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TRANSCRIPT
CARNES Y DERIVADOS
Chapter 39
983.18 Meat and Meat Products950.46 Moisture in Meat985.14 Moisture in Meat and Poultry Products928.07 Water (Added) in Sausage960.39 Fat (Crude) or Ether Extract in Meat976.21 Fat (Crude) in Meat985.15 Fat (Crude) in Meat and Poultry Products991.36 Fat (Crude) in Meat and Meat Products920.153 Ash of Meat935.47 Salt (Chlorine as Sodium Chloride) in Meat969.31 Phosphorus (Total) in Meat991.27 Phosphorus in Meat and Meat Products972.22 Phosphorus in Meat975.33 Arsenic in Meat928.08 Nitrogen in Meat992.15 Crude Protein in Meat and Meat Products Including Pet Foods970.42 Nitrogen in Meat977.14 Nitrogen in Meat981.10 Crude Protein in Meat935.48 Nitrates and Nitrites in Meat973.31 Nitrites in Cured Meat982.22 N-Nitrosamines (Volatile) in Fried Bacon984.18 N-Nitrosopyrrolidine in Fried Bacon991.28 N-Nitrosamines in Minced Fish-Meat and Surimi-Meat Frankfurters920.154 Nitrogen (Amino) in Meat925.39 Creatine in Meat Colorimetric Method990.26 Hydroxyproline in Meat and Meat Products983.19 Calcium in Mechanically Separated Poultry and Beef935.49 Starchy Flour in Meat913.01 Soyben Flour in Meat988.10 Soy Protein in Raw and Heat-Processed Meat Products945.57 Agar in Meat942.16 Milk (Nonfat, Dry) in Meat927.07 Lactose in Meat958.06 Starch in Meat987.06 Beef and Poultry Adulteration of Meat Products920.155 Meat Extracts and Similar Products
PESCADOS Y DERIVADOS
Chapter 35
937.07 Fish and Marine Products963.18 Net Contents of Frozen Seafoods996.15 Fish Flesh Content (FFC) in Frozen Coated Fish Products
976.16 Cooking Seafood Products973.24 Detection of Frozen and Thawed Shucked Oysters937.08 Volume of Shucked Oysters, Clams, or Scallops953.11 Drained Liquid from Shucked Oysters967.13 Drained Weight of Frozen Shrimp and Crabmeat970.60 Drained Weight of Frozen Crabmeat976.17 Shrimp in Shrimp Cocktail977.12 Seafood in Seafood Cocktail988.09 Minced Fish Flesh in Mixed Fillet-Minced Cod Blocks952.08 Solids (Total) in Seafood938.08 Ash of Seafood940.25 Nitrogen (Total) in Seafood973.25 Ammonia in Crabmeat971.14 Trimethylamine Nitrogen in Seafood937.09 Salt (Chlorine as Sodium Chloride) in Seafood976.18 Salt (Chlorine as Sodium Chloride) in Seafodd976.19 Salt (Chlorine as Sodium Chloride) in Seafood969.23 Sodium and Potassium in Seafood948.15 Fat (Crude) in Seafood964.12 Fat (Crude) in Seafood948.16 Fat (Crude) in Fish Meal969.24 Fat (Crude) in Fish Meal938.09 Fatty Acids (Volatile) in Seafood945.52 Fatty Acids (Volatile) in Seafood973.26 Fatty Acids (Volatile) in Seafood954.04 Histamine in Seafood957.07 Histamine in Seafood977.13 Histamine in Seafood948.17 Indole in Crabmeat, Oysters, and Shrimp996.07 Putrescine in Canned Tuna, and Cadaverine in Canned Tuna and Mahimahi982.20 Indole in Shrimp981.07 Indole in Shrimp986.12 Ethanol in Canned Salmon985.12 Parasites in Fish Muscle962.15 Identification of Fish Species967.14 Identification of Fish Species980.16 Identification of Fish Species970.32 Identification of Fish Species981.08 Generic Identification of Cooked and Frozen Crabmeat979.15 Identification of Canned Pacific Salmon999.01 Volatile Bases in Fish
HUEVOS Y DERIVADOS
Chapter 34
925.29 Sampling of Eggs958.05 Color of Egg Yolks975.23 Carotenoids in Eggs
925.30 Solids (Total) in Eggs925.31 Nitrogen in Eggs932.08 Nitrogen (Water-Soluble and Crude Albumin) in Liquid Eggs925.32 Fat in Eggs923.07 Lipids and Lipid Phosphorus (P2O5) in Eggs941.09 Cholesterol in Eggs931.06 Phosporus (Total) (P2O5) in Eggs933.06 Chloride in Eggs931.07 Glucose and Sucrose in Eggs932.09 Glycerol in Eggs948.13 Glycerol in Eggs927.06 Acidity of Ether Extract of Eggs970.31 Beta-Hydroxybutyric, Lactic, and Succinic Acids in Eggs944.05 Lactic Acid in Eggs948.14 Succinic Acid in Eggs938.07 Fatty Acids (Volatile) in Eggs971.11 Fatty Acids (Volatile) in Eggs947.08 Fatty Acids (Water-Insoluble) in Eggs959.07 Pyoverdine in Eggs960.35 Quaternary Ammonium Compounds in Eggs
LECHE Y DERIVADOS
Chapter 33: Subchapter 2MILK
925.20 Collection of Milk Laboratory Sample925.21 Preparation of Milk Test Sample925.22 Specific Gravity of Milk990.22 Freezing Point of Milk947.05 Acidity of Milk932.05 Citric Acid in Milk937.05 Lactic Acid in Milk and Milk Products925.23 Solids (Total) in Milk945.46 Ash of Milk991.20 Nitrogen (Total) in Milk991.21 Nonprotein Nitrogen in Whole Milk991.22 Protein Nitrogen Content of Milk991.23 Protein Nitrogen Content of Milk967.12 Protein in Milk975.17 Protein in Milk975.18 Protein in Milk927.03 Casein in Milk925.24 Albumin in Milk953.08 Protein-Reducing Substances in Milk896.01 Lactose in Milk930.28 Lactose in Milk975.19 Lactose in Milk984.15 Lactose in Milk
