>[SOURCE: <a href="#ISO14864">ISO 14864, Section 3.1</a>]</p><p class="TermNum" id="gel_state">3.14</p><p class="Terms">gel state</p><p id="_1555241d-7c95-4f75-807f-6979ec827026">condition reached as a consequence of <i>gelatinization</i> (<a href="#gelatinization">3.13</a>), when the kernel is fully transparent and absolutely free from whitish and opaque granules after being pressed between two glass sheets</p>
953
+ <p>[SOURCE: <a href="#ISO14864">ISO 14864, Section 3.2</a>]</p><p class="TermNum" id="_gelatinization_time">3.15</p><p class="Terms">gelatinization time</p><p id="_7f37cf65-2c8d-490c-bc43-e824fd32f627">
1024
954
  <span class="stem">`t_90`</span>
1025
- </p>
1026
- <p>time necessary for 90 % of the kernels to pass from their natural state to the <i>gel state</i> (<a href="gel_state">3.14</a>)</p>
955
+ </p><p id="_8c35a709-2969-4652-9744-d5d186c12328">time necessary for 90 % of the kernels to pass from their natural state to the <i>gel state</i> (<a href="#gel_state">3.14</a>)</p>
1027
956
 
1028
- <p>[SOURCE: <a href="ISO14864">ISO 14864, Section 3.3</a>]</p>
1029
- </div>
957
+ <p>[SOURCE: <a href="#ISO14864">ISO 14864, Section 3.3</a>]</p></div>
1030
958
  <div id="_specifications">
1031
- <h1>4.<span style="mso-tab-count:1">  </span>Specifications</h1>
1032
- <div id="_general_organoleptic_and_health_characteristics">
1033
- <h2>4.1. General, organoleptic and health characteristics</h2>
1034
- <p>Kernels of rice, whether parboiled, husked or milled, and whether whole or broken, shall be sound, clean and free from foreign odours or odour which indicates deterioration.</p>
1035
- <p>The levels of additives and pesticide residues and other contaminants shall not exceed the maximum limits permitted in the country of destination.</p>
1036
- <p>The presence of living insects which are visible to the naked eye is not permitted. This should be determined before separating the bulk sample into test samples.</p>
1037
- </div>
1038
- <div id="_physical_and_chemical_characteristics">
1039
- <h2>4.2. Physical and chemical characteristics</h2>
1040
- <div id="_ae75684e-4d67-4b66-8a80-d2696555ebbd">
1041
- <h3>4.2.1. </h3>
1042
- <p>The mass fraction of moisture, determined in accordance with <a href="ISO712">ISO 712</a>, using an oven complying with the requirements of <a href="IEC61010-2">IEC 61010-2:1998</a>, shall not be greater than 15 %.<a style="mso-footnote-id:ftn2" href="#_ftn2" name="_ftnref2" title="" class="zzFootnote" id="_ftnref2"><span class="MsoFootnoteReference"><span style="mso-special-character:footnote"></span></span></a></p>
1043
- <p>The mass fraction of extraneous matter and defective kernels in husked and milled rice, whether or not parboiled, determined in accordance with <a href="AnnexA">Annex A</a>, shall not be greater than the values specified in <a href="table1">Table 1</a>.</p>
1044
- <div id="_60cc20a5-cead-4290-b0c7-737b7c882d39" class="Note"><p class="Note">NOTE<span style="mso-tab-count:1">  </span>Lower mass fractions of moisture are sometimes needed for certain destinations depending on the climate, duration of transport and storage. For further details, see <a href="ISO6322-1">ISO 6322-1</a>, <a href="ISO6322-2">ISO 6322-2</a> and <a href="ISO6322-3">ISO 6322-3</a>.</p></div>
1045
- </div>
1046
- <div id="_2">
1047
- <h3>4.2.2. </h3>
1048
- <p>The defect tolerance for the categories considered, and determined in accordance with the method given in <a href="AnnexA">Annex A</a>, shall not exceed the limits given in <a href="table1">Table 1</a>.</p>
1049
- <p class="TableTitle" align="center"><b>Table 1 — Maximum permissible mass fraction of defects</b></p>
1050
- <table id="table1" class="MsoISOTable" border="1" cellspacing="0" cellpadding="0">
1051
- <thead>
1052
- <tr>
1053
- <th rowspan="2" align="left" style="font-weight:bold;border-top:solid windowtext 1.5pt;mso-border-top-alt:solid windowtext 1.5pt;border-bottom:solid windowtext 1.5pt;mso-border-bottom-alt:solid windowtext 1.5pt;">Defect</th>
1054
- <th colspan="4" align="center" style="font-weight:bold;border-top:solid windowtext 1.5pt;mso-border-top-alt:solid windowtext 1.5pt;border-bottom:solid windowtext 1.0pt;mso-border-bottom-alt:solid windowtext 1.0pt;">Maximum permissible mass fraction of defects in husked rice<br>
1055
- <span class="stem">`w_max`</span>
1056
- </th>
1057
- </tr>
1058
- <tr>
1059
- <td align="left" style="border-top:none;mso-border-top-alt:none;border-bottom:solid windowtext 1.5pt;mso-border-bottom-alt:solid windowtext 1.5pt;">in husked rice</td>
1060
- <td align="center" style="border-top:none;mso-border-top-alt:none;border-bottom:solid windowtext 1.5pt;mso-border-bottom-alt:solid windowtext 1.5pt;">in milled rice (non-glutinous)</td>
1061
- <td align="center" style="border-top:none;mso-border-top-alt:none;border-bottom:solid windowtext 1.5pt;mso-border-bottom-alt:solid windowtext 1.5pt;">in husked parboiled rice</td>
1062
- <td align="center" style="border-top:none;mso-border-top-alt:none;border-bottom:solid windowtext 1.5pt;mso-border-bottom-alt:solid windowtext 1.5pt;">in milled parboiled rice</td>
1063
- </tr>
1064
- </thead>
1065
- <tbody>
1066
- <tr>
1067
- <td align="left" style="border-top:solid windowtext 1.5pt;mso-border-top-alt:solid windowtext 1.5pt;border-bottom:solid windowtext 1.0pt;mso-border-bottom-alt:solid windowtext 1.0pt;">Extraneous matter: organic<a style="" href="#_ftntable1a" name="_ftnreftable1a" title="" class="zzFootnote" id="_ftnreftable1a"><span class="MsoFootnoteReference"><a href="table1a">a</a></span></a>
1068
- </td>
1069
- <td align="center" style="border-top:solid windowtext 1.5pt;mso-border-top-alt:solid windowtext 1.5pt;border-bottom:solid windowtext 1.0pt;mso-border-bottom-alt:solid windowtext 1.0pt;">1,0</td>
1070
- <td align="center" style="border-top:solid windowtext 1.5pt;mso-border-top-alt:solid windowtext 1.5pt;border-bottom:solid windowtext 1.0pt;mso-border-bottom-alt:solid windowtext 1.0pt;">0,5</td>
1071
- <td align="center" style="border-top:solid windowtext 1.5pt;mso-border-top-alt:solid windowtext 1.5pt;border-bottom:solid windowtext 1.0pt;mso-border-bottom-alt:solid windowtext 1.0pt;">1,0</td>
1072
- <td align="center" style="border-top:solid windowtext 1.5pt;mso-border-top-alt:solid windowtext 1.5pt;border-bottom:solid windowtext 1.0pt;mso-border-bottom-alt:solid windowtext 1.0pt;">0,5</td>
1073
- </tr>
1074
- <tr>
1075
- <td align="left" style="border-top:none;mso-border-top-alt:none;border-bottom:solid windowtext 1.0pt;mso-border-bottom-alt:solid windowtext 1.0pt;">Extraneous matter: inorganic<a style="" href="#_ftntable1b" name="_ftnreftable1b" title="" class="zzFootnote" id="_ftnreftable1b"><span class="MsoFootnoteReference"><a href="table1b">b</a></span></a>
1076
- </td>
1077
- <td align="center" style="border-top:none;mso-border-top-alt:none;border-bottom:solid windowtext 1.0pt;mso-border-bottom-alt:solid windowtext 1.0pt;">0,5</td>
1078
- <td align="center" style="border-top:none;mso-border-top-alt:none;border-bottom:solid windowtext 1.0pt;mso-border-bottom-alt:solid windowtext 1.0pt;">0,5</td>
1079
- <td align="center" style="border-top:none;mso-border-top-alt:none;border-bottom:solid windowtext 1.0pt;mso-border-bottom-alt:solid windowtext 1.0pt;">0,5</td>
1080
- <td align="center" style="border-top:none;mso-border-top-alt:none;border-bottom:solid windowtext 1.0pt;mso-border-bottom-alt:solid windowtext 1.0pt;">0,5</td>
1081
- </tr>
1082
- <tr>
1083
- <td align="left" style="border-top:none;mso-border-top-alt:none;border-bottom:solid windowtext 1.0pt;mso-border-bottom-alt:solid windowtext 1.0pt;">Paddy</td>
1084
- <td align="center" style="border-top:none;mso-border-top-alt:none;border-bottom:solid windowtext 1.0pt;mso-border-bottom-alt:solid windowtext 1.0pt;">2,5</td>
1085
- <td align="center" style="border-top:none;mso-border-top-alt:none;border-bottom:solid windowtext 1.0pt;mso-border-bottom-alt:solid windowtext 1.0pt;">0,3</td>
1086
- <td align="center" style="border-top:none;mso-border-top-alt:none;border-bottom:solid windowtext 1.0pt;mso-border-bottom-alt:solid windowtext 1.0pt;">2,5</td>
1087
- <td align="center" style="border-top:none;mso-border-top-alt:none;border-bottom:solid windowtext 1.0pt;mso-border-bottom-alt:solid windowtext 1.0pt;">0,3</td>
1088
- </tr>
1089
- <tr>
1090
- <td align="left" style="border-top:none;mso-border-top-alt:none;border-bottom:solid windowtext 1.0pt;mso-border-bottom-alt:solid windowtext 1.0pt;">Husked rice, non-parboiled</td>
1091
- <td align="center" style="border-top:none;mso-border-top-alt:none;border-bottom:solid windowtext 1.0pt;mso-border-bottom-alt:solid windowtext 1.0pt;">Not applicable</td>
1092
- <td align="center" style="border-top:none;mso-border-top-alt:none;border-bottom:solid windowtext 1.0pt;mso-border-bottom-alt:solid windowtext 1.0pt;">1,0</td>
1093
- <td align="center" style="border-top:none;mso-border-top-alt:none;border-bottom:solid windowtext 1.0pt;mso-border-bottom-alt:solid windowtext 1.0pt;">1,0</td>
1094
- <td align="center" style="border-top:none;mso-border-top-alt:none;border-bottom:solid windowtext 1.0pt;mso-border-bottom-alt:solid windowtext 1.0pt;">1,0</td>
1095
- </tr>
1096
- <tr>
1097
- <td align="left" style="border-top:none;mso-border-top-alt:none;border-bottom:solid windowtext 1.0pt;mso-border-bottom-alt:solid windowtext 1.0pt;">Milled rice, non-parboiled</td>
1098
- <td align="center" style="border-top:none;mso-border-top-alt:none;border-bottom:solid windowtext 1.0pt;mso-border-bottom-alt:solid windowtext 1.0pt;">1,0</td>
1099
- <td align="center" style="border-top:none;mso-border-top-alt:none;border-bottom:solid windowtext 1.0pt;mso-border-bottom-alt:solid windowtext 1.0pt;">Not applicable</td>
1100
- <td align="center" style="border-top:none;mso-border-top-alt:none;border-bottom:solid windowtext 1.0pt;mso-border-bottom-alt:solid windowtext 1.0pt;">1,0</td>
1101
- <td align="center" style="border-top:none;mso-border-top-alt:none;border-bottom:solid windowtext 1.0pt;mso-border-bottom-alt:solid windowtext 1.0pt;">1,0</td>
1102
- </tr>
1103
- <tr>
1104
- <td align="left" style="border-top:none;mso-border-top-alt:none;border-bottom:solid windowtext 1.0pt;mso-border-bottom-alt:solid windowtext 1.0pt;">Husked rice, parboiled</td>
1105
- <td align="center" style="border-top:none;mso-border-top-alt:none;border-bottom:solid windowtext 1.0pt;mso-border-bottom-alt:solid windowtext 1.0pt;">1,0</td>
1106
- <td align="center" style="border-top:none;mso-border-top-alt:none;border-bottom:solid windowtext 1.0pt;mso-border-bottom-alt:solid windowtext 1.0pt;">1,0</td>
1107
- <td align="center" style="border-top:none;mso-border-top-alt:none;border-bottom:solid windowtext 1.0pt;mso-border-bottom-alt:solid windowtext 1.0pt;">Not applicable</td>
1108
- <td align="center" style="border-top:none;mso-border-top-alt:none;border-bottom:solid windowtext 1.0pt;mso-border-bottom-alt:solid windowtext 1.0pt;">1,0</td>
1109
- </tr>
1110
- <tr>
1111
- <td align="left" style="border-top:none;mso-border-top-alt:none;border-bottom:solid windowtext 1.0pt;mso-border-bottom-alt:solid windowtext 1.0pt;">Milled rice, parboiled</td>
1112
- <td align="center" style="border-top:none;mso-border-top-alt:none;border-bottom:solid windowtext 1.0pt;mso-border-bottom-alt:solid windowtext 1.0pt;">1,0</td>
1113
- <td align="center" style="border-top:none;mso-border-top-alt:none;border-bottom:solid windowtext 1.0pt;mso-border-bottom-alt:solid windowtext 1.0pt;">1,0</td>
1114
- <td align="center" style="border-top:none;mso-border-top-alt:none;border-bottom:solid windowtext 1.0pt;mso-border-bottom-alt:solid windowtext 1.0pt;">1,0</td>
1115
- <td align="center" style="border-top:none;mso-border-top-alt:none;border-bottom:solid windowtext 1.0pt;mso-border-bottom-alt:solid windowtext 1.0pt;">Not applicable</td>
1116
- </tr>
1117
- <tr>
1118
- <td align="left" style="border-top:none;mso-border-top-alt:none;border-bottom:solid windowtext 1.0pt;mso-border-bottom-alt:solid windowtext 1.0pt;">Chips</td>
1119
- <td align="center" style="border-top:none;mso-border-top-alt:none;border-bottom:solid windowtext 1.0pt;mso-border-bottom-alt:solid windowtext 1.0pt;">0,1</td>
1120
- <td align="center" style="border-top:none;mso-border-top-alt:none;border-bottom:solid windowtext 1.0pt;mso-border-bottom-alt:solid windowtext 1.0pt;">0,1</td>
1121
- <td align="center" style="border-top:none;mso-border-top-alt:none;border-bottom:solid windowtext 1.0pt;mso-border-bottom-alt:solid windowtext 1.0pt;">0,1</td>
1122
- <td align="center" style="border-top:none;mso-border-top-alt:none;border-bottom:solid windowtext 1.0pt;mso-border-bottom-alt:solid windowtext 1.0pt;">0,1</td>
1123
- </tr>
1124
- <tr>
1125
- <td align="left" style="border-top:none;mso-border-top-alt:none;border-bottom:solid windowtext 1.0pt;mso-border-bottom-alt:solid windowtext 1.0pt;">HDK</td>
1126
- <td align="center" style="border-top:none;mso-border-top-alt:none;border-bottom:solid windowtext 1.0pt;mso-border-bottom-alt:solid windowtext 1.0pt;">2,0<a style="" href="#_ftntable1c" name="_ftnreftable1c" title="" class="zzFootnote" id="_ftnreftable1c"><span class="MsoFootnoteReference"><a href="table1c">c</a></span></a>
1127
- </td>
1128
- <td align="center" style="border-top:none;mso-border-top-alt:none;border-bottom:solid windowtext 1.0pt;mso-border-bottom-alt:solid windowtext 1.0pt;">2,0</td>
1129
- <td align="center" style="border-top:none;mso-border-top-alt:none;border-bottom:solid windowtext 1.0pt;mso-border-bottom-alt:solid windowtext 1.0pt;">2,0<a style="" href="#_ftntable1c" name="_ftnreftable1c" title="" class="zzFootnote" id="_ftnreftable1c"><span class="MsoFootnoteReference"><a href="table1c">c</a></span></a>
1130
- </td>
1131
- <td align="center" style="border-top:none;mso-border-top-alt:none;border-bottom:solid windowtext 1.0pt;mso-border-bottom-alt:solid windowtext 1.0pt;">2,0</td>
1132
- </tr>
1133
- <tr>
1134
- <td align="left" style="border-top:none;mso-border-top-alt:none;border-bottom:solid windowtext 1.0pt;mso-border-bottom-alt:solid windowtext 1.0pt;">Damaged kernels</td>
1135
- <td align="center" style="border-top:none;mso-border-top-alt:none;border-bottom:solid windowtext 1.0pt;mso-border-bottom-alt:solid windowtext 1.0pt;">4,0</td>
1136
- <td align="center" style="border-top:none;mso-border-top-alt:none;border-bottom:solid windowtext 1.0pt;mso-border-bottom-alt:solid windowtext 1.0pt;">3,0</td>
