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About This Item
Full Description
ISO 8534:2017 specifies a method for the determination of the water content of animal and vegetable fats and oils (hereinafter referred to as fats) using Karl Fischer apparatus and a reagent which is free of pyridine.
Milk and milk products (or fat coming from milk and milk products) are excluded from the scope of this document.
Document History
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ISO 8534:2017
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Animal and vegetable fats and oils - Determination of water content - Karl Fischer method (pyridine free)- Most Recent
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ISO 8534:2008
Animal and vegetable fats and oils - Determination of water content - Karl Fischer method (pyridine free)- Historical Version
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ISO 8534:1996
Animal and vegetable fats and oils -- Determination of water content -- Karl Fischer method- Historical Version