905.02 Fat in Milk989.05 Fat in Milk989.04 Fat in Raw Milk2000.18 Fat Content of Raw and Pasteurized Whole Milk960.26 Fat in Raw Milk969.16 Fat in Milk973.22 Fat in Milk972.16 Fat, Lactose, Protein, and Solids in Milk948.10 Water (Added) in Milk980.15 Water (Added) in Milk922.07 Water (Added) in Milk961.07 Water (Added) in Milk978.13 Water (Added) in Milk920.106 Gelatin in Milk and Milk Products960.27 Preservatives in Milk922.08 Hypochlorites and Chloramines in Milk992.22 Iodine (as Iodide) in Pasteurized Liquid Milk and Skim Milk Powder900.01 Color Additives in Milk960.28 Sediment in Milk990.19 Solids (Total) in Milk990.20 Solids (Total) in Milk990.21 Solids-Not-Fat in Milk935.40 Phosphatase (Residual) in Milk946.01 Phosphatase (Residual) in Milk965.26 Phosphatase (Residual) in Milk972.17 Phosphatase (Residual) in Milk979.13 Phosphatase (Residual) in Milk968.13 Phosphatase (Residual) in Milk961.08 Phosphatase (Reactivated and Residual) in Milk981.06 Phosphatase (Residual) in Casein991.24 Alkaline Phosphatase Activity in Fluid Dairy Products982.15 Beta-Lactam Antibiotics in Milk982.17 Beta-Lactam Antibiotics in Milk982.18 Beta-Lactam Antibiotics in Fluid Milk Products962.14 Beta-Lactam Antibiotics in Milk988.08 Antimicrobial Drugs in Milk995.04 Multiple Tetracycline Residues in Milk998.04 Neutral Lactase ( -Galactosidase) Activity in Industrial Enzyme Preparations998.05 Noncasein Nitrogen Content of Milk998.06 Casein Nitrogen Content of Milk998.07 Casein Nitrogen Content of MilkACEITES Y GRASAS COMESTIBLES
Chapter 41 981.11 Oils and Fats926.12 Moisture and Volatile Matter in Oils and Fats
984.20 Moisture in Oils and Fats920.212 Specific Gravity (Apparent) of Oils920.213 Specific Gravity of Oils985.19 (Apparent) Weight per Unit Volume and Specific Gravity of Fats and Oils921.08 Index of Refraction of Oils and Fats920.156 Melting Point of Fats and Fatty Acids920.157 Melting Point of Fats and Fatty Acids942.18 Titer Test for Oils and Fats921.09 Acetyl Value of Oils and Fats965.32 Hydroxyl Value of Oils and Fats920.158 Iodine Absorption Number of Oils and Fats920.159 Iodine Absorption Number of Oils and Fats993.20 Iodine Value of Fats and Oils994.02 Lead in Edible Oils and Fats965.33 Peroxide Value of Oils and Fats940.27 Thiocyanogen Number of Oils and Fats920.160 Saponification Number (Koettstorfer Number) of Oils and Fats920.161 Soluble Acids in Oils and Fats920.162 Insoluble Acids (Hehner Number) in Oils and Fats940.28 Fatty Acids (Free) in Crude and Refined Oils972.28 Fatty Acids (Total) in Oils and Fats925.41 Acids (Volatile) in Oils and Fats956.04 Butyric Acid (Mole Per Cent) in Fat922.11 Fatty Acids (Saturated and Unsaturated) in Oils and Fats957.13 Acids (Polyunsaturated) in Oils and Fats965.49 Fatty Acids in Oils and Fats969.33 Fatty Acids in Oils and Fats996.06 Fat (Total, Saturated, and Unsaturated) in Foods963.22 Methyl Esters of Fatty Acids in Oils and Fats991.39 Fatty Acids in Encapsulated Fish Oils and Fish Oil Methyl and Ethyl Esters985.20 Erucic Acid in Oils and Fats975.39 Docosenoic Acid in Oils and Fats977.17 Polymers and Oxidation Products of Heated Vegetable Oils982.27 Polar Components in Frying Fats979.19 cis, cis-Methylene Interrupted Polyunsaturated Fatty Acids in Oils
994.15Total cis- and trans-Octadecenoic Isomers and General Fatty Acid Composition in Hydrogenated Vegetable Oils and Animal Fats
965.34 Isolated trans Isomers in Margarines and Shortenings994.14 Isolated trans Unsaturated Fatty Acid Content in Partially Hydrogenated Fats985.21 Total trans Fatty Acid Isomers in Margarines2000.10 Determination of Total Isolated trans Unsaturated Fatty Acids in Fats and Oils
