इंटरनेट मानक

Disclosure to Promote the Right To Information

Whereas the Parliament of India has set out to provide a practical regime of right to
information for citizens to secure access to information under the control of public authorities,
in order to promote transparency and accountability in the working of every public authority,
and whereas the attached publication of the Bureau of Indian Standards is of particular interest
to the public, particularly disadvantaged communities and those engaged in the pursuit of
education and knowledge, the attached public safety standard is made available to promote the
timely dissemination of this information in an accurate manner to the public.

“जान1 का अ+धकार, जी1 का अ+धकार” “प0रा1 को छोड न' 5 तरफ”

Mazdoor Kisan Shakti Sangathan Jawaharlal Nehru
“The Right to Information, The Right to Live” “Step Out From the Old to the New”

IS 1159 (1981): Baking Powder [FAD 16: Foodgrains, Starches

and Ready to Eat Foods]

“!ान $ एक न' भारत का +नम-ण”

Satyanarayan Gangaram Pitroda
“Invent a New India Using Knowledge”

“!ान एक ऐसा खजाना > जो कभी च0राया नहB जा सकता ह”

है”
ह
Bhartṛhari—Nītiśatakam
“Knowledge is such a treasure which cannot be stolen”
 IS ; "68 .1181
( Reaffirmed 2005)
xxxxxx
Indian Standara 2010

SPECIFICATION FOR
BAKING POWDER
(First Revision)
( Firat Reprint MAY 1996 )

UDC 664·643

C Copyright 1981
BUREAU OF INDIAN STANDARDS
MANAK BHAVAN, 9, BAHADUR SHAH ZAFAR MARO
NEW DELHI-llOOO2

Price Group 3 S~ptemb~' 1981

 IS : 115' • 1.1

Indian Standard
SPECIFICATION FOR
BAKING POWDER
( Fira. Radio,,)
Bakery and Confectionery Industry Sectional Committee, AFDC 31
CII.i,,,,.. R,,,,,s,"'i,,,
SHI. R. B. RAG Uppal Biscuit Co Pvt Ltd, Hyderabad
M",.6,r,
SHa. O. S. 841NI Punjab Alricultural Univer!Cil', Ludhiana
SHRI M. R. BHALERAD Indian Suaar Milia Alsoclation, New Delhi
SHa, K. K. SHARMA ( Al,,,",,, )
SMRI D. S. CHADHA Central Comnlittee for Foodstlndlrds, Ministry
or Health It Family Welrare, New Delhi
SMT D. MUKHEIUII (
CHAIRMAN
~1'''II.t' )TechniCAl Standardization Committee ( Foodstuff! ),
Mini!try of Alricullure & Irriplion, New Deihl
THE SeCRETARY ( AI,,,,..,, )
COL S. K. CHI. Quanerma.ler General's Branch, New Delhi
LT-COL K. N. ACHAIlYA ( Allmwllt)
CHIEF INSTRUCTOR or
School Rakina. Institute o( Aariculture. Univer-
sity or Anand
SHRI M. M. PATIL ( AI",,..,, )
SHRI N. B. CHOUDHAaY Brady and Morril Enlineerinl Company Limited.
Bombay
SH•• J. M. DAnA Britannia Indu5tries Ltd, Bombay
SMa. RAY' KRISHNA ( Allw"",. )
SHill R. N. OHATAK · Indian Yeast Company Limited, Calcutta
SHRI A. MAJUMDAR ( AI,,,,..,, )
SHa. K. O. OHO~H Defence Food Research Laboratory, Mysore
SMR' T. K CHAKRABARTY ( All""." 1
DR M. C. GUPTA Warner Hindustln Limited, Hyderabad
DR U. RAV' RAO ( AI'"IIGI, )
SMRJ H. R S. IVENOAR Parry's Conrcctioncry Limited, Madras
SMRI E. K. JAYANARAYANAN Mohan Meakin Ltd, Mohan Napr, Ohaziabad
SMR. JAI PAL SINOH ( AI,,,,,,,,, )
SHRI B. K. KHANNA Institute or HOlel Maaa,ement, Caterina A
Nutrition, New Delhi
SHRI A. P. MINDONCA ( AI,,,,.,,,,)
Da V. B. M'T."NDEIt Modem Bakeries ( India) Ltd. Now Deihl
na M. M. KRISHNA ( AI,,,,.,.,, )
(C.,.,i...." '11 /M" 2)