1137
- <td align="center" style="border-top:none;mso-border-top-alt:none;border-bottom:solid windowtext 1.0pt;mso-border-bottom-alt:solid windowtext 1.0pt;">4,0</td>
1138
- <td align="center" style="border-top:none;mso-border-top-alt:none;border-bottom:solid windowtext 1.0pt;mso-border-bottom-alt:solid windowtext 1.0pt;">3,0</td>
1139
- </tr>
1140
- <tr>
1141
- <td align="left" style="border-top:none;mso-border-top-alt:none;border-bottom:solid windowtext 1.0pt;mso-border-bottom-alt:solid windowtext 1.0pt;">Immature and/or malformed kernels</td>
1142
- <td align="center" style="border-top:none;mso-border-top-alt:none;border-bottom:solid windowtext 1.0pt;mso-border-bottom-alt:solid windowtext 1.0pt;">8,0</td>
1143
- <td align="center" style="border-top:none;mso-border-top-alt:none;border-bottom:solid windowtext 1.0pt;mso-border-bottom-alt:solid windowtext 1.0pt;">2,0</td>
1144
- <td align="center" style="border-top:none;mso-border-top-alt:none;border-bottom:solid windowtext 1.0pt;mso-border-bottom-alt:solid windowtext 1.0pt;">8,0</td>
1145
- <td align="center" style="border-top:none;mso-border-top-alt:none;border-bottom:solid windowtext 1.0pt;mso-border-bottom-alt:solid windowtext 1.0pt;">2,0</td>
1146
- </tr>
1147
- <tr>
1148
- <td align="left" style="border-top:none;mso-border-top-alt:none;border-bottom:solid windowtext 1.0pt;mso-border-bottom-alt:solid windowtext 1.0pt;">Chalky kernels</td>
1149
- <td align="center" style="border-top:none;mso-border-top-alt:none;border-bottom:solid windowtext 1.0pt;mso-border-bottom-alt:solid windowtext 1.0pt;">5,0<a style="" href="#_ftntable1c" name="_ftnreftable1c" title="" class="zzFootnote" id="_ftnreftable1c"><span class="MsoFootnoteReference"><a href="table1c">c</a></span></a>
1150
- </td>
1151
- <td align="center" style="border-top:none;mso-border-top-alt:none;border-bottom:solid windowtext 1.0pt;mso-border-bottom-alt:solid windowtext 1.0pt;">5,0</td>
1152
- <td align="center" style="border-top:none;mso-border-top-alt:none;border-bottom:solid windowtext 1.0pt;mso-border-bottom-alt:solid windowtext 1.0pt;">Not applicable</td>
1153
- <td align="center" style="border-top:none;mso-border-top-alt:none;border-bottom:solid windowtext 1.0pt;mso-border-bottom-alt:solid windowtext 1.0pt;">Not applicable</td>
1154
- </tr>
1155
- <tr>
1156
- <td align="left" style="border-top:none;mso-border-top-alt:none;border-bottom:solid windowtext 1.0pt;mso-border-bottom-alt:solid windowtext 1.0pt;">Red kernels and red-streaked kernels</td>
1157
- <td align="center" style="border-top:none;mso-border-top-alt:none;border-bottom:solid windowtext 1.0pt;mso-border-bottom-alt:solid windowtext 1.0pt;">12,0</td>
1158
- <td align="center" style="border-top:none;mso-border-top-alt:none;border-bottom:solid windowtext 1.0pt;mso-border-bottom-alt:solid windowtext 1.0pt;">12,0</td>
1159
- <td align="center" style="border-top:none;mso-border-top-alt:none;border-bottom:solid windowtext 1.0pt;mso-border-bottom-alt:solid windowtext 1.0pt;">12,0<a style="" href="#_ftntable1c" name="_ftnreftable1c" title="" class="zzFootnote" id="_ftnreftable1c"><span class="MsoFootnoteReference"><a href="table1c">c</a></span></a>
1160
- </td>
1161
- <td align="center" style="border-top:none;mso-border-top-alt:none;border-bottom:solid windowtext 1.0pt;mso-border-bottom-alt:solid windowtext 1.0pt;">12,0</td>
1162
- </tr>
1163
- <tr>
1164
- <td align="left" style="border-top:none;mso-border-top-alt:none;border-bottom:solid windowtext 1.0pt;mso-border-bottom-alt:solid windowtext 1.0pt;">Partly gelatinized kernels</td>
1165
- <td align="center" style="border-top:none;mso-border-top-alt:none;border-bottom:solid windowtext 1.0pt;mso-border-bottom-alt:solid windowtext 1.0pt;">Not applicable</td>
1166
- <td align="center" style="border-top:none;mso-border-top-alt:none;border-bottom:solid windowtext 1.0pt;mso-border-bottom-alt:solid windowtext 1.0pt;">Not applicable</td>
1167
- <td align="center" style="border-top:none;mso-border-top-alt:none;border-bottom:solid windowtext 1.0pt;mso-border-bottom-alt:solid windowtext 1.0pt;">11,0<a style="" href="#_ftntable1c" name="_ftnreftable1c" title="" class="zzFootnote" id="_ftnreftable1c"><span class="MsoFootnoteReference"><a href="table1c">c</a></span></a>
1168
- </td>
1169
- <td align="center" style="border-top:none;mso-border-top-alt:none;border-bottom:solid windowtext 1.0pt;mso-border-bottom-alt:solid windowtext 1.0pt;">11,0</td>
1170
- </tr>
1171
- <tr>
1172
- <td align="left" style="border-top:none;mso-border-top-alt:none;border-bottom:solid windowtext 1.0pt;mso-border-bottom-alt:solid windowtext 1.0pt;">Pecks</td>
1173
- <td align="center" style="border-top:none;mso-border-top-alt:none;border-bottom:solid windowtext 1.0pt;mso-border-bottom-alt:solid windowtext 1.0pt;">Not applicable</td>
1174
- <td align="center" style="border-top:none;mso-border-top-alt:none;border-bottom:solid windowtext 1.0pt;mso-border-bottom-alt:solid windowtext 1.0pt;">Not applicable</td>
1175
- <td align="center" style="border-top:none;mso-border-top-alt:none;border-bottom:solid windowtext 1.0pt;mso-border-bottom-alt:solid windowtext 1.0pt;">4,0</td>
1176
- <td align="center" style="border-top:none;mso-border-top-alt:none;border-bottom:solid windowtext 1.0pt;mso-border-bottom-alt:solid windowtext 1.0pt;">2,0</td>
1177
- </tr>
1178
- <tr>
1179
- <td align="left" style="border-top:none;mso-border-top-alt:none;border-bottom:solid windowtext 1.5pt;mso-border-bottom-alt:solid windowtext 1.5pt;">Waxy rice</td>
1180
- <td align="center" style="border-top:none;mso-border-top-alt:none;border-bottom:solid windowtext 1.5pt;mso-border-bottom-alt:solid windowtext 1.5pt;">1,0<a style="" href="#_ftntable1c" name="_ftnreftable1c" title="" class="zzFootnote" id="_ftnreftable1c"><span class="MsoFootnoteReference"><a href="table1c">c</a></span></a>
1181
- </td>
1182
- <td align="center" style="border-top:none;mso-border-top-alt:none;border-bottom:solid windowtext 1.5pt;mso-border-bottom-alt:solid windowtext 1.5pt;">1,0</td>
1183
- <td align="center" style="border-top:none;mso-border-top-alt:none;border-bottom:solid windowtext 1.5pt;mso-border-bottom-alt:solid windowtext 1.5pt;">1,0<a style="" href="#_ftntable1c" name="_ftnreftable1c" title="" class="zzFootnote" id="_ftnreftable1c"><span class="MsoFootnoteReference"><a href="table1c">c</a></span></a>
1184
- </td>
1185
- <td align="center" style="border-top:none;mso-border-top-alt:none;border-bottom:solid windowtext 1.5pt;mso-border-bottom-alt:solid windowtext 1.5pt;">1,0</td>
1186
- </tr>
1187
- </tbody>
1188
- <tfoot>
1189
- <tr><td colspan="5" align="left" style="border-top:solid windowtext 1.5pt;mso-border-top-alt:solid windowtext 1.5pt;border-bottom:0pt;mso-border-bottom-alt:0pt;">
1190
- <p>Live insects shall not be present. Dead insects shall be included in extraneous matter.</p>
1191
- </td></tr>
1192
- <tr><td colspan="5" style="border-top:0pt;mso-border-top-alt:0pt; border-bottom:solid windowtext 1.5pt;mso-border-bottom-alt:solid windowtext 1.5pt;">
1193
- <div id="_7a1daf0a-816d-44a1-b4ee-4d06e16b5ecc" class="Note"><p class="Note">NOTE 1<span style="mso-tab-count:1">  </span>This table is based on <a href="ISO7301">ISO 7301</a>, Table 1.</p></div>
1194
- <div id="_9a8bfcde-4c62-461a-b8f2-8ecb87f44b4a" class="Note"><p class="Note">NOTE 2<span style="mso-tab-count:1">  </span>Some commercial contracts require information in addition to that provided in this table.</p></div>
1195
- <div id="_244431aa-be1f-4a31-bd5b-cbe98f85de81" class="Note"><p class="Note">NOTE 3<span style="mso-tab-count:1">  </span>Only full red husked (cargo) rice is considered in this table.</p></div>
1196
- <div class="Note"><div id="ftntable1a">
1197
- <p class="MsoFootnoteText"><a style="" href="#_ftntable1a" name="_ftnreftable1a" title="" class="zzFootnote" id="_ftnreftable1a"><span class="MsoFootnoteReference"><a name="table1a" id="table1a">a</a></span><span style="mso-tab-count:1">  </span></a>Organic extraneous matter includes foreign seeds, husks, bran, parts of straw, etc.</p>
1198
- </div></div>
1199
- <div class="Note"><div id="ftntable1b">
1200
- <p class="MsoFootnoteText"><a style="" href="#_ftntable1b" name="_ftnreftable1b" title="" class="zzFootnote" id="_ftnreftable1b"><span class="MsoFootnoteReference"><a name="table1b" id="table1b">b</a></span><span style="mso-tab-count:1">  </span></a>Inorganic extraneous matter includes stones, sand, dust, etc.</p>
1201
- </div></div>
1202
- <div class="Note"><div id="ftntable1c">
1203
- <p class="MsoFootnoteText"><a style="" href="#_ftntable1c" name="_ftnreftable1c" title="" class="zzFootnote" id="_ftnreftable1c"><span class="MsoFootnoteReference"><a name="table1c" id="table1c">c</a></span><span style="mso-tab-count:1">  </span></a>The maximum permissible mass fraction of defects shall be determined with respect to the mass fraction obtained after milling.</p>
1204
- </div></div>
1205
- </td></tr>
1206
- </tfoot>
1207
- </table>
959
+ <h1>4.<span style="mso-tab-count:1">&#xA0; </span>Specifications</h1>
960
+ <div id="_general_organoleptic_and_health_characteristics"><h2>4.1. General, organoleptic and health characteristics</h2><p id="_86b7ab17-ec21-46b3-9208-e77619dda6fa">Kernels of rice, whether parboiled, husked or milled, and whether whole or broken, shall be sound, clean and free from foreign odours or odour which indicates deterioration.</p>
961
+ <p id="_5eb15a22-a3b3-453d-baab-9cc074ef9269">The levels of additives and pesticide residues and other contaminants shall not exceed the maximum limits permitted in the country of destination.</p>
962
+ <p id="_028df596-52bf-448a-a1a1-43c4d5a00181">The presence of living insects which are visible to the naked eye is not permitted. This should be determined before separating the bulk sample into test samples.</p></div>
963
+ <div id="_physical_and_chemical_characteristics"><h2>4.2. Physical and chemical characteristics</h2><div id="_8f1f7acd-4636-47f9-afaa-1a0ecd555e8d"><h3>4.2.1. </h3><p id="_858d0bb4-c415-4273-82e4-efafff33292d">The mass fraction of moisture, determined in accordance with <a href="#ISO712">ISO 712</a>, using an oven complying with the requirements of <a href="#IEC61010-2">IEC 61010-2</a>, shall not be greater than 15 %.<a href="#ftn1" epub:type="footnote" id="_footnote2"><sup>2</sup></a></p>
964
+ <p id="_34708483-97ae-46a2-b4f7-4cae04878e88">The mass fraction of extraneous matter and defective kernels in husked and milled rice, whether or not parboiled, determined in accordance with <a href="#AnnexA">Annex A</a>, shall not be greater than the values specified in <a href="#table1">Table 1</a>.</p>
965
+ <div id="_4b7ae74b-e14a-46e2-8ccc-459ba75ef045" class="Note"><p class="Note">NOTE<span style="mso-tab-count:1">&#xA0; </span>Lower mass fractions of moisture are sometimes needed for certain destinations depending on the climate, duration of transport and storage. For further details, see <a href="#ISO6322-1">ISO 6322-1</a>, <a href="#ISO6322-2">ISO 6322-2</a> and <a href="#ISO6322-3">ISO 6322-3</a>.</p></div></div>
966
+ <div id="_2"><h3>4.2.2. </h3><p id="_bbf0091e-d29c-4002-9fa6-23fdc674082c">The defect tolerance for the categories considered, and determined in accordance with the method given in <a href="#AnnexA">Annex A</a>, shall not exceed the limits given in <a href="#table1">Table 1</a>.</p>
967
+ <p class="TableTitle" align="center"><b>Table 1&#xA0;&#x2014; Maximum permissible mass fraction of defects</b></p><table id="table1" class="MsoISOTable" border="1" cellspacing="0" cellpadding="0"><thead><tr><th rowspan="2" align="left" style="font-weight:bold;border-top:solid windowtext 1.5pt;mso-border-top-alt:solid windowtext 1.5pt;border-bottom:solid windowtext 1.5pt;mso-border-bottom-alt:solid windowtext 1.5pt;">Defect</th><th colspan="4" align="center" style="font-weight:bold;border-top:solid windowtext 1.5pt;mso-border-top-alt:solid windowtext 1.5pt;border-bottom:solid windowtext 1.0pt;mso-border-bottom-alt:solid windowtext 1.0pt;">Maximum permissible mass fraction of defects in husked rice<br />
968
+ <span class="stem">`w_max`</span></th></tr><tr><td align="left" style="border-top:none;mso-border-top-alt:none;border-bottom:solid windowtext 1.5pt;mso-border-bottom-alt:solid windowtext 1.5pt;">in husked rice</td><td align="center" style="border-top:none;mso-border-top-alt:none;border-bottom:solid windowtext 1.5pt;mso-border-bottom-alt:solid windowtext 1.5pt;">in milled rice (non-glutinous)</td><td align="center" style="border-top:none;mso-border-top-alt:none;border-bottom:solid windowtext 1.5pt;mso-border-bottom-alt:solid windowtext 1.5pt;">in husked parboiled rice</td><td align="center" style="border-top:none;mso-border-top-alt:none;border-bottom:solid windowtext 1.5pt;mso-border-bottom-alt:solid windowtext 1.5pt;">in milled parboiled rice</td></tr></thead><tbody><tr><td align="left" style="border-top:solid windowtext 1.5pt;mso-border-top-alt:solid windowtext 1.5pt;border-bottom:solid windowtext 1.0pt;mso-border-bottom-alt:solid windowtext 1.0pt;">Extraneous matter: organic<a href="#table1a" class="TableFootnoteRef">a</a></td><td align="center" style="border-top:solid windowtext 1.5pt;mso-border-top-alt:solid windowtext 1.5pt;border-bottom:solid windowtext 1.0pt;mso-border-bottom-alt:solid windowtext 1.0pt;">1,0</td><td align="center" style="border-top:solid windowtext 1.5pt;mso-border-top-alt:solid windowtext 1.5pt;border-bottom:solid windowtext 1.0pt;mso-border-bottom-alt:solid windowtext 1.0pt;">0,5</td><td align="center" style="border-top:solid windowtext 1.5pt;mso-border-top-alt:solid windowtext 1.5pt;border-bottom:solid windowtext 1.0pt;mso-border-bottom-alt:solid windowtext 1.0pt;">1,0</td><td align="center" style="border-top:solid windowtext 1.5pt;mso-border-top-alt:solid windowtext 1.5pt;border-bottom:solid windowtext 1.0pt;mso-border-bottom-alt:solid windowtext 1.0pt;">0,5</td></tr><tr><td align="left" style="border-top:none;mso-border-top-alt:none;border-bottom:solid windowtext 1.0pt;mso-border-bottom-alt:solid windowtext 1.0pt;">Extraneous matter: inorganic<a href="#table1b" class="TableFootnoteRef">b</a></td><td align="center" style="border-top:none;mso-border-top-alt:none;border-bottom:solid windowtext 1.0pt;mso-border-bottom-alt:solid windowtext 1.0pt;">0,5</td><td