asciidoctor-iso 0.7.2 → 0.7.3
Sign up to get free protection for your applications and to get access to all the features.
- checksums.yaml +4 -4
- data/Gemfile.lock +9 -3
- data/README.adoc +14 -0
- data/asciidoctor-iso.gemspec +1 -0
- data/lib/asciidoctor/iso/base.rb +26 -4
- data/lib/asciidoctor/iso/biblio.rng +584 -0
- data/lib/asciidoctor/iso/cleanup.rb +23 -0
- data/lib/asciidoctor/iso/cleanup_block.rb +0 -83
- data/lib/asciidoctor/iso/cleanup_footnotes.rb +96 -0
- data/lib/asciidoctor/iso/front.rb +7 -0
- data/lib/asciidoctor/iso/html/header.html +3 -3
- data/lib/asciidoctor/iso/html/{htmlstyle.css → htmlstyle.scss} +2 -2
- data/lib/asciidoctor/iso/html/{isodoc.css → isodoc.scss} +69 -107
- data/lib/asciidoctor/iso/html/{wordstyle.css → wordstyle.scss} +123 -125
- data/lib/asciidoctor/iso/isodoc.rng +10 -562
- data/lib/asciidoctor/iso/isostandard.rng +133 -69
- data/lib/asciidoctor/iso/lists.rb +2 -2
- data/lib/asciidoctor/iso/section.rb +2 -2
- data/lib/asciidoctor/iso/validate_section.rb +10 -5
- data/lib/asciidoctor/iso/version.rb +1 -1
- data/spec/asciidoctor-iso/base_spec.rb +69 -1
- data/spec/asciidoctor-iso/section_spec.rb +23 -17
- data/spec/asciidoctor-iso/validate_spec.rb +1 -0
- data/spec/examples/rice.doc +4971 -4941
- data/spec/examples/rice.html +567 -858
- data/spec/examples/rice.xml +175 -175
- metadata +21 -5
data/spec/examples/rice.html
CHANGED
|
@@ -4,760 +4,469 @@
|
|
|
4
4
|
<head><meta http-equiv="Content-Type" content="text/html; charset=UTF-8" />
|
|
5
5
|
<title>rice</title><style>
|
|
6
6
|
<!--
|
|
7
|
-
p.MsoCommentText, li.MsoCommentText, div.MsoCommentText
|
|
8
|
-
|
|
9
|
-
|
|
10
|
-
|
|
11
|
-
|
|
12
|
-
|
|
13
|
-
|
|
14
|
-
|
|
15
|
-
|
|
16
|
-
|
|
17
|
-
|
|
18
|
-
|
|
19
|
-
|
|
20
|
-
|
|
21
|
-
|
|
22
|
-
|
|
23
|
-
|
|
24
|
-
|
|
25
|
-
|
|
26
|
-
|
|
27
|
-
|
|
28
|
-
|
|
29
|
-
mso-ansi-font-size:9.0pt;
|
|
30
|
-
mso-bidi-font-size:9.0pt;}
|
|
31
|
-
p.MsoCommentSubject, li.MsoCommentSubject, div.MsoCommentSubject
|
|
32
|
-
{mso-style-noshow:yes;
|
|
33
|
-
mso-style-priority:99;
|
|
34
|
-
mso-style-parent:"Comment Text";
|
|
35
|
-
mso-style-link:"Comment Subject Char";
|
|
36
|
-
mso-style-next:"Comment Text";
|
|
37
|
-
margin-top:0cm;
|
|
38
|
-
margin-right:0cm;
|
|
39
|
-
margin-bottom:12.0pt;
|
|
40
|
-
margin-left:0cm;
|
|
41
|
-
text-align:justify;
|
|
42
|
-
line-height:12.0pt;
|
|
43
|
-
mso-pagination:widow-orphan;
|
|
44
|
-
tab-stops:20.15pt;
|
|
45
|
-
font-size:10.0pt;
|
|
46
|
-
font-family:"Cambria",serif;
|
|
47
|
-
mso-fareast-font-family:Calibri;
|
|
48
|
-
mso-bidi-font-family:"Times New Roman";
|
|
49
|
-
mso-ansi-language:EN-GB;
|
|
50
|
-
mso-fareast-language:EN-US;
|
|
51
|
-
font-weight:bold;}
|
|
52
|
-
|
|
7
|
+
p.MsoCommentText, li.MsoCommentText, div.MsoCommentText {
|
|
8
|
+
margin-top: 0cm;
|
|
9
|
+
margin-right: 0cm;
|
|
10
|
+
margin-bottom: 12.0pt;
|
|
11
|
+
margin-left: 0cm;
|
|
12
|
+
text-align: justify;
|
|
13
|
+
line-height: 12.0pt;
|
|
14
|
+
tab-stops: 20.15pt;
|
|
15
|
+
font-size: 12.0pt;
|
|
16
|
+
font-family: "Cambria", serif; }
|
|
17
|
+
|
|
18
|
+
p.MsoCommentSubject, li.MsoCommentSubject, div.MsoCommentSubject {
|
|
19
|
+
margin-top: 0cm;
|
|
20
|
+
margin-right: 0cm;
|
|
21
|
+
margin-bottom: 12.0pt;
|
|
22
|
+
margin-left: 0cm;
|
|
23
|
+
text-align: justify;
|
|
24
|
+
line-height: 12.0pt;
|
|
25
|
+
tab-stops: 20.15pt;
|
|
26
|
+
font-size: 10.0pt;
|
|
27
|
+
font-family: "Cambria", serif;
|
|
28
|
+
font-weight: bold; }
|
|
53
29
|
|
|
54
30
|
-->
|
|
55
31
|
</style>
|
|
56
32
|
<style>
|
|
57
33
|
<!--
|
|
58
|
-
p.Sourcecode, li.Sourcecode, div.Sourcecode, pre.Sourcecode
|
|
59
|
-
|
|
60
|
-
|
|
61
|
-
|
|
62
|
-
|
|
63
|
-
|
|
64
|
-
|
|
65
|
-
|
|
66
|
-
|
|
67
|
-
|
|
68
|
-
|
|
69
|
-
|
|
70
|
-
|
|
71
|
-
|
|
72
|
-
|
|
73
|
-
|
|
74
|
-
|
|
75
|
-
|
|
76
|
-
|
|
77
|
-
|
|
78
|
-
|
|
79
|
-
|
|
80
|
-
|
|
81
|
-
|
|
82
|
-
|
|
83
|
-
|
|
84
|
-
|
|
85
|
-
|
|
86
|
-
|
|
87
|
-
|
|
88
|
-
|
|
89
|
-
|
|
90
|
-
|
|
91
|
-
|
|
92
|
-
p.
|
|
93
|
-
|
|
94
|
-
|
|
95
|
-
|
|
96
|
-
|
|
97
|
-
|
|
98
|
-
|
|
99
|
-
|
|
100
|
-
|
|
101
|
-
|
|
102
|
-
|
|
103
|
-
|
|
104
|
-
|
|
105
|
-
|
|
106
|
-
|
|
107
|
-
|
|
108
|
-
|
|
109
|
-
|
|
110
|
-
|
|
111
|
-
|
|
112
|
-
|
|
113
|
-
|
|
114
|
-
|
|
115
|
-
|
|
116
|
-
|
|
117
|
-
|
|
118
|
-
|
|
119
|
-
|
|
120
|
-
|
|
121
|
-
|
|
122
|
-
|
|
123
|
-
|
|
124
|
-
|
|
125
|
-
|
|
126
|
-
|
|
127
|
-
|
|
128
|
-
|
|
129
|
-
|
|
130
|
-
|
|
131
|
-
|
|
132
|
-
|
|
133
|
-
|
|
134
|
-
|
|
135
|
-
|
|
136
|
-
|
|
137
|
-
|
|
138
|
-
|
|
139
|
-
|
|
140
|
-
|
|
141
|
-
|
|
142
|
-
|
|
143
|
-
|
|
144
|
-
|
|
145
|
-
|
|
146
|
-
|
|
147
|
-
|
|
148
|
-
|
|
149
|
-
|
|
150
|
-
|
|
151
|
-
|
|
152
|
-
|
|
153
|
-
|
|
154
|
-
|
|
155
|
-
|
|
156
|
-
|
|
157
|
-
|
|
158
|
-
|
|
159
|
-
|
|
160
|
-
|
|
161
|
-
|
|
162
|
-
|
|
163
|
-
|
|
164
|
-
|
|
165
|
-
|
|
166
|
-
|
|
167
|
-
|
|
168
|
-
|
|
169
|
-
|
|
170
|
-
|
|
171
|
-
|
|
172
|
-
|
|
173
|
-
|
|
174
|
-
|
|
175
|
-
|
|
176
|
-
|
|
177
|
-
|
|
178
|
-
|
|
179
|
-
|
|
180
|
-
|
|
181
|
-
|
|
182
|
-
|
|
183
|
-
|
|
184
|
-
|
|
185
|
-
|
|
186
|
-
|
|
187
|
-
|
|
188
|
-
|
|
189
|
-
|
|
190
|
-
|
|
191
|
-
|
|
192
|
-
|
|
193
|
-
|
|
194
|
-
|
|
195
|
-
|
|
196
|
-
|
|
197
|
-
|
|
198
|
-
|
|
199
|
-
|
|
200
|
-
|
|
201
|
-
|
|
202
|
-
|
|
203
|
-
|
|
204
|
-
|
|
205
|
-
|
|
206
|
-
|
|
207
|
-
|
|
208
|
-
|
|
209
|
-
|
|
210
|
-
|
|
211
|
-
|
|
212
|
-
|
|
213
|
-
|
|
214
|
-
|
|
215
|
-
|
|
216
|
-
|
|
217
|
-
|
|
218
|
-
|
|
219
|
-
|
|
220
|
-
|
|
221
|
-
|
|
222
|
-
|
|
223
|
-
|
|
224
|
-
|
|
225
|
-
|
|
226
|
-
|
|
227
|
-
|
|
228
|
-
|
|
229
|
-
|
|
230
|
-
|
|
231
|
-
|
|
232
|
-
|
|
233
|
-
|
|
234
|
-
|
|
235
|
-
|
|
236
|
-
|
|
237
|
-
|
|
238
|
-
|
|
239
|
-
|
|
240
|
-
|
|
241
|
-
|
|
242
|
-
|
|
243
|
-
|
|
244
|
-
|
|
245
|
-
|
|
246
|
-
|
|
247
|
-
|
|
248
|
-
|
|
249
|
-
|
|
250
|
-
|
|
251
|
-
|
|
252
|
-
|
|
253
|
-
|
|
254
|
-
|
|
255
|
-
|
|
256
|
-
|
|
257
|
-
|
|
258
|
-
|
|
259
|
-
|
|
260
|
-
|
|
261
|
-
|
|
262
|
-
|
|
263
|
-
|
|
264
|
-
|
|
265
|
-
|
|
266
|
-
|
|
267
|
-
|
|
268
|
-
|
|
269
|
-
|
|
270
|
-
|
|
271
|
-
|
|
272
|
-
|
|
273
|
-
|
|
274
|
-
|
|
275
|
-
|
|
276
|
-
|
|
277
|
-
|
|
278
|
-
|
|
279
|
-
|
|
280
|
-
|
|
281
|
-
|
|
282
|
-
|
|
283
|
-
|
|
284
|
-
|
|
285
|
-
|
|
286
|
-
|
|
287
|
-
|
|
288
|
-
|
|
289
|
-
|
|
290
|
-
|
|
291
|
-
|
|
292
|
-
|
|
293
|
-
|
|
294
|
-
|
|
295
|
-
|
|
296
|
-
|
|
297
|
-
|
|
298
|
-
|
|
299
|
-
|
|
300
|
-
|
|
301
|
-
|
|
302
|
-
|
|
303
|
-
|
|
304
|
-
|
|
305
|
-
|
|
306
|
-
|
|
307
|
-
|
|
308
|
-
|
|
309
|
-
|
|
310
|
-
|
|
311
|
-
|
|
312
|
-
|
|
313
|
-
|
|
314
|
-
|
|
315
|
-
|
|
316
|
-
|
|
317
|
-
|
|
318
|
-
|
|
319
|
-
|
|
320
|
-
|
|
321
|
-
|
|
322
|
-
|
|
323
|
-
|
|
324
|
-
|
|
325
|
-
|
|
326
|
-
|
|
327
|
-
|
|
328
|
-
|
|
329
|
-
|
|
330
|
-
|
|
331
|
-
|
|
332
|
-
|
|
333
|
-
|
|
334
|
-
|
|
335
|
-
|
|
336
|
-
|
|
337
|
-
|
|
338
|
-
|
|
339
|
-
|
|
340
|
-
|
|
341
|
-
|
|
342
|
-
|
|
343
|
-
|
|
344
|
-
|
|
345
|
-
|
|
346
|
-
|
|
347
|
-
|
|
348
|
-
|
|
349
|
-
|
|
350
|
-
|
|
351
|
-
|
|
352
|
-
|
|
353
|
-
|
|
354
|
-
|
|
355
|
-
|
|
356
|
-
|
|
357
|
-
|
|
358
|
-
|
|
359
|
-
|
|
360
|
-
|
|
361
|
-
|
|
362
|
-
|
|
363
|
-
|
|
364
|
-
|
|
365
|
-
|
|
366
|
-
|
|
367
|
-
|
|
368
|
-
|
|
369
|
-
|
|
370
|
-
|
|
371
|
-
|
|
372
|
-
|
|
373
|
-
|
|
374
|
-
|
|
375
|
-
|
|
376
|
-
|
|
377
|
-
|
|
378
|
-
|
|
379
|
-
|
|
380
|
-
|
|
381
|
-
|
|
382
|
-
|
|
383
|
-
|
|
384
|
-
|
|
385
|
-
|
|
386
|
-
|
|
387
|
-
|
|
388
|
-
|
|
389
|
-
|
|
390
|
-
|
|
391
|
-
|
|
392
|
-
|
|
393
|
-
|
|
394
|
-
|
|
395
|
-
|
|
396
|
-
|
|
397
|
-
|
|
398
|
-
|
|
399
|
-
|
|
400
|
-
|
|
401
|
-
|
|
402
|
-
mso-bidi-font-weight:normal;}
|
|
403
|
-
p.zzSTDTitle1, li.zzSTDTitle1, div.zzSTDTitle1
|
|
404
|
-
{mso-style-name:zzSTDTitle;
|
|
405
|
-
mso-style-noshow:yes;
|
|
406
|
-
mso-style-unhide:no;
|
|
407
|
-
mso-style-next:Normal;
|
|
408
|
-
margin-top:0pt;
|
|
409
|
-
margin-right:0cm;
|
|
410
|
-
margin-bottom:18.0pt;
|
|
411
|
-
margin-left:0cm;
|
|
412
|
-
line-height:17.5pt;
|
|
413
|
-
mso-line-height-rule:exactly;
|
|
414
|
-
mso-pagination:widow-orphan;
|
|
415
|
-
mso-hyphenate:none;
|
|
416
|
-
tab-stops:20.15pt;
|
|
417
|
-
font-size:16.0pt;
|
|
418
|
-
mso-bidi-font-size:11.0pt;
|
|
419
|
-
font-family:"Cambria",serif;
|
|
420
|
-
mso-fareast-font-family:Calibri;
|
|
421
|
-
mso-bidi-font-family:"Cambria";
|
|
422
|
-
mso-ansi-language:EN-GB;
|
|
423
|
-
font-weight:bold;
|
|
424
|
-
mso-bidi-font-weight:normal;}
|
|
425
|
-
p.Quote, li.Quote, div.Quote
|
|
426
|
-
{mso-style-priority:99;
|
|
427
|
-
margin-top:0cm;
|
|
428
|
-
margin-right:36.0pt;
|
|
429
|
-
margin-bottom:0cm;
|
|
430
|
-
margin-left:36.0pt;
|
|
431
|
-
text-align:justify;
|
|
432
|
-
line-height:12.0pt;
|
|
433
|
-
mso-pagination:widow-orphan;
|
|
434
|
-
tab-stops:20.15pt;
|
|
435
|
-
font-size:11.0pt;
|
|
436
|
-
font-family:"Cambria",sans-serif;
|
|
437
|
-
mso-fareast-font-family:Calibri;
|
|
438
|
-
mso-bidi-font-family:"Cambria";
|
|
439
|
-
mso-ansi-language:EN-GB;}
|
|
440
|
-
p.QuoteAttribution
|
|
441
|
-
{text-align:right;}
|
|
442
|
-
p.Admonition, li.Admonition, div.Admonition
|
|
443
|
-
{mso-style-priority:99;
|
|
444
|
-
mso-pagination:widow-orphan;
|
|
445
|
-
border:none;
|
|
446
|
-
padding:0cm;
|
|
447
|
-
font-size:12.0pt;
|
|
448
|
-
font-family:"Calibri",sans-serif;
|
|
449
|
-
mso-ascii-font-family:Calibri;
|
|
450
|
-
mso-ascii-theme-font:minor-latin;
|
|
451
|
-
mso-fareast-font-family:"Cambria";
|
|
452
|
-
mso-fareast-theme-font:minor-fareast;
|
|
453
|
-
mso-hansi-font-family:Calibri;
|
|
454
|
-
mso-hansi-theme-font:minor-latin;
|
|
455
|
-
mso-bidi-font-family:"Cambria";
|
|
456
|
-
mso-bidi-theme-font:minor-bidi;
|
|
457
|
-
font-weight:bold;
|
|
458
|
-
mso-ansi-language:EN-AU;}
|
|
459
|
-
p.Code, li.Code, div.Code
|
|
460
|
-
{mso-style-name:Code;
|
|
461
|
-
mso-style-priority:16;
|
|
462
|
-
mso-style-unhide:no;
|
|
463
|
-
mso-style-qformat:yes;
|
|
464
|
-
margin:0cm;
|
|
465
|
-
margin-bottom:.0001pt;
|
|
466
|
-
line-height:10.0pt;
|
|
467
|
-
mso-pagination:widow-orphan;
|
|
468
|
-
tab-stops:20.15pt;
|
|
469
|
-
font-size:9.0pt;
|
|
470
|
-
mso-bidi-font-size:11.0pt;
|
|
471
|
-
font-family:"Courier New",serif;
|
|
472
|
-
mso-fareast-font-family:Calibri;
|
|
473
|
-
mso-bidi-font-family:"Cambria";
|
|
474
|
-
mso-ansi-language:EN-GB;}
|
|
475
|
-
p.Formula, li.Formula, div.Formula
|
|
476
|
-
{mso-style-name:Formula;
|
|
477
|
-
mso-style-noshow:yes;
|
|
478
|
-
mso-style-unhide:no;
|
|
479
|
-
margin-top:0cm;
|
|
480
|
-
margin-right:0cm;
|
|
481
|
-
margin-bottom:11.0pt;
|
|
482
|
-
margin-left:20.15pt;
|
|
483
|
-
line-height:12.0pt;
|
|
484
|
-
mso-pagination:widow-orphan;
|
|
485
|
-
tab-stops:right 487.45pt;