c c./J;fri,1aI 1911
BUREAU OF INDIAN STANDARDS
This publication il protected uncler the IlItli"" C'A'"f'" A" (XIV or 19") and
reproduction in whole or in part by lay means excepi With written permission 01 the
publisher .hall be deemed to be aD inrri~t of copyripi under tbe .kI Act.
IS : 1159 • 1981
( Contanuedjrom /Jill' 1 )
Mtmb,rJ R,prts,nt,ng
SHRJ LALIT NIRULA The Federation of Hotel and Restaurant Associa-
tion of India, New Deihl
SHRI K K MFHRA ( AI1'mtJl, )
SHRI G K NOON Royal Fancy Sweetmeat Sclloon. Bombay
SHRI A A FIDVI ( Alt"nat, )
SHIt. S RAMASWAMY D1rectorate General of Technical Development,
New Deihl
SHRI S N PANDEY ( Alt,rftat, )
SURI M. G SATHB Indian Confectionery Manufacturers' ASSocIation,
New DeIhl
C)HRr S N MAHESIIWARI ( All,rllat, )
SHRI M G SATHE Federation of BISCUit Mclnufa~turers'of [ndla. Deihl
SHRJ M N KHANNA ( All""at' )
SHRI J C SHA" Mantta Baking Corporation, Bombay
SHat PANKAJ V SHAH ( Alt"nal, )
StlRJ K K c;HAR\tA Daurala ~ug'1r Work~t Dlurala
SHRI S R SHURPALEKAR Central Food Technological Research InstItute,
Mysorc
SURI S B SINOH Public Analy\t, Government of U P
SHRI D V T ANDON Society of IndianBakers, New Deihl
SHRJ S P VIRMANI Roller Flour Millers' Federation or India,
New Deihl
SHRI K B TflJAOARAJAN ( AllnlltJt. )
SHR1 T PURNANANDAM. DIrector General, lSI ( E~.officltl Mtmh" )
Director ( Agr. &. Food )
S,er,tar"
SMT SHASHI SARFfN
ASSistant Director ( Agrl &. Food ), 1')1

Bakery Subcommltt,-e, AFDC 31 : 1

Co Rv'n,'
SHRI G S BAINS PunJJb Aar,cultural University, Ludblana
M,mb"s
MAl J P BAJPAr Quartermaster General's Branch, New Deihl
CHIEf INSTRUC10R School of 8,klng, InstItute of Agriculture, Univer-
sIty l'f Anand
DR C B OLDTA Modern Bakerfes India Ltd, New Delhi
SHRI T J MlJRZELLO Dalml8 BISCUits t.td, RaJPura
SHRI M G NERURKAR Corn Products Company (India) LimIted. Bombay
SHltJ A 0 BUDHISAOAR ( Alt,rnal, )
f)'IRI J C ~HAH Manlta Baklnl Corporation, Bombay
\IIRI J.... H TIMBADIA ( AlttrntJl, )
SURI S R SRtrAPALEKAR Central Food Technolollcal Research Institute.
MYlore
SHRI D V T ANDON Society of Indian Baken, New DeIhl
DR (SMT) L N VACHHA Public Health Laboratory, Pune

2
 AMENDMENT NO. 1 JUNE 199'
TO
IS 115': 1'81 SPECIFICATION FOR BAKING POWDER
( Fint R,vislon)

( Page J, clause 0.3 ) -Insert tbe following clauses after 0.3 and renumber
the subsequent clauses:
eGA A scheme for labelling environment friendly products to be known as ECO
Mark bas been introduced 8t tbe instance of the Ministry or Environment and
Forests (MEP), Government of India. The BCO Mark sball be administered by
tbe BureD" of Inditln Standards (SIS) under tbe BIS Act, 1986 as per the
Resolution No. 71 dated 20 Febl1lary 1991 as published in the Gazette of the
Government of India vide GSR No. 8S(E) dated 21 February 1991. For a
product to be eligible for ECO Mark it shall also carry tbe Standard Mark of DIS
Cor quality besides 11leering additional optional environmental friendly (Ef)
requirements. The EF requitements for biking powder, is therefore, being
included tbrough an Amendment No. 1 to this standard.
0.5 This Amendment is based on the Gazette Notification No·. 21S(E) dated 17
May 1996 for labelJing Food Additives IS environment friendly products,
publisbed by rhe Ministry of Environment Ind FOR:sls. J