990.27 Butyric Acid in Fats Containing Butterfat933.08 Residue (Unsaponifiable) of Oils and Fats943.04 Squalene in Oils and Fats986.19 Triglycerides in Fats and Oils955.34 Fats (Vegetable) in Butterfat970.50 Fats (Vegetable) in Butterfat967.18 Beta-Sitosterol in Butter Oil970.51 Fats (Animal) in Vegetable Fats and Oils (Determination of Cholesterol)921.10 Oil (Rosin) in Oils and Fats897.02 Oil (Cottonseed) in Oils and Fats974.19 Fatty Acids (Cyclopropene) in Oils871.01 Oil (Peanut) in Oils and Fats937.11 Oil (Peanut) in Olive, Cottonseed, Corn, and Soybean Oils929.08 Salad Oils (Refined, Winterized)936.12 Oil (Tea Seed) in Olive Oil893.01 Oil (Sesame) in Oils and Fats920.163 Fats (Foreign) Containing Tristearin in Lard974.20 Detection of Fish and Marine Animal Oils945.102 Oil (Mineral) in Fats966.17 Hydrocarbons (Saturated) in Glycerides961.11 Chick Edema Factor (Dioxins) in Oils and Fats968.23 Chick Edema Factor (Dioxins) in Oils and Fats942.19 Synthetic Colors in Oils and Fats965.35 Glycerides in Monoglyceride Concentrates966.18 1-Monoglycerides in Monoglyceride Concentrates969.34 1-Monoglycerides in Fats, Shortenings, and Monoglycerides966.19 Glycerides in Shortening993.18 Mono- and Diglycerides in Fats and Oils993.24 Triglycerides (by Partition Numbers) in Vegetable Oils993.25 Polymerized Triglycerides in Oils and Fats927.08 Identification of Flaxseed Oil999.02 Oil in Oilseeds
CEREALES
Chapter 32: Subchapter 1WHEAT FLOUR
925.08 Sampling of Flour925.09 Solids (Total) and Moisture in Flour925.10 Solids (Total) and Moisture in Flour938.03 Extract (Cold-Water Soluble) of Flour923.03 Ash of Flour
936.07 Ash of Flour936.08 Ash (Original) of Flour for Phosphated and Self-Rising Flour948.08 Inorganic Material (Added) in Phosphated Flour944.02 Iron in Flour944.03 Calcium in Flour948.09 Phosphorus in Flour932.03 Carbon Dioxide (Total) in Self-Rising Flour920.85 Fat (Crude) or Ether Extract in Flour922.06 Fat in Flour920.86 Fiber (Crude) in Flour991.42 Insoluble Dietary Fiber in Food and Food Products991.43 Total, Soluble, and Insoluble Dietary Fiber in Foods992.16 Total Dietary Fiber940.22 Fat Acidity—Flour943.02 pH of Flour939.03 Sugars (Reducing and Nonreducing) in Flour920.87 Protein (Total) in Flour923.04 Protein (Water-Soluble) in Flour991.19 Gliadin as a Measure of Gluten in Foods923.05 Lipids in Flour923.06 Lipid Phosphorus in Flour945.36 Unsaponifiable Residue of Flour945.37 Starch in Flour939.04 Chlorine in Fat of Flour951.03 Nitrogen (Nitrite) in Flour935.34 Benzoyl Peroxide Bleach (Benzoic Acid) in Flour956.03 Bromates and Iodates in White and Whole Wheat Flour950.34 Pigment in Flour932.04 Diastatic Acitivity of Flour976.13 Alpha-Amalyse in Flour, Meal, and Malted Cereals947.04 Proteolytic Activity of Flour and Malted Wheat Flour935.35 Viscosity (Apparent) of Acidulated Flour-Water Suspension934.03 Soybean Flour in Uncooked Cereal Products970.24 Uric Acid in Flour
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Chapter 32: Subchapter 2WHEAT, RYE, OATS, CORN, BUCKWHEAT, RICE, BARLEY, AND SOYBEANS AND THEIR PRODUCTS
EXCEPT CEREAL ADJUNCTS
945.38 Grains992.23 Crude Protein in Cereal Grains and Oilseeds996.01 Fat (Total, Saturated, Unsaturated, and Monounsatured) in Cereal Products979.09 Protein in Grains997.06 Protein (Crude) in Wheat939.05 Fat Acidity—Grains
979.10 Starch in Cereals996.11 Starch (Total) in Cereal Products992.28 (1 3)(1 4)-Beta-D-Glucans in Oat and Barley Fractions and Ready-To-Eat Cereals982.14 Glucose, Fructose, Sucrose, and Maltose in Presweetened Cereals970.25 Antioxidants in Corn and Rice Breakfast Cereals945.39 Soybean Flour995.16 -D-Glucan in Barley and Oats
HARINAS Y DERIVADOS
Chapter 32: Subchapter 1WHEAT FLOUR
925.08 Sampling of Flour925.09 Solids (Total) and Moisture in Flour925.10 Solids (Total) and Moisture in Flour938.03 Extract (Cold-Water Soluble) of Flour923.03 Ash of Flour936.07 Ash of Flour936.08 Ash (Original) of Flour for Phosphated and Self-Rising Flour948.08 Inorganic Material (Added) in Phosphated Flour944.02 Iron in Flour944.03 Calcium in Flour948.09 Phosphorus in Flour932.03 Carbon Dioxide (Total) in Self-Rising Flour920.85 Fat (Crude) or Ether Extract in Flour922.06 Fat in Flour920.86 Fiber (Crude) in Flour991.42 Insoluble Dietary Fiber in Food and Food Products991.43 Total, Soluble, and Insoluble Dietary Fiber in Foods992.16 Total Dietary Fiber940.22 Fat Acidity—Flour943.02 pH of Flour939.03 Sugars (Reducing and Nonreducing) in Flour920.87 Protein (Total) in Flour923.04 Protein (Water-Soluble) in Flour991.19 Gliadin as a Measure of Gluten in Foods923.05 Lipids in Flour923.06 Lipid Phosphorus in Flour945.36 Unsaponifiable Residue of Flour945.37 Starch in Flour939.04 Chlorine in Fat of Flour951.03 Nitrogen (Nitrite) in Flour935.34 Benzoyl Peroxide Bleach (Benzoic Acid) in Flour956.03 Bromates and Iodates in White and Whole Wheat Flour950.34 Pigment in Flour932.04 Diastatic Acitivity of Flour976.13 Alpha-Amalyse in Flour, Meal, and Malted Cereals
947.04 Proteolytic Activity of Flour and Malted Wheat Flour935.35 Viscosity (Apparent) of Acidulated Flour-Water Suspension934.03 Soybean Flour in Uncooked Cereal Products970.24 Uric Acid in Flour