|
|
486
|
-
font-size:11.0pt;
|
|
487
|
-
font-family:"Cambria",serif;
|
|
488
|
-
mso-fareast-font-family:"Cambria";
|
|
489
|
-
mso-bidi-font-family:"Cambria";
|
|
490
|
-
mso-ansi-language:EN-GB;}
|
|
491
|
-
table.dl
|
|
492
|
-
{margin-top:0cm;
|
|
493
|
-
margin-right:0cm;
|
|
494
|
-
margin-bottom:11.0pt;
|
|
495
|
-
margin-left:20.15pt;}
|
|
496
|
-
.h2Annex
|
|
497
|
-
{mso-style-priority:2;
|
|
498
|
-
mso-style-unhide:no;
|
|
499
|
-
mso-style-qformat:yes;
|
|
500
|
-
mso-style-link:"Heading 2 Char";
|
|
501
|
-
mso-style-next:Normal;
|
|
502
|
-
margin-top:3.0pt;
|
|
503
|
-
margin-right:0cm;
|
|
504
|
-
margin-bottom:12.0pt;
|
|
505
|
-
margin-left:0cm;
|
|
506
|
-
text-indent:0cm;
|
|
507
|
-
line-height:12.5pt;
|
|
508
|
-
mso-pagination:widow-orphan;
|
|
509
|
-
page-break-after:avoid;
|
|
510
|
-
mso-hyphenate:none;
|
|
511
|
-
tab-stops:27.0pt 35.0pt;
|
|
512
|
-
font-size:12.0pt;
|
|
513
|
-
mso-bidi-font-size:11.0pt;
|
|
514
|
-
font-family:"Cambria",serif;
|
|
515
|
-
font-weight:bold;
|
|
516
|
-
mso-fareast-font-family:"MS Mincho";
|
|
517
|
-
mso-ansi-language:EN-GB;
|
|
518
|
-
mso-fareast-language:JA;
|
|
519
|
-
mso-bidi-font-weight:normal;}
|
|
520
|
-
|
|
521
|
-
@page WordSection1
|
|
522
|
-
{size:595.3pt 841.9pt;
|
|
523
|
-
margin:39.7pt 53.85pt 1.0cm 53.85pt;
|
|
524
|
-
mso-header-margin:35.45pt;
|
|
525
|
-
mso-footer-margin:14.2pt;
|
|
526
|
-
mso-even-header:url("file:///C:/Doc/rice_files/header.html") eh1;
|
|
527
|
-
mso-header:url("file:///C:/Doc/rice_files/header.html") h1;
|
|
528
|
-
mso-even-footer:url("file:///C:/Doc/rice_files/header.html") ef1;
|
|
529
|
-
mso-paper-source:0;}
|
|
530
|
-
div.WordSection1
|
|
531
|
-
{page:WordSection1;}
|
|
532
|
-
@page WordSection2
|
|
533
|
-
{size:595.3pt 841.9pt;
|
|
534
|
-
margin:39.7pt 53.85pt 1.0cm 53.85pt;
|
|
535
|
-
mso-header-margin:35.45pt;
|
|
536
|
-
mso-footer-margin:14.2pt;
|
|
537
|
-
mso-page-numbers:roman-lower;
|
|
538
|
-
mso-even-header:url("file:///C:/Doc/rice_files/header.html") eh2;
|
|
539
|
-
mso-header:url("file:///C:/Doc/rice_files/header.html") h2;
|
|
540
|
-
mso-even-footer:url("file:///C:/Doc/rice_files/header.html") ef2;
|
|
541
|
-
mso-footer:url("file:///C:/Doc/rice_files/header.html") f2;
|
|
542
|
-
mso-paper-source:0;}
|
|
543
|
-
div.WordSection2
|
|
544
|
-
{page:WordSection2;}
|
|
545
|
-
@page WordSection3
|
|
546
|
-
{size:595.3pt 841.9pt;
|
|
547
|
-
margin:39.7pt 53.85pt 1.0cm 53.85pt;
|
|
548
|
-
mso-header-margin:35.45pt;
|
|
549
|
-
mso-footer-margin:14.2pt;
|
|
550
|
-
mso-page-numbers:1;
|
|
551
|
-
mso-even-header:url("file:///C:/Doc/rice_files/header.html") eh2;
|
|
552
|
-
mso-header:url("file:///C:/Doc/rice_files/header.html") h2;
|
|
553
|
-
mso-even-footer:url("file:///C:/Doc/rice_files/header.html") ef3;
|
|
554
|
-
mso-footer:url("file:///C:/Doc/rice_files/header.html") f3;
|
|
555
|
-
mso-paper-source:0;}
|
|
556
|
-
div.WordSection3
|
|
557
|
-
{page:WordSection3;}
|
|
558
|
-
ol
|
|
559
|
-
{margin-bottom:0cm;}
|
|
560
|
-
ul
|
|
561
|
-
{margin-bottom:0cm;}
|
|
562
|
-
table.MsoISOTable
|
|
563
|
-
{mso-style-name:"Table ISO";
|
|
564
|
-
mso-tstyle-rowband-size:0;
|
|
565
|
-
mso-tstyle-colband-size:0;
|
|
566
|
-
mso-style-noshow:yes;
|
|
567
|
-
mso-style-priority:99;
|
|
568
|
-
mso-style-parent:"";
|
|
569
|
-
mso-padding-alt:0cm 2.85pt 0cm 2.85pt;
|
|
570
|
-
mso-para-margin:0cm;
|
|
571
|
-
mso-para-margin-bottom:.0001pt;
|
|
572
|
-
mso-pagination:widow-orphan;
|
|
573
|
-
border-collapse:collapse;
|
|
574
|
-
mso-table-layout-alt:fixed;
|
|
575
|
-
border:solid windowtext 2pt;
|
|
576
|
-
mso-border-alt:solid windowtext 2pt;
|
|
577
|
-
mso-yfti-tbllook:480;
|
|
578
|
-
mso-border-insideh:.75pt solid windowtext;
|
|
579
|
-
mso-border-insidev:.75pt solid windowtext;
|
|
580
|
-
font-size:10.0pt;
|
|
581
|
-
font-family:"Cambria",serif;}
|
|
582
|
-
table.MsoISOTable tr
|
|
583
|
-
{page-break-inside:avoid;}
|
|
584
|
-
table.MsoISOTable th
|
|
585
|
-
{border:solid windowtext 1pt;
|
|
586
|
-
mso-border-alt:solid windowtext 1pt;
|
|
587
|
-
padding:0cm 2.85pt 0cm 2.85pt;}
|
|
588
|
-
table.MsoISOTable td
|
|
589
|
-
{border:solid windowtext 1pt;
|
|
590
|
-
mso-border-alt:solid windowtext 1pt;
|
|
591
|
-
padding:0cm 2.85pt 0cm 2.85pt;}
|
|
592
|
-
table.MsoTableGrid
|
|
593
|
-
{mso-style-name:"Table Grid";
|
|
594
|
-
mso-tstyle-rowband-size:0;
|
|
595
|
-
mso-tstyle-colband-size:0;
|
|
596
|
-
mso-style-priority:39;
|
|
597
|
-
mso-style-unhide:no;
|
|
598
|
-
border:solid windowtext 1.0pt;
|
|
599
|
-
mso-border-alt:solid windowtext .5pt;
|
|
600
|
-
mso-padding-alt:0cm 5.4pt 0cm 5.4pt;
|
|
601
|
-
mso-border-insideh:.5pt solid windowtext;
|
|
602
|
-
mso-border-insidev:.5pt solid windowtext;
|
|
603
|
-
mso-para-margin:0cm;
|
|
604
|
-
mso-para-margin-bottom:.0001pt;
|
|
605
|
-
mso-pagination:widow-orphan;
|
|
606
|
-
font-size:10.0pt;
|
|
607
|
-
font-family:"Cambria",serif;}
|
|
608
|
-
td { page-break-inside:avoid; }
|
|
609
|
-
tr { page-break-after:avoid; }
|
|
610
|
-
span.stem
|
|
611
|
-
{font-family:"Cambria Math",serif;
|
|
612
|
-
mso-ascii-font-family:"Cambria Math";
|
|
613
|
-
font-style:
|
|
614
|
-
italic;}
|
|
615
|
-
div.formula
|
|
616
|
-
{tab-stops:right 487.45pt;}
|
|
617
|
-
body
|
|
618
|
-
{tab-interval:36.0pt;}
|
|
619
|
-
dt
|
|
620
|
-
{page-break-inside:avoid;
|
|
621
|
-
page-break-after:avoid}
|
|
622
|
-
.coverpage_docnumber
|
|
623
|
-
{text-align:right;
|
|
624
|
-
font-size:14.0pt;
|
|
625
|
-
font-weight:bold;}
|
|
626
|
-
.coverpage_techcommittee
|
|
627
|
-
{text-align:right;}
|
|
628
|
-
.coverpage_docstage
|
|
629
|
-
{text-align:center;
|
|
630
|
-
font-size:30.0pt;
|
|
631
|
-
color:#485094;}
|
|
632
|
-
div.doctitle
|
|
633
|
-
{margin-top:100.0pt;
|
|
634
|
-
text-align:left;
|
|
635
|
-
font-size:16.0pt;}
|
|
636
|
-
div.coverpage_warning
|
|
637
|
-
{mso-element:para-border-div;
|
|
638
|
-
border:solid windowtext 1.0pt #485094;
|
|
639
|
-
mso-border-alt:solid windowtext .5pt;
|
|
640
|
-
padding:1.0pt 4.0pt 1.0pt 4.0pt #485094;
|
|
641
|
-
margin-left:4.25pt;
|
|
642
|
-
margin-right:4.25pt}
|
|
643
|
-
.coverpage_warning
|
|
644
|
-
{color:#485094;
|
|
645
|
-
font-size:10.0pt;}
|
|
34
|
+
p.Sourcecode, li.Sourcecode, div.Sourcecode, pre.Sourcecode {
|
|
35
|
+
margin-top: 0cm;
|
|
36
|
+
margin-right: 0cm;
|
|
37
|
+
margin-bottom: 12.0pt;
|
|
38
|
+
margin-left: 0cm;
|
|
39
|
+
text-align: left;
|
|
40
|
+
line-height: 12.0pt;
|
|
41
|
+
tab-stops: 20.15pt;
|
|
42
|
+
font-size: 9.0pt;
|
|
43
|
+
font-family: "Courier New", monospace; }
|
|
44
|
+
|
|
45
|
+
p.Biblio, li.Biblio, div.Biblio {
|
|
46
|
+
margin-top: 0cm;
|
|
47
|
+
margin-right: 0cm;
|
|
48
|
+
margin-bottom: 12.0pt;
|
|
49
|
+
margin-left: 33.15pt;
|
|
50
|
+
text-indent: -33.15pt;
|
|
51
|
+
tab-stops: 33.15pt;
|
|
52
|
+
line-height: 12.0pt;
|
|
53
|
+
font-size: 11.0pt;
|
|
54
|
+
font-family: "Cambria", serif; }
|
|
55
|
+
|
|
56
|
+
p.FigureTitle {
|
|
57
|
+
margin-top: 0cm;
|
|
58
|
+
margin-right: 0cm;
|
|
59
|
+
margin-bottom: 6.0pt;
|
|
60
|
+
margin-left: 0cm;
|
|
61
|
+
text-align: center;
|
|
62
|
+
line-height: 12.0pt;
|
|
63
|
+
page-break-before: avoid;
|
|
64
|
+
tab-stops: 20.15pt;
|
|
65
|
+
font-size: 11.0pt;
|
|
66
|
+
font-family: "Cambria", serif; }
|
|
67
|
+
|
|
68
|
+
p.TableTitle {
|
|
69
|
+
margin-top: 0cm;
|
|
70
|
+
margin-right: 0cm;
|
|
71
|
+
margin-bottom: 6.0pt;
|
|
72
|
+
margin-left: 0cm;
|
|
73
|
+
text-align: center;
|
|
74
|
+
page-break-after: avoid;
|
|
75
|
+
line-height: 12.0pt;
|
|
76
|
+
tab-stops: 20.15pt;
|
|
77
|
+
font-size: 11.0pt;
|
|
78
|
+
font-family: "Cambria", serif; }
|
|
79
|
+
|
|
80
|
+
p.Note, div.Note, li.Note {
|
|
81
|
+
margin-top: 0cm;
|
|
82
|
+
margin-right: 0cm;
|
|
83
|
+
margin-bottom: 12.0pt;
|
|
84
|
+
margin-left: 0cm;
|
|
85
|
+
text-align: justify;
|
|
86
|
+
line-height: 12.0pt;
|
|
87
|
+
tab-stops: 20.15pt;
|
|
88
|
+
font-size: 10.0pt;
|
|
89
|
+
font-family: "Cambria", serif; }
|
|
90
|
+
|
|
91
|
+
/* may need to be revised */
|
|
92
|
+
p.ANNEX, li.ANNEX, div.ANNEX {
|
|
93
|
+
margin-top: 0cm;
|
|
94
|
+
margin-right: 0cm;
|
|
95
|
+
margin-bottom: 24.0pt;
|
|
96
|
+
margin-left: 0cm;
|
|
97
|
+
text-align: center;
|
|
98
|
+
text-indent: 0cm;
|
|
99
|
+
line-height: 15.5pt;
|
|
100
|
+
page-break-before: always;
|
|
101
|
+
page-break-after: avoid;
|
|
102
|
+
tab-stops: 20.15pt;
|
|
103
|
+
font-size: 14.0pt;
|
|
104
|
+
font-family: "Cambria", serif;
|
|
105
|
+
font-weight: bold; }
|
|
106
|
+
|
|
107
|
+
p.BiblioTitle, li.BiblioTitle, div.BiblioTitle {
|
|
108
|
+
margin-top: 0cm;
|
|
109
|
+
margin-right: 0cm;
|
|
110
|
+
margin-bottom: 15.5pt;
|
|
111
|
+
margin-left: 0cm;
|
|
112
|
+
text-align: center;
|
|
113
|
+
line-height: 15.5pt;
|
|
114
|
+
tab-stops: 20.15pt;
|
|
115
|
+
font-size: 14.0pt;
|
|
116
|
+
font-family: "Cambria", serif;
|
|
117
|
+
font-weight: bold; }
|
|
118
|
+
|
|
119
|
+
p.Definition, li.Definition, div.Definition {
|
|
120
|
+
margin-top: 0cm;
|
|
121
|
+
margin-right: 0cm;
|
|
122
|
+
margin-bottom: 12.0pt;
|
|
123
|
+
margin-left: 0cm;
|
|
124
|
+
text-align: justify;
|
|
125
|
+
line-height: 12.0pt;
|
|
126
|
+
tab-stops: 20.15pt;
|
|
127
|
+
font-size: 11.0pt;
|
|
128
|
+
font-family: "Cambria", serif; }
|
|
129
|
+
|
|
130
|
+
p.ForewordTitle, li.ForewordTitle, div.ForewordTitle {
|
|
131
|
+
margin-top: 0cm;
|
|
132
|
+
margin-right: 0cm;
|
|
133
|
+
margin-bottom: 15.5pt;
|
|
134
|
+
margin-left: 0cm;
|
|
135
|
+
text-align: justify;
|
|
136
|
+
line-height: 15.5pt;
|
|
137
|
+
page-break-before: always;
|
|
138
|
+
page-break-after: avoid;
|
|
139
|
+
tab-stops: 20.15pt;
|
|
140
|
+
font-size: 14.0pt;
|
|
141
|
+
font-family: "Cambria", serif;
|
|
142
|
+
font-weight: bold; }
|
|
143
|
+
|
|
144
|
+
p.IntroTitle, li.IntroTitle, div.IntroTitle {
|
|
145
|
+
margin-top: 0cm;
|
|
146
|
+
margin-right: 0cm;
|
|
147
|
+
margin-bottom: 15.5pt;
|
|
148
|
+
margin-left: 0cm;
|
|
149
|
+
text-align: justify;
|
|
150
|
+
line-height: 15.5pt;
|
|
151
|
+
page-break-after: avoid;
|
|
152
|
+
tab-stops: 20.15pt;
|
|
153
|
+
font-size: 14.0pt;
|
|
154
|
+
page-break-before: always;
|
|
155
|
+
font-family: "Cambria", serif;
|
|
156
|
+
font-weight: bold; }
|
|
157
|
+
|
|
158
|
+
p.Terms, li.Terms, div.Terms {
|
|
159
|
+
margin: 0cm;
|
|
160
|
+
margin-bottom: .0001pt;
|
|
161
|
+
line-height: 12.0pt;
|
|
162
|
+
page-break-after: avoid;
|
|
163
|
+
tab-stops: 20.15pt;
|
|
164
|
+
font-size: 11.0pt;
|
|
165
|
+
font-family: "Cambria", serif;
|
|
166
|
+
font-weight: bold; }
|
|
167
|
+
|
|
168
|
+
p.AltTerms, li.AltTerms, div.AltTerms {
|
|
169
|
+
margin: 0cm;
|
|
170
|
+
margin-bottom: .0001pt;
|
|
171
|
+
line-height: 12.0pt;
|
|
172
|
+
page-break-after: avoid;
|
|
173
|
+
tab-stops: 20.15pt;
|
|
174
|
+
font-size: 11.0pt;
|
|