( Page 4, clause 3.% ) - Insert the following clauses .Cter 3.%:

'33 Criteria For ECO Mark
3.3.1 ·GeDerai Requirements
3.3.1.1 The product shall conform to the quality stand.lds of BIS.
3.3.1.1 The product manufacturer shall produce the consent clearance IS per the
provisions of Water ( Prevention cl Control of Pollution ) Act, 1974 and Air
(Prevention cI Control ofPollution) Act, 1981, Wate, (Prevention &: Control of
Pollution) Cess Act, 1977 respectively Iiongwith tbe lutbori.lion, if required,
under En.,wOMIellt ( Prolec,ioll) Act, 1986 aDd tbe Rules made thereunder to
BUlelu of IDdiin StandaJds while applying for tbe Eoo Mark; and tbe product
shall be in Iccord.nee with the Prevention 01Food Adulteratioll Act, 1954 Ind
the Rules mlde thereunder unless otbeJWise specified.
3.3.1.3 TIle pmduct/packing shill display in brief lhe criteria based on whicb the
plOdUCI has been labelled e~vilODD1ent friendly.
1
Anaead No.1 to IS 115' : 1981
3.3.1A The IOIlerial used Cor producl/plwging sbaD be recyclable or
biodegradable.
3.3.1.5 The elate of manuflcture Ind date of expiry shill be declared 08 the
product/package by the manufacturer.
3.3.1.' The product/package or leaDet accompanying it may display instructions
of proper use Ind storage so IS to mlximise the product perComlance, Slfety and
minimise wastage.'

(FAD8)

Repropapby UDit. SIS, New Delhi, India

2
 IS : list· 1.1

Indian Standard
SPECIFICATION FOR
BAKING POWDER
( Fir.' Reuuion)
o. FOR E W 0 R D
0.1 This Indian Standard ( First Revision) was adopted by the Indian
Standards Institutjon on 30 January 1981. after the draft finalized
by the Bakery and Confectionery Industry Sectional Committee had been
approved by the Agricultural and Food Products Division Council.
0.1 Baking powder finds widespread use as a 'chemical leavener' of
dough for bakery products. The constituents of baking powder are
(a) sodium bicarbonate, (b) edible starcb, and (c) acid reacting com-
ponent. The acid reacting component may be any ont= or a combination
of these givtn UDder 2.1.3. On wetting, baking powder produces carbon
dioxide by the action of acid reacting component on sodium bicarbonate.
0.3 This Indian Standard was first published in 1957. In this revi!tion
the requirement for carbon dioxide has been increased, and that for
copper, zinc and tin has been deleted. A list of edible starches which
can be used are also listed. In addition an alternative method for the
determination of carbon dioxide has also been included. This revisioD
8160 incorporates a~endments No. I and 2 issued to the standard.

0.4 In the preparation of this standard, due consideration has been given
to the prevention of Food Adulteration Act, 1954 and the Rules framed
thereunder. Due consideration has also been given to the Standards of
Weights and Measures ( Packaged Commodities) Rules, 1977. However,
the ,'andard is subject to the restrictions imposed under these. whenever
ap~Jicable.

0.5 For the purpose of deciding whether a particular requirement of

this standard is complied with the final value, observed or calculated,
expressing the result of a test or analysis, sball be rounded off in
accordance with IS: 2 • 1960·. The number of significant places
retained in the rounded off value should be the same as that of the
specified value in this standard.

-Rule. for rOUDdiDI 011 numerical values (,.,,4).

3
IS I 115'· 1981
1. SCOPE
1.1 This standard prescribes the requl~elDents and the methods of
sampling and test for baking powder.

z. INGREDIENTS
,
2.1 Baking powder shall contain the following materials.
2.1.1 Sodium Bicarbonate ( see IS : 2124 • 1974-').
2.1.% Edib'e Starches - such as maize starch (see IS : 100S • 1976t ),
tapioca starch (see IS: 13) 9 - ) 969*), rice starch, wheat starch.
arrowroot starch ( see IS : 1006 - 19671), potato starch, sorgum starch
or other neutral material such as calcium lactate, anhydrous calcium
sulphate, sodium sulphate and other similar compounds.
2.1.3 Acid Reacting Component - The acid reacting component. shall
be free from flavour. I t shall be anyone or a combination of the
following:
a) Sodium acid pyrophosphate with or without mODO acid calcium
phosphate,
b) Mono acid calcium phosphate with or without dicalcium
orthophosphate,
c) Pota"sium hydrogen tartrate or tartaric acid or a mixture of
both,
d) Acid compounds of aluminium, and
e) Glucono delta lactone.