align="center" style="border-top:none;mso-border-top-alt:none;border-bottom:solid windowtext 1.0pt;mso-border-bottom-alt:solid windowtext 1.0pt;">0,5</td><td align="center" style="border-top:none;mso-border-top-alt:none;border-bottom:solid windowtext 1.0pt;mso-border-bottom-alt:solid windowtext 1.0pt;">0,5</td><td align="center" style="border-top:none;mso-border-top-alt:none;border-bottom:solid windowtext 1.0pt;mso-border-bottom-alt:solid windowtext 1.0pt;">0,5</td></tr><tr><td align="left" style="border-top:none;mso-border-top-alt:none;border-bottom:solid windowtext 1.0pt;mso-border-bottom-alt:solid windowtext 1.0pt;">Paddy</td><td align="center" style="border-top:none;mso-border-top-alt:none;border-bottom:solid windowtext 1.0pt;mso-border-bottom-alt:solid windowtext 1.0pt;">2,5</td><td align="center" style="border-top:none;mso-border-top-alt:none;border-bottom:solid windowtext 1.0pt;mso-border-bottom-alt:solid windowtext 1.0pt;">0,3</td><td align="center" style="border-top:none;mso-border-top-alt:none;border-bottom:solid windowtext 1.0pt;mso-border-bottom-alt:solid windowtext 1.0pt;">2,5</td><td align="center" style="border-top:none;mso-border-top-alt:none;border-bottom:solid windowtext 1.0pt;mso-border-bottom-alt:solid windowtext 1.0pt;">0,3</td></tr><tr><td align="left" style="border-top:none;mso-border-top-alt:none;border-bottom:solid windowtext 1.0pt;mso-border-bottom-alt:solid windowtext 1.0pt;">Husked rice, non-parboiled</td><td align="center" style="border-top:none;mso-border-top-alt:none;border-bottom:solid windowtext 1.0pt;mso-border-bottom-alt:solid windowtext 1.0pt;">Not applicable</td><td align="center" style="border-top:none;mso-border-top-alt:none;border-bottom:solid windowtext 1.0pt;mso-border-bottom-alt:solid windowtext 1.0pt;">1,0</td><td align="center" style="border-top:none;mso-border-top-alt:none;border-bottom:solid windowtext 1.0pt;mso-border-bottom-alt:solid windowtext 1.0pt;">1,0</td><td align="center" style="border-top:none;mso-border-top-alt:none;border-bottom:solid windowtext 1.0pt;mso-border-bottom-alt:solid windowtext 1.0pt;">1,0</td></tr><tr><td align="left" style="border-top:none;mso-border-top-alt:none;border-bottom:solid windowtext 1.0pt;mso-border-bottom-alt:solid windowtext 1.0pt;">Milled rice, non-parboiled</td><td align="center" style="border-top:none;mso-border-top-alt:none;border-bottom:solid windowtext 1.0pt;mso-border-bottom-alt:solid windowtext 1.0pt;">1,0</td><td align="center" style="border-top:none;mso-border-top-alt:none;border-bottom:solid windowtext 1.0pt;mso-border-bottom-alt:solid windowtext 1.0pt;">Not applicable</td><td align="center" style="border-top:none;mso-border-top-alt:none;border-bottom:solid windowtext 1.0pt;mso-border-bottom-alt:solid windowtext 1.0pt;">1,0</td><td align="center" style="border-top:none;mso-border-top-alt:none;border-bottom:solid windowtext 1.0pt;mso-border-bottom-alt:solid windowtext 1.0pt;">1,0</td></tr><tr><td align="left" style="border-top:none;mso-border-top-alt:none;border-bottom:solid windowtext 1.0pt;mso-border-bottom-alt:solid windowtext 1.0pt;">Husked rice, parboiled</td><td align="center" style="border-top:none;mso-border-top-alt:none;border-bottom:solid windowtext 1.0pt;mso-border-bottom-alt:solid windowtext 1.0pt;">1,0</td><td align="center" style="border-top:none;mso-border-top-alt:none;border-bottom:solid windowtext 1.0pt;mso-border-bottom-alt:solid windowtext 1.0pt;">1,0</td><td align="center" style="border-top:none;mso-border-top-alt:none;border-bottom:solid windowtext 1.0pt;mso-border-bottom-alt:solid windowtext 1.0pt;">Not applicable</td><td align="center" style="border-top:none;mso-border-top-alt:none;border-bottom:solid windowtext 1.0pt;mso-border-bottom-alt:solid windowtext 1.0pt;">1,0</td></tr><tr><td align="left" style="border-top:none;mso-border-top-alt:none;border-bottom:solid windowtext 1.0pt;mso-border-bottom-alt:solid windowtext 1.0pt;">Milled rice, parboiled</td><td align="center" style="border-top:none;mso-border-top-alt:none;border-bottom:solid windowtext 1.0pt;mso-border-bottom-alt:solid windowtext 1.0pt;">1,0</td><td align="center" style="border-top:none;mso-border-top-alt:none;border-bottom:solid windowtext 1.0pt;mso-border-bottom-alt:solid windowtext 1.0pt;">1,0</td><td align="center" style="border-top:none;mso-border-top-alt:none;border-bottom:solid windowtext 1.0pt;mso-border-bottom-alt:solid windowtext 1.0pt;">1,0</td><td align="center" style="border-top:none;mso-border-top-alt:none;border-bottom:solid windowtext 1.0pt;mso-border-bottom-alt:solid windowtext 1.0pt;">Not applicable</td></tr><tr><td align="left" style="border-top:none;mso-border-top-alt:none;border-bottom:solid windowtext 1.0pt;mso-border-bottom-alt:solid windowtext 1.0pt;">Chips</td><td align="center" style="border-top:none;mso-border-top-alt:none;border-bottom:solid windowtext 1.0pt;mso-border-bottom-alt:solid windowtext 1.0pt;">0,1</td><td align="center" style="border-top:none;mso-border-top-alt:none;border-bottom:solid windowtext 1.0pt;mso-border-bottom-alt:solid windowtext 1.0pt;">0,1</td><td align="center" style="border-top:none;mso-border-top-alt:none;border-bottom:solid windowtext 1.0pt;mso-border-bottom-alt:solid windowtext 1.0pt;">0,1</td><td align="center" style="border-top:none;mso-border-top-alt:none;border-bottom:solid windowtext 1.0pt;mso-border-bottom-alt:solid windowtext 1.0pt;">0,1</td></tr><tr><td align="left" style="border-top:none;mso-border-top-alt:none;border-bottom:solid windowtext 1.0pt;mso-border-bottom-alt:solid windowtext 1.0pt;">HDK</td><td align="center" style="border-top:none;mso-border-top-alt:none;border-bottom:solid windowtext 1.0pt;mso-border-bottom-alt:solid windowtext 1.0pt;">2,0<a href="#table1c" class="TableFootnoteRef">c</a></td><td align="center" style="border-top:none;mso-border-top-alt:none;border-bottom:solid windowtext 1.0pt;mso-border-bottom-alt:solid windowtext 1.0pt;">2,0</td><td align="center" style="border-top:none;mso-border-top-alt:none;border-bottom:solid windowtext 1.0pt;mso-border-bottom-alt:solid windowtext 1.0pt;">2,0<a href="#table1c" class="TableFootnoteRef">c</a></td><td align="center" style="border-top:none;mso-border-top-alt:none;border-bottom:solid windowtext 1.0pt;mso-border-bottom-alt:solid windowtext 1.0pt;">2,0</td></tr><tr><td align="left" style="border-top:none;mso-border-top-alt:none;border-bottom:solid windowtext 1.0pt;mso-border-bottom-alt:solid windowtext 1.0pt;">Damaged kernels</td><td align="center" style="border-top:none;mso-border-top-alt:none;border-bottom:solid windowtext 1.0pt;mso-border-bottom-alt:solid windowtext 1.0pt;">4,0</td><td align="center" style="border-top:none;mso-border-top-alt:none;border-bottom:solid windowtext 1.0pt;mso-border-bottom-alt:solid windowtext 1.0pt;">3,0</td><td align="center" style="border-top:none;mso-border-top-alt:none;border-bottom:solid windowtext 1.0pt;mso-border-bottom-alt:solid windowtext 1.0pt;">4,0</td><td align="center" style="border-top:none;mso-border-top-alt:none;border-bottom:solid windowtext 1.0pt;mso-border-bottom-alt:solid windowtext 1.0pt;">3,0</td></tr><tr><td align="left" style="border-top:none;mso-border-top-alt:none;border-bottom:solid windowtext 1.0pt;mso-border-bottom-alt:solid windowtext 1.0pt;">Immature and/or malformed kernels</td><td align="center" style="border-top:none;mso-border-top-alt:none;border-bottom:solid windowtext 1.0pt;mso-border-bottom-alt:solid windowtext 1.0pt;">8,0</td><td align="center" style="border-top:none;mso-border-top-alt:none;border-bottom:solid windowtext 1.0pt;mso-border-bottom-alt:solid windowtext 1.0pt;">2,0</td><td align="center" style="border-top:none;mso-border-top-alt:none;border-bottom:solid windowtext 1.0pt;mso-border-bottom-alt:solid windowtext 1.0pt;">8,0</td><td align="center" style="border-top:none;mso-border-top-alt:none;border-bottom:solid windowtext 1.0pt;mso-border-bottom-alt:solid windowtext 1.0pt;">2,0</td></tr><tr><td align="left" style="border-top:none;mso-border-top-alt:none;border-bottom:solid windowtext 1.0pt;mso-border-bottom-alt:solid windowtext 1.0pt;">Chalky kernels</td><td align="center" style="border-top:none;mso-border-top-alt:none;border-bottom:solid windowtext 1.0pt;mso-border-bottom-alt:solid windowtext 1.0pt;">5,0<a href="#table1c" class="TableFootnoteRef">c</a></td><td align="center" style="border-top:none;mso-border-top-alt:none;border-bottom:solid windowtext 1.0pt;mso-border-bottom-alt:solid windowtext 1.0pt;">5,0</td><td align="center" style="border-top:none;mso-border-top-alt:none;border-bottom:solid windowtext 1.0pt;mso-border-bottom-alt:solid windowtext 1.0pt;">Not applicable</td><td align="center" style="border-top:none;mso-border-top-alt:none;border-bottom:solid windowtext 1.0pt;mso-border-bottom-alt:solid windowtext 1.0pt;">Not applicable</td></tr><tr><td align="left" style="border-top:none;mso-border-top-alt:none;border-bottom:solid windowtext 1.0pt;mso-border-bottom-alt:solid windowtext 1.0pt;">Red kernels and red-streaked kernels</td><td align="center" style="border-top:none;mso-border-top-alt:none;border-bottom:solid windowtext 1.0pt;mso-border-bottom-alt:solid windowtext 1.0pt;">12,0</td><td align="center" style="border-top:none;mso-border-top-alt:none;border-bottom:solid windowtext 1.0pt;mso-border-bottom-alt:solid windowtext 1.0pt;">12,0</td><td align="center" style="border-top:none;mso-border-top-alt:none;border-bottom:solid windowtext 1.0pt;mso-border-bottom-alt:solid windowtext 1.0pt;">12,0<a href="#table1c" class="TableFootnoteRef">c</a></td><td align="center" style="border-top:none;mso-border-top-alt:none;border-bottom:solid windowtext 1.0pt;mso-border-bottom-alt:solid windowtext 1.0pt;">12,0</td></tr><tr><td align="left" style="border-top:none;mso-border-top-alt:none;border-bottom:solid windowtext 1.0pt;mso-border-bottom-alt:solid windowtext 1.0pt;">Partly gelatinized kernels</td><td align="center" style="border-top:none;mso-border-top-alt:none;border-bottom:solid windowtext 1.0pt;mso-border-bottom-alt:solid windowtext 1.0pt;">Not applicable</td><td align="center" style="border-top:none;mso-border-top-alt:none;border-bottom:solid windowtext 1.0pt;mso-border-bottom-alt:solid windowtext 1.0pt;">Not applicable</td><td align="center" style="border-top:none;mso-border-top-alt:none;border-bottom:solid windowtext 1.0pt;mso-border-bottom-alt:solid windowtext 1.0pt;">11,0<a href="#table1c" class="TableFootnoteRef">c</a></td><td align="center" style="border-top:none;mso-border-top-alt:none;border-bottom:solid windowtext 1.0pt;mso-border-bottom-alt:solid windowtext 1.0pt;">11,0</td></tr><tr><td align="left" style="border-top:none;mso-border-top-alt:none;border-bottom:solid windowtext 1.0pt;mso-border-bottom-alt:solid windowtext 1.0pt;">Pecks</td><td align="center" style="border-top:none;mso-border-top-alt:none;border-bottom:solid windowtext 1.0pt;mso-border-bottom-alt:solid windowtext 1.0pt;">Not applicable</td><td align="center" style="border-top:none;mso-border-top-alt:none;border-bottom:solid windowtext 1.0pt;mso-border-bottom-alt:solid windowtext 1.0pt;">Not applicable</td><td align="center" style="border-top:none;mso-border-top-alt:none;border-bottom:solid windowtext 1.0pt;mso-border-bottom-alt:solid windowtext 1.0pt;">4,0</td><td align="center" style="border-top:none;mso-border-top-alt:none;border-bottom:solid windowtext 1.0pt;mso-border-bottom-alt:solid windowtext 1.0pt;">2,0</td></tr><tr><td align="left" style="border-top:none;mso-border-top-alt:none;border-bottom:solid windowtext 1.5pt;mso-border-bottom-alt:solid windowtext 1.5pt;">Waxy rice</td><td align="center" style="border-top:none;mso-border-top-alt:none;border-bottom:solid windowtext 1.5pt;mso-border-bottom-alt:solid windowtext 1.5pt;">1,0<a href="#table1c" class="TableFootnoteRef">c</a></td><td align="center" style="border-top:none;mso-border-top-alt:none;border-bottom:solid windowtext 1.5pt;mso-border-bottom-alt:solid windowtext 1.5pt;">1,0</td><td align="center" style="border-top:none;mso-border-top-alt:none;border-bottom:solid windowtext 1.5pt;mso-border-bottom-alt:solid windowtext 1.5pt;">1,0<a href="#table1c" class="TableFootnoteRef">c</a></td><td align="center" style="border-top:none;mso-border-top-alt:none;border-bottom:solid windowtext 1.5pt;mso-border-bottom-alt:solid windowtext 1.5pt;">1,0</td></tr></tbody><tfoot><tr><td colspan="5" align="left" style="border-top:solid windowtext 1.5pt;mso-border-top-alt:solid windowtext 1.5pt;border-bottom:0pt;mso-border-bottom-alt:0pt;">
969
+ <p id="_8a7193b4-ae69-4b3d-95a7-9228413b854c">Live insects shall not be present. Dead insects shall be included in extraneous matter.</p>
970
+ </td></tr><tr><td colspan="5" style="border-top:0pt;mso-border-top-alt:0pt; border-bottom:solid windowtext 1.5pt;mso-border-bottom-alt:solid windowtext 1.5pt;"><div id="_0b8adb73-d2b3-4e1b-805d-e204ccf112c7" class="Note"><p class="Note">NOTE 1<span style="mso-tab-count:1">&#xA0; </span>This table is based on <a href="#ISO7301">ISO 7301</a>, Table 1.</p></div><div id="_78d5a5c5-fd62-47e3-b166-1d0ae50a59e0" class="Note"><p class="Note">NOTE 2<span style="mso-tab-count:1">&#xA0; </span>Some commercial contracts require information in addition to that provided in this table.</p></div><div id="_cd5a0f25-75c8-4761-a07d-679c9bf82a2f" class="Note"><p class="Note">NOTE 3<span style="mso-tab-count:1">&#xA0; </span>Only full red husked (cargo) rice is considered in this table.</p></div><div class="Note"><div id="ftntable1a">
971
+ <p id="_c564704d-a744-4adf-84fd-becf82eaf5a5" class="Note"><a id="table1a" class="TableFootnoteRef">a<span style="mso-tab-count:1">&#xA0; </span></a>Organic extraneous matter includes foreign seeds, husks, bran, parts of straw, etc.</p>
972
+ </div></div><div class="Note"><div id="ftntable1b">
973
+ <p id="_ac1d3a2b-1890-4565-897d-838b92183f38" class="Note"><a id="table1b" class="TableFootnoteRef">b<span style="mso-tab-count:1">&#xA0; </span></a>Inorganic extraneous matter includes stones, sand, dust, etc.</p>
974
+ </div></div><div class="Note"><div id="ftntable1c">
975
+ <p id="_d7e12d25-73ca-4138-b2cc-eef744892aaa" class="Note"><a id="table1c" class="TableFootnoteRef">c<span style="mso-tab-count:1">&#xA0; </span></a>The maximum permissible mass fraction of defects shall be determined with respect to the mass fraction obtained after milling.</p>
976
+ </div></div></td></tr></tfoot></table>
1208
977
 