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Chapter 32: Subchapter 2WHEAT, RYE, OATS, CORN, BUCKWHEAT, RICE, BARLEY, AND SOYBEANS AND THEIR PRODUCTS
EXCEPT CEREAL ADJUNCTS
945.38 Grains992.23 Crude Protein in Cereal Grains and Oilseeds996.01 Fat (Total, Saturated, Unsaturated, and Monounsatured) in Cereal Products979.09 Protein in Grains997.06 Protein (Crude) in Wheat939.05 Fat Acidity—Grains979.10 Starch in Cereals996.11 Starch (Total) in Cereal Products992.28 (1 3)(1 4)-Beta-D-Glucans in Oat and Barley Fractions and Ready-To-Eat Cereals982.14 Glucose, Fructose, Sucrose, and Maltose in Presweetened Cereals970.25 Antioxidants in Corn and Rice Breakfast Cereals945.39 Soybean Flour995.16 -D-Glucan in Barley and Oats
LEGUMINOSAS Y DER
Chapter 42: Subchapter 1CANNED VEGETABLES
968.30 Canned Vegetables945.68 Canned Vegetables978.18 Water Activity of Canned Vegetables981.12 pH of Acidified Foods964.22 Solids (Total) in Canned Vegetables911.02 Solids (Insoluble) in Canned Vegetables938.10 Solids (Alcohol-Insoluble) in Canned Peas940.31 Solids (Soluble) in Canned Vegetables985.26 Solids (Total) in Processed Tomato Products970.59 Solids (Soluble) in Tomato Products936.13 Specific Gravity of Canned Vegetables925.51 Ash of Canned Vegetables968.31 Calcium in Canned Vegetables939.10 Sodium Chloride in Canned Vegetables971.27 Sodium Chloride in Canned Vegetables925.52 Sugars in Canned Vegetables925.53 Acids (Total) in Canned Vegetables974.24 Oxalic Acid in Canned Vegetables
945.99 Lactic Acid in Canned Vegetables928.09 Field Corn in Canned Mixtures of Field and Sweet Corn
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Chapter 42: Subchapter 2DRIED VEGETABLES
967.19 Water in Dried Vegetables
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Chapter 42: Subchapter 3FROZEN VEGETABLES
963.26 Net Contents of Frozen Food Containers974.25 Thawing Frozen Vegetables971.28 Solids (Total) in Frozen Spinach971.29 Solids (Alcohol-Insoluble) in Frozen Peas974.26 Fibrous Material in Frozen Green Beans956.06 Aldehydes as Acetaldehyde in Frozen Vegetables947.11 Catalase in Frozen Vegetables963.27 Peroxidase in Frozen Vegetables984.25 Moisture (Loss of Mass on Drying) in Frozen French-Fried Potatoes
FRUTAS
Chapter 37
934.05 Sampling of Fruits965.29 Net Contents of Frozen Fruits953.14 Fill of Container of Frozen Fruits953.15 Drained Weight of Frozen Fruits974.12 Thawing Frozen Fruit953.16 Fruit Content (Approximate) of Frozen Fruit-Sugar Mixtures920.149 Preparation of Fruit Sample967.16 Viscosity (Apparent Consistency) of Fruit Products920.150 Alcohol in Fruit Products934.06 Moisture in Dried Fruits972.20 Moisture in Prunes and Raisins920.151 Solids (Total) in Fruits and Fuit Products922.10 Solids (Water-Insoluble) in Fruits and Fruit Products949.08 Seeds in Berry Fruits932.12 Solids (Soluble) in Fruits and Fruit Products976.20 Solids (Soluble) in Frozen Concentrate for Lemonade983.17 Solids (Soluble) in Citrus Fruit Juices940.26 Ash of Fruits and Fruit Products
929.05 Potassium in Fruits and Fruit Products929.06 Potassium in Fruits and Fruit Products965.30 Potassium in Fruits and Fruit Products966.16 Sodium in Fruits and Fruit Products931.09 Manganese in Fruits and Fruit Products929.07 Calcium in Fruits and Fruit Products931.10 Magnesium in Fruits and Fruit Products942.14 Phosphorus in Fruits and Fruit Products935.45 Phosphorus in Fruits and Fruit Products970.39 Phosphorus in Fruits and Fruit Products970.40 Phosphorus in Fruits and Fruit Products924.06 Sulfur in Ash of Fruit Products924.07 Sulfur (Total) in Fruit Products928.06 Chlorine (Total) in Fruit Products924.08 Alcohol Precipitate in Fruit Products924.09 Pectic Acid in Fruit Products920.152 Protein in Fruit Products970.41 Betaine in Orange Juice942.15 Acidity (Titratable) of Fruit Products925.34 Acidity (Volatile) of Fruit Products910.03 Tartaric Acid (Total) in Fruits and Fruit Products943.03 Citric Acid in Fruits and Fruit Products954.07 Malic Acid (Levo- and Inactive) in Fruits and Fruit Products957.12 Citric and Isocitric Acids in Fruits and Fruit Products932.13 Levo-Malic Acid in Fruits and Fruit Products968.19 Levo-Malic Acid in Fruits and Fruit Products933.07 Malic Acid (Inactive) in Fruits and Fruit Products986.13 Quinic, Malic, and Citric Acids in Cranberry Juice Cocktail and Apple Juice937.10 Lactic Acid in Fruits and Fruit Products969.30 Organic Acids (Foreign) in Fruit Juices971.18 