Your shopping cart is empty!
ASTM International, 10/01/2004
Publisher: ASTM
File Format: PDF
$25.00$50.00
Published:01/10/2004
Pages:4
File Size:1 file , 47 KB
Note:This product is unavailable in Russia, Ukraine, Belarus
1.1 This test method describes standardized procedures for the sensory evaluation of heat in low heat chili peppers ranging from 200 to 2500 Scoville heat units.
1.2 This test method is intended as an alternative to the Scoville heat test (see ASTA Method 21.0 and ISO 3513), but results can be expressed in Scoville heat units (S.H.U.).
1.3 This test method does not apply for ground red pepper or oleoresin capsicums.
1.4 The values stated in SI units are to be regarded as the standard.
This standard does not purport to address all of the safety concerns, if any, associated with its use. It is the responsibility of the user of this standard to establish appropriate safety and health practices and determine the applicability of regulatory limitations prior to use. Specific precautionary statements are given in Section8 .
Standard Specification for Annealed or Cold-Worked Austenitic Stainless Steel Sheet, Strip, Plate, and Flat Bar
$30.00 $60.00
Standard Specification for Ring, Bearing, Inner: for Needle Roller Bearing With Drawn Outer Ring
$25.00 $50.00
Standard Test Method for Alternating-Current Magnetic Properties of Materials at Low Inductions Using the Wattmeter-Varmeter-Ammeter-Voltmeter Method and 25-cm (250-mm) Epstein Frame
Standard Terminology Relating to Zippers