3. REQUIREMENTS
3.1 The product shall be in the form of a frec-flowing, whitish powder
and free from any off odour. It shall be free from dirt, insect or fungus
infestation and adulterants. I t shall also be free from any other harmful
or injurious foreign matter.
NOTE - The nppearance and odour shall be determined by orllnoleptic tests.
3.2 The material shall also conform with the r&:qujremeDts given in
Table I.

·SpeciftcatioD for sodium bicarbonate (first "Vili,PI ).

f5peciftcation for edible maize starch ( corn ftour) (pIt ",1;S;.1I ).
",Ui,,. ).
*8pecification (or edible tapioca starch ( firJI
'Specification ror arrowroot starch (firSI ,II1i,ioll ).

4
 IS I 115' • UBI

TABLE 1 __Oil BAKING POWDER

(a.., 3.2)
SL REQUlUMIMT MI11IOD Of Tift
No. ( IlUTO)
(I) (2) (3) (4)
i) Available carboa dioxide percent 120 Appendix A
by mals,Mi.
Ii) Arsenic ( I I AI). mllkl. M. C112 of
IS : 6287 • 1971-
iii) HeaV)' metal. ( a. Pb ). ml/~l. M.. 10·0 CI 13 0'
IS : 6287 • 1971-
-Methods orllmplinl andlnalysis oflupr conrcctloaery.

tt. PACKING
4.1 Unless otherwise agreed to between the purcbaser and the vendor,
the material shall be pa~ked in clean, souDd and air-tight containers.
5. MARKING
5.1 The folJowiDI particulars shall be clearly and indelibly marked OD
each container:
a) Name of the material;
b) Name of the manuracturer;
c) Batch or code number;
d) Net mass; and
e) Other labellinl requirements according to the provisions of the
Standards of Weights &. Measures (Packaged Commodity)
Rules, 1977.
5.1.1 Each container may also be marked with the lSI Certification
Mark.
or
Nan - The use of the lSI Certiftcation Mark illOWmccl by the pw;ovisionl the
Indian StaDelardl Inltitution (Certiftcation Marks) Act and the .Rules .nd R.-
lalionl made tbereunder. The 151 Mark on products eovcred by In Indian Standird
con"" the assurance that they have been produced to comply with the requirements
of that standard under a well-deftned ."tem of Inspection, leltinl and qualitl
control which i. devised anclsupcrviscd bY 151 and o~rated by the producer. lSI
marked products are also continuously checked by ISJlor conformity to tbat standard
or
a. • further safe_rd. Details conditions uncler which. licence for the use of
the lSI Ceniftcation Mart may be aran'ed to maauCacturerl or processors. may be
obtained rrom tbe IDdiaD StaDdardllftititutloQ.

s
IS : 1159· 1981
6. SAMPLING
fi.l Representative samples of the material shall be drawn and con..
formity of the material to the requirement of the specification shall be
determined according to the procedure given in Appendix B.
7. TESTS AND CRITERIA FOR CONFORMITY
7.1 Tests shall be carried out as prescribed under 3.1 and in the appro-
priate appendices and clauses specified in col 4 of Table 1.
7.1 Quality 01 Relsents -- Unless specified otherwise, pure chemicals and
distilled water ( see IS : 1070·1977· ) shall be employed in tests.
NOTl - ·Pure chemicals' shall mean chemicals that do not contain impurities
which affect the test results.

APPENDIX A
[ Table J, Item ( i ) ]

DETERMINATION OF AVAILABLE CARBON DIOXIDE

A-O. Two methods have been prescribed. Any of these can be used
depending on the facilities available.
A-I. METHOD I
A-I. t Apparatus
A-I.I.I Schroedte,'s Alkalimeter - as shown in Fig. I.
A-l.2 Re.ceat
A-l.2.1 Sulphuric Acid - sp gr 1-84.
A-1.3 Procedure
A-I.3.t Fill bulb J4 with water and bulb B with sulphuric acid to a
height of 25 mm above the port C through which carbon dioxide escapes
into the acid. Weigh the alkalimeter. Introduce about one gram of the
sample through the side opening D, into the decomposition flask E.
Weigh the alkalimeter again. Open the stopcock F and allow about 25"ml
of water to flow into the flask E. Allow the initial vigorous reaction to
subside. Place the apparatus over a low flame and boil the solution for
about 3 minutes. Aspirate carbon dioxide-free air through the solution
by applying suction at G, the air first passing through soda lime. Weigh
the alkalimeter again.

