BS ISO 7086-1:2019 pdf download – Glass hollowware in contact with food — Release of lead and cadmium Part 1: Test method

BS ISO 7086-1:2019 pdf download – Glass hollowware in contact with food — Release of lead and cadmium Part 1: Test method 5.1.2 Acetic acid, (CH3COOH), glacial, ρ = 1,05 g/ml. 5.1.3 Acetic acid test solution, with a volume fraction of 4 %. Add 40 ml of acetic acid (5.1.2) to water (5.1.1) with a one-mark pipette (6.2.4) and dilute to 1 l in a onemark volumetric flask (6.2.5). This solution shall be freshly prepared for use. Proportionately greater quantities may be prepared. 5.2 Materials and supplies 5.2.1 Paraffin wax with a melting point in the range 56 °C to 58 °C. 5.2.2 Washing agent, commercially available non-acidic manual dishwashing detergent in dilution recommended by a manufacturer. 5.2.3 Silicone sealant, capable of forming a ribbon of sealant approximately 6 mm in diameter. This sealant shall not leach acetic acid, cadmium or lead to the test solution. 6 Apparatus 6.1 Analytical techniques ICP-MS, FAAS and inductively coupled plasma optic emission spectrometry (ICP-OES) are described in Annexes A, B and C, respectively. GFAAS is also a permitted option. 6.2 Accessories 6.2.1 Assorted laboratory ware, as required, made of borosilicate glass as specified in ISO 3585. 6.2.2 Burette, of capacity 25 ml, graduated in divisions of 0,05 ml, conforming with ISO 385 class B or better. 6.2.3 Covers for the articles under test, for example plates, watch-glasses or Petri dishes of various sizes. Covers shall be opaque if a darkroom is not available. 6.2.4 One-mark pipettes, of capacities 10 ml and 100 ml, conforming with ISO 648, class B or better. Other sizes as required. 6.2.5 One-mark volumetric flasks, of capacities 100 ml and 1 000 ml, conforming with ISO 1042,class B or better. Other sizes as required. 6.2.6 Precision piston pipettes, typically 1 000 µl and 500 µl. 6.2.7 Straight edge and depth gauge, calibrated in millimetres. 7 Sampling 7.1 Priority When selecting samples from a mixed lot of foodware, articles that have the highest surface area/ volume ratio should be prioritized. 7.2 Sample size At least four items shall be measured. Each of the articles shall be identical in size, shape, colour and decoration. 7.3 Preparation and preservation of test samples Samples of ware shall be clean and free from grease or other matter likely to affect the test. Briefly wash the specimens in an aqueous solution at (40 ± 5) °C at hand-hot temperature using tap water containing 1 ml/l...