Carbohydrates in Fruit Juices993.05 L-Malic/Total Malic Acid Ratio in Apple Juice995.06 D-Malic Acid in Apple Juice925.35 Sucrose in Fruits and Fruit Products925.36 Sugars (Reducing) in Fruits and Fruit Products925.37 Glucose (Commercial) in Fruits and Fruit Products925.38 Starch in Fruits and Fruit Products944.06 Oil (Essential) in Fruits and Fruit Products968.20 Oil (Recoverable) in Fruits and Fruit Products967.17 Anthocyanins in Fruit Juices968.21 Malvidin Glucosides in Grape Juice965.31 Lemon Juice981.09 Carbon Stable Isotop Ratio of Apple Juice982.21 Carbon Stable Isotop Ratio of Orange Juice986.14 Orange Pulpwash and/or Added H2O in Processed Florida Orange Juice994.11 Benzoic Acid in Orange Juice992.08 Carbon Stable Isotope Ratio of Apple Cider Vinegar
992.09 Sugar-Beet-Derived Syrups in Frozen Concentrated Orange Juice 18O Measurements in Water
995.17 Beet Sugar in Fruit Juices999.05 Naringin and Neohesperidin in Orange Juice
EDULCORANTES
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2000.19: Beet or Cane Sugar in Maple Syrup 2000.17: Determination of Trace Glucose and Fructose in Raw Cane Sugar 998.12: C-4 Plant Sugars in Honey 997.15: Lead in Sugars and Syrups 996.04: Sugars in Cane and Beet Final Molasses 995.17: Beet Sugar in Fruit Juices 994.13: Total Dietary Fiber (Determined as Neutral Sugar Residues, Uronic Acid Residues, and Klason Lignin) 992.09: Sugar-Beet-Derived Syrups in Frozen Concentrated Orange Juice 18O Measurements in Water 991.41: C-4 Plant Sugars in Honey 988.12: Dextran in Raw Cane Sugar 984.23: Corn Syrup and Cane Sugar in Maple Syrup 984.17: Sugars in Licorice Extracts 979.21: Separation of Sugars in Honey 978.17: Corn and Cane Sugar Products in Honey 977.20: Separation of Sugars in Honey 975.14: Sugars in Bread 974.06: Sugars (Total) in Animal Feed 972.45: Thermophilic Bacterial Spores in Sugars 970.58: Invert Sugar in Molasses 968.28: Total Sugars in Molasses as Invert Sugar 959.11: Glucose in Sugars and Syrups 955.36: Invert Sugar in Sugars and Syrups 955.23: Color and Clarity of Brewing Sugars and Syrups 954.11: Separation of Sugars in Honey 954.10: Color of Raw Cane Sugars
MIEL
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998.12: C-4 Plant Sugars in Honey 991.41: C-4 Plant Sugars in Honey 985.25: Color Classification of Honey 985.13: Acrylonitrile in Food 980.23: Hydroxymethylfurfural in Honey 979.22: High Fructose Starch Syrup in Honey 979.21: Separation of Sugars in Honey
979.20: Proline in Honey 978.17: Corn and Cane Sugar Products in Honey 977.20: Separation of Sugars in Honey 969.38: Moisture in Honey 962.19: Acidity (Free, Lactone, and Total) of Honey 962.18: Nitrogen in Honey 960.44: Color Classification of Honey 959.12: Glucose (Commercial) in Honey 958.09: Diastatic Activity of Honey 954.11: Separation of Sugars in Honey 945.79: Filth in Syrups, Molasses, and Honey 925.46: Sucrose in Sugars and Syrups 920.184: Sucrose in Honey 920.183: Sugars (Reducing) in Honey 920.182: Polarization (Direct) of Honey 920.181: Ash of Honey 920.180: Honey (Liquid, Strained, or Comb
CONDIMENTOS
Chapter 43
920.164 Spices971.26 Color (Extractable) in Spices941.11 Moisture in Spices986.21 Moisture in Spices941.12 Ash of Spices920.165 Nitrogen in Spices920.166 Nitrogen in Nonvolatile Ether Extract of Pepper940.29 Methylene Chloride Extract (Volatile and Nonvolatile) of Spices898.03 Alcohol Extract of Spices920.167 Copper-Reducing Substances in Spices920.168 Starch in Spices920.169 Fiber (Crude) in Spices955.35 Tannin in Cloves and Allspice962.17 Volatile Oil in Spices970.55 Volatile Oil in Mustard Seed916.01 Adulterants in Spices987.07 Piperine in Pepper Preparations920.170 Prepared Mustard920.171 Solids in Prepared Mustard941.13 Chlorides (Total) in Prepared Mustard920.172 Ether Extract of Prepared Mustard920.173 Nitrogen (Total) in Prepared Mustard920.174 Acidity of Prepared Mustard940.30 Starch in Prepared Mustard923.08 Fiber (Crude) in Prepared Mustard
921.11 Food Dressings935.56 Solids (Total) in Food Dressings925.42 Sugars (Reducing) Before Inversion in Food Dressings925.43 Sugars (Reducing) After Inversion in Food Dressings925.44 Sucrose in Food Dressings935.57 Acidity (Total) of Food Dressings935.58 Nitrogen (Total) in Food Dressings935.59 Phosphorus (Total) in Food Dressings950.54 Fat (Total) in Food Dressings935.60 Oil in Food Dressings937.12 Gums in Mayonnaise and French Dressing935.61 Gums in Salad Dressing963.25 Alginates in Food Dressings950.55 Starch in Food Dressings930.35 Vinegars (1)987.08 Total Soluble Solids in Vinegar944.10 Permanganate Oxidation Number995.03 Capsaicinoids in Capsicums and Their Extractives