1209
978
 
1210
- </div>
1211
- </div>
979
+ </div></div>
1212
980
  </div>
1213
981
  <div id="clause5">
1214
- <h1>5.<span style="mso-tab-count:1">  </span>Sampling</h1>
1215
- <p>Sampling shall be carried out in accordance with <a href="ISO24333">ISO 24333</a>, Clause 5.</p>
982
+ <h1>5.<span style="mso-tab-count:1">&#xA0; </span>Sampling</h1>
983
+ <p id="_dabe5484-7eeb-4434-82b9-57504236fe21">Sampling shall be carried out in accordance with <a href="#ISO24333">ISO 24333</a>, Clause 5.</p>
1216
984
  </div>
1217
985
  <div id="_test_methods">
1218
- <h1>6.<span style="mso-tab-count:1">  </span>Test methods</h1>
986
+ <h1>6.<span style="mso-tab-count:1">&#xA0; </span>Test methods</h1>
1219
987
  <div id="_moisture_content">
1220
988
  <h2>6.1. Moisture content</h2>
1221
- <p>Determine the mass fraction of moisture in accordance with the method specified in <a href="ISO712">ISO 712</a>.</p>
989
+ <p id="_1261da19-add0-4847-a786-6b452a467e64">Determine the mass fraction of moisture in accordance with the method specified in <a href="#ISO712">ISO 712</a>.</p>
1222
990
  </div>
1223
991
  <div id="_waxy_rice_content">
1224
992
  <h2>6.2. Waxy rice content</h2>
1225
- <p>Determine the mass fraction of waxy rice. <a href="AnnexB">Annex B</a> gives an example of a suitable method.</p>
1226
- </div>
1227
- <div id="_nitrogen_content_and_crude_protein_content">
1228
- <h2>6.3. Nitrogen content and crude protein content</h2>
1229
- <p>Determine the nitrogen content and crude protein content in accordance with either <a href="ISO16634">ISO 16634</a>, Clause 9, or <a href="ISO20483">ISO 20483</a>. For details on the determination of protein content using the Kjeldahl method, see Reference <a href="ref12">[12]</a> in the Bibliography. For details concerning the use of the Dumas method, see References <a href="ref10">[10]</a> and <a href="ref16">[16]</a>.</p>
1230
- <p>Calculate the crude protein content of the dry product by multiplying the value of the nitrogen content by the conversion factor specified in <a href="ISO20483">ISO 20483</a>, Annex C and Table C.1, that is adapted to the type of cereals or pulses <sup><a href="ref13">[13]</a></sup><sup><a href="ref14">[14]</a></sup> and to their use.</p>
993
+ <p id="_4bbd9e0c-aeb9-4332-91da-94839203757d">Determine the mass fraction of waxy rice. <a href="#AnnexB">Annex B</a> gives an example of a suitable method.</p>
1231
994
  </div>
1232
- <div id="_gelatinization_time_2">
1233
- <h2>6.4. Gelatinization time</h2>
1234
- <p>Determine the gelatinization time, <span class="stem">`t_90`</span>, for rice kernels during cooking. An example of a typical curve is given in <a href="figureC-1">Figure C.1</a>. Three typical stages of gelatinization are shown in <a href="figureC-2">Figure C.2</a>.</p>
1235
- <p>Report the results as specified in <a href="clause7">Clause 7</a>.</p>
995
+ <div id="_nitrogen_content_and_crude_protein_content"><h2>6.3. Nitrogen content and crude protein content</h2><p id="_2cf26dc2-6dc1-4067-ab01-b8928415ceaa">Determine the nitrogen content and crude protein content in accordance with either <a href="#ISO16634">ISO 16634</a>, Clause 9, or <a href="#ISO20483">ISO 20483</a>. For details on the determination of protein content using the Kjeldahl method, see Reference <a href="#ref12">[12]</a> in the Bibliography. For details concerning the use of the Dumas method, see References <a href="#ref10">[10]</a> and <a href="#ref16">[16]</a>.</p>
996
+ <p id="_5f357f87-d447-4679-a3ac-a341da562e36">Calculate the crude protein content of the dry product by multiplying the value of the nitrogen content by the conversion factor specified in <a href="#ISO20483">ISO 20483</a>, Annex C and Table C.1, that is adapted to the type of cereals or pulses <sup><a href="#ref13">[13]</a></sup><sup><a href="#ref14">[14]</a></sup> and to their use.</p></div>
997
+ <div id="_gelatinization_time_2"><h2>6.4. Gelatinization time</h2><p id="_224d5bd3-3229-4cee-96af-158fc0484655">Determine the gelatinization time, <span class="stem">`t_90`</span>, for rice kernels during cooking. An example of a typical curve is given in <a href="#figureC-1">Figure C.1</a>. Three typical stages of gelatinization are shown in <a href="#figureC-2">Figure C.2</a>.</p>
998
+ <p id="_6713dc7e-c4fd-4ad1-8f73-9cac03dbc6d2">Report the results as specified in <a href="#clause7">Clause 7</a>.</p></div>
999
+ <div id="_husked_rice_yield_2"><h2>6.5. Husked rice yield</h2><div id="_determination"><h3>6.5.1. Determination</h3><div class="Admonition"><title>CAUTION</title>
1000
+ <p id="_304de3fa-b84f-44d0-9c7c-4d3092c422fe">CAUTION&#x2014;Only use paddy or parboiled rice for the determination of husked rice yield.</p>
1236
1001
  </div>
1237
- <div id="_husked_rice_yield_2">
1238
- <h2>6.5. Husked rice yield</h2>
1239
- <div id="_determination">
1240
- <h3>6.5.1. Determination</h3>
1241
- <div class="Admonition">
1242
- <p class="b">CAUTION</p>
1243
- <p>Only use paddy or parboiled rice for the determination of husked rice yield.</p>
1244
- </div>
1245
- <p>Determine the husked rice yield in accordance with <a href="ISO6646">ISO 6646</a>.</p>
1246
- </div>
1247
- <div id="_precision">
1248
- <h3>6.5.2. Precision</h3>
1249
- <div id="_interlaboratory_test">
1002
+ <p id="_9b7e463e-377d-4781-92b8-2215c9f76b79">Determine the husked rice yield in accordance with <a href="#ISO6646">ISO 6646</a>.</p></div>
1003
+ <div id="_precision"><h3>6.5.2. Precision</h3><div id="_interlaboratory_test">
1250
1004
  <h4>6.5.2.1. Interlaboratory test</h4>
1251
- <p>The results of an interlaboratory test are given in <a href="AnnexD">Annex D</a> for information</p>
1005
+ <p id="_fde8908b-1b2c-4dd6-ad82-5a43abb7e645">The results of an interlaboratory test are given in <a href="#AnnexD">Annex D</a> for information</p>
1252
1006
  </div>
1253
- <div id="_repeatability">
1254
- <h4>6.5.2.2. Repeatability</h4>
1255
- <p>The absolute difference between two independent single test results, obtained using the same method on identical test material in the same laboratory by the same operator using the same equipment within a short interval of time, shall not exceed the arithmetic mean of the values for <span class="stem">`r`</span> obtained from the interlaboratory study for husked rice in more than 5 % of cases:</p>
1256
- <div id="_3fb0d0c4-52b3-45cc-896d-22f7a4e529c0" class="formula">
1257
- <span class="stem">`r = 1 %`</span><span style="mso-tab-count:1">  </span>(1)</div>
1258
- <p>where</p>
1259
- <dl>
1260
- <dt>
1007
+ <div id="_repeatability"><h4>6.5.2.2. Repeatability</h4><p id="_0ce1bfab-bc83-4ed7-ba98-90016c59f7c6">The absolute difference between two independent single test results, obtained using the same method on identical test material in the same laboratory by the same operator using the same equipment within a short interval of time, shall not exceed the arithmetic mean of the values for <span class="stem">`r`</span> obtained from the interlaboratory study for husked rice in more than 5 % of cases:</p>
1008
+ <div id="_0bdf42ed-40f1-4c39-aa63-f07327649f1e" class="formula"><span class="stem">`r = 1 %`</span><span style="mso-tab-count:1">&#xA0; </span>(1)</div><p>where</p><dl><dt>
1261
1009
  <span class="stem">`r`</span>
1262
- </dt>
1263
- <dd>
1264
- <p>is the repeatability limit.</p>
1265
- </dd>
1266
- </dl>
1010
+ </dt><dd>
1011
+ <p id="_c1b87928-955c-4494-bce0-2fb3efb3f727">is the repeatability limit.</p>
1012
+ </dd></dl>
1267
1013
 