175
|
+
font-family: "Cambria", serif; }
|
|
176
|
+
|
|
177
|
+
p.DeprecatedTerms, li.DeprecatedTerms, div.DeprecatedTerms {
|
|
178
|
+
margin: 0cm;
|
|
179
|
+
margin-bottom: .0001pt;
|
|
180
|
+
line-height: 12.0pt;
|
|
181
|
+
page-break-after: avoid;
|
|
182
|
+
tab-stops: 20.15pt;
|
|
183
|
+
font-size: 11.0pt;
|
|
184
|
+
font-family: "Cambria", serif; }
|
|
185
|
+
|
|
186
|
+
p.TermNum, li.TermNum, div.TermNum {
|
|
187
|
+
margin: 0cm;
|
|
188
|
+
margin-bottom: .0001pt;
|
|
189
|
+
line-height: 12.0pt;
|
|
190
|
+
page-break-after: avoid;
|
|
191
|
+
tab-stops: 20.15pt;
|
|
192
|
+
font-size: 11.0pt;
|
|
193
|
+
font-family: "Cambria", serif;
|
|
194
|
+
font-weight: bold; }
|
|
195
|
+
|
|
196
|
+
p.zzContents, li.zzContents, div.zzContents {
|
|
197
|
+
margin-top: 48.0pt;
|
|
198
|
+
margin-right: 0cm;
|
|
199
|
+
margin-bottom: 15.5pt;
|
|
200
|
+
margin-left: 0cm;
|
|
201
|
+
line-height: 15.5pt;
|
|
202
|
+
page-break-before: always;
|
|
203
|
+
page-break-after: avoid;
|
|
204
|
+
tab-stops: 20.15pt;
|
|
205
|
+
font-size: 14.0pt;
|
|
206
|
+
font-family: "Cambria", serif;
|
|
207
|
+
font-weight: bold; }
|
|
208
|
+
|
|
209
|
+
p.zzCopyright, li.zzCopyright, div.zzCopyright {
|
|
210
|
+
margin-top: 0cm;
|
|
211
|
+
margin-right: 14.2pt;
|
|
212
|
+
margin-bottom: 12.0pt;
|
|
213
|
+
margin-left: 14.2pt;
|
|
214
|
+
text-align: justify;
|
|
215
|
+
line-height: 12.0pt;
|
|
216
|
+
tab-stops: 20.15pt 25.7pt 481.15pt;
|
|
217
|
+
border: none;
|
|
218
|
+
padding: 0cm;
|
|
219
|
+
font-size: 11.0pt;
|
|
220
|
+
font-family: "Cambria", serif; }
|
|
221
|
+
|
|
222
|
+
p.zzSTDTitle, li.zzSTDTitle, div.zzSTDTitle {
|
|
223
|
+
margin-top: 20.0pt;
|
|
224
|
+
margin-right: 0cm;
|
|
225
|
+
margin-bottom: 38.0pt;
|
|
226
|
+
margin-left: 0cm;
|
|
227
|
+
line-height: 17.5pt;
|
|
228
|
+
tab-stops: 20.15pt;
|
|
229
|
+
font-size: 16.0pt;
|
|
230
|
+
font-family: "Cambria", serif;
|
|
231
|
+
font-weight: bold; }
|
|
232
|
+
|
|
233
|
+
p.zzSTDTitle1, li.zzSTDTitle1, div.zzSTDTitle1 {
|
|
234
|
+
margin-top: 0pt;
|
|
235
|
+
margin-right: 0cm;
|
|
236
|
+
margin-bottom: 18.0pt;
|
|
237
|
+
margin-left: 0cm;
|
|
238
|
+
line-height: 17.5pt;
|
|
239
|
+
tab-stops: 20.15pt;
|
|
240
|
+
font-size: 16.0pt;
|
|
241
|
+
font-family: "Cambria", serif;
|
|
242
|
+
font-weight: bold; }
|
|
243
|
+
|
|
244
|
+
p.Quote, li.Quote, div.Quote {
|
|
245
|
+
margin-top: 0cm;
|
|
246
|
+
margin-right: 36.0pt;
|
|
247
|
+
margin-bottom: 0cm;
|
|
248
|
+
margin-left: 36.0pt;
|
|
249
|
+
text-align: justify;
|
|
250
|
+
line-height: 12.0pt;
|
|
251
|
+
tab-stops: 20.15pt;
|
|
252
|
+
font-size: 11.0pt;
|
|
253
|
+
font-family: "Cambria", serif; }
|
|
254
|
+
|
|
255
|
+
p.QuoteAttribution {
|
|
256
|
+
text-align: right; }
|
|
257
|
+
|
|
258
|
+
p.Admonition, li.Admonition, div.Admonition {
|
|
259
|
+
border: none;
|
|
260
|
+
padding: 0cm;
|
|
261
|
+
font-size: 12.0pt;
|
|
262
|
+
font-family: "Cambria", serif;
|
|
263
|
+
font-weight: bold; }
|
|
264
|
+
|
|
265
|
+
p.Code, li.Code, div.Code {
|
|
266
|
+
margin: 0cm;
|
|
267
|
+
margin-bottom: .0001pt;
|
|
268
|
+
line-height: 10.0pt;
|
|
269
|
+
tab-stops: 20.15pt;
|
|
270
|
+
font-size: 9.0pt;
|
|
271
|
+
font-family: "Courier New", monospace; }
|
|
272
|
+
|
|
273
|
+
p.Formula, li.Formula, div.Formula {
|
|
274
|
+
margin-top: 0cm;
|
|
275
|
+
margin-right: 0cm;
|
|
276
|
+
margin-bottom: 11.0pt;
|
|
277
|
+
margin-left: 20.15pt;
|
|
278
|
+
line-height: 12.0pt;
|
|
279
|
+
tab-stops: right 487.45pt;
|
|
280
|
+
font-size: 11.0pt;
|
|
281
|
+
font-family: "Cambria", serif; }
|
|
282
|
+
|
|
283
|
+
table.dl {
|
|
284
|
+
margin-top: 0cm;
|
|
285
|
+
margin-right: 0cm;
|
|
286
|
+
margin-bottom: 11.0pt;
|
|
287
|
+
margin-left: 20.15pt; }
|
|
288
|
+
|
|
289
|
+
.h2Annex {
|
|
290
|
+
margin-top: 3.0pt;
|
|
291
|
+
margin-right: 0cm;
|
|
292
|
+
margin-bottom: 12.0pt;
|
|
293
|
+
margin-left: 0cm;
|
|
294
|
+
text-indent: 0cm;
|
|
295
|
+
line-height: 12.5pt;
|
|
296
|
+
page-break-after: avoid;
|
|
297
|
+
tab-stops: 27.0pt 35.0pt;
|
|
298
|
+
font-size: 12.0pt;
|
|
299
|
+
font-family: "Cambria", serif;
|
|
300
|
+
font-weight: bold; }
|
|
301
|
+
|
|
302
|
+
ol {
|
|
303
|
+
margin-bottom: 0cm; }
|
|
304
|
+
|
|
305
|
+
ul {
|
|
306
|
+
margin-bottom: 0cm; }
|
|
307
|
+
|
|
308
|
+
table.MsoISOTable {
|
|
309
|
+
border-collapse: collapse;
|
|
310
|
+
border: solid windowtext 2pt;
|
|
311
|
+
font-size: 10.0pt;
|
|
312
|
+
font-family: "Cambria", serif; }
|
|
313
|
+
|
|
314
|
+
table.MsoISOTable tr {
|
|
315
|
+
page-break-inside: avoid; }
|
|
316
|
+
|
|
317
|
+
table.MsoISOTable th {
|
|
318
|
+
border: solid windowtext 1pt;
|
|
319
|
+
padding: 0cm 2.85pt 0cm 2.85pt; }
|
|
320
|
+
|
|
321
|
+
table.MsoISOTable td {
|
|
322
|
+
border: solid windowtext 1pt;
|
|
323
|
+
padding: 0cm 2.85pt 0cm 2.85pt; }
|
|
324
|
+
|
|
325
|
+
table.MsoTableGrid {
|
|
326
|
+
border: solid windowtext 1.0pt;
|
|
327
|
+
font-size: 10.0pt;
|
|
328
|
+
font-family: "Cambria", serif; }
|
|
329
|
+
|
|
330
|
+
td {
|
|
331
|
+
page-break-inside: avoid; }
|
|
332
|
+
|
|
333
|
+
tr {
|
|
334
|
+
page-break-after: avoid; }
|
|
335
|
+
|
|
336
|
+
span.stem {
|
|
337
|
+
font-family: "Cambria Math",serif;
|
|
338
|
+
font-style: italic; }
|
|
339
|
+
|
|
340
|
+
div.formula {
|
|
341
|
+
tab-stops: right 487.45pt; }
|
|
342
|
+
|
|
343
|
+
body {
|
|
344
|
+
tab-interval: 36.0pt; }
|
|
345
|
+
|
|
346
|
+
dt {
|
|
347
|
+
page-break-inside: avoid;
|
|
348
|
+
page-break-after: avoid; }
|
|
349
|
+
|
|
350
|
+
.coverpage_docnumber {
|
|
351
|
+
text-align: right;
|
|
352
|
+
font-size: 14.0pt;
|
|
353
|
+
font-weight: bold; }
|
|
354
|
+
|
|
355
|
+
.coverpage_techcommittee {
|
|
356
|
+
text-align: right; }
|
|
357
|
+
|
|
358
|
+
.coverpage_docstage {
|
|
359
|
+
text-align: center;
|
|
360
|
+
font-size: 30.0pt;
|
|
361
|
+
color: #485094; }
|
|
362
|
+
|
|
363
|
+
div.doctitle {
|
|
364
|
+
margin-top: 100.0pt;
|
|
365
|
+
text-align: left;
|
|
366
|
+
font-size: 16.0pt; }
|
|
367
|
+
|
|
368
|
+
div.coverpage_warning {
|
|
369
|
+
border: solid windowtext 1.0pt #485094;
|
|
370
|
+
padding: 1.0pt 4.0pt 1.0pt 4.0pt #485094;
|
|
371
|
+
margin-left: 4.25pt;
|
|
372
|
+
margin-right: 4.25pt; }
|
|
373
|
+
|
|
374
|
+
.coverpage_warning {
|
|
375
|
+
color: #485094;
|
|
376
|
+
font-size: 10.0pt; }
|
|
377
|
+
|
|
646
378
|
.coverpage {
|
|
647
379
|
text-align: center;
|
|
648
|
-
margin: 2em 0;
|
|
649
|
-
}
|
|
380
|
+
margin: 2em 0; }
|
|
650
381
|
|
|
651
382
|
.coverpage-logo {
|
|
652
|
-
color: #485094;
|
|
653
|
-
}
|
|
383
|
+
color: #485094; }
|
|
654
384
|
|
|
655
385
|
.coverpage-tc-name {
|
|
656
386
|
color: #485094;
|
|
657
387
|
font-size: 1.2em;
|
|
658
388
|
line-height: 1.2em;
|
|
659
|
-
margin: 0.25em 0;
|
|
660
|
-
}
|
|
389
|
+
margin: 0.25em 0; }
|
|
661
390
|
|
|
662
391
|
.coverpage-doc-identity {
|
|
663
392
|
background-color: #485094;
|
|
664
393
|
color: white;
|
|
665
394
|
font-size: 2em;
|
|
666
395
|
line-height: 2em;
|
|
667
|
-
margin: 0.5em 0;
|
|
668
|
-
}
|
|
396
|
+
margin: 0.5em 0; }
|
|
669
397
|
|
|
670
398
|
.coverpage-title {
|
|
671
|
-
font-weight: 400;
|
|
672
|
-
}
|
|
399
|
+
font-weight: 400; }
|
|
673
400
|
|
|
674
401
|
.coverpage-title .title-second {
|
|
675
|
-
display: none;
|
|
676
|
-
}
|
|
402
|
+
display: none; }
|
|
677
403
|
|
|
678
404
|
.coverpage-stage-block {
|
|
679
|
-
font-style: italic
|
|
405
|
+
font-style: italic;
|
|
680
406
|
font-size: 1.25em;
|
|
681
|
-
font-weight: 600;
|
|
682
|
-
}
|
|
407
|
+
font-weight: 600; }
|
|
683
408
|
|
|
684
409
|
.coverpage-warning {
|
|
685
410
|
border-top: solid 1px #f36f36;
|
|
686
411
|
border-bottom: solid 1px #f36f36;
|
|
687
412
|
margin: 1em 2em;
|
|
688
413
|
color: #485094;
|
|
689
|
-
padding: 1em;
|
|
690
|
-
}
|
|
414
|
+
padding: 1em; }
|
|
691
415
|
|
|
692
416
|
.coverpage-warning .title {
|
|
693
417
|
color: #f36f36;
|
|
694
|
-
font-weight: 500;
|
|
695
|
-
}
|
|
418
|
+
font-weight: 500; }
|
|
696
419
|
|
|
697
420
|
.coverpage-warning .content {
|
|
698
|
-
font-style: italic;
|
|
699
|
-
}
|
|
421
|
+
font-style: italic; }
|
|
700
422
|
|
|
701
423
|
.copyright {
|
|
702
|
-
padding: 1em;
|
|
703
|
-
}
|
|
424
|
+
padding: 1em; }
|
|
704
425
|
|
|
705
426
|
.copyright .name {
|
|
706
427
|
color: #485094;
|
|
707
|
-
font-weight: 600;
|
|
708
|
-
}
|
|
428
|
+
font-weight: 600; }
|
|
709
429
|
|
|
710
430
|
.copyright .address {
|
|
711
|
-
color: #485094;
|
|
712
|
-
}
|
|
431
|
+
color: #485094; }
|
|
713
432
|
|
|
714
433
|
div.rule {
|
|
715
434
|
width: 100%;
|
|
716
435
|
height: 1px;
|
|
717
436
|
background-color: #485094;
|
|
718
|
-
margin: 2em 0;
|
|
719
|
-
}
|
|
437
|
+
margin: 2em 0; }
|
|
720
438
|
|
|
721
439
|
#toc-list ul {
|
|
722
|
-
margin-bottom: 0.25em;
|
|
723
|
-
}
|
|
724
|
-
#toc-list li {
|
|
725
|
-
list-style-type: none;
|
|
726
|
-
}
|
|
440
|
+
margin-bottom: 0.25em; }
|
|
727
441
|
|
|
442
|
+
#toc-list li {
|
|
443
|
+
list-style-type: none; }
|
|
728
444
|
|
|
729
445
|
.MsoTocTextSpan {
|
|
730
|
-
color:windowtext;
|
|
731
|
-
display:none;
|
|
732
|
-
|
|
733
|
-
|
|
734
|
-
text-decoration:none;
|
|
735
|
-
text-underline:none;
|
|
736
|
-
}
|
|
446
|
+
color: windowtext;
|
|
447
|
+
display: none;
|
|
448
|
+
text-decoration: none;
|
|
449
|
+
text-underline: none; }
|
|
737
450
|
|
|
738
|
-
a.TableFootnoteRef
|
|
739
|
-
|
|
740
|
-
vertical-align:super;}
|
|
451
|
+
a.TableFootnoteRef {
|
|
452
|
+
vertical-align: super; }
|
|
741
453
|
|
|
742
454
|
aside {
|
|
743
|
-
|
|
744
|
-
}
|
|
455
|
+
font-size: 10.0pt; }
|
|
745
456
|
|
|
746
457
|
/*
|
|
747
458
|
div.example {
|
|
748
459
|
border:solid black .25pt;
|
|
749
|
-
|
|
460
|
+
|
|
750
461
|
padding:10pt;
|
|
751
|
-
|
|
462
|
+
|
|
752
463
|
margin:10pt;
|
|
753
|
-
|
|
464
|
+
|
|
754
465
|
}
|
|
755
466
|
*/
|
|
756
|
-
|
|
757
467
|
div.example {
|
|
758
|
-
margin-left:70.9pt;
|
|
759
|
-
text-indent
|
|
760
|
-
}
|
|
468
|
+
margin-left: 70.9pt;
|
|
469
|
+
text-indent: -70.9pt; }
|
|
761
470
|
|
|
762
471
|
-->
|
|
763
472
|
</style>
|
|
@@ -834,7 +543,7 @@ at the address below or ISO’s member body in the country of the requester
|
|
|
834
543
|
|
|
835
544
|
<div class="toc">
|
|
836
545
|
<h1 class="toc-contents">Contents</h1>
|
|
837
|
-
<ul><li><a href="#
|
|
546
|
+
