ISO-5506 › Historical Revision Information
Soya Bean Products - Determination of Urease Activity
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The method allows inadequate cookingof the products to be detected. It applies to products having a urease activity of less than 1 mg of nitrogen per gram of product as received. For more active products the mass of test may be reduced. The principle consists in mixing of a ground test portion with a buffered urea solution, after keeping the mixture for 30 min at 30 C, neutralization of the ammonia liberated, with an exess of hydrochloric acid solution, and back-titration with standard volumetric hydroxide solution.
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Document Number
ISO 5506:1988
Revision Level
2ND EDITION
Status
Superseded
Publication Date
Aug. 15, 1988
Committee Number
ISO TC 34/SC 2