1268
1014
  </div>
1269
- <div id="_reproducibility">
1270
- <h4>6.5.2.3. Reproducibility</h4>
1271
- <p>The absolute difference between two single test results, obtained using the same method on identical test material in different laboratories by different operators using different equipment, shall not exceed the arithmetic mean of the values for <span class="stem">`R`</span> obtained from the interlaboratory study in more than 5 % of cases:</p>
1272
- <div id="_72da974f-07b7-46c9-9a82-9a17db3b0b08" class="formula">
1273
- <span class="stem">`R = 3 %`</span><span style="mso-tab-count:1">  </span>(2)</div>
1274
- <p>where</p>
1275
- <dl>
1276
- <dt>
1015
+ <div id="_reproducibility"><h4>6.5.2.3. Reproducibility</h4><p id="_40814622-34e4-4551-9318-4cfcc6e6f499">The absolute difference between two single test results, obtained using the same method on identical test material in different laboratories by different operators using different equipment, shall not exceed the arithmetic mean of the values for <span class="stem">`R`</span> obtained from the interlaboratory study in more than 5 % of cases:</p>
1016
+ <div id="_2761c5ab-8d67-468f-a171-4560e5601bba" class="formula"><span class="stem">`R = 3 %`</span><span style="mso-tab-count:1">&#xA0; </span>(2)</div><p>where</p><dl><dt>
1277
1017
  <span class="stem">`R`</span>
1278
- </dt>
1279
- <dd>
1280
- <p>is the reproducibility limit.</p>
1281
- </dd>
1282
- </dl>
1018
+ </dt><dd>
1019
+ <p id="_71f32872-1b94-4d02-9d55-e33d1b1fdc40">is the reproducibility limit.</p>
1020
+ </dd></dl>
1283
1021
 
1284
- </div>
1285
- </div>
1286
- </div>
1022
+ </div></div></div>
1287
1023
  </div>
1288
1024
  <div id="clause7">
1289
- <h1>7.<span style="mso-tab-count:1">  </span>Test report</h1>
1290
- <p>For each test method, the test report shall specify the following:</p>
1025
+ <h1>7.<span style="mso-tab-count:1">&#xA0; </span>Test report</h1>
1026
+ <p id="_d81c133c-333b-4c81-bbcd-424d0f9fe932">For each test method, the test report shall specify the following:</p>
1291
1027
  <ol type="a">
1292
1028
  <li>
1293
- <p>all information necessary for the complete identification of the sample;</p>
1029
+ <p id="_93dcde01-83b2-408f-9df1-4c4c1905f38d">all information necessary for the complete identification of the sample;</p>
1294
1030
  </li>
1295
1031
  <li>
1296
- <p>a reference to this document (i.e. ISO 17301-1);</p>
1032
+ <p id="_c87bf91b-2b20-49e1-9252-950a37d8f382">a reference to this document (i.e. ISO 17301-1);</p>
1297
1033
  </li>
1298
1034
  <li>
1299
- <p>the sampling method used;</p>
1035
+ <p id="_e5d3107e-7339-4a13-b3a0-7b3bddd448e6">the sampling method used;</p>
1300
1036
  </li>
1301
1037
  <li>
1302
- <p>the test method used;</p>
1038
+ <p id="_33f508f3-3a6f-46be-85b7-7b0c86196fcd">the test method used;</p>
1303
1039
  </li>
1304
1040
  <li>
1305
- <p>the test result(s) obtained or, if the repeatability has been checked, the final quoted result obtained;</p>
1041
+ <p id="_e28c6ed7-6bf1-4396-9b00-b390d4492bc2">the test result(s) obtained or, if the repeatability has been checked, the final quoted result obtained;</p>
1306
1042
  </li>
1307
1043
  <li>
1308
- <p>all operating details not specified in this document, or regarded as optional, together with details of any incidents which may have influenced the test result(s);</p>
1044
+ <p id="_86251b4e-505f-446f-9f67-8b056112096e">all operating details not specified in this document, or regarded as optional, together with details of any incidents which may have influenced the test result(s);</p>
1309
1045
  </li>
1310
1046
  <li>
1311
- <p>any unusual features (anomalies) observed during the test;</p>
1047
+ <p id="_f61b31f5-5fc2-46d4-b8df-5b757b8b2fff">any unusual features (anomalies) observed during the test;</p>
1312
1048
  </li>
1313
1049
  <li>
1314
- <p>the date of the test.</p>
1050
+ <p id="_496496c8-eb62-485f-ad2a-6d77c427ea3b">the date of the test.</p>
1315
1051
  </li>
1316
1052
  </ol>
1317
1053
  </div>
1318
1054
  <div id="_packaging">
1319
- <h1>8.<span style="mso-tab-count:1">  </span>Packaging</h1>
1320
- <p>The packaging shall not transmit any odour or flavour to the product and shall not contain substances which may damage the product or constitute a health risk.</p>
1321
- <p>If bags are used, they shall comply with the requirements of <a href="ISO8531-1">ISO8531-1</a>, Clause 9, or <a href="ISO8351-2">ISO 8351-2</a>, as appropriate.</p>
1055
+ <h1>8.<span style="mso-tab-count:1">&#xA0; </span>Packaging</h1>
1056
+ <p id="_55c8f09c-90d9-41ef-8444-1e98168bd7d6">The packaging shall not transmit any odour or flavour to the product and shall not contain substances which may damage the product or constitute a health risk.</p>
1057
+ <p id="_df028a6d-64e7-4295-a628-6b78578f8eb9">If bags are used, they shall comply with the requirements of <a href="#ISO8531-1">ISO8531-1</a>, Clause 9, or <a href="#ISO8351-2">ISO 8351-2</a>, as appropriate.</p>
1322
1058
  </div>
1323
1059
  <div id="_marking">
1324
- <h1>9.<span style="mso-tab-count:1">  </span>Marking</h1>
1325
- <p>The packages shall be marked or labelled as required by the country of destination.</p>
1060
+ <h1>9.<span style="mso-tab-count:1">&#xA0; </span>Marking</h1>
1061
+ <p id="_4eeb1e74-7369-4532-96ed-efe72ce21289">The packages shall be marked or labelled as required by the country of destination.</p>
1326
1062
  </div>
1327
- <br clear="all" style="mso-special-character:line-break;page-break-before:always">
1063
+ <br clear="all" style="mso-special-character:line-break;page-break-before:always" />
1328
1064
  <div id="AnnexA" class="Section3">
1329
- <h1 class="Annex">
1330
- <b>Annex A</b><br>(Normative)<br><br><b>Determination of defects</b>
1331
- </h1>
1065
+ <h1 class="Annex"><b>Annex A</b><br />(Normative)<br /><br /><b>Determination of defects</b></h1>
1332
1066
  <div id="_principle">
1333
1067
  <h2>A.1. Principle</h2>
1334
- <p>Extraneous matter, broken kernels, damaged kernels and other kinds of rice are separated manually according to the following types: husked rice, milled rice, husked parboiled rice and milled parboiled rice. Each type is then weighed.</p>
1068
+ <p id="_b767b8bd-4cdf-4e8b-b4f4-0c11da44adbb">Extraneous matter, broken kernels, damaged kernels and other kinds of rice are separated manually according to the following types: husked rice, milled rice, husked parboiled rice and milled parboiled rice. Each type is then weighed.</p>
1335
1069
  </div>
1336
- <div id="_apparatus">
1337
- <h2>A.2. Apparatus</h2>
1338
- <p>The usual laboratory apparatus and, in particular, the following.</p>
1070
+ <div id="_apparatus"><h2>A.2. Apparatus</h2><p id="_d66975a9-c9fa-4f12-8846-39880f758e53">The usual laboratory apparatus and, in particular, the following.</p>
1339
1071
  <div id="AnnexA-2-1">
1340
1072
 
1341
- <p><span class="zzMoveToFollowing"><b>A.2.1. Sample divider, </b></span>consisting of a conical sample divider or multiple-slot sample divider with a distribution system, e.g. "Split-it-right" sample divider, such as that shown in <a href="figureA-1">Figure A.1</a>.</p>
1073
+ <p id="_fac8d605-be56-433d-9e58-3e0998624678"><span class="zzMoveToFollowing"><b>A.2.1. Sample divider, </b></span>consisting of a conical sample divider or multiple-slot sample divider with a distribution system, e.g. "Split-it-right" sample divider, such as that shown in <a href="#figureA-1">Figure A.1</a>.</p>
1342
1074
  </div>
1343
1075
  <div id="_sieve">
1344
1076
 
1345
- <p><span class="zzMoveToFollowing"><b>A.2.2. Sieve, </b></span>with round perforations of diameter 1,4 mm.</p>
1077
+ <p id="_4104c78a-61c0-40f6-9d27-b56c0b488f4a"><span class="zzMoveToFollowing"><b>A.2.2. Sieve, </b></span>with round perforations of diameter 1,4 mm.</p>
1346
1078
  </div>
1347
1079
  <div id="_tweezers">
1348
1080
 
1349
- <p></p>
1350
- </div>
1081
+ <p></p></div>
1351
1082
  <div id="_scalpel">
1352
1083
 
1353
- <p></p>
1354
- </div>
1084
+ <p></p></div>
1355
1085
  <div id="_paintbrush">
1356
1086
 
1357
- <p></p>
1358
- </div>
1087
+ <p></p></div>
1359
1088
  <div id="AnnexA-2-6">
1360
1089
 
1361
- <p><span class="zzMoveToFollowing"><b>A.2.6. Steel bowls, </b></span>of diameter 100 mm ± 5 mm; seven per test sample.</p>
1090
+ <p id="_95107d7e-012e-4792-b631-818b5ed47b72"><span class="zzMoveToFollowing"><b>A.2.6. Steel bowls, </b></span>of diameter 100 mm &#xB1; 5 mm; seven per test sample.</p>
1362
1091
  </div>
1363
1092
  <div id="_balance">
1364
1093
 
1365
- <p><span class="zzMoveToFollowing"><b>A.2.7. Balance, </b></span>which can be read to the nearest 0,01 g.</p>
1366
- </div>
1367
- </div>
1094
+ <p id="_e33b0856-b3ef-4d90-a406-0c164b92dab8"><span class="zzMoveToFollowing"><b>A.2.7. Balance, </b></span>which can be read to the nearest 0,01 g.</p>
1095
+ </div></div>
1368
1096
  <div id="_sampling">
1369
1097
  <h2>A.3. Sampling</h2>
1370
- <p>See <a href="clause5">Clause 5</a>.</p>
1098
+ <p id="_6416c245-d9cd-4106-a21d-b641cec698c8">See <a href="#clause5">Clause 5</a>.</p>
1371
1099
  </div>
1372
1100
  <div id="_procedure">
1373
1101
  <h2>A.4. Procedure</h2>
1374
- <div id="AnnexA-4-1">
1375
- <h3>A.4.1. Preparation of test sample</h3>
1376
- <p>Carefully mix the laboratory sample to make it as uniform as possible, then proceed to reduce it, using a divider (<a href="AnnexA-2-1">A.2.1</a>), until a quantity of about 30 g is obtained.</p>
1377
- <p>All parts of kernels which get stuck in the perforations of a sieve should be considered to be retained by the sieve.</p>
1102
+ <div id="AnnexA-4-1"><h3>A.4.1. Preparation of test sample</h3><p id="_cc32fd88-e01c-4350-960b-9f2d1bc221bc">Carefully mix the laboratory sample to make it as uniform as possible, then proceed to reduce it, using a divider (<a href="#AnnexA-2-1">A.2.1</a>), until a quantity of about 30 g is obtained.</p>
1103
+ <p id="_691edb0b-1cfb-402e-94c7-cbcd61fef6d7">All parts of kernels which get stuck in the perforations of a sieve should be considered to be retained by the sieve.</p>
1378
1104
  <div id="figureA-1" class="figure">
1379
1105
 