<ul><li><a href="#1a397533-f320-4d13-a003-03cebfa67239">Foreword</a></li><li><a href="#fefc2376-b572-401b-b320-2862b311f033">Introduction</a></li><li><a href="#f5e59fbd-f88d-4ca3-8ff4-bbcbbcbb7934">1.  Scope</a></li><li><a href="#9ca37d3d-a548-4def-98c2-610bc20a3b23">2.  Normative References</a></li><li><a href="#87368052-a7de-43c9-8852-21a35a44c10f">3.  Terms and Definitions</a></li><li><a href="#4626fa60-2527-4c07-b051-f531bf20f8e5">4.  Specifications</a></li><ul><li><a href="#42b35b11-f364-45a3-b8b2-718479b7c562">4.1. General, organoleptic and health characteristics</a></li><li><a href="#028c51ff-22ef-4929-98e7-0168a87bf461">4.2. Physical and chemical characteristics</a></li></ul><li><a href="#5220f6b3-a07b-49db-a46b-54e440b78100">5.  Sampling</a></li><li><a href="#a0ca62fb-4d44-4909-892f-aa26d0908995">6.  Test methods</a></li><ul><li><a href="#524a1451-4b38-4410-8d4a-b923f6b01c54">6.1. Moisture content</a></li><li><a href="#7c964dcd-be29-4aaf-84a4-56d24ba1cf87">6.2. Waxy rice content</a></li><li><a href="#93f9d43c-ecc8-4c38-89b7-7778c107a81d">6.3. Nitrogen content and crude protein content</a></li><li><a href="#22f740f5-20f0-465d-9fad-18e481704710">6.4. Gelatinization time</a></li><li><a href="#5086fc75-8a1e-4675-9d80-da50b5667656">6.5. Husked rice yield</a></li></ul><li><a href="#28bff8f2-e6c7-4c88-93c6-e55d165189a1">7.  Test report</a></li><li><a href="#77724a56-4200-4026-96d9-c3b946e7083e">8.  Packaging</a></li><li><a href="#3690b65a-1c12-434e-a66e-885c67643762">9.  Marking</a></li><li><a href="#cc4a69ec-ee86-40b2-8b9e-3ea0a300917d"><b>Annex A</b> (normative) <b>Determination of defects</b></a></li><ul><li><a href="#2081445f-7b96-42bd-a011-a3487322d2ee">A.1. Principle</a></li><li><a href="#2fc118a4-b9cb-47a7-9ee5-d5a089633c3f">A.2. Apparatus</a></li><li><a href="#892ad470-195b-447d-a0e1-8048fc561110">A.3. Sampling</a></li><li><a href="#4d2a3db6-a89f-4a37-9b4f-525daf3d4fbf">A.4. Procedure</a></li><li><a href="#19c014fc-60f0-4018-9af5-be4aacec0edc">A.5. Determination</a></li><li><a href="#7e273c25-313a-4908-b128-42028da3010e">A.6. Calculation</a></li><li><a href="#1e039adb-8a3e-476e-95db-faab5f5838b7">A.7. Test report</a></li></ul><li><a href="#d74f7f90-2d8d-467e-91be-27c54ada5862"><b>Annex B</b> (informative) <b>Determination of the waxy rice content of parboiled rice</b></a></li><ul><li><a href="#0e89b1bd-d53f-42a8-a861-eb0baaf9d12a">B.1. Principle</a></li><li><a href="#50667d69-5f74-489f-8a98-a576cbbe6888">B.2. Apparatus</a></li><li><a href="#d3d7bf33-c24a-4490-9134-e36036425237">B.3. Reagents</a></li><li><a href="#8d6b7516-431e-4646-9427-4b8a60aeecc4">B.4. Sampling</a></li><li><a href="#e132809c-497c-49ec-8a89-6098591cd172">B.5. Determination</a></li><li><a href="#812e3963-36d5-4a4d-be81-1d042e186f03">B.6. Calculation</a></li><li><a href="#ac9a7be6-6fe9-44ff-ba86-0cde5d28258a">B.7. Test report</a></li></ul><li><a href="#7621f5cd-a132-4883-951c-4f3247fdf106"><b>Annex C</b> (informative) <b>Gelatinization</b></a></li><li><a href="#43afde81-29d5-426e-b424-128a4e33e63b"><b>Annex D</b> (informative) <b>Results of interlaboratory test for husked rice yields</b></a></li><li><a href="#5dbe122c-d35d-4150-b18c-49a2d5db7872"><b>Annex E</b> (informative) <b>Extraneous information</b></a></li><li><a href="#8341424e-1ef0-4ee0-b001-b0d08a3cf693">Bibliography</a></li></ul>
|
|
838
547
|
</div>
|
|
839
548
|
|
|
840
549
|
<div class="rule"></div>
|
|
@@ -843,7 +552,7 @@ at the address below or ISO’s member body in the country of the requester
|
|
|
843
552
|
|
|
844
553
|
<br />
|
|
845
554
|
<div>
|
|
846
|
-
<h1 class="ForewordTitle" id="
|
|
555
|
+
<h1 class="ForewordTitle" id="1a397533-f320-4d13-a003-03cebfa67239">Foreword</h1>
|
|
847
556
|
<span style="MsoCommentReference" target="1" class="commentLink" from="foreword" to="foreword">
|
|
848
557
|
<span lang="EN-GB" style="font-size:9.0pt" xml:lang="EN-GB">
|
|
849
558
|
<a style="mso-comment-reference:SMC_1;mso-comment-date:20170101T0000"><p id="foreword">ISO (the International Organization for Standardization)
|
|
@@ -851,38 +560,38 @@ is a worldwide federation of national standards bodies (ISO member bodies). The
|
|
|
851
560
|
<span style="mso-special-character:comment" target="1"></span>
|
|
852
561
|
</span>
|
|
853
562
|
</span>
|
|
854
|
-
<p id="
|
|
855
|
-
<p id="
|
|
856
|
-
<p id="
|
|
857
|
-
<p id="
|
|
858
|
-
<p id="
|
|
859
|
-
<p id="
|
|
860
|
-
<p id="
|
|
563
|
+
<p id="_8c2aeb48-98b9-4916-863e-9656d0461066">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>
|
|
564
|
+
<p id="_9b0ffd79-90e7-4393-88b7-7a6bfc0a57e1">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>
|
|
565
|
+
<p id="_04acabbe-7c15-43d2-adbf-135a31342f77">Any trade name used in this document is information given for the convenience of users and does not constitute an endorsement.</p>
|
|
566
|
+
<p id="_9d8d9dca-1a7a-4393-8591-1477c9f8986e">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>
|
|
567
|
+
<p id="_75de7a74-34ca-48fb-828f-ad0499cdd33b">This document was prepared by Technical Committee ISO/TC 34, <i>Food products</i>, Subcommittee SC 4, <i>Cereals and pulses</i>.</p>
|
|
568
|
+
<p id="_48915f4a-2351-4ffb-a8f6-a85b9ffd8318">This second edition cancels and replaces the first edition (ISO 17301-1:2009), which has been technically revised.</p>
|
|
569
|
+
<p id="_f0934ca3-b488-4546-89c6-aa2fc477f3b5">The main changes compared to the previous edition are:</p>
|
|
861
570
|
<ul>
|
|
862
571
|
<li>
|
|
863
|
-
<p id="
|
|
572
|
+
<p id="_beccaabf-77cf-4db1-858d-1b006d6590af">updated normative references;</p>
|
|
864
573
|
</li>
|
|
865
574
|
<li>
|
|
866
|
-
<p id="
|
|
575
|
+
<p id="_86d95bfc-9f61-4043-a38e-8f0c429cc5f9">deletion of 4.3.</p>
|
|
867
576
|
</li>
|
|
868
577
|
</ul>
|
|
869
|
-
<p id="
|
|
578
|
+
<p id="_bd92c7e1-4480-40aa-b729-a38391a16881">A list of all parts in the ISO 17301 series can be found on the ISO website.</p>
|
|
870
579
|
|
|
871
580
|
</div>
|
|
872
581
|
<br />
|
|
873
582
|
<div class="Section3" id="_introduction">
|
|
874
|
-
<h1 class="IntroTitle" id="
|
|
875
|
-
<p id="
|
|
876
|
-
<p id="
|
|
877
|
-
<p id="
|
|
878
|
-
<p id="
|
|
879
|
-
<p id="
|
|
880
|
-
<p id="
|
|
881
|
-
<p id="
|
|
583
|
+
<h1 class="IntroTitle" id="fefc2376-b572-401b-b320-2862b311f033">Introduction</h1>
|
|
584
|
+
<p id="_93121b5f-aa55-4d60-96e9-c4831af1a96f">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>
|
|
585
|
+
<p id="_d6e223f9-b21f-4d00-8f00-f67f15fe30c8">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>
|
|
586
|
+
<p id="_b7174dea-aeda-43e0-aa60-fc7b4a215e25">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>
|
|
587
|
+
<p id="_df590dd7-c1ea-4bfb-a2e7-5e6c404efc20">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>
|
|
588
|
+
<p id="_d132c9d1-414d-4ead-8cb0-fa3ed22e3103">ISO takes no position concerning the evidence, validity and scope of this patent right.</p>
|
|
589
|
+
<p id="_26ffdeff-0973-450b-958c-56749b84a57f">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>
|
|
590
|
+
<p id="_926b0d9e-e2f1-430c-b9fc-bc5a16b1edab" align="left" style="text-align:left">Vache Equipment<br />
|
|
882
591
|
Fictitious<br />
|
|
883
592
|
World<br />
|
|
884
593
|
</p>
|
|
885
|
-
<p id="
|
|
594
|
+
<p id="_083b9725-29cd-4dfa-bc81-aec5738b7fe2">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>
|
|
886
595
|
</div>
|
|
887
596
|
<p> </p>
|
|
888
597
|
</div>
|
|
@@ -890,13 +599,13 @@ World<br />
|
|
|
890
599
|
<div class="WordSection3">
|
|
891
600
|
<p class="zzSTDTitle1">Cereals and pulses — Specifications and test methods — Part 1: Rice</p>
|
|
892
601
|
<div id="_scope">
|
|
893
|
-
<h1 id="
|
|
894
|
-
<p id="
|
|
895
|
-
<p id="
|
|
896
|
-
<p id="
|
|
602
|
+
<h1 id="f5e59fbd-f88d-4ca3-8ff4-bbcbbcbb7934">1.  Scope</h1>
|
|
603
|
+
<p id="_15b829ea-794a-47fe-9a7b-5b893e24e5e2">This document specifies minimum requirements and test methods for rice (<i>Oryza sativa L.</i>).</p>
|
|
604
|
+
<p id="_b7bded9d-b85c-44f5-ba63-242e6462c246">It is applicable to husked rice, husked parboiled rice, milled rice and milled parboiled rice, suitable for human consumption, directly or after reconditioning.</p>
|
|
605
|
+
<p id="_5991d5a7-f3ca-4703-a72f-fa05695c4663">It is not applicable to cooked rice products.</p>
|
|
897
606
|
</div>
|
|
898
607
|
<div>
|
|
899
|
-
<h1 id="
|
|
608
|
+
<h1 id="9ca37d3d-a548-4def-98c2-610bc20a3b23">2.  Normative References</h1>
|
|
900
609
|
<p>The following documents are referred to in the text in such a way that some or all of their content constitutes requirements of this document. For dated references, only the edition cited applies. For undated references, the latest edition of the referenced document (including any amendments) applies.</p>
|
|
901
610
|
<p id="ISO712">ISO 712, <i> Cereals and cereal products — Determination of moisture content — Reference method</i></p>
|
|
902
611
|
<p id="ISO6646">ISO 6646, <i> Rice — Determination of the potential milling yield from paddy and from husked rice</i></p>
|
|
@@ -906,7 +615,7 @@ World<br />
|
|
|
906
615
|
<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>
|
|
907
616
|
<p id="ISO24333">ISO 24333: 2009, <i> Cereals and cereal products — Sampling</i></p>
|
|
908
617
|
</div>
|
|
909
|
-
<div id="_terms_and_definitions"><h1 id="
|
|
618
|
+
<div id="_terms_and_definitions"><h1 id="87368052-a7de-43c9-8852-21a35a44c10f">3.  Terms and Definitions</h1><p>For the purposes of this document,
|
|
910
619
|
the following terms and definitions apply.</p>
|
|
911
620
|
<p>ISO and IEC maintain terminological databases for use in
|
|
912
621
|
standardization at the following addresses:</p>
|
|
@@ -919,165 +628,165 @@ standardization at the following addresses:</p>
|
|
|
919
628
|
</p> </li> </ul>
|
|
920
629
|
<p class="TermNum" id="paddy">3.1</p><p class="Terms">paddy</p><p class="AltTerms">paddy rice</p>
|
|
921
630
|
<p class="AltTerms">rough rice</p>
|
|
922
|
-
<p id="
|
|
631
|
+
<p id="_711b23f5-479d-4b3d-afb5-b7d3fbd95c8e">rice retaining its husk after threshing</p>
|
|
923
632
|
<p>[SOURCE: <a href="#ISO7301">ISO 7301: 2011</a>]</p><p class="TermNum" id="husked_rice">3.2</p><p class="Terms">husked rice</p>
|
|
924
633
|
<p class="DeprecatedTerms">DEPRECATED: cargo rice</p>
|
|
925
634
|
|
|
926
|
-
<p id="
|
|
635
|
+
<p id="_e2615e68-be05-4473-9cba-b86eed6e9ce0"><i>paddy</i> (<a href="#paddy">3.1</a>) from which the husk only has been removed</p>
|
|
927
636
|
<p>[SOURCE: <a href="#ISO7301">ISO 7301: 2011</a>, modified — 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>
|
|
928
637
|
<p class="AltTerms">white rice</p>
|
|
929
638
|
|
|
930
|
-
<p id="
|
|
639
|
+
<p id="_d7a66b3a-5066-4048-aebc-592d4b7af443"><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>
|
|
931
640
|
<p>[SOURCE: <a href="#ISO7301">ISO 7301: 2011</a>]</p><p class="TermNum" id="_parboiled_rice">3.4</p>
|
|
932
641
|
<p class="Terms">parboiled rice</p>
|
|
933
|
-
<p id="
|
|
934
|
-
<p class="TermNum" id="_waxy_rice">3.5</p><p class="Terms">waxy rice</p><p id="
|
|
642
|
+
<p id="_ba91b26b-821e-483f-9f42-2ed70aca536a">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>
|
|
643
|
+
<p class="TermNum" id="_waxy_rice">3.5</p><p class="Terms">waxy rice</p><p id="_02e20b9d-e234-4003-bea7-860f47459a44">variety of rice whose kernels have a white and opaque appearance</p>