ALIMENTOS ESTIMULANTES
Chapter 30
920.88 Green Coffee965.25 Caffeine in Green Coffee957.04 Chlorogenic Acid in Green Coffee920.89 Coloring Matter in Green Coffee920.90 Roasted Coffee920.91 Roasted Coffee920.92 Acidity (Total) of Roasted Coffee920.93 Ash of Roasted Coffee920.94 Caffeine in Roasted Coffee950.40 Caffeine in Roasted Coffee960.25 Caffeine in Roasted Coffee979.11 Caffeine in Roasted Coffee920.95 Chicory in Roasted Coffee925.14 Chlorides in Roasted Coffee957.05 Chlorogenic Acid in Roasted and Instant Coffee920.96 Coating and Glazing Substances in Roasted Coffee920.97 Petroleum Ether Extract of Roasted Coffee920.98 Fiber (Crude) in Roasted Coffee968.11 Moisture (Loss on Drying) in Roasted Coffee979.12 Moisture (Loss on Drying) in Roasted Coffee973.21 Solids (Soluble) in Roasted Coffee920.101 Starch in Roasted Coffee925.15 Sugars in Roasted Coffee995.13 Carbohydrates in Soluble (Instant) Coffee920.99 Tea920.100 Ash in Tea925.16 Caffeine in Tea
925.17 Caffeine in Tea969.15 Caffeine in Tea975.15 Copper and Nickel in Tea925.18 Petroleum Ether Extract of Tea920.102 Fiber (Crude) in Tea925.19 Moisture in Tea920.103 Protein in Tea920.104 Water Extract of Tea
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Chapter 31: Subchapter 1GENERAL
970.20 Cacao Products931.04 Moisture in Cacao Products977.10 Moisture in Cacao Products972.15 Ash of Cacao Products975.11 Alkalinity of Insoluble and Soluble Ash of Cacao Products975.12 Ash (Acid-Insoluble) of Cacao Products970.21 pH of Cacao Products970.22 Nitrogen (Total) in Cacao Products
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Chapter 31: Subchapter 2SHELL
940.21 Shell in Cacao Nibs930.20 Crude Fiber in Cacao Products952.04 Pectic Acid in Cacao Products968.10 Spiral Vessel Count of Cacao Products970.23 Stone Cell and Group Count of Cacao Products920.72 Ash (Acid-Insoluble) of Cacao Products920.73 Ash of Cacao Products Processed with Alkalies
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Chapter 31: Subchapter 3CHOCOLATE LIQUOR
931.05 Cacao Mass (Fat-Free) of Chocolate Liquor
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Chapter 31: Subchapter 4FAT
925.07 Fat in Cacao Products963.15 Fat in Cacao Products920.75 Separation of Fat in Cacao Products920.76 Iodine Absorption Number of Cacao Fat920.77 Melting Point of Cacao Fat920.78 Index of Refraction of Cacao Fat920.79 Reichert-Meissl and Polenske Values of Cacao Fat920.80 Milk Fat in Milk Chocolate975.13 Unsaponifiable Matter in Cocoa Butter920.81 Saponification Number of Cacao Fat
935.32 Detection of Coconut and Palm Kernel Oils in Cocoa Butter and Fat Extracted from Milk Chocolate
935.33 Silver Number for Detection of Coconut and Palm Kernel Oils930.21 Critical Temperature of Dissolution of Fat in Acetic Acid949.07 Lecithin in Cacao Fat
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Chapter 31: Subchapter 5OTHER CONSTITUENTS
945.34 Fat (Milk) in Milk Chocolate939.02 Protein (Milk) in Milk Chocolate933.04 Lactose in Milk Chocolate980.13 Fructose, Glucose, Lactose, Maltose, and Sucrose in Milk Chocolate920.82 Sucrose in Cacao Products938.02 Glucose in Cacao Products938.18 Glucose in Cacao Products936.06 Glucose in Cacao Products920.83 Starch in Cacao Products920.84 Starch in Cacao Products959.06 Alginates in Choclolate Products945.35 Theobromine in Cacao Products980.14 Theobromine and Caffeine in Cacao Products
CONSERVAS ANIMALES Y VEGETALES
Chapter 42: Subchapter 1CANNED VEGETABLES
968.30 Canned Vegetables945.68 Canned Vegetables978.18 Water Activity of Canned Vegetables981.12 pH of Acidified Foods964.22 Solids (Total) in Canned Vegetables911.02 Solids (Insoluble) in Canned Vegetables938.10 Solids (Alcohol-Insoluble) in Canned Peas
940.31 Solids (Soluble) in Canned Vegetables985.26 Solids (Total) in Processed Tomato Products970.59 Solids (Soluble) in Tomato Products936.13 Specific Gravity of Canned Vegetables925.51 Ash of Canned Vegetables968.31 Calcium in Canned Vegetables939.10 Sodium Chloride in Canned Vegetables971.27 Sodium Chloride in Canned Vegetables925.52 Sugars in Canned Vegetables925.53 Acids (Total) in Canned Vegetables974.24 Oxalic Acid in Canned Vegetables945.99 Lactic Acid in Canned Vegetables928.09 Field Corn in Canned Mixtures of Field and Sweet Corn
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Chapter 42: Subchapter 2DRIED VEGETABLES