1380
- <img src="rice_images/rice_image1.png">
1381
- <p class="FigureTitle" align="center"><b>Figure A.1 — Split-it-right sample divider</b></p>
1382
- </div>
1383
- </div>
1106
+ <img src="_images/cc3050af-5321-4bb7-926d-7e1b02984981.png" width="800" height="673" />
1107
+ <p class="FigureTitle" align="center"><b>Figure A.1&#xA0;&#x2014; Split-it-right sample divider</b></p></div></div>
1384
1108
  </div>
1385
- <div id="_determination_2">
1386
- <h2>A.5. Determination</h2>
1387
- <p>Weigh, to the nearest 0,1 g, one of the test samples obtained in accordance with <a href="AnnexA-4-1">A.4.1</a> and separate the different defects into the bowls (<a href="AnnexA-2-6">A.2.6</a>). When a kernel has several defects, classify it in the defect category for which the maximum permissible value is the lowest (see <a href="table1">Table 1</a>).</p>
1388
- <p>Weigh, to the nearest 0,01 g, the fractions so obtained.</p>
1389
- </div>
1390
- <div id="_calculation">
1391
- <h2>A.6. Calculation</h2>
1392
- <p>Express the mass fraction of each defect using Formula (<a href="formulaA-1">Formula A.1</a>):</p>
1393
- <div id="formulaA-1" class="formula">
1394
- <span class="stem">`w = (m_D) / (m_s)`</span><span style="mso-tab-count:1">  </span>(A.1)</div>
1395
- <p>where</p>
1396
- <dl>
1397
- <dt>
1109
+ <div id="_determination_2"><h2>A.5. Determination</h2><p id="_c0c4f655-be13-43c9-acdf-516deb712477">Weigh, to the nearest 0,1 g, one of the test samples obtained in accordance with <a href="#AnnexA-4-1">A.4.1</a> and separate the different defects into the bowls (<a href="#AnnexA-2-6">A.2.6</a>). When a kernel has several defects, classify it in the defect category for which the maximum permissible value is the lowest (see <a href="#table1">Table 1</a>).</p>
1110
+ <p id="_45441733-4e5d-41fe-8894-64b965f8ff05">Weigh, to the nearest 0,01 g, the fractions so obtained.</p></div>
1111
+ <div id="_calculation"><h2>A.6. Calculation</h2><p id="_1fc152b0-fef1-4a34-a972-1149b1cf1c32">Express the mass fraction of each defect using Formula (<a href="#formulaA-1">Formula A.1</a>):</p>
1112
+ <div id="formulaA-1" class="formula"><span class="stem">`w = (m_D) / (m_s)`</span><span style="mso-tab-count:1">&#xA0; </span>(A.1)</div><p>where</p><dl><dt>
1398
1113
  <span class="stem">`w`</span>
1399
- </dt>
1400
- <dd>
1401
- <p>is the mass fraction of grains with a particular defect in the test sample;</p>
1402
- </dd>
1403
- <dt>
1114
+ </dt><dd>
1115
+ <p id="_751f6c96-d659-42e9-b2c1-7693db8e14da">is the mass fraction of grains with a particular defect in the test sample;</p>
1116
+ </dd><dt>
1404
1117
  <span class="stem">`m_D`</span>
1405
- </dt>
1406
- <dd>
1407
- <p>is the mass, in grams, of grains with that defect;</p>
1408
- </dd>
1409
- <dt>
1118
+ </dt><dd>
1119
+ <p id="_a70aaedc-c407-405a-af3a-754873874f0f">is the mass, in grams, of grains with that defect;</p>
1120
+ </dd><dt>
1410
1121
  <span class="stem">`m_S`</span>
1411
- </dt>
1412
- <dd>
1413
- <p>is the mass, in grams, of the test sample.</p>
1414
- </dd>
1415
- </dl>
1122
+ </dt><dd>
1123
+ <p id="_2fc7ddf1-2dfa-40ad-b1d0-4ca808c508a3">is the mass, in grams, of the test sample.</p>
1124
+ </dd></dl>
1416
1125
 
1417
1126
  </div>
1418
1127
  <div id="_test_report">
1419
1128
  <h2>A.7. Test report</h2>
1420
- <p>Report the results as specified in <a href="clause7">Clause 7</a>.</p>
1129
+ <p id="_6f76ac0a-5543-4da1-8ef8-0d2cd5146803">Report the results as specified in <a href="#clause7">Clause 7</a>.</p>
1421
1130
  </div>
1422
1131
  </div>
1423
- <br clear="all" style="mso-special-character:line-break;page-break-before:always">
1132
+ <br clear="all" style="mso-special-character:line-break;page-break-before:always" />
1424
1133
  <div id="AnnexB" class="Section3">
1425
- <h1 class="Annex">
1426
- <b>Annex B</b><br>(Informative)<br><br><b>Determination of the waxy rice content of parboiled rice</b>
1427
- </h1>
1134
+ <h1 class="Annex"><b>Annex B</b><br />(Informative)<br /><br /><b>Determination of the waxy rice content of parboiled rice</b></h1>
1428
1135
  <div id="_principle_2">
1429
1136
  <h2>B.1. Principle</h2>
1430
- <p>Waxy rice kernels have a reddish brown colour when stained in an iodine solution, while non-waxy rice kernels show a dark blue colour.</p>
1137
+ <p id="_80f6ee00-2079-411b-a450-5cba90d7dcf1">Waxy rice kernels have a reddish brown colour when stained in an iodine solution, while non-waxy rice kernels show a dark blue colour.</p>
1431
1138
  </div>
1432
- <div id="_apparatus_2">
1433
- <h2>B.2. Apparatus</h2>
1434
- <p>The usual laboratory apparatus and, in particular, the following.</p>
1139
+ <div id="_apparatus_2"><h2>B.2. Apparatus</h2><p id="_b440849d-b0bd-4296-ad96-f2a49fd61c30">The usual laboratory apparatus and, in particular, the following.</p>
1435
1140
  <div id="AnnexB-2-1">
1436
1141
 
1437
- <p><span class="zzMoveToFollowing"><b>B.2.1. Balance, </b></span>capable of weighing to the nearest 0,01 g.</p>
1142
+ <p id="_6a4ef377-3594-4f37-a173-c4ec711c2fc0"><span class="zzMoveToFollowing"><b>B.2.1. Balance, </b></span>capable of weighing to the nearest 0,01 g.</p>
1438
1143
  </div>
1439
1144
  <div id="AnnexB-2-2">
1440
1145
 
1441
- <p><span class="zzMoveToFollowing"><b>B.2.2. Glass beaker, </b></span>of capacity 250 ml.</p>
1146
+ <p id="_eaede5d4-1cb5-41d1-9414-7e339a308f99"><span class="zzMoveToFollowing"><b>B.2.2. Glass beaker, </b></span>of capacity 250 ml.</p>
1442
1147
  </div>
1443
1148
  <div id="AnnexB-2-3">
1444
1149
 
1445
- <p><span class="zzMoveToFollowing"><b>B.2.3. Small white colour bowls, </b></span>or any white colour container of a suitable size.</p>
1150
+ <p id="_492d76b5-305e-45c0-a976-d526e137a725"><span class="zzMoveToFollowing"><b>B.2.3. Small white colour bowls, </b></span>or any white colour container of a suitable size.</p>
1446
1151
  </div>
1447
1152
  <div id="AnnexB-2-4">
1448
1153
 
1449
- <p><span class="zzMoveToFollowing"><b>B.2.4. Wire sieve, </b></span>with long rounded apertures of (1 mm <span class="stem">`{:(+0.02),(0):}`</span> mm) × (20 mm <span class="stem">`{:(+2),(-1):}`</span> mm).</p>
1154
+ <p id="_edbbb0ea-bac7-4663-b869-fc908dadbc30"><span class="zzMoveToFollowing"><b>B.2.4. Wire sieve, </b></span>with long rounded apertures of (1 mm <span class="stem">`{:(+0.02),(0):}`</span> mm) &#xD7; (20 mm <span class="stem">`{:(+2),(-1):}`</span> mm).</p>
1450
1155
  </div>
1451
1156
  <div id="AnnexB-2-5">
1452
1157
 
1453
- <p></p>
1454
- </div>
1158
+ <p></p></div>
1455
1159
  <div id="AnnexB-2-6">
1456
1160
 
1457
- <p></p>
1458
- </div>
1161
+ <p></p></div>
1459
1162
  <div id="AnnexB-2-7">
1460
1163
 
1461
- <p></p>
1462
- </div>
1463
- </div>
1464
- <div id="_reagents">
1465
- <h2>B.3. Reagents</h2>
1466
- <div class="Admonition">
1467
- <p class="b">WARNING</p>
1468
- <p>Direct contact of iodine with skin can cause lesions so care should be taken in handling iodine. Iodine vapour is very irritating to eyes and mucous membranes.</p>
1164
+ <p></p></div></div>
1165
+ <div id="_reagents"><h2>B.3. Reagents</h2><div class="Admonition"><title>WARNING</title>
1166
+ <p id="_deebd5df-e271-4c5c-9983-6e0bd6c1d442">WARNING&#x2014;Direct contact of iodine with skin can cause lesions so care should be taken in handling iodine. Iodine vapour is very irritating to eyes and mucous membranes.</p>
1469
1167
  </div>
1470
1168
  <div id="AnnexB-3-1">
1471
1169
 
1472
- <p><span class="zzMoveToFollowing"><b>B.3.1. Deionized water, </b></span>Grade 3 quality as specified in <a href="ISO3696">ISO 3696</a>.</p>
1170
+ <p id="_6642bb8b-ff5c-45cc-b5d4-c56b59ca43eb"><span class="zzMoveToFollowing"><b>B.3.1. Deionized water, </b></span>Grade 3 quality as specified in <a href="#ISO3696">ISO 3696</a>.</p>
1473
1171
  </div>
1474
1172
  <div id="AnnexB-3-2">
1475
1173
 
1476
- <p><span class="zzMoveToFollowing"><b>B.3.2. Iodine stock solution, </b></span>containing a mass fraction of 4,1 % iodine and 6,3 % potassium iodide in deionized water such as Lugols.<a style="mso-footnote-id:ftn3" href="#_ftn3" name="_ftnref3" title="" class="zzFootnote" id="_ftnref3"><span class="MsoFootnoteReference"><span style="mso-special-character:footnote"></span></span></a></p>
1477
- </div>
1478
- <div id="AnnexB-3-3">
1479
- <p><span class="zzMoveToFollowing"><b>B.3.3. Iodine working solution, </b></span>obtained by diluting the stock solution (<a href="AnnexB-3-2">B.3.2</a>) two times (by volume) with deionized water (<a href="AnnexB-3-1">B.3.1</a>).</p>
1480
- <p>Prepare fresh daily.</p>
1481
- </div>
1174
+ <p id="_b550dacf-8039-41cb-aa92-5092706592a9"><span class="zzMoveToFollowing"><b>B.3.2. Iodine stock solution, </b></span>containing a mass fraction of 4,1 % iodine and 6,3 % potassium iodide in deionized water such as Lugols.<a href="#ftn2" epub:type="footnote" id="_footnote3"><sup>3</sup></a></p>
1482
1175
  </div>
1176
+ <div id="AnnexB-3-3"><p id="_0888eb3a-d9ff-48cb-ae3d-a1c888e42300"><span class="zzMoveToFollowing"><b>B.3.3. Iodine working solution, </b></span>obtained by diluting the stock solution (<a href="#AnnexB-3-2">B.3.2</a>) two times (by volume) with deionized water (<a href="#AnnexB-3-1">B.3.1</a>).</p>
1177
+ <p id="_ba7858a6-1988-4d4e-9065-3eb967d53ab7">Prepare fresh daily.</p></div></div>
1483
1178
  <div id="_sampling_2">
1484
1179
  <h2>B.4. Sampling</h2>
1485
- <p>Sampling shall be carried out in accordance with <a href="clause5">Clause 5</a>.</p>
1180
+ <p id="_f40f5892-57aa-40fa-b345-44f0d4e88ef6">Sampling shall be carried out in accordance with <a href="#clause5">Clause 5</a>.</p>
1486
1181
  </div>
1487
- <div id="_determination_3">
1488
- <h2>B.5. Determination</h2>
1489
- <div id="_3">
1182
+ <div id="_determination_3"><h2>B.5. Determination</h2><div id="_3">
1490
1183
  <h3>B.5.1. </h3>
1491
- <p>Weigh a portion of about 100 g of milled rice and put it into a glass beaker (<a href="AnnexB-2-2">B.2.2</a>).</p>
1184
+ <p id="_770b11fc-f036-4576-a202-76432b80cecc">Weigh a portion of about 100 g of milled rice and put it into a glass beaker (<a href="#AnnexB-2-2">B.2.2</a>).</p>
1492
1185
  </div>
1493
1186
  <div id="_4">
1494
1187
  <h3>B.5.2. </h3>
1495
- <p>Add enough iodine working solution (<a href="AnnexB-3-3">B.3.3</a>) to soak the kernels, and stir (<a href="AnnexB-2-5">B.2.5</a>) until all the kernels are submerged under the solution. Let the kernels soak in the solution for 30 s.</p>
1188
+ <p id="_ddb0f9e7-ea68-4347-aa65-a28416f18722">Add enough iodine working solution (<a href="#AnnexB-3-3">B.3.3</a>) to soak the kernels, and stir (<a href="#AnnexB-2-5">B.2.5</a>) until all the kernels are submerged under the solution. Let the kernels soak in the solution for 30 s.</p>
1496
1189
  </div>
1497
1190
  <div id="_5">
1498
1191
  <h3>B.5.3. </h3>
1499
- <p>Pour the rice and solution into a wire sieve (<a href="AnnexB-2-4">B.2.4</a>), and shake the basket slightly in order to drain out the solution. Then place the wire sieve on a piece of tissue paper (<a href="AnnexB-2-7">B.2.7</a>) to absorb the excess liquid.</p>
1192
+ <p id="_39da8555-1a67-4f29-b45e-399dcb1d5df9">Pour the rice and solution into a wire sieve (<a href="#AnnexB-2-4">B.2.4</a>), and shake the basket slightly in order to drain out the solution. Then place the wire sieve on a piece of tissue paper (<a href="#AnnexB-2-7">B.2.7</a>) to absorb the excess liquid.</p>
1500
1193
  </div>
1501
1194
  <div id="_6">
1502
1195
  <h3>B.5.4. </h3>
1503
- <p>Pour the stained kernels into a bowl (<a href="AnnexB-2-3">B.2.3</a>). Using tweezers or forceps (<a href="AnnexB-2-6">B.2.6</a>), separate the reddish brown kernels of waxy rice from the dark blue kernels of non-waxy rice.</p>
1196
+ <p id="_3d450086-bb9e-4e25-ad77-d3414bab0f68">Pour the stained kernels into a bowl (<a href="#AnnexB-2-3">B.2.3</a>). Using tweezers or forceps (<a href="#AnnexB-2-6">B.2.6</a>), separate the reddish brown kernels of waxy rice from the dark blue kernels of non-waxy rice.</p>
1504
1197
  </div>
1505
1198
  <div id="_7">
1506
1199
  <h3>B.5.5. </h3>
1507
- <p>Weigh the waxy rice portion (<span class="stem">`m_1`</span>) and the non-waxy rice portion (<span class="stem">`m_2`</span>) to the nearest 0,1 g.</p>
1508
- </div>
1509
- </div>
1510
- <div id="_calculation_2">
1511
- <h2>B.6. Calculation</h2>
1512
- <p>Calculate the mass fraction, expressed as a percentage, of the waxy rice, <span class="stem">`w_(wax)`</span>, using Formula (<a href="formulaB-1">Formula B.1</a>):</p>
1513
- <div id="formulaB-1" class="formula">
1514
- <span class="stem">`w_(wax) = (m_1) / (m_1 + m_2) xx 100`</span><span style="mso-tab-count:1">  </span>(B.1)</div>
1515
- <p>where</p>
1516
- <dl>
1517
- <dt>
1200
+ <p id="_05b4aee9-3c21-4582-8ed8-510bef24e218">Weigh the waxy rice portion (<span class="stem">`m_1`</span>) and the non-waxy rice portion (<span class="stem">`m_2`</span>) to the nearest 0,1 g.</p>
1201
+ </div></div>
1202
+ <div id="_calculation_2"><h2>B.6. Calculation</h2><p id="_38a2c8d9-74d8-4935-a7a8-6c9afd8ec357">Calculate the mass fraction, expressed as a percentage, of the waxy rice, <span class="stem">`w_(wax)`</span>, using Formula (<a href="#formulaB-1">Formula B.1</a>):</p>
1203
+ <div id="formulaB-1" class="formula"><span class="stem">`w_(wax) = (m_1) / (m_1 + m_2) xx 100`</span><span style="mso-tab-count:1">&#xA0; </span>(B.1)</div><p>where</p><dl><dt>
1518
1204
  <span class="stem">`m_1`</span>
1519
- </dt>
1520
- <dd>
1521
- <p>is the mass, expressed in grams, of the waxy rice portion;</p>
1522
- </dd>
1523
- <dt>
1205
+ </dt><dd>
1206
+ <p id="_89dd2dfe-836e-4ea7-b85c-16fe9f6c2af2">is the mass, expressed in grams, of the waxy rice portion;</p>
1207
+ </dd><dt>
1524
1208
  <span class="stem">`m_2`</span>
1525
- </dt>
1526
- <dd>
1527
- <p>is the mass, expressed in grams, of the non-waxy rice portion.</p>
1528
- </dd>
1529
- </dl>
1209
+ </dt><dd>
1210
+ <p id="_cfe7b3ce-3c6e-43d7-ae4e-39b9be548449">is the mass, expressed in grams, of the non-waxy rice portion.</p>
1211
+ </dd></dl>
1530
1212
 