|
|
935
644
|
<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>
|
|
936
645
|
|
|
937
|
-
<p id="
|
|
938
|
-
<table id="
|
|
939
|
-
<p id="
|
|
646
|
+
<p id="_bc7c78c7-c43a-41cc-8f41-c98c210ae685"><rice> organic and inorganic components other than whole or broken kernels</p>
|
|
647
|
+
<table id="_08174c1d-466c-44b2-b2c8-9aadd3701ccb" class="example"><tr><td width="110pt" valign="top" style="width:82.8pt;padding:.75pt .75pt .75pt .75pt">EXAMPLE 1</td><td valign="top">
|
|
648
|
+
<p id="_7f4cb4ca-778e-4e0d-876e-c8db424c3e73">Foreign seeds, husks, bran, sand, dust.</p>
|
|
940
649
|
</td></tr></table><p class="TermNum" id="HDK">3.7</p><p class="Terms">HDK</p>
|
|
941
650
|
<p class="AltTerms">heat-damaged kernel</p>
|
|
942
651
|
|
|
943
|
-
<p id="
|
|
652
|
+
<p id="_27a44e19-750a-4d9d-b3b5-08cb5fa77133">kernel, whole or broken, which has changed its normal colour as a result of heating</p>
|
|
944
653
|
<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>
|
|
945
654
|
<p class="Terms">damaged kernel</p>
|
|
946
|
-
<p id="
|
|
655
|
+
<p id="_7b3fcae2-6f90-4d24-89bb-85a7171b2b1a">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>
|
|
947
656
|
<p class="TermNum" id="_immature_kernel">3.9</p><p class="Terms">immature kernel</p>
|
|
948
657
|
<p class="AltTerms">unripe kernel</p>
|
|
949
658
|
|
|
950
|
-
<p id="
|
|
951
|
-
<p>[SOURCE: <a href="#ISO6646">ISO 6646</a>]</p><p class="TermNum" id="_nitrogen_content">3.11</p><p class="Terms">nitrogen content</p><p id="
|
|
659
|
+
<p id="_cee634f8-ebdd-41b5-ac78-810dfbc23a44">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="_aadb1703-630d-494b-b373-74572f17819b">amount of husked rice obtained from paddy</p>
|
|
660
|
+
<p>[SOURCE: <a href="#ISO6646">ISO 6646</a>]</p><p class="TermNum" id="_nitrogen_content">3.11</p><p class="Terms">nitrogen content</p><p id="_8913eb33-0459-443e-949a-9d1f8db67c3c">quantity of nitrogen determined after application of the procedure described</p>
|
|
952
661
|
<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>
|
|
953
|
-
<p>[SOURCE: <a href="#ISO20483">ISO 20483: 2013</a>]</p><p class="TermNum" id="_crude_protein_content">3.12</p><p class="Terms">crude protein content</p><p id="
|
|
662
|
+
<p>[SOURCE: <a href="#ISO20483">ISO 20483: 2013</a>]</p><p class="TermNum" id="_crude_protein_content">3.12</p><p class="Terms">crude protein content</p><p id="_7ffaf70c-d961-4c94-b47d-f41d4ed4cf21">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>
|
|
954
663
|
<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>
|
|
955
|
-
<p>[SOURCE: <a href="#ISO20483">ISO 20483: 2013</a>]</p><p class="TermNum" id="gelatinization">3.13</p><p class="Terms">gelatinization</p><p id="
|
|
664
|
+
<p>[SOURCE: <a href="#ISO20483">ISO 20483: 2013</a>]</p><p class="TermNum" id="gelatinization">3.13</p><p class="Terms">gelatinization</p><p id="_93c39ca3-280a-4c23-bc34-a4259b7f1bd7">hydration process conferring the jelly-like state typical of the coagulated colloids, which are named gels, on kernels</p>
|
|
956
665
|
<div class="Note"><p class="Note">Note 1 to entry: See <a href="#figureC-1">Figure C.1</a>.</p></div>
|
|
957
|
-
<p>[SOURCE: <a href="#ISO14864">ISO 14864: 1998</a>]</p><p class="TermNum" id="gel_state">3.14</p><p class="Terms">gel state</p><p id="
|
|
958
|
-
<p>[SOURCE: <a href="#ISO14864">ISO 14864: 1998</a>]</p><p class="TermNum" id="_gelatinization_time">3.15</p><p class="Terms">gelatinization time</p><p class="AltTerms">t_90</p>
|
|
959
|
-
<p id="
|
|
666
|
+
<p>[SOURCE: <a href="#ISO14864">ISO 14864: 1998</a>]</p><p class="TermNum" id="gel_state">3.14</p><p class="Terms">gel state</p><p id="_d8e776bd-8fc1-487c-a6fb-ea2b07e43e3a">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>
|
|
667
|
+
<p>[SOURCE: <a href="#ISO14864">ISO 14864: 1998</a>]</p><p class="TermNum" id="_gelatinization_time">3.15</p><p class="Terms">gelatinization time</p><p class="AltTerms"><span class="stem">(#(t_90)#)</span></p>
|
|
668
|
+
<p id="_3bb1747f-8ca7-4eec-b588-6cb0273a9d18">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>
|
|
960
669
|
<p>[SOURCE: <a href="#ISO14864">ISO 14864: 1998</a>]</p></div>
|
|
961
670
|
<div id="_specifications">
|
|
962
|
-
<h1 id="
|
|
963
|
-
<div id="_general_organoleptic_and_health_characteristics"><h2 id="
|
|
964
|
-
<p id="
|
|
965
|
-
<p id="
|
|
966
|
-
<div id="_physical_and_chemical_characteristics"><h2 id="
|
|
967
|
-
<p id="
|
|
968
|
-
<div id="
|
|
969
|
-
<div id="_2"><p id="
|
|
671
|
+
<h1 id="4626fa60-2527-4c07-b051-f531bf20f8e5">4.  Specifications</h1>
|
|
672
|
+
<div id="_general_organoleptic_and_health_characteristics"><h2 id="42b35b11-f364-45a3-b8b2-718479b7c562">4.1. General, organoleptic and health characteristics</h2><p id="_2e7154d7-e3eb-4af2-b428-a0f633576919">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>
|
|
673
|
+
<p id="_d6644685-86cc-49b3-801b-0f55b475af41">The levels of additives and pesticide residues and other contaminants shall not exceed the maximum limits permitted in the country of destination.</p>
|
|
674
|
+
<p id="_a3b0b554-8515-444f-a066-6b4c565bf07b">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>
|
|
675
|
+
<div id="_physical_and_chemical_characteristics"><h2 id="028c51ff-22ef-4929-98e7-0168a87bf461">4.2. Physical and chemical characteristics</h2><div id="_5bda114e-b29e-4745-ba43-df2c4d101724"><p id="_23722e02-5bf9-4590-8c95-86493112fdd1">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 href="#ftn2" epub:type="footnote" id="_footnote2"><sup>2</sup></a></p>
|
|
676
|
+
<p id="_b22932d1-afbf-4a20-a547-bd96c47cd5d4">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>
|
|
677
|
+
<div id="_4742d419-1337-4eca-922f-85cb74b110e4" class="Note"><p class="Note">NOTE  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>
|
|
678
|
+
<div id="_2"><p id="_33fdb095-32f4-4f07-8b81-895d775d9d98">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>
|
|
970
679
|
<p class="TableTitle" align="center"><b>Table 1 — 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;border-bottom:solid windowtext 1.5pt;">Defect</th><th colspan="4" align="center" style="font-weight:bold;border-top:solid windowtext 1.5pt;border-bottom:solid windowtext 1.0pt;">Maximum permissible mass fraction of defects in husked rice<br />
|
|
971
680
|
<span class="stem">(#(w_max)#)</span></th></tr><tr><td align="left" style="border-top:none;border-bottom:solid windowtext 1.5pt;">in husked rice</td><td align="center" style="border-top:none;border-bottom:solid windowtext 1.5pt;">in milled rice (non-glutinous)</td><td align="center" style="border-top:none;border-bottom:solid windowtext 1.5pt;">in husked parboiled rice</td><td align="center" style="border-top:none;border-bottom:solid windowtext 1.5pt;">in milled parboiled rice</td></tr></thead><tbody><tr><td align="left" style="border-top:solid windowtext 1.5pt;border-bottom: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;border-bottom:solid windowtext 1.0pt;">1,0</td><td align="center" style="border-top:solid windowtext 1.5pt;border-bottom:solid windowtext 1.0pt;">0,5</td><td align="center" style="border-top:solid windowtext 1.5pt;border-bottom:solid windowtext 1.0pt;">1,0</td><td align="center" style="border-top:solid windowtext 1.5pt;border-bottom:solid windowtext 1.0pt;">0,5</td></tr><tr><td align="left" style="border-top:none;border-bottom:solid windowtext 1.0pt;">Extraneous matter: inorganic<a href="#table1b" class="TableFootnoteRef">b</a></td><td align="center" style="border-top:none;border-bottom:solid windowtext 1.0pt;">0,5</td><td align="center" style="border-top:none;border-bottom:solid windowtext 1.0pt;">0,5</td><td align="center" style="border-top:none;border-bottom:solid windowtext 1.0pt;">0,5</td><td align="center" style="border-top:none;border-bottom:solid windowtext 1.0pt;">0,5</td></tr><tr><td align="left" style="border-top:none;border-bottom:solid windowtext 1.0pt;">Paddy</td><td align="center" style="border-top:none;border-bottom:solid windowtext 1.0pt;">2,5</td><td align="center" style="border-top:none;border-bottom:solid windowtext 1.0pt;">0,3</td><td align="center" style="border-top:none;border-bottom:solid windowtext 1.0pt;">2,5</td><td align="center" style="border-top:none;border-bottom:solid windowtext 1.0pt;">0,3</td></tr><tr><td align="left" style="border-top:none;border-bottom:solid windowtext 1.0pt;">Husked rice, non-parboiled</td><td align="center" style="border-top:none;border-bottom:solid windowtext 1.0pt;">Not applicable</td><td align="center" style="border-top:none;border-bottom:solid windowtext 1.0pt;">1,0</td><td align="center" style="border-top:none;border-bottom:solid windowtext 1.0pt;">1,0</td><td align="center" style="border-top:none;border-bottom:solid windowtext 1.0pt;">1,0</td></tr><tr><td align="left" style="border-top:none;border-bottom:solid windowtext 1.0pt;">Milled rice, non-parboiled</td><td align="center" style="border-top:none;border-bottom:solid windowtext 1.0pt;">1,0</td><td align="center" style="border-top:none;border-bottom:solid windowtext 1.0pt;">Not applicable</td><td align="center" style="border-top:none;border-bottom:solid windowtext 1.0pt;">1,0</td><td align="center" style="border-top:none;border-bottom:solid windowtext 1.0pt;">1,0</td></tr><tr><td align="left" style="border-top:none;border-bottom:solid windowtext 1.0pt;">Husked rice, parboiled</td><td align="center" style="border-top:none;border-bottom:solid windowtext 1.0pt;">1,0</td><td align="center" style="border-top:none;border-bottom:solid windowtext 1.0pt;">1,0</td><td align="center" style="border-top:none;border-bottom:solid windowtext 1.0pt;">Not applicable</td><td align="center" style="border-top:none;border-bottom:solid windowtext 1.0pt;">1,0</td></tr><tr><td align="left" style="border-top:none;border-bottom:solid windowtext 1.0pt;">Milled rice, parboiled</td><td align="center" style="border-top:none;border-bottom:solid windowtext 1.0pt;">1,0</td><td align="center" style="border-top:none;border-bottom:solid windowtext 1.0pt;">1,0</td><td align="center" style="border-top:none;border-bottom:solid windowtext 1.0pt;">1,0</td><td align="center" style="border-top:none;border-bottom:solid windowtext 1.0pt;">Not applicable</td></tr><tr><td align="left" style="border-top:none;border-bottom:solid windowtext 1.0pt;">Chips</td><td align="center" style="border-top:none;border-bottom:solid windowtext 1.0pt;">0,1</td><td align="center" style="border-top:none;border-bottom:solid windowtext 1.0pt;">0,1</td><td align="center" style="border-top:none;border-bottom:solid windowtext 1.0pt;">0,1</td><td align="center" style="border-top:none;border-bottom:solid windowtext 1.0pt;">0,1</td></tr><tr><td align="left" style="border-top:none;border-bottom:solid windowtext 1.0pt;">HDK</td><td align="center" style="border-top:none;border-bottom:solid