967.19 Water in Dried Vegetables
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Chapter 42: Subchapter 3FROZEN VEGETABLES
963.26 Net Contents of Frozen Food Containers974.25 Thawing Frozen Vegetables971.28 Solids (Total) in Frozen Spinach971.29 Solids (Alcohol-Insoluble) in Frozen Peas974.26 Fibrous Material in Frozen Green Beans956.06 Aldehydes as Acetaldehyde in Frozen Vegetables947.11 Catalase in Frozen Vegetables963.27 Peroxidase in Frozen Vegetables984.25 Moisture (Loss of Mass on Drying) in Frozen French-Fried Potatoes
AGUAS
Chapter 11: Subchapter 1WATER
955.37 Specific Gravity of Water973.40 Specific Conductance of Water973.41 pH of Water973.42 Acidity of Water
973.43 Alkalinity of Water973.44 Biochemical Oxygen Demand (BOD) of Water973.45 Oxygen (Dissolved) in Water973.46 Chemical Oxygen Demand (COD) of Water920.193 Solids in Water973.47 Organic Carbon in Water973.48 Nitrogen (Total) in Water973.49 Nitrogen (Ammonia) in Water973.50 Nitrogen (Nitrate) in Water973.51 Chloride in Water939.11 Fluoride in Water926.15 Hydrogen Sulfide in Water920.194 Carbonate and Bicarbonate in Water920.195 Silica in Water920.196 Aluminum and Iron in Water920.197 Iron in Water973.52 Hardness of Water920.198 Aluminum in Water920.199 Calcium in Water911.03 Strontium in Water920.200 Magnesium in Water
974.27 Cadmium, Chromium, Copper, Iron, Lead, Magnesium, Manganese, Silver, Zinc in Water
977.22 Mercury in Water920.201 Barium in Water973.53 Potassium in Water973.54 Sodium in Water973.55 Phosphorus in Water973.56 Phosphorus in Water973.57 Sulfate in Water925.54 Sulfate in Water920.202 Managnese, Iodine, Bromine, Arsenic, and Boric Acid in Water920.203 Manganese in Water920.204 Bromide and Iodide in Water950.58 Bromide in Water950.59 Bromide in Water920.205 Arsenic in Water920.206 Boric Acid in Water965.37 Lead in Water922.12 Constituents in Water986.22 TNT, RDX, HMX, and 2,4-DNT in Wastewater and Groundwater993.30 Inorganic Anions in Water
BEBIDAS NO ALCOHOLICAS
Chapter 29
950.12 Nonalcoholic Beverages950.13 Alcohol in Nonalcoholic Beverages950.14 Ash of Nonalcoholic Beverages
950.15 Acidity (Total) in Nonalcoholic Beverages950.16 Acids (Dibasic) in Nonalcoholic Beverages950.17 Citric Acid in Nonalcoholic Beverages950.18 Malic Acid (Levo and Inactive) in Nonalcoholic Beverages950.19 Malic Acid (Levo) in Nonalcoholic Beverages950.20 Tartaric Acid in Nonalcoholic Beverages950.21 Acidity (Volatile) in Nonalcoholic Beverages950.22 Esters in Nonalcoholic Beverages950.23 Benzaldehyde in Nonalcoholic Beverages950.24 Monochloroacetic Acid in Nonalcoholic Beverages979.08 Benzoate, Caffeine, and Saccharin in Soda Beverages955.27 Essential Oils in Nonalcoholic Beverages962.13 Caffeine in Nonalcoholic Beverages967.11 Caffeine in Nonalcoholic Beverages
969.13 Dihydroanethole, Dihydrosafrole, Isosafrole, Methyl Salicylate, and Safrole in Nonalcoholic Beverages
950.25 Methyl Anthranilate in Nonalcoholic Beverages950.26 Methyl Anthranilate in Nonalcoholic Beverages950.27 Solids (Total) in Nonalcoholic Beverages950.28 Specific Gravity of Nonalcoholic Beverages950.29 Sucrose in Nonalcoholic Beverages950.30 Sugars (Reducing) in Nonalcoholic Beverages950.31 Glucose (Commercial) in Nonalcoholic Beverages950.32 Quaternary Ammonium Compounds in Nonalcoholic Beverages950.33 Gamma Undecalactone in Nonalcoholic Beverages960.23 Alginates in Chocolate Beverages
BEBIDAS ALCOHOLICAS
Chapter 28: Subchapter 1GENERAL
930.19 Wines920.56 Specific Gravity of Wines976.11 Color of White Wines920.57 Alcohol in Wines920.58 Alcohol in Wines920.59 Alcohol in Wines969.12 Alcohol in Wines983.13 Alcohol in Wines920.60 Glycerol in Dry Wines920.61 Glycerol in Sweet Wines991.46 Glycerol in Wine and Grape Juice920.62 Extract of Wines920.63 Nonsugar Solids (Sugar-Free Extract) in Wines920.64 Sugars (Reducing) in Wines920.65 Sucrose in Wine920.66 Commercial Glucose in Wine985.09 Glucose and Fructose in Wine985.10 Carbohydrate Content in Wine
979.07 Caloric Content of Wines920.67 Ash of Wines920.68 Alkalinity of Ash of Wines966.10 Chlorides in Wines970.18 Copper in Wines970.19 Iron in Wines962.11 Phosphorus in Wines963.13 Potassium and Sodium in Wines955.26 Sulfates in Wines960.19 pH of Wines962.12 Acidity (Titratable) of Wines964.08 Acidity (Total Volatile) of Wines940.19 Acidity (Volatile) of Wines Exclusive of SO2
978.12 Acidity (Volatile) of Wines Exclusive of SO2