1531
1213
  </div>
1532
1214
  <div id="_test_report_2">
1533
1215
  <h2>B.7. Test report</h2>
1534
- <p>Report the results as specified in <a href="clause7">Clause 7</a>, giving the results calculated using Formula (<a href="formulaB-1">Formula B.1</a>).</p>
1216
+ <p id="_f8aa0c79-0004-4dfb-9e6c-28564d582346">Report the results as specified in <a href="#clause7">Clause 7</a>, giving the results calculated using Formula (<a href="#formulaB-1">Formula B.1</a>).</p>
1535
1217
  </div>
1536
1218
  </div>
1537
- <br clear="all" style="mso-special-character:line-break;page-break-before:always">
1219
+ <br clear="all" style="mso-special-character:line-break;page-break-before:always" />
1538
1220
  <div id="AnnexC" class="Section3">
1539
- <h1 class="Annex">
1540
- <b>Annex C</b><br>(Informative)<br><br><b>Gelatinization</b>
1541
- </h1>
1542
- <p><a href="figureC-1">Figure C.1</a> gives an example of a typical gelatinization curve. <a href="figureC-2">Figure C.2</a> shows the three stages of gelatinization.</p>
1221
+ <h1 class="Annex"><b>Annex C</b><br />(Informative)<br /><br /><b>Gelatinization</b></h1>
1222
+ <p id="_de150585-d3c4-416c-964b-992585d8384f"><a href="#figureC-1">Figure C.1</a> gives an example of a typical gelatinization curve. <a href="#figureC-2">Figure C.2</a> shows the three stages of gelatinization.</p>
1543
1223
  <div id="figureC-1" class="figure">
1544
1224
 
1545
- <img src="rice_images/rice_image2.png">
1546
- <aside><div id="ftn511eb3cb-2a4f-4e04-a7b4-9145ea9a7e9aa">
1225
+ <img src="_images/13154082-059c-4198-8e82-786f892ac225.png" width="800" height="697" />
1226
+ <aside><div id="ftnfbe903d0-e4af-469c-9809-37e48a73b437a">
1547
1227
 