windowtext 1.0pt;">2,0<a href="#table1c" class="TableFootnoteRef">c</a></td><td align="center" style="border-top:none;border-bottom:solid windowtext 1.0pt;">2,0</td><td align="center" style="border-top:none;border-bottom:solid windowtext 1.0pt;">2,0<a href="#table1c" class="TableFootnoteRef">c</a></td><td align="center" style="border-top:none;border-bottom:solid windowtext 1.0pt;">2,0</td></tr><tr><td align="left" style="border-top:none;border-bottom:solid windowtext 1.0pt;">Damaged kernels</td><td align="center" style="border-top:none;border-bottom:solid windowtext 1.0pt;">4,0</td><td align="center" style="border-top:none;border-bottom:solid windowtext 1.0pt;">3,0</td><td align="center" style="border-top:none;border-bottom:solid windowtext 1.0pt;">4,0</td><td align="center" style="border-top:none;border-bottom:solid windowtext 1.0pt;">3,0</td></tr><tr><td align="left" style="border-top:none;border-bottom:solid windowtext 1.0pt;">Immature and/or malformed kernels</td><td align="center" style="border-top:none;border-bottom:solid windowtext 1.0pt;">8,0</td><td align="center" style="border-top:none;border-bottom:solid windowtext 1.0pt;">2,0</td><td align="center" style="border-top:none;border-bottom:solid windowtext 1.0pt;">8,0</td><td align="center" style="border-top:none;border-bottom:solid windowtext 1.0pt;">2,0</td></tr><tr><td align="left" style="border-top:none;border-bottom:solid windowtext 1.0pt;">Chalky kernels</td><td align="center" style="border-top:none;border-bottom:solid windowtext 1.0pt;">5,0<a href="#table1c" class="TableFootnoteRef">c</a></td><td align="center" style="border-top:none;border-bottom:solid windowtext 1.0pt;">5,0</td><td align="center" style="border-top:none;border-bottom:solid windowtext 1.0pt;">Not applicable</td><td align="center" style="border-top:none;border-bottom:solid windowtext 1.0pt;">Not applicable</td></tr><tr><td align="left" style="border-top:none;border-bottom:solid windowtext 1.0pt;">Red kernels and red-streaked kernels</td><td align="center" style="border-top:none;border-bottom:solid windowtext 1.0pt;">12,0</td><td align="center" style="border-top:none;border-bottom:solid windowtext 1.0pt;">12,0</td><td align="center" style="border-top:none;border-bottom:solid windowtext 1.0pt;">12,0<a href="#table1c" class="TableFootnoteRef">c</a></td><td align="center" style="border-top:none;border-bottom:solid windowtext 1.0pt;">12,0</td></tr><tr><td align="left" style="border-top:none;border-bottom:solid windowtext 1.0pt;">Partly gelatinized kernels</td><td align="center" style="border-top:none;border-bottom:solid windowtext 1.0pt;">Not applicable</td><td align="center" style="border-top:none;border-bottom:solid windowtext 1.0pt;">Not applicable</td><td align="center" style="border-top:none;border-bottom:solid windowtext 1.0pt;">11,0<a href="#table1c" class="TableFootnoteRef">c</a></td><td align="center" style="border-top:none;border-bottom:solid windowtext 1.0pt;">11,0</td></tr><tr><td align="left" style="border-top:none;border-bottom:solid windowtext 1.0pt;">Pecks</td><td align="center" style="border-top:none;border-bottom:solid windowtext 1.0pt;">Not applicable</td><td align="center" style="border-top:none;border-bottom:solid windowtext 1.0pt;">Not applicable</td><td align="center" style="border-top:none;border-bottom:solid windowtext 1.0pt;">4,0</td><td align="center" style="border-top:none;border-bottom:solid windowtext 1.0pt;">2,0</td></tr><tr><td align="left" style="border-top:none;border-bottom:solid windowtext 1.5pt;">Waxy rice</td><td align="center" style="border-top:none;border-bottom:solid windowtext 1.5pt;">1,0<a href="#table1c" class="TableFootnoteRef">c</a></td><td align="center" style="border-top:none;border-bottom:solid windowtext 1.5pt;">1,0</td><td align="center" style="border-top:none;border-bottom:solid windowtext 1.5pt;">1,0<a href="#table1c" class="TableFootnoteRef">c</a></td><td align="center" style="border-top:none;border-bottom:solid windowtext 1.5pt;">1,0</td></tr></tbody><tfoot><tr><td colspan="5" align="left" style="border-top:solid windowtext 1.5pt;border-bottom:0pt;">
|
|
972
|
-
<p id="
|
|
973
|
-
</td></tr><tr><td colspan="5" style="border-top:0pt;border-bottom:solid windowtext 1.5pt;"><div id="
|
|
974
|
-
<p id="
|
|
681
|
+
<p id="_28d5c390-42a3-48a5-b391-5afe25c01b21">Live insects shall not be present. Dead insects shall be included in extraneous matter.</p>
|
|
682
|
+
</td></tr><tr><td colspan="5" style="border-top:0pt;border-bottom:solid windowtext 1.5pt;"><div id="_7bea14d1-f1cc-4c94-9f74-260b521ba75c" class="Note"><p class="Note">NOTE 1  This table is based on <a href="#ISO7301">ISO 7301: 2011</a>.</p></div><div id="_bfa24b41-6768-4dc7-a580-843205bdea6d" class="Note"><p class="Note">NOTE 2  Some commercial contracts require information in addition to that provided in this table.</p></div><div id="_39daea8d-62a2-4edf-9715-30457d735601" class="Note"><p class="Note">NOTE 3  Only full red husked (cargo) rice is considered in this table.</p></div><div class="Note"><div id="ftntable1a">
|
|
683
|
+
<p id="_85194334-e34d-4e9e-893d-b2a58424683c" class="Note"><a id="table1a" class="TableFootnoteRef">a  </a>Organic extraneous matter includes foreign seeds, husks, bran, parts of straw, etc.</p>
|
|
975
684
|
</div></div><div class="Note"><div id="ftntable1b">
|
|
976
|
-
<p id="
|
|
685
|
+
<p id="_2a62e946-cd5f-4835-a35c-f33ef6698c29" class="Note"><a id="table1b" class="TableFootnoteRef">b  </a>Inorganic extraneous matter includes stones, sand, dust, etc.</p>
|
|
977
686
|
</div></div><div class="Note"><div id="ftntable1c">
|
|
978
|
-
<p id="
|
|
687
|
+
<p id="_81f00c5b-8b6a-4da9-b76a-64b3aaa0bb09" class="Note"><a id="table1c" class="TableFootnoteRef">c  </a>The maximum permissible mass fraction of defects shall be determined with respect to the mass fraction obtained after milling.</p>
|
|
979
688
|
</div></div></td></tr></tfoot></table>
|
|
980
689
|
|
|
981
690
|
|
|
982
691
|
</div></div>
|
|
983
692
|
</div>
|
|
984
693
|
<div id="clause5">
|
|
985
|
-
<h1 id="
|
|
986
|
-
<p id="
|
|
694
|
+
<h1 id="5220f6b3-a07b-49db-a46b-54e440b78100">5.  Sampling</h1>
|
|
695
|
+
<p id="_e74ce874-0e3b-4b1d-9985-255c5857e79e">Sampling shall be carried out in accordance with <a href="#ISO24333">ISO 24333: 2009</a></p>
|
|
987
696
|
</div>
|
|
988
697
|
<div id="_test_methods">
|
|
989
|
-
<h1 id="
|
|
698
|
+
<h1 id="a0ca62fb-4d44-4909-892f-aa26d0908995">6.  Test methods</h1>
|
|
990
699
|
<div id="_moisture_content">
|
|
991
|
-
<h2 id="
|
|
992
|
-
<p id="
|
|
700
|
+
<h2 id="524a1451-4b38-4410-8d4a-b923f6b01c54">6.1. Moisture content</h2>
|
|
701
|
+
<p id="_bbae7d2c-0879-437a-a92e-3170f23af522">Determine the mass fraction of moisture in accordance with the method specified in <a href="#ISO712">ISO 712</a>.</p>
|
|
993
702
|
</div>
|
|
994
703
|
<div id="_waxy_rice_content">
|
|
995
|
-
<h2 id="
|
|
996
|
-
<p id="
|
|
704
|
+
<h2 id="7c964dcd-be29-4aaf-84a4-56d24ba1cf87">6.2. Waxy rice content</h2>
|
|
705
|
+
<p id="_c17f238a-930a-4459-8779-f5d02fa37e96">Determine the mass fraction of waxy rice. <a href="#AnnexB">Annex B</a> gives an example of a suitable method.</p>
|
|
997
706
|
</div>
|
|
998
|
-
<div id="_nitrogen_content_and_crude_protein_content"><h2 id="
|
|
999
|
-
<p id="
|
|
1000
|
-
<div id="_gelatinization_time_2"><h2 id="
|
|
1001
|
-
<p id="
|
|
1002
|
-
<div id="_husked_rice_yield_2"><h2 id="
|
|
1003
|
-
<p id="
|
|
707
|
+
<div id="_nitrogen_content_and_crude_protein_content"><h2 id="93f9d43c-ecc8-4c38-89b7-7778c107a81d">6.3. Nitrogen content and crude protein content</h2><p id="_6b0f66a6-73ef-4e7c-8dd3-4c6239d1038f">Determine the nitrogen content and crude protein content in accordance with either <a href="#ISO16634">ISO 16634: --</a>, or <a href="#ISO20483">ISO 20483: 2013</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>
|
|
708
|
+
<p id="_7272ce04-00f8-4538-ba6a-04efeec1c075">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: 2013</a> 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>
|
|
709
|
+
<div id="_gelatinization_time_2"><h2 id="22f740f5-20f0-465d-9fad-18e481704710">6.4. Gelatinization time</h2><p id="_5fca8d70-b341-446e-aab9-069a49107b56">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>
|
|
710
|
+
<p id="_1b5e8502-d8e7-4dcf-8d89-0ca0732d1510">Report the results as specified in <a href="#clause7">Clause 7</a>.</p></div>
|
|
711
|
+
<div id="_husked_rice_yield_2"><h2 id="5086fc75-8a1e-4675-9d80-da50b5667656">6.5. Husked rice yield</h2><div id="_determination"><h3>6.5.1. Determination</h3><div class="Admonition">
|
|
712
|
+
<p id="_15718f0e-523a-4bf9-8510-1b7b18c2578a">CAUTION—Only use paddy or parboiled rice for the determination of husked rice yield.</p>
|
|
1004
713
|
</div>
|
|
1005
|
-
<p id="
|
|
714
|
+
<p id="_b8aa4b13-d397-4bcb-9f0b-a7d2e3acf0ae">Determine the husked rice yield in accordance with <a href="#ISO6646">ISO 6646</a>.</p></div>
|
|
1006
715
|
<div id="_precision"><h3>6.5.2. Precision</h3><div id="_interlaboratory_test">
|
|
1007
716
|
<h4>6.5.2.1. Interlaboratory test</h4>
|
|
1008
|
-
<p id="
|
|
717
|
+
<p id="_f0262446-43d4-4021-8b82-faf59a623010">The results of an interlaboratory test are given in <a href="#AnnexD">Annex D</a> for information</p>
|
|
1009
718
|
</div>
|
|
1010
|
-
<div id="_repeatability"><h4>6.5.2.2. Repeatability</h4><p id="
|
|
1011
|
-
<div id="
|
|
719
|
+
<div id="_repeatability"><h4>6.5.2.2. Repeatability</h4><p id="_22f73e8d-a10b-4dd0-b024-1d07545e67ea">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>
|
|
720
|
+
<div id="_897524c4-4040-4fc0-8a47-743923ed7072" class="formula"><span class="stem">(#(r = 1 %)#)</span>  (1)</div><p>where</p><dl><dt>
|
|
1012
721
|
<span class="stem">(#(r)#)</span>
|
|
1013
722
|
</dt><dd>
|
|
1014
|
-
<p id="
|
|
723
|
+
<p id="_85344eb0-98f3-48db-bccf-302232f64710">is the repeatability limit.</p>
|
|
1015
724
|
</dd></dl>
|
|
1016
725
|
|
|
1017
726
|
</div>
|
|
1018
|
-
<div id="_reproducibility"><h4>6.5.2.3. Reproducibility</h4><p id="
|
|
1019
|
-
<div id="
|
|
727
|
+
<div id="_reproducibility"><h4>6.5.2.3. Reproducibility</h4><p id="_518af5a1-b21a-4a7f-9cbe-2fae0ea11eca">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>
|
|
728
|
+
<div id="_436fbe59-258f-4d77-b6b8-57c16b4b1b7b" class="formula"><span class="stem">(#(R = 3 %)#)</span>  (2)</div><p>where</p><dl><dt>
|
|
1020
729
|
<span class="stem">(#(R)#)</span>
|
|
1021
730
|
</dt><dd>
|
|
1022
|
-
<p id="
|
|
731
|
+
<p id="_f0947179-37da-4c76-80e0-6b9e41dc38be">is the reproducibility limit.</p>
|
|
1023
732
|
</dd></dl>
|
|
1024
733
|
|
|
1025
734
|
</div></div></div>
|
|
1026
735
|
</div>
|
|
1027
736
|
<div id="clause7">
|
|
1028
|
-
<h1 id="
|
|
1029
|
-
<p id="
|
|
737
|
+
<h1 id="28bff8f2-e6c7-4c88-93c6-e55d165189a1">7.  Test report</h1>
|
|
738