955.24 Acidity (Fixed) of Wines920.69 Tartaric Acid (Total) in Wines945.33 Citric and Malic Acids in Wines985.11 Citric Acid in Wine937.04 Lactic Acid in Wines955.25 Tannin in Wines920.70 Nitrogen (Total) in Wines920.71 Pentosans in Wines967.10 Aldehydes (Free) in Wines948.07 Caramel in Wines960.20 Carbon Dioxide in Wines960.21 Carbon Dioxide in Wines964.09 Carbon Dioxide in Wines988.07 Carbon Dioxide in Wines973.20 Cyanide in Wines994.07 Ethyl Carbamate in Alcoholic Beverages and Soy Sauce
CERVEZA
Chapter 27: Subchapter 1BEER
920.49 Beer976.08 Color of Beer955.20 Color of Beer970.14 Haze (Total) of Beer after Chilling920.50 Specific Gravity of Beer988.06 Specific Gravity of Beer and Wort974.07 Viscosity of Beer945.09 Extract of Beer935.20 Extract of Original Wort from Beer935.21 Alcohol (by Volume) in Beer935.22 Alcohol (by Weight) in Beer970.15 Alcohol (By Weight) in Beer984.14 Ethanol in Beer992.29 Ethanol and Original Gravity Content in Beer
950.06 Fermentation of Beer971.10 Caloric Content of Beer930.18 Glycerol in Beer950.07 Acidity (Total) of Beer945.10 pH of Beer935.23 Acids (Volatile) in Beer979.06 Carbohydrate Content in Beer920.51 Sugars (Reducing) in Beer920.52 Dextrin in Beer978.11 Diacetyl in Beer935.24 Starch (Unconverted) in Beer997.09 Nitrogen in Beer, Wort, and Brewing Grains Protein (Total) by Calculation920.53 Protein in Beer977.08 Nitrogen (Free Amino) in Beer920.54 Ash of Beer920.55 Phosphorus in Beer940.17 Carbon Dioxide in Beer965.19 Foam Collapse Rate of Beer965.20 Foam Collapse Rate of Beer976.09 Calcium in Beer976.10 Calcium in Beer960.17 Copper in Beer972.12 Copper in Beer955.21 Iron in Beer940.18 Chlorides in Beer963.11 Sulfur Dioxide in Beer945.11 Caramel in Beer970.16 Bitterness of Beer965.21 Bitterness of Beer969.11 Proteolytic Chillproofing Enzymes in Beer982.11 N-Nitrosodimethylamine in Beer982.12 N-Nitrosodimethylamine in Beer987.02 Potassium in Beer987.03 Sodium in Beer990.16 Deliverable Contents of Beer in Bottles and Cans990.17 Total Contents of Beer in Bottles and Cans990.18 Total Contents of Cans of Known Tare Weight
BEBIDAS ESPIRITUOSAS
Chapter 26: Subchapter 1SPIRITS
935.15 Distilled Liquors982.09 Color of Distilled Liquors956.02 Color of Distilled Liquors
955.18 Coloring Matter (Natural and Artificial Organic and Water-Soluble) in Distilled Liquors
930.17 Colors (Artificial) in Distilled Liquors945.06 Specific Gravity (Apparent) of Distilled Liquors
942.06 Alcohol by Volume in Distilled Liquors957.03 Alcohol by Volume in Distilled Liquors982.10 Alcohol by Volume in Distilled Liquors950.04 Alcohol by Volume in Distilled Liquors926.03 Alcohol by Volume in Distilled Liquors945.07 Alcohol by Weight in Distilled Liquors920.47 Extract of Distilled Liquors920.48 Ash of Distilled Liquors963.08 Potassium in Distilled Liquors963.09 Sodium in Distilled Liquors955.19 Phosphorus in Distilled Liquors967.08 Copper in Distilled Liquors967.09 Copper in Distilled Liquors970.12 Iron in Distilled Liquors970.13 Iron in Distilled Liquors966.09 Chloride in Distilled Liquors945.08 Acids in Distilled Liquors950.05 Esters and Aldehydes in Distilled Liquors972.07 Esters in Distilled Liquors972.08 Aldehydes in Distilled Liquors972.09 Aldehydes in Distilled Liquors959.05 Fusel Oil in Distilled Liquors963.10 Fusel Oil in Distilled Liquors968.09 Alcohols (Higher) and Ethyl Acetate in Distilled Liquors972.10 Alcohols (Higher) and Ethyl Acetate in Distilled Liquors960.16 Furfural in Distilled Liquors935.16 Acetone, Other Ketones, Isopropanol, and Tertiary Butyl Alcohol in Distilled Liquors958.04 Methanol in Distilled Liquors905.01 Methanol in Distilled Liquors972.11 Methanol in Distilled Liquors952.03 Tannin in Distilled Liquors973.19 Cyanide in Distilled Liquors993.04 Ethyl Carbamate (Urethane) in Distilled Spirits
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Chapter 26: Subchapter 2CORDIALS AND LIQUERS
935.17 Cordials and Liqueurs935.18 Specific Gravity of Cordials and Liqueurs935.19 Alcohol in Cordials and Liqueurs983.12 Alcohol by Volume in Liqueurs Dairy Products940.06 Methanol in Cordials and Liqueurs940.07 Aldehydes in Cordials and Liqueurs940.08 Fusel Oil in Cordials and Liqueurs940.09 Total Solids in Cordials and Liqueurs940.10 Glycerol in Cordials and Liqueurs940.11 Sucrose in Cordials and Liqueurs
940.12 Ash of Cordials and Liqueurs940.13 Phosphorus in Cordials and Liqueurs940.14 Caramel in Cordials and Liqueurs940.15 Acids in Cordials and Liqueurs940.16 Volatile Esters in Cordials and Liqueurs
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