1548
- </div></aside><p><b>Key</b></p>
1549
- <dl>
1550
- <dt>
1228
+ </div></aside><p><b>Key</b></p><dl><dt>
1551
1229
  <span class="stem">`w`</span>
1552
- </dt>
1553
- <dd>
1554
- <p>mass fraction of gelatinized kernels, expressed in per cent</p>
1555
- </dd>
1556
- <dt>
1230
+ </dt><dd>
1231
+ <p id="_e41cb45a-ea9c-4806-aa20-d7bd5eff1f2b">mass fraction of gelatinized kernels, expressed in per cent</p>
1232
+ </dd><dt>
1557
1233
  <span class="stem">`t`</span>
1558
- </dt>
1559
- <dd>
1560
- <p>cooking time, expressed in minutes</p>
1561
- </dd>
1562
- <dt>
1234
+ </dt><dd>
1235
+ <p id="_9a36fa98-0646-4ac8-8d46-693e348130bd">cooking time, expressed in minutes</p>
1236
+ </dd><dt>
1563
1237
  <span class="stem">`t_90`</span>
1564
- </dt>
1565
- <dd>
1566
- <p>time required to gelatinize 90 % of the kernels</p>
1567
- </dd>
1568
- <dt><p>P</p></dt>
1569
- <dd>
1570
- <p>point of the curve corresponding to a cooking time of <span class="stem">`t_90`</span></p>
1571
- </dd>
1572
- <dt><a style="" href="#_ftn511eb3cb-2a4f-4e04-a7b4-9145ea9a7e9aa" name="_ftnref511eb3cb-2a4f-4e04-a7b4-9145ea9a7e9aa" title="" class="zzFootnote" id="_ftnref511eb3cb-2a4f-4e04-a7b4-9145ea9a7e9aa"><span class="MsoFootnoteReference"><a name="511eb3cb-2a4f-4e04-a7b4-9145ea9a7e9aa" id="511eb3cb-2a4f-4e04-a7b4-9145ea9a7e9aa">a</a></span><span style="mso-tab-count:1">  </span></a></dt>
1573
- <dd><p>The time <span class="stem">`t_90`</span> was estimated to be 18,2 min for this example.</p></dd>
1574
- </dl>
1575
- <p class="FigureTitle" align="center"><b>Figure C.1 — Typical gelatinization curve</b></p>
1576
- </div>
1577
- <div id="_dfbd69fe-5ded-4dbd-a4ec-e86d864a1732" class="Note">
1578
- <p class="Note">NOTE<span style="mso-tab-count:1">  </span>These results are based on a study carried out on three different types of kernel.</p>
1579
- </div>
1580
- <div id="figureC-2" class="figure">
1581
- <div id="_be533a0f-081e-4ef1-95b6-5470b023d3e6" class="figure">
1582
-
1583
- <img src="rice_images/rice_image3_1.png">
1584
- <p class="FigureTitle" align="center"><b>Figure C.2-1 — Initial stages: No grains are fully gelatinized (ungelatinized starch granules are visible inside the kernels)</b></p>
1585
- </div>
1586
- <div id="_fb3c1f29-34d7-4f3e-b452-3c46c23d87bf" class="figure">
1587
-
1588
- <img src="rice_images/rice_image3_2.png">
1589
- <p class="FigureTitle" align="center"><b>Figure C.2-2 — Intermediate stages: Some fully gelatinized kernels are visible</b></p>
1590
- </div>
1591
- <div id="_de7a9ec7-6e6d-472d-8f7a-4f5e5c0a6c1a" class="figure">
1592
-
1593
- <img src="rice_images/rice_image3_3.png">
1594
- <p class="FigureTitle" align="center"><b>Figure C.2-3 — Final stages: All kernels are fully gelatinized</b></p>
1595
- </div>
1596
- </div>
1238
+ </dt><dd>
1239
+ <p id="_7923c0b5-7184-4bcb-8d72-ba001a81e30e">time required to gelatinize 90 % of the kernels</p>
1240
+ </dd><dt><p>P</p></dt><dd>
1241
+ <p id="_9712efcd-506d-428a-abf8-daca4c4953ed">point of the curve corresponding to a cooking time of <span class="stem">`t_90`</span></p>
1242
+ </dd><dt><a id="fbe903d0-e4af-469c-9809-37e48a73b437a" class="TableFootnoteRef">a<span style="mso-tab-count:1">&#xA0; </span></a></dt><dd><p id="_fae0370c-8887-4f3c-9f0f-050cbd82f708">The time <span class="stem">`t_90`</span> was estimated to be 18,2 min for this example.</p></dd></dl><div id="_1e9d8c54-d94b-4cf2-a257-658512f7079b" class="Note"><p class="Note">NOTE<span style="mso-tab-count:1">&#xA0; </span>These results are based on a study carried out on three different types of kernel.</p></div><p class="FigureTitle" align="center"><b>Figure C.1&#xA0;&#x2014; Typical gelatinization curve</b></p></div>
1243
+ <div id="figureC-2" class="figure"><div id="_d218eeca-8fc7-4330-ae32-72503078e024" class="figure">
1244
+
1245
+ <img src="_images/a95ec492-f3bc-482d-8bfc-ea25215a2758.png" width="800" height="703" />
1246
+ <p class="FigureTitle" align="center"><b>Figure C.2-1&#xA0;&#x2014; Initial stages: No grains are fully gelatinized (ungelatinized starch granules are visible inside the kernels)</b></p></div>
1247
+ <div id="_d9b444a9-c036-44fd-b9fb-4f4652f93e88" class="figure">
1248
+
1249
+ <img src="_images/eebd094a-6b70-4473-9db9-655a93e83451.png" width="726" height="704" />
1250
+ <p class="FigureTitle" align="center"><b>Figure C.2-2&#xA0;&#x2014; Intermediate stages: Some fully gelatinized kernels are visible</b></p></div>
1251
+ <div id="_d1b046e4-94f4-4d8e-9f55-ceb98f35e109" class="figure">
1252
+
1253
+ <img src="_images/85871a8a-7f05-4dd2-ba17-cb857d599536.png" width="744" height="738" />
1254
+ <p class="FigureTitle" align="center"><b>Figure C.2-3&#xA0;&#x2014; Final stages: All kernels are fully gelatinized</b></p></div></div>
1597
1255
  </div>
1598
- <br clear="all" style="mso-special-character:line-break;page-break-before:always">
1256
+ <br clear="all" style="mso-special-character:line-break;page-break-before:always" />
1599
1257
  <div id="AnnexD" class="Section3">
1600
- <h1 class="Annex">
1601
- <b>Annex D</b><br>(Informative)<br><br><b>Results of interlaboratory test for husked rice yields</b>
1602
- </h1>
1603
- <p>An interlaboratory test <a href="ref15">[15]</a> was carried out by the ENR [Rice Research Centre (Italy)] in accordance with <a href="ISO5725-1">ISO 5725-1</a> and <a href="ISO5725-2">ISO 5725-2</a>, with the participation of 15 laboratories. Each laboratory carried out three determinations on four different types of kernel. The statistical results are shown in <a href="tableD-1">Table D.1</a>.</p>
1258
+ <h1 class="Annex"><b>Annex D</b><br />(Informative)<br /><br /><b>Results of interlaboratory test for husked rice yields</b></h1>
1259
+ <p id="_79e88910-7d83-4ec7-b610-d8d3192ca9b8">An interlaboratory test <a href="#ref15">[15]</a> was carried out by the ENR [Rice Research Centre (Italy)] in accordance with <a href="#ISO5725-1">ISO 5725-1</a> and <a href="#ISO5725-2">ISO 5725-2</a>, with the participation of 15 laboratories. Each laboratory carried out three determinations on four different types of kernel. The statistical results are shown in <a href="#tableD-1">Table D.1</a>.</p>
1604
1260
  <p class="TableTitle" align="center">
1605
- <b>Table D.1 — Repeatability and reproducibility of husked rice yield</b>
1261
+ <b>Table D.1&#xA0;&#x2014; Repeatability and reproducibility of husked rice yield</b>
1606
1262
  </p>
1607
1263
  <table id="tableD-1" class="MsoISOTable" border="1" cellspacing="0" cellpadding="0">
1608
1264
  <tbody>
@@ -1612,8 +1268,7 @@ document (including any amendments) applies.
1612
1268
  </tr>
1613
1269
  <tr>
1614
1270
  <td align="left" style="border-top:none;mso-border-top-alt:none;border-bottom:solid windowtext 1.0pt;mso-border-bottom-alt:solid windowtext 1.0pt;">Arborio</td>
1615
- <td align="center" style="border-top:none;mso-border-top-alt:none;border-bottom:solid windowtext 1.0pt;mso-border-bottom-alt:solid windowtext 1.0pt;">Drago<a style="" href="#_ftntableD-1a" name="_ftnreftableD-1a" title="" class="zzFootnote" id="_ftnreftableD-1a"><span class="MsoFootnoteReference"><a href="tableD-1a">a</a></span></a>
1616
- </td>
1271
+ <td align="center" style="border-top:none;mso-border-top-alt:none;border-bottom:solid windowtext 1.0pt;mso-border-bottom-alt:solid windowtext 1.0pt;">Drago<a href="#tableD-1a" class="TableFootnoteRef">a</a></td>
1617
1272
  <td align="center" style="border-top:none;mso-border-top-alt:none;border-bottom:solid windowtext 1.0pt;mso-border-bottom-alt:solid windowtext 1.0pt;">Balilla</td>
1618
1273
  <td align="center" style="border-top:none;mso-border-top-alt:none;border-bottom:solid windowtext 1.0pt;mso-border-bottom-alt:solid windowtext 1.0pt;">Thaibonnet</td>
1619
1274
  </tr>
@@ -1675,43 +1330,55 @@ document (including any amendments) applies.
1675
1330
  </tr>
1676
1331
  </tbody>
1677
1332
  <tfoot><tr><td colspan="5" style="border-top:0pt;mso-border-top-alt:0pt; border-bottom:solid windowtext 1.5pt;mso-border-bottom-alt:solid windowtext 1.5pt;"><div class="Note"><div id="ftntableD-1a">
1678
- <p class="MsoFootnoteText"><a style="" href="#_ftntableD-1a" name="_ftnreftableD-1a" title="" class="zzFootnote" id="_ftnreftableD-1a"><span class="MsoFootnoteReference"><a name="tableD-1a" id="tableD-1a">a</a></span><span style="mso-tab-count:1">  </span></a>Parboiled rice.</p>
1679
- </div></div></td></tr></tfoot>
1680
- </table>
1333
+ <p id="_8874f6ae-ef58-4882-abe0-0f063436356c" class="Note"><a id="tableD-1a" class="TableFootnoteRef">a<span style="mso-tab-count:1">&#xA0; </span></a>Parboiled rice.</p>
1334
+ </div></div></td></tr></tfoot></table>
1335
+ </div>
1336
+ <br clear="all" style="mso-special-character:line-break;page-break-before:always" />
1337
+ <div id="_extraneous_information" class="Section3">
1338
+ <h1 class="Annex"><b>Annex E</b><br />(Informative)<br /><br /><b>Extraneous information</b></h1>
1339
+ <p id="_0e64f987-d5d8-48d2-8bca-4169015f27fc">
1340
+ <i>This appendix is not in the original Rice model document, and is inserted to illustrate elements absent fromthat document: block quotes, source code, and examples.</i>
1341
+ </p>
1342
+ <div class="Quote" id="_fe7915bf-8557-40df-81e8-a42a6b091e32">
1343
+
1344
+
1345
+ <p id="_a58f3043-4f40-4be2-a666-c64307e853e9">This International Standard gives the minimum specifications for rice (<i>Oryza sativa</i> L.) which is subject to international trade. It is applicable to the following types: husked rice and milled rice, parboiled or not, intended for direct human consumption. It is neither applicable to other products derived from rice, nor to waxy rice (glutinous rice).</p>
1346
+ <p class="QuoteAttribution">&#x2014; ISO, <a href="#ISO7301">ISO 7301, Section 1</a></p></div>
1347
+ <div id="samplecode" class="figure">
1348
+ <p id="_f3b686c5-b0a1-428d-994a-96ab29615159" class="Sourcecode">puts&#xA0;"Hello,&#xA0;world."</p>
1349
+ </div>
1681
1350
  </div>
1682
- <br clear="all" style="mso-special-character:line-break;page-break-before:always">
1351
+ <br clear="all" style="mso-special-character:line-break;page-break-before:always" />
1683
1352
  <div>
1684
1353
  <h1 class="Section3">Bibliography</h1>
1685
- <p id="ISO3696" class="Biblio">[1]<span style="mso-tab-count:1">  </span>ISO 3696, <i> Water for analytical laboratory use — Specification and test methods</i></p>
1686
- <p id="ISO5725-1" class="Biblio">[2]<span style="mso-tab-count:1">  </span>ISO 5725-1, <i> Accuracy (trueness and precision) of measurement methods and results — Part 1: General principles and definitions</i></p>
1687
- <p id="ISO5725-2" class="Biblio">[3]<span style="mso-tab-count:1">  </span>ISO 5725-2, <i> Accuracy (trueness and precision) of measurement methods and results — Part 2: Basic method for the determination of repeatability and reproducibility of a standard measurement method</i></p>
1688
- <p id="ISO6322-1" class="Biblio">[4]<span style="mso-tab-count:1">  </span>ISO 6322-1, <i> Storage of cereals and pulses — Part 1: General recommendations for the keeping of cereals</i></p>
1689
- <p id="ISO6322-2" class="Biblio">[5]<span style="mso-tab-count:1">  </span>ISO 6322-2, <i> Storage of cereals and pulses — Part 2: Practical recommendations</i></p>
1690
- <p id="ISO6322-3" class="Biblio">[6]<span style="mso-tab-count:1">  </span>ISO 6322-3, <i> Storage of cereals and pulses — Part 3: Control of attack by pests</i></p>
1691
- <p id="ISO7301" class="Biblio">[7]<span style="mso-tab-count:1">  </span>ISO 7301: 2011, <i> Rice — Specification</i></p>
1692
- <p id="ISO14864" class="Biblio">[8]<span style="mso-tab-count:1">  </span>ISO 14864: 1998, <i> Rice — Evaluation of gelatinization time of kernels during cooking</i></p>
1693
- <p id="IEC61010-2" class="Biblio">[9]<span style="mso-tab-count:1">  </span>IEC 61010-2:1998,
1694
- <i>Safety requirements for electric equipment for measurement, control, and laboratory use — Part 2: Particular requirements for laboratory equipment for the heating of material</i>
1695
- </p>
1696
- <p id="ref10" class="Biblio">[10]<span style="mso-tab-count:1">  </span><span style="font-variant:small-caps;">Standard No I.C.C 167</span>. <i>Determination of the protein content in cereal and cereal products for food and animal feeding stuffs according to the Dumas combustion method</i> (see <a href="http://www.icc.or.at">http://www.icc.or.at</a>)</p>
1697
- <p id="ref11" class="Biblio">[11]<span style="mso-tab-count:1">  </span>Nitrogen-ammonia-protein modified Kjeldahl method — Titanium oxide and copper sulfate catalyst. <i>Official Methods and Recommended Practices of the AOCS</i> (ed. Firestone, D.E.), AOCS Official Method Ba Ai 4-91, 1997, AOCS Press, Champaign, IL</p>
1698
- <p id="ref12" class="Biblio">[12]<span style="mso-tab-count:1">  </span><span style="font-variant:small-caps;">Berner D.L., &amp; Brown J.</span> Protein nitrogen combustion method collaborative study I. Comparison with Smalley total Kjeldahl nitrogen and combustion results. <i>J. Am. Oil Chem. Soc.</i> 1994, <b>71</b> (11) pp 1291-1293</p>
1699
- <p id="ref13" class="Biblio">[13]<span style="mso-tab-count:1">  </span><span style="font-variant:small-caps;">Buckee G.K.</span> Determination of total nitrogen in barley, malt and beer by Kjeldahl procedures and the Dumas combustion method — Collaborative trial. <i>J. Inst. Brew.</i> 1994, <b>100</b> (2) pp 57-64</p>
1700
- <p id="ref14" class="Biblio">[14]<span style="mso-tab-count:1">  </span><span style="font-variant:small-caps;">Frister H.</span> <i>Direct determination of nitrogen content by Dumas analysis; Interlaboratory study on precision characteristics</i>. AOAC International, Europe Section 4th International Symposium, Nyon, Switzerland, 1994, 33 pp</p>
1701
- <p id="ref15" class="Biblio">[15]<span style="mso-tab-count:1">  </span><span style="font-variant:small-caps;">Ranghino F.</span> Evaluation of rice resistance to cooking, based on the gelatinization time of kernels. <i>Il Riso</i>. 1966, <b>XV</b> pp 117-127</p>
1702
- <p id="ref16" class="Biblio">[16]<span style="mso-tab-count:1">  </span><span style="font-variant:small-caps;">Tkachuk R.</span> Nitrogen-to-protein conversion factors for cereals and oilseed meals. <i>Cereal Chem.</i> 1969, <b>46</b> (4) pp 419-423</p>
1703
- </div>
1704
- <div style="mso-element:footnote-list">
1705
- <div style="mso-element:footnote" id="ftn1">
1706
- <a style="mso-footnote-id:ftn1" href="#_ftn1" name="_ftnref1" title="" class="zzFootnote" id="_ftnref1"><span class="MsoFootnoteReference"><span style="mso-special-character:footnote"></span></span></a>Under preparation. (Stage at the time of publication ISO/DIS 16634)</div>
1707
- <div style="mso-element:footnote" id="ftn2">
1708
- <p class="MsoFootnoteText"><a style="mso-footnote-id:ftn2" href="#_ftn2" name="_ftnref2" title="" class="zzFootnote" id="_ftnref2"><span class="MsoFootnoteReference"><span style="mso-special-character:footnote"></span></span></a>Formerly denoted as 15 % (m/m).</p>
1709
- </div>
1710
- <div style="mso-element:footnote" id="ftn3">
1711
- <p class="MsoFootnoteText"><a style="mso-footnote-id:ftn3" href="#_ftn3" name="_ftnref3" title="" class="zzFootnote" id="_ftnref3"><span class="MsoFootnoteReference"><span style="mso-special-character:footnote"></span></span></a>Lugols is an example of a suitable product available commercially. This information is given for the convenience of users of this document and does not constitute an endorsement by ISO of this product.</p>
1712
- </div>
1354
+ <p id="ISO3696" class="Biblio">[1]<span style="mso-tab-count:1">&#xA0; </span>ISO ISO 3696, <i> Water for analytical laboratory use&#x2009;&#x2014;&#x2009;Specification and test methods</i></p>
1355
+ <p id="ISO5725-1" class="Biblio">[2]<span style="mso-tab-count:1">&#xA0; </span>ISO ISO 5725-1, <i> Accuracy (trueness and precision) of measurement methods and results&#x2009;&#x2014;&#x2009;Part 1: General principles and definitions</i></p>
1356
+ <p id="ISO5725-2" class="Biblio">[3]<span style="mso-tab-count:1">&#xA0; </span>ISO ISO 5725-2, <i> Accuracy (trueness and precision) of measurement methods and results&#x2009;&#x2014;&#x2009;Part 2: Basic method for the determination of repeatability and reproducibility of a standard measurement method</i></p>
1357
+ <p id="ISO6322-1" class="Biblio">[4]<span style="mso-tab-count:1">&#xA0; </span>ISO ISO 6322-1, <i> Storage of cereals and pulses&#x2009;&#x2014;&#x2009;Part 1: General recommendations for the keeping of cereals</i></p>
1358
+ <p id="ISO6322-2" class="Biblio">[5]<span style="mso-tab-count:1">&#xA0; </span>ISO ISO 6322-2, <i> Storage of cereals and pulses&#x2009;&#x2014;&#x2009;Part 2: Practical recommendations</i></p>
1359
+ <p id="ISO6322-3" class="Biblio">[6]<span style="mso-tab-count:1">&#xA0; </span>ISO ISO 6322-3, <i> Storage of cereals and pulses&#x2009;&#x2014;&#x2009;Part 3: Control of attack by pests</i></p>
1360
+ <p id="ISO7301" class="Biblio">[7]<span style="mso-tab-count:1">&#xA0; </span>ISO ISO 7301: 2011, <i> Rice&#x2009;&#x2014;&#x2009;Specification</i></p>
1361
+ <p id="ISO14864" class="Biblio">[8]<span style="mso-tab-count:1">&#xA0; </span>ISO ISO 14864: 1998, <i> Rice&#x2009;&#x2014;&#x2009;Evaluation of gelatinization time of kernels during cooking</i></p>
1362
+ <p id="IEC61010-2" class="Biblio">[9]<span style="mso-tab-count:1">&#xA0; </span>ISO IEC 61010-2: 1998, <i> Safety requirements for electric equipment for measurement, control, and laboratory use&#x2009;&#x2014;&#x2009;Part 2: Particular requirements for laboratory equipment for the heating of material</i></p>
1363
+ <p id="ref10" class="Biblio">[10]<span style="mso-tab-count:1">&#xA0; </span><span style="font-variant:small-caps;">Standard No I.C.C 167</span>. <i>Determination of the protein content in cereal and cereal products for food and animal feeding stuffs according to the Dumas combustion method</i> (see <a href="http://www.icc.or.at">http://www.icc.or.at</a>)</p>
1364
+ <p id="ref11" class="Biblio">[11]<span style="mso-tab-count:1">&#xA0; </span>Nitrogen-ammonia-protein modified Kjeldahl method&#x2009;&#x2014;&#x2009;Titanium oxide and copper sulfate catalyst. <i>Official Methods and Recommended Practices of the AOCS</i> (ed. Firestone, D.E.), AOCS Official Method Ba Ai 4-91, 1997, AOCS Press, Champaign, IL</p>
1365
+ <p id="ref12" class="Biblio">[12]<span style="mso-tab-count:1">&#xA0; </span><span style="font-variant:small-caps;">Berner D.L., &amp; Brown J.</span> Protein nitrogen combustion method collaborative study I. Comparison with Smalley total Kjeldahl nitrogen and combustion results. <i>J. Am. Oil Chem. Soc.</i> 1994, <b>71</b> (11) pp 1291-1293</p>
1366
+ <p id="ref13" class="Biblio">[13]<span style="mso-tab-count:1">&#xA0; </span><span style="font-variant:small-caps;">Buckee G.K.</span> Determination of total nitrogen in barley, malt and beer by Kjeldahl procedures and the Dumas combustion method&#x2009;&#x2014;&#x2009;Collaborative trial. <i>J. Inst. Brew.</i> 1994, <b>100</b> (2) pp 57-64</p>
1367
+ <p id="ref14" class="Biblio">[14]<span style="mso-tab-count:1">&#xA0; </span><span style="font-variant:small-caps;">Frister H.</span> <i>Direct determination of nitrogen content by Dumas analysis; Interlaboratory study on precision characteristics</i>. AOAC International, Europe Section 4th International Symposium, Nyon, Switzerland, 1994, 33 pp</p>
1368
+ <p id="ref15" class="Biblio">[15]<span style="mso-tab-count:1">&#xA0; </span><span style="font-variant:small-caps;">Ranghino F.</span> Evaluation of rice resistance to cooking, based on the gelatinization time of kernels. <i>Il Riso</i>. 1966, <b>XV</b> pp 117-127</p>
1369
+ <p id="ref16" class="Biblio">[16]<span style="mso-tab-count:1">&#xA0; </span><span style="font-variant:small-caps;">Tkachuk R.</span> Nitrogen-to-protein conversion factors for cereals and oilseed meals. <i>Cereal Chem.</i> 1969, <b>46</b> (4) pp 419-423</p>
1713
1370
  </div>
1371
+ <aside id="ftn3">
1372
+ <p><a href="#_footnote1">1) </a>Under preparation. (Stage at the time of publication ISO/DIS 16634)</p>
1373
+ </aside>
1374
+ <aside id="ftn1">
1375
+ <p id="_84ee1c5c-bc0d-4772-b7d1-4788d40d0a75"><a href="#_footnote2">2) </a>Formerly denoted as 15 % (m/m).</p>
1376
+ </aside>
1377
+ <aside id="ftn2">
1378
+ <p id="_03d50681-1912-411c-a16d-a0e9c3624fce"><a href="#_footnote3">3) </a>Lugols is an example of a suitable product available commercially. This information is given for the convenience of users of this document and does not constitute an endorsement by ISO of this product.</p>
1379
+ </aside>
1380
+ <div style="mso-element:comment-list"><div style="mso-element:comment" id="1"><span style="mso-comment-author:&quot;ISO&quot;"></span><p class="MsoCommentText" id="_6f7967ef-959f-4b55-836e-b437b6ca4ef6"><span style="MsoCommentReference"><span lang="EN-GB" style="font-size:9.0pt" xml:lang="EN-GB"><span style="mso-special-character:comment"></span></span></span>A Foreword shall appear in each document. The generic text is shown here. It does not contain requirements, recommendations or permissions.</p>
1381
+ <p class="MsoCommentText" id="_7db8573e-8a27-45e8-bff6-7e687ef1a8dc">For further information on the Foreword, see <b>ISO/IEC Directives, Part 2, 2016, Clause 12.</b></p></div></div>
1714
1382
  </div>
1715
- <script src="https://cdn.mathjax.org/mathjax/latest/MathJax.js?config=AM_HTMLorMML"></script>
1716
- </body>
1383
+ <script src="https://cdn.mathjax.org/mathjax/latest/MathJax.js?config=AM_HTMLorMML"></script></body>
1717
1384
  </html>