|
+
<p id="_7b0e3297-c68a-42db-a2ca-f0ace6bfec64">For each test method, the test report shall specify the following:</p>
|
|
1030
739
|
<ol type="a">
|
|
1031
740
|
<li>
|
|
1032
|
-
<p id="
|
|
741
|
+
<p id="_97b98650-f102-4b5c-96fa-9e6d018bad13">all information necessary for the complete identification of the sample;</p>
|
|
1033
742
|
</li>
|
|
1034
743
|
<li>
|
|
1035
|
-
<p id="
|
|
744
|
+
<p id="_76125569-1024-4090-b202-12832b04e098">a reference to this document (i.e. ISO 17301-1);</p>
|
|
1036
745
|
</li>
|
|
1037
746
|
<li>
|
|
1038
|
-
<p id="
|
|
747
|
+
<p id="_f19b3b48-f5a9-4f49-9270-382f8ecdd2d8">the sampling method used;</p>
|
|
1039
748
|
</li>
|
|
1040
749
|
<li>
|
|
1041
|
-
<p id="
|
|
750
|
+
<p id="_d90e1977-361a-4fc4-89bf-1fc68fd20751">the test method used;</p>
|
|
1042
751
|
</li>
|
|
1043
752
|
<li>
|
|
1044
|
-
<p id="
|
|
753
|
+
<p id="_f18d1209-c194-4992-814e-754cbd392c55">the test result(s) obtained or, if the repeatability has been checked, the final quoted result obtained;</p>
|
|
1045
754
|
</li>
|
|
1046
755
|
<li>
|
|
1047
|
-
<p id="
|
|
756
|
+
<p id="_916c4e97-0573-48d0-a61c-5afdae450468">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>
|
|
1048
757
|
</li>
|
|
1049
758
|
<li>
|
|
1050
|
-
<p id="
|
|
759
|
+
<p id="_03740c22-12f4-46c9-a715-be7f01d387be">any unusual features (anomalies) observed during the test;</p>
|
|
1051
760
|
</li>
|
|
1052
761
|
<li>
|
|
1053
|
-
<p id="
|
|
762
|
+
<p id="_de2430a6-0ff2-40c4-9aa2-23d13d23ff7c">the date of the test.</p>
|
|
1054
763
|
</li>
|
|
1055
764
|
</ol>
|
|
1056
765
|
</div>
|
|
1057
766
|
<div id="_packaging">
|
|
1058
|
-
<h1 id="
|
|
1059
|
-
<p id="
|
|
1060
|
-
<p id="
|
|
767
|
+
<h1 id="77724a56-4200-4026-96d9-c3b946e7083e">8.  Packaging</h1>
|
|
768
|
+
<p id="_ad1b903e-ade5-47d6-9cbb-83d0824715f3">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>
|
|
769
|
+
<p id="_8ba1b260-fa46-4d0e-b2ce-e9ff3aa3ed64">If bags are used, they shall comply with the requirements of <a href="#ISO8351-1">ISO 8351-1: 1994</a>, or <a href="#ISO8351-2">ISO 8351-2</a>, as appropriate.</p>
|
|
1061
770
|
</div>
|
|
1062
771
|
<div id="_marking">
|
|
1063
|
-
<h1 id="
|
|
1064
|
-
<p id="
|
|
772
|
+
<h1 id="3690b65a-1c12-434e-a66e-885c67643762">9.  Marking</h1>
|
|
773
|
+
<p id="_ee45f046-c68b-456c-a592-586557adc793">The packages shall be marked or labelled as required by the country of destination.</p>
|
|
1065
774
|
</div>
|
|
1066
775
|
<br />
|
|
1067
776
|
<div id="AnnexA" class="Section3">
|
|
1068
|
-
<h1 class="Annex" id="
|
|
777
|
+
<h1 class="Annex" id="cc4a69ec-ee86-40b2-8b9e-3ea0a300917d"><b>Annex A</b><br />(normative)<br /><br /><b>Determination of defects</b></h1>
|
|
1069
778
|
<div id="_principle">
|
|
1070
|
-
<h2 id="
|
|
1071
|
-
<p id="
|
|
779
|
+
<h2 id="2081445f-7b96-42bd-a011-a3487322d2ee">A.1. Principle</h2>
|
|
780
|
+
<p id="_5c92a9eb-6d46-4435-a585-ed85bd8eaf52">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>
|
|
1072
781
|
</div>
|
|
1073
|
-
<div id="_apparatus"><h2 id="
|
|
782
|
+
<div id="_apparatus"><h2 id="2fc118a4-b9cb-47a7-9ee5-d5a089633c3f">A.2. Apparatus</h2><p id="_1d4a2c92-93c9-47b7-9202-96160aa511a3">The usual laboratory apparatus and, in particular, the following.</p>
|
|
1074
783
|
<div id="AnnexA-2-1">
|
|
1075
784
|
|
|
1076
|
-
<p id="
|
|
785
|
+
<p id="_9b7e135a-8e29-42ec-b62a-07e8b5a8638c"><span><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>
|
|
1077
786
|
</div>
|
|
1078
787
|
<div id="_sieve">
|
|
1079
788
|
|
|
1080
|
-
<p id="
|
|
789
|
+
<p id="_681c1e5e-d1b2-4999-8760-2ecc539b267a"><span><b>A.2.2. Sieve, </b></span>with round perforations of diameter 1,4 mm.</p>
|
|
1081
790
|
</div>
|
|
1082
791
|
<div id="_tweezers">
|
|
1083
792
|
<p><b>A.2.3. Tweezers. </b></p>
|
|
@@ -1090,71 +799,71 @@ standardization at the following addresses:</p>
|
|
|
1090
799
|
</div>
|
|
1091
800
|
<div id="AnnexA-2-6">
|
|
1092
801
|
|
|
1093
|
-
<p id="
|
|
802
|
+
<p id="_fe1285d6-340e-43b6-92a3-323f8b385ea5"><span><b>A.2.6. Steel bowls, </b></span>of diameter 100 mm ± 5 mm; seven per test sample.</p>
|
|
1094
803
|
</div>
|
|
1095
804
|
<div id="_balance">
|
|
1096
805
|
|
|
1097
|
-
<p id="
|
|
806
|
+
<p id="_53c169db-a173-43c8-a031-c9ef7c7acea6"><span><b>A.2.7. Balance, </b></span>which can be read to the nearest 0,01 g.</p>
|
|
1098
807
|
</div></div>
|
|
1099
808
|
<div id="_sampling">
|
|
1100
|
-
<h2 id="
|
|
1101
|
-
<p id="
|
|
809
|
+
<h2 id="892ad470-195b-447d-a0e1-8048fc561110">A.3. Sampling</h2>
|
|
810
|
+
<p id="_f7f7243b-f291-49fc-828e-dbbf666411ee">See <a href="#clause5">Clause 5</a>.</p>
|
|
1102
811
|
</div>
|
|
1103
812
|
<div id="_procedure">
|
|
1104
|
-
<h2 id="
|
|
1105
|
-
<div id="AnnexA-4-1"><h3>A.4.1. Preparation of test sample</h3><p id="
|
|
1106
|
-
<p id="
|
|
813
|
+
<h2 id="4d2a3db6-a89f-4a37-9b4f-525daf3d4fbf">A.4. Procedure</h2>
|
|
814
|
+
<div id="AnnexA-4-1"><h3>A.4.1. Preparation of test sample</h3><p id="_73c8ba25-b895-47f0-b79c-677c4a157b30">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>
|
|
815
|
+
<p id="_2ae42067-ac99-4216-8c50-9da26776cee1">All parts of kernels which get stuck in the perforations of a sieve should be considered to be retained by the sieve.</p>
|
|
1107
816
|
<div id="figureA-1" class="figure">
|
|
1108
817
|
|
|
1109
|
-
<img src="_images/
|
|
818
|
+
<img src="_images/ae7f11fc-ad43-4ed3-a34e-408e485de85b.png" width="800" height="673" />
|
|
1110
819
|
<p class="FigureTitle" align="center"><b>Figure A.1 — Split-it-right sample divider</b></p></div></div>
|
|
1111
820
|
</div>
|
|
1112
|
-
<div id="_determination_2"><h2 id="
|
|
1113
|
-
<p id="
|
|
1114
|
-
<div id="_calculation"><h2 id="
|
|
821
|
+
<div id="_determination_2"><h2 id="19c014fc-60f0-4018-9af5-be4aacec0edc">A.5. Determination</h2><p id="_c2da314a-0980-4342-8895-3ea10a4f2d7f">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>
|
|
822
|
+
<p id="_69e30a9d-4159-4671-8889-8528ff682f00">Weigh, to the nearest 0,01 g, the fractions so obtained.</p></div>
|
|
823
|
+
<div id="_calculation"><h2 id="7e273c25-313a-4908-b128-42028da3010e">A.6. Calculation</h2><p id="_68bbc7ab-5eb0-4627-87bc-05e8fa6736ad">Express the mass fraction of each defect using <a href="#formulaA-1">Formula (A.1)</a>:</p>
|
|
1115
824
|
<div id="formulaA-1" class="formula"><span class="stem">(#(w = (m_D) / (m_s))#)</span>  (A.1)</div><p>where</p><dl><dt>
|
|
1116
825
|
<span class="stem">(#(w)#)</span>
|
|
1117
826
|
</dt><dd>
|
|
1118
|
-
<p id="
|
|
827
|
+
<p id="_19286810-80b1-4a5f-ad17-5a16e7dd60c7">is the mass fraction of grains with a particular defect in the test sample;</p>
|
|
1119
828
|
</dd><dt>
|
|
1120
829
|
<span class="stem">(#(m_D)#)</span>
|
|
1121
830
|
</dt><dd>
|
|
1122
|
-
<p id="
|
|
831
|
+
<p id="_cf724331-12d6-48ce-a08e-be1382ce54e6">is the mass, in grams, of grains with that defect;</p>
|
|
1123
832
|
</dd><dt>
|
|
1124
833
|
<span class="stem">(#(m_S)#)</span>
|
|
1125
834
|
</dt><dd>
|
|
1126
|
-
<p id="
|
|
835
|
+
<p id="_0b45c605-92b9-4143-84ee-d357b3b529ec">is the mass, in grams, of the test sample.</p>
|
|
1127
836
|
</dd></dl>
|
|
1128
837
|
|
|
1129
838
|
</div>
|
|
1130
839
|
<div id="_test_report">
|
|
1131
|
-
<h2 id="
|
|
1132
|
-
<p id="
|
|
840
|
+
<h2 id="1e039adb-8a3e-476e-95db-faab5f5838b7">A.7. Test report</h2>
|
|
841
|
+
<p id="_3923f3fc-741b-4119-b1e7-51e4dce0a325">Report the results as specified in <a href="#clause7">Clause 7</a>.</p>
|
|
1133
842
|
</div>
|
|
1134
843
|
</div>
|
|
1135
844
|
<br />
|
|
1136
845
|
<div id="AnnexB" class="Section3">
|
|
1137
|
-
<h1 class="Annex" id="
|
|
846
|
+
<h1 class="Annex" id="d74f7f90-2d8d-467e-91be-27c54ada5862"><b>Annex B</b><br />(informative)<br /><br /><b>Determination of the waxy rice content of parboiled rice</b></h1>
|
|
1138
847
|
<div id="_principle_2">
|
|
1139
|
-
<h2 id="
|
|
1140
|
-
<p id="
|
|
848
|
+
<h2 id="0e89b1bd-d53f-42a8-a861-eb0baaf9d12a">B.1. Principle</h2>
|
|
849
|
+
<p id="_2958e042-ddee-47cb-8044-a9c9f2c4767c">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>
|
|
1141
850
|
</div>
|
|
1142
|
-
<div id="_apparatus_2"><h2 id="
|
|
851
|
+
<div id="_apparatus_2"><h2 id="50667d69-5f74-489f-8a98-a576cbbe6888">B.2. Apparatus</h2><p id="_182a2e94-a165-4cb9-b2e9-059a3236e170">The usual laboratory apparatus and, in particular, the following.</p>
|
|
1143
852
|
<div id="AnnexB-2-1">
|
|
1144
853
|
|
|
1145
|
-
<p id="
|
|
854
|
+
<p id="_f6a094bf-afe0-4cc2-b980-59bb8203cb31"><span><b>B.2.1. Balance, </b></span>capable of weighing to the nearest 0,01 g.</p>
|
|
1146
855
|
</div>
|
|
1147
856
|
<div id="AnnexB-2-2">
|
|
1148
857
|
|
|
1149
|
-
<p id="
|
|
858
|
+
<p id="_bec08b5b-e405-44c1-9fa4-a65ca51e3970"><span><b>B.2.2. Glass beaker, </b></span>of capacity 250 ml.</p>
|
|
1150
859
|
</div>
|
|
1151
860
|
<div id="AnnexB-2-3">
|
|
1152
861
|
|
|
1153
|
-
<p id="
|
|
862
|
+
<p id="_13a49d14-8ac9-4765-8c93-b9c03525120d"><span><b>B.2.3. Small white colour bowls, </b></span>or any white colour container of a suitable size.</p>
|
|
1154
863
|
</div>
|
|
1155
864
|
<div id="AnnexB-2-4">
|
|
1156
865
|
|
|
1157
|
-
<p id="
|
|
866
|
+
<p id="_b66f1537-85a5-4e31-84fc-e43f8cd330df"><span><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>
|
|
1158
867
|
</div>
|
|
1159
868
|
<div id="AnnexB-2-5">
|
|
1160
869
|
<p><b>B.2.5. Stirrer rod. </b></p>
|
|
@@ -1165,101 +874,101 @@ standardization at the following addresses:</p>
|
|
|
1165
874
|
<div id="AnnexB-2-7">
|
|
1166
875
|
<p><b>B.2.7. Tissue paper. </b></p>
|
|
1167
876
|
</div></div>
|
|
1168
|
-
<div id="_reagents"><h2 id="
|
|
1169
|
-
<p id="
|
|
877
|
+
<div id="_reagents"><h2 id="d3d7bf33-c24a-4490-9134-e36036425237">B.3. Reagents</h2><div class="Admonition">
|
|
878
|
+
<p id="_d46e4d82-c46c-4593-b05c-b08cd0bd95c5">WARNING—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>
|
|
1170
879
|
</div>
|
|
1171
880
|
<div id="AnnexB-3-1">
|
|
1172
881
|
|
|
1173
|
-
<p id="
|
|
882
|
+
<p id="_156b1bae-43a5-46a1-97a3-1939ad183699"><span><b>B.3.1. Deionized water, </b></span>Grade 3 quality as specified in <a href="#ISO3696">ISO 3696</a>.</p>
|
|
1174
883
|
</div>
|
|
1175
884
|
<div id="AnnexB-3-2">
|
|
1176
885
|
|
|
1177
|
-
<p id="
|
|
886
|
+
<p id="_e33c46c4-2075-4353-b91c-034fd796c610"><span><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="#ftn12" epub:type="footnote" id="_footnote3"><sup>3</sup></a></p>
|
|
1178
887
|
</div>
|
|
1179
|
-
<div id="AnnexB-3-3"><p id="
|
|
1180
|
-
<p id="
|
|
888
|
+
<div id="AnnexB-3-3"><p id="_630d4b1e-ea5d-4c93-8f31-c2609678b19b"><span><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>
|
|
889
|
+
<p id="_e49906eb-b8bb-4c9b-ad2f-1e11dbb77e2e">Prepare fresh daily.</p></div></div>
|
|
1181
890
|
<div id="_sampling_2">
|
|
1182
|
-
<h2 id="
|
|
1183
|
-
<p id="
|
|
891
|
+
