{"id":338062,"date":"2024-10-19T23:38:54","date_gmt":"2024-10-19T23:38:54","guid":{"rendered":"https:\/\/pdfstandards.shop\/product\/uncategorized\/bs-en-iso-11816-22016\/"},"modified":"2024-10-25T22:44:46","modified_gmt":"2024-10-25T22:44:46","slug":"bs-en-iso-11816-22016","status":"publish","type":"product","link":"https:\/\/pdfstandards.shop\/product\/publishers\/bsi\/bs-en-iso-11816-22016\/","title":{"rendered":"BS EN ISO 11816-2:2016"},"content":{"rendered":"

PDF Catalog<\/h4>\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n
PDF Pages<\/th>\nPDF Title<\/th>\n<\/tr>\n
4<\/td>\nEuropean foreword
Endorsement notice <\/td>\n<\/tr>\n
6<\/td>\nForewords <\/td>\n<\/tr>\n
9<\/td>\n1 Scope
2 Normative reference
3 Terms and definitions
4 Principle <\/td>\n<\/tr>\n
10<\/td>\n5 Reagents <\/td>\n<\/tr>\n
11<\/td>\n6 Apparatus <\/td>\n<\/tr>\n
12<\/td>\n7 Sampling
8 Preparation of test sample
9 Procedure
9.1 Verification of instrument performance
9.1.1 General <\/td>\n<\/tr>\n
13<\/td>\n9.1.2 Daily instrument tests
9.1.3 Controls
9.2 Reagent controls to test the suitability of ready to use working substrate (5.3) <\/td>\n<\/tr>\n
14<\/td>\n9.3 Calibration
9.4 Determination <\/td>\n<\/tr>\n
15<\/td>\n9.5 Test sample related controls
9.5.1 Recommended negative and positive control tests <\/td>\n<\/tr>\n
16<\/td>\n9.5.2 Interfering substance test
9.5.3 Heat-stable microbial alkaline phosphatase control test
10 Calculation and expression of results
10.1 Calibration ratio <\/td>\n<\/tr>\n
17<\/td>\n10.2 Calculation
10.2.1 Supernatant
10.2.2 Cheese <\/td>\n<\/tr>\n
18<\/td>\n10.3 Expression of results
11 Precision
11.1 Interlaboratory test
11.2 Repeatability
11.3 Reproducibility
12 Test report <\/td>\n<\/tr>\n
19<\/td>\nAnnex\u00a0A (informative) Interlaboratory trial <\/td>\n<\/tr>\n
21<\/td>\nAnnex\u00a0B (informative) Examples of preparation of a test sample <\/td>\n<\/tr>\n
23<\/td>\nBibliography <\/td>\n<\/tr>\n<\/table>\n","protected":false},"excerpt":{"rendered":"

Milk and milk products. Determination of alkaline phosphatase activity – Fluorimetric method for cheese<\/b><\/p>\n\n\n\n\n
Published By<\/td>\nPublication Date<\/td>\nNumber of Pages<\/td>\n<\/tr>\n
BSI<\/b><\/a><\/td>\n2016<\/td>\n26<\/td>\n<\/tr>\n<\/tbody>\n<\/table>\n","protected":false},"featured_media":338067,"template":"","meta":{"rank_math_lock_modified_date":false,"ep_exclude_from_search":false},"product_cat":[962,2641],"product_tag":[],"class_list":{"0":"post-338062","1":"product","2":"type-product","3":"status-publish","4":"has-post-thumbnail","6":"product_cat-67-100-30","7":"product_cat-bsi","9":"first","10":"instock","11":"sold-individually","12":"shipping-taxable","13":"purchasable","14":"product-type-simple"},"_links":{"self":[{"href":"https:\/\/pdfstandards.shop\/wp-json\/wp\/v2\/product\/338062","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/pdfstandards.shop\/wp-json\/wp\/v2\/product"}],"about":[{"href":"https:\/\/pdfstandards.shop\/wp-json\/wp\/v2\/types\/product"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/pdfstandards.shop\/wp-json\/wp\/v2\/media\/338067"}],"wp:attachment":[{"href":"https:\/\/pdfstandards.shop\/wp-json\/wp\/v2\/media?parent=338062"}],"wp:term":[{"taxonomy":"product_cat","embeddable":true,"href":"https:\/\/pdfstandards.shop\/wp-json\/wp\/v2\/product_cat?post=338062"},{"taxonomy":"product_tag","embeddable":true,"href":"https:\/\/pdfstandards.shop\/wp-json\/wp\/v2\/product_tag?post=338062"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}