·Specification for water for senerallaboratory use ( s"olld rtl/;S;OIl ).

6
 IS : 115'· It11

Flo. 1 SCHROEDTER'5 ALKALIMETER

A-l.4 C.lculatloB
A-l.4.1 Available carbon dioxide.
_ )00 '< ( M. - Ml )
percent by mass
M.-M'
where
M. = mass of alkalimeter with sample, before decomposition;
III == mass of alkalimeter with sample, after decomposition;
and
AI == mass of alkalimeter before introducing the sample.
7
 IS: list ·1t11

4
m' H

8UANER

Flo. 2 OASOMETRIC ASSEMBLY

A-2. METHOD II
A-2.1 Apparat.
A-2.1.1 A recommended apparatus of the gasometric assembly, as
assembled, is shown in Fig. 2.
A-1.1.1.1 Assembly - The apparatus consists of a 2S0-ml, wide
mouthed extraction flask A made of heat resistant a)ass, CODDccted
by a short bent BJass tube to a rubber tube B. This is connected by a
two-way stopcock C to a gas measuring tube D \\'hich is graduated
in millilitres at 20·C with zero mark at the point jUlt below the top and
graduated up to SOO-ml. Tbrough the other hole is passed a 4O-ml
burette H graduated in ml at 2S·C aDd numbered at I-ml intervals.
The aas measuring tube is connected to a levelling tube F through a
rubber tube E having a pinchcock P to c:oDtro) tbe flow of solution.
8
 IS : 1159· 1981
A-2.2 Realeat
A-2.%.1 Displacemlnt Solutio" -- Dissolve 100 g sodium chloride o~
sodium sulphate in 3S0-ml water. Add accurately I g sodium bicar-
bonate and 2 ml methyl oraDle (0·5 percent aqueous solution) and
then enougb sulpburic acid or hydrochloric acid to make just acidic
( decidedly pink ). Stir until all Co. is removed. This solution is used
in gas measuring tube and levelling bulb and seldom Deeds correction.
A-2.3 Procedure
A-l.3.1 Accurately weigb 2-5 g sample into flask A. Using the two-
way stopcock C. Connect with both gas measuring tube 0 and levelling
tube F to atmosphere and fill them with displacement solution up to the
zero mark of tube D. Connect decomposition ftask A with rubber
tube Band tUfn stopcock so that the gas measuring tube is connected
to decomposition ftask and disconnected from atmosphere. Fill the
burette H with distilled water up to the 40-mI mark. Let apparatus
stand I to 2 minutes so that the temperature and pressure within the
apparatus comes to room conditions. Open stopcock (or pinchcock )
P and briol down the solution level in glass levelling tube F to reduce
pressure within apparatus. Collect the 4isplacement solution in a glass
beaker and reserve for re-use later. Slowly add to' decomposition
flask, from burette N, 35 ml of distilled water. To allow un iform
mixing of contents, rotate decomposition flask with swirling action and
then put it on a wire gauze over a tripod stand and heat it to boiling
with a Bunsen or HurshaDe burner. To prevent overflowing of dispJace-
ment solution in levellinl tube fill to a level lower than the overflow
capacity. Occasionally rotate the decomposition flask to ensure uniform
mixing of contents and complete evolution of CO'e Then the mixture in
decomposition ftask foams up and the foam reaches the neck of the
flask, stop he_ting and quickly immerse decomposition flask in cold tap
water kept in a tray below. Also pour \. .iter over the decomposition
flask while rotating it to bring the conten . to the temperature of water
J

in the tray. When this happens wait for further five minutes to secure
equilibrium. Equalize pressure in measuring tube by pouring solution
in levelling tube, using the pinchcock P if necessary and read the
volume Y in the measuring tube.
A-2.4 CalculatloD
A-2.4.1 Deduct from this volume Y. the volume of distilled water
added namely 35 ml to get the corrected volume of CO. evolved after
decomposition at atmospheric temperature and pressure.
From the following equation the volume of carbon dioxide at
normal temperature and pressure is obtained:
'f~ T. X PlY!
rl == ----
PI P.1'1