<h2 id="8d6b7516-431e-4646-9427-4b8a60aeecc4">B.4. Sampling</h2>
|
|
892
|
+
<p id="_b3cbb554-5746-427a-ab8e-288a37405ced">Sampling shall be carried out in accordance with <a href="#clause5">Clause 5</a>.</p>
|
|
1184
893
|
</div>
|
|
1185
|
-
<div id="_determination_3"><h2 id="
|
|
894
|
+
<div id="_determination_3"><h2 id="e132809c-497c-49ec-8a89-6098591cd172">B.5. Determination</h2><div id="_3">
|
|
1186
895
|
|
|
1187
|
-
<p id="
|
|
896
|
+
<p id="_cf614089-5cf0-4a4a-ae40-d899d1b987cf">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>
|
|
1188
897
|
</div>
|
|
1189
898
|
<div id="_4">
|
|
1190
899
|
|
|
1191
|
-
<p id="
|
|
900
|
+
<p id="_925f999e-c136-477d-a021-04e23f3df40e">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>
|
|
1192
901
|
</div>
|
|
1193
902
|
<div id="_5">
|
|
1194
903
|
|
|
1195
|
-
<p id="
|
|
904
|
+
<p id="_a7187e8e-ada8-482c-a747-8a585e414448">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>
|
|
1196
905
|
</div>
|
|
1197
906
|
<div id="_6">
|
|
1198
907
|
|
|
1199
|
-
<p id="
|
|
908
|
+
<p id="_05e27a9e-ad23-4f32-a8cc-cbcbf05614ba">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>
|
|
1200
909
|
</div>
|
|
1201
910
|
<div id="_7">
|
|
1202
911
|
|
|
1203
|
-
<p id="
|
|
912
|
+
<p id="_077fef89-0c8e-4fed-b492-8ee139053056">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>
|
|
1204
913
|
</div></div>
|
|
1205
|
-
<div id="_calculation_2"><h2 id="
|
|
914
|
+
<div id="_calculation_2"><h2 id="812e3963-36d5-4a4d-be81-1d042e186f03">B.6. Calculation</h2><p id="_dbc8ae69-072c-437e-9f2b-0c4199871219">Calculate the mass fraction, expressed as a percentage, of the waxy rice, <span class="stem">(#(w_(wax))#)</span>, using <a href="#formulaB-1">Formula (B.1)</a>:</p>
|
|
1206
915
|
<div id="formulaB-1" class="formula"><span class="stem">(#(w_(wax) = (m_1) / (m_1 + m_2) xx 100)#)</span>  (B.1)</div><p>where</p><dl><dt>
|
|
1207
916
|
<span class="stem">(#(m_1)#)</span>
|
|
1208
917
|
</dt><dd>
|
|
1209
|
-
<p id="
|
|
918
|
+
<p id="_7498b1b2-fbdb-4cdf-b8c8-ae2cae7dd155">is the mass, expressed in grams, of the waxy rice portion;</p>
|
|
1210
919
|
</dd><dt>
|
|
1211
920
|
<span class="stem">(#(m_2)#)</span>
|
|
1212
921
|
</dt><dd>
|
|
1213
|
-
<p id="
|
|
922
|
+
<p id="_841dc018-5675-45fe-8f85-531fc259ec8e">is the mass, expressed in grams, of the non-waxy rice portion.</p>
|
|
1214
923
|
</dd></dl>
|
|
1215
924
|
|
|
1216
925
|
</div>
|
|
1217
926
|
<div id="_test_report_2">
|
|
1218
|
-
<h2 id="
|
|
1219
|
-
<p id="
|
|
927
|
+
<h2 id="ac9a7be6-6fe9-44ff-ba86-0cde5d28258a">B.7. Test report</h2>
|
|
928
|
+
<p id="_3cd1f4ae-35cb-40e1-93be-0e936806c5b2">Report the results as specified in <a href="#clause7">Clause 7</a>, giving the results calculated using <a href="#formulaB-1">B.6, Formula (B.1)</a>.</p>
|
|
1220
929
|
</div>
|
|
1221
930
|
</div>
|
|
1222
931
|
<br />
|
|
1223
932
|
<div id="AnnexC" class="Section3">
|
|
1224
|
-
<h1 class="Annex" id="
|
|
1225
|
-
<p id="
|
|
933
|
+
<h1 class="Annex" id="7621f5cd-a132-4883-951c-4f3247fdf106"><b>Annex C</b><br />(informative)<br /><br /><b>Gelatinization</b></h1>
|
|
934
|
+
<p id="_fbbe8ca6-fcc3-4a0d-8ade-a742b6648ad8"><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>
|
|
1226
935
|
<div id="figureC-1" class="figure">
|
|
1227
936
|
|
|
1228
|
-
<img src="_images/
|
|
1229
|
-
<aside><div id="
|
|
937
|
+
<img src="_images/626a5e33-117a-4b87-98d9-a8f5c3f8d269.png" width="800" height="697" />
|
|
938
|
+
<aside><div id="ftne6fdfc39-304d-40f1-8e70-69469113a587a">
|
|
1230
939
|
|
|
1231
940
|
</div></aside><p><b>Key</b></p><dl><dt>
|
|
1232
941
|
<span class="stem">(#(w)#)</span>
|
|
1233
942
|
</dt><dd>
|
|
1234
|
-
<p id="
|
|
943
|
+
<p id="_1578dd68-0bc5-41f2-8545-e3b065b204d9">mass fraction of gelatinized kernels, expressed in per cent</p>
|
|
1235
944
|
</dd><dt>
|
|
1236
945
|
<span class="stem">(#(t)#)</span>
|
|
1237
946
|
</dt><dd>
|
|
1238
|
-
<p id="
|
|
947
|
+
<p id="_ad899f0b-330b-4dbc-8039-1fc5f59c2c11">cooking time, expressed in minutes</p>
|
|
1239
948
|
</dd><dt>
|
|
1240
949
|
<span class="stem">(#(t_90)#)</span>
|
|
1241
950
|
</dt><dd>
|
|
1242
|
-
<p id="
|
|
951
|
+
<p id="_7600fafe-933e-4a4d-9b3d-256afd4a09ff">time required to gelatinize 90 % of the kernels</p>
|
|
1243
952
|
</dd><dt><p>P</p></dt><dd>
|
|
1244
|
-
<p id="
|
|
1245
|
-
</dd><dt><a id="
|
|
1246
|
-
<div id="figureC-2" class="figure"><div id="
|
|
953
|
+
<p id="_2cb20982-3ea9-4a8a-8335-f01d60b88e3b">point of the curve corresponding to a cooking time of <span class="stem">(#(t_90)#)</span></p>
|
|
954
|
+
</dd><dt><a id="e6fdfc39-304d-40f1-8e70-69469113a587a" class="TableFootnoteRef">a  </a></dt><dd><p id="_b668d520-085a-4e32-993e-048ba5ac7fc7">The time <span class="stem">(#(t_90)#)</span> was estimated to be 18,2 min for this example.</p></dd></dl><div id="_4977a23b-ef38-4277-a213-6723960e4cbf" class="Note"><p class="Note">NOTE  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 — Typical gelatinization curve</b></p></div>
|
|
955
|
+
<div id="figureC-2" class="figure"><div id="_229500fc-1120-470f-8fe7-67bb3cdea3d0" class="figure">
|
|
1247
956
|
|
|
1248
|
-
<img src="_images/
|
|
957
|
+
<img src="_images/73be243e-439b-45ad-a4eb-3b6e0a818659.png" width="800" height="703" />
|
|
1249
958
|
<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></div>
|
|
1250
|
-
<div id="
|
|
959
|
+
<div id="_518ab173-41f7-4221-a2bb-29e812785f5a" class="figure">
|
|
1251
960
|
|
|
1252
|
-
<img src="_images/
|
|
961
|
+
<img src="_images/f8c5b40e-6a87-4c4b-9b74-a4ad809177ba.png" width="726" height="704" />
|
|
1253
962
|
<p class="FigureTitle" align="center"><b>Figure C.2-2 — Intermediate stages: Some fully gelatinized kernels are visible</b></p></div>
|
|
1254
|
-
<div id="
|
|
963
|
+
<div id="_9275704e-5115-4928-96c5-dcd889b1d603" class="figure">
|
|
1255
964
|
|
|
1256
|
-
<img src="_images/
|
|
965
|
+
<img src="_images/3e1cf52e-1f46-4356-af29-0f7cdf0f8610.png" width="744" height="738" />
|
|
1257
966
|
<p class="FigureTitle" align="center"><b>Figure C.2-3 — Final stages: All kernels are fully gelatinized</b></p></div></div>
|
|
1258
967
|
</div>
|
|
1259
968
|
<br />
|
|
1260
969
|
<div id="AnnexD" class="Section3">
|
|
1261
|
-
<h1 class="Annex" id="
|
|
1262
|
-
<p id="
|
|
970
|
+
<h1 class="Annex" id="43afde81-29d5-426e-b424-128a4e33e63b"><b>Annex D</b><br />(informative)<br /><br /><b>Results of interlaboratory test for husked rice yields</b></h1>
|
|
971
|
+
<p id="_59d88dc1-5407-45d8-b829-487fbc533fca">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>
|
|
1263
972
|
<p class="TableTitle" align="center">
|
|
1264
973
|
<b>Table D.1 — Repeatability and reproducibility of husked rice yield</b>
|
|
1265
974
|
</p>
|
|
@@ -1335,25 +1044,25 @@ standardization at the following addresses:</p>
|
|
|
1335
1044
|
</tr>
|
|
1336
1045
|
</tbody>
|
|
1337
1046
|
<tfoot><tr><td colspan="5" style="border-top:0pt;border-bottom:solid windowtext 1.5pt;"><div class="Note"><div id="ftntableD-1a">
|
|
1338
|
-
<p id="
|
|
1047
|
+
<p id="_7dc9c36e-567a-49c3-94d6-0d2973852f4e" class="Note"><a id="tableD-1a" class="TableFootnoteRef">a  </a>Parboiled rice.</p>
|
|
1339
1048
|
</div></div></td></tr></tfoot></table>
|
|
1340
1049
|
</div>
|
|
1341
1050
|
<br />
|
|
1342
1051
|
<div id="_extraneous_information" class="Section3">
|
|
1343
|
-
<h1 class="Annex" id="
|
|
1344
|
-
<p id="
|
|
1052
|
+
<h1 class="Annex" id="5dbe122c-d35d-4150-b18c-49a2d5db7872"><b>Annex E</b><br />(informative)<br /><br /><b>Extraneous information</b></h1>
|
|
1053
|
+
<p id="_c9abf35f-d1c1-4094-a945-77179357571c">
|
|
1345
1054
|
<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>
|
|
1346
1055
|
</p>
|
|
1347
|
-
<div class="Quote" id="
|
|
1056
|
+
<div class="Quote" id="_135c1173-3726-4202-adbc-0bca91c7381b">
|
|
1348
1057
|
|
|
1349
1058
|
|
|
1350
|
-
<p id="
|
|
1059
|
+
<p id="_e51f7b38-10ea-420a-9cfe-97ccf21a6b9e">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>
|
|
1351
1060
|
<p class="QuoteAttribution">— ISO, <a href="#ISO7301">ISO 7301: 2011</a></p></div>
|
|
1352
1061
|
<table id="samplecode" class="example">
|
|
1353
1062
|
<tr>
|
|
1354
1063
|
<td width="110pt" valign="top" style="width:82.8pt;padding:.75pt .75pt .75pt .75pt">EXAMPLE</td>
|
|
1355
|
-
<td valign="top"><p id="
|
|
1356
|
-
<p class="Sourcecode" id="
|
|
1064
|
+
<td valign="top"><p id="_7cb57399-72af-4294-968a-d66699b8ac89" class="Sourcecode">puts "Hello, world."<br />%w{a b c}.each do |x|  <1><br />  puts x<br />end
|
|
1065
|
+
<p class="Sourcecode" id="_fd482d9a-871c-4f59-868b-88d863cef4c0"><span><1> </span>This is an annotation</p>
|
|
1357
1066
|
</p>
|
|
1358
1067
|
</td>
|
|
1359
1068
|
</tr>
|
|
@@ -1361,7 +1070,7 @@ standardization at the following addresses:</p>
|
|
|
1361
1070
|
</div>
|
|
1362
1071
|
<br />
|
|
1363
1072
|
<div>
|
|
1364
|
-
<h1 class="Section3" id="
|
|
1073
|
+
<h1 class="Section3" id="8341424e-1ef0-4ee0-b001-b0d08a3cf693">Bibliography</h1>
|
|
1365
1074
|
<p id="ISO3696" class="Biblio">[1]  ISO 3696, <i> Water for analytical laboratory use — Specification and test methods</i></p>
|
|
1366
1075
|
<p id="ISO5725-1" class="Biblio">[2]  ISO 5725-1, <i> Accuracy (trueness and precision) of measurement methods and results — Part 1: General principles and definitions</i></p>
|
|
1367
1076
|
<p id="ISO5725-2" class="Biblio">[3]  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>
|
|
@@ -1383,13 +1092,13 @@ standardization at the following addresses:</p>
|
|
|
1383
1092
|
<p><a href="#_footnote1">1) </a>Under preparation. (Stage at the time of publication ISO/DIS 16634)</p>
|
|
1384
1093
|
</aside>
|
|
1385
1094
|
<aside id="ftn2">
|
|
1386
|
-
<p id="
|
|
1095
|
+
<p id="_a37f21b0-30af-436a-9ff7-0c7960dafdc8"><a href="#_footnote2">2) </a>Formerly denoted as 15 % (m/m).</p>
|
|
1387
1096
|
</aside>
|
|
1388
1097
|
<aside id="ftn12">
|
|
1389
|
-
<p id="
|
|
1098
|
+
<p id="_ff9f029f-2f7e-4a97-aa9f-90126ee2c01a"><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>
|
|
1390
1099
|
</aside>
|
|
1391
|
-
<div style="mso-element:comment-list"><div style="mso-element:comment" id="1"><span style="mso-comment-author:"ISO""></span><p class="MsoCommentText" id="
|
|
1392
|
-
<p class="MsoCommentText" id="
|
|
1100
|
+
<div style="mso-element:comment-list"><div style="mso-element:comment" id="1"><span style="mso-comment-author:"ISO""></span><p class="MsoCommentText" id="_0b9fab87-5434-4bfd-90d6-13608fecdf48"><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>
|
|
1101
|
+
<p class="MsoCommentText" id="_7c697130-e747-448e-a57d-4fa9c7e702a8">For further information on the Foreword, see <b>ISO/IEC Directives, Part 2, 2016, Clause 12.</b></p></div></div>
|
|
1393
1102
|
</div>
|
|
1394
1103
|
<script type="text/x-mathjax-config">
|
|
1395
1104
|
MathJax.Hub.Config({
|