9
IS: 1159-1981
wbere
YI = volume of CO. calculated at normal temperature and
pressure,
T. == normal temperature ( 273°K or O·C ),
PI = normal pressure ( 760 mm ),
PI = corrected barometric pressure at temperature TI,
VI = V - 35 ml = corrected volume of Co. evolved after
decomposition, and
Tl = observed temperature of displacement solution.
Now one gram mole (44 g) of carbon dioxide, at NTP, will
occupy 22 400 ml, that is, 22 400 ml of CO. at NTP. weigh 44 g.
Therefore VI 011 CO. at NTP will weigh:
VI 44
22400 X I

Now 22 ~oo X 4: g of carbon dioxide are obtained from 2·S g of

baking powder.
Therefore available carbon dioxide percent
100 VI 44
by mass = TS x 22 400 x T
= 40 x VI x 44
22 400

APPENDIX B
( Clause 6.1 )
SAMPLING OF BAKING POWDER
B·l. GENERAL REQUIREl\fENTS OF SAMPLING
B..l.0 In dra\ving, preparing, storing and handling samples, the follo\\'-
jng precautions and directions shall be observed.
B-I.l Samples 511311 be taken in a protected place not exposed to damp
air, dust or soot.
B-l.2 The sanlpling instrument shall be clean and dry when used.
B-l.3 Precautions shall be taken to protect the samples, the material
being sampled, the sampling instrument and the containers for samples
from adventitious contamination.
8-1.4 The samples shall be placed in clean, odourJess and dry glass

10
 IS : 1159 • 1981
containers. Tbe sample containers shall be of such size that they are
almost completely filled by the sample.
B-l.5 E1Zb contain:r shall b= scaled air-tight after filling and marked
with full d~tails of sampling, batch or code number, name of the
Inln'Jfactur~r anj other important particulars of the consignment.
a-I.6 Samples shall be stored in such a manDer that the temperature
of the mlterial do.:s not vary unduly from the normal temperature.
8-1.7 Sampling shall be done by a person, agreed to between the
pur~haser and the v~nd.or and in the presence of the purchaser (or his
repr~seQtative ) and the vendor ( or his representative ).

B..2. SCALE or SAMPLING

B·l.1 Lot -- All th= containers in a consignment belonging to - the same
batch or m1nufacture shall constitute a lot.
8-1.1.1 Samples shall be tested from such lot for ascertaining con-
formity of the material to the requirements of the specification.
8-2.1 The number of containers to be tested from a lot shall depend on
the size of the lot and shall be in accordance with Table 2.
TABLE Z NUMBER OF CONTAINERS TO BE SELECTED FOR SAMPUNG
TOTAL NUMBER O. CoNTAINERS NUMBER 0' CONTAINERS
IN THI loT TO BE SELECTED
N- II
(I) (2)
Up to 50 3
51 to 100 4
101·to 300 S
301 to '00 6
SOl and above 7

B-2.3 The containers to be selected for sampling shall be chosen at

random from the lot and. for this purpose, random number tables
( s~e IS: 4905-1968-) shall be used. In case such tables arc not
available, the following procedure may be adopted:
Starting from any container, count them as I, 2, 3 ,r
and so OD, in one order. Every rth container thus counted shall
be choseD, , being the integral part of Nln, where N is the total
number of containers in the lot and n the number of containers to
be selected ( $e~ Table 2 ).

·Methods for random sampliol.

II
IS : 1159· 1981
B-3. TEST SAMPLES AND REFEREE SAMPLES
8-3.1 PreparatioD of ladi,idaal Samples - Empty out the cont(Dts or
the container on a sheet of paper and mix thoroughly. Cone and quarter
as often as necessary till about 7S g of the material IS left. From this
take about 15 g Qf the material and divide it into three equal parts.
Each part so obtained shall constitute an individual ~ampJe rcprestnting
the container and shall be transferred immediately with particulars ~ivcn
in 8-1.5. The individual samples so obtained shalJ be divJdcd into three
sets in such a way that each set has a sample represt.nting each selected
container. One of these sets shall be marked for the purchaser, the
other for the vendor and the third for the referee.
8·3.2 Prep.ratioD of • Composite Sample - From the material from
each selected container remaining after the individual sample has been
taken, equal quantities of material shall be taken and mixed together so
as to form a composite sample weighing Dot less than 160 g. This com-
posite sample shall be divided into three equal parts and transferred to
clean dry glass containers and labelled with the particulars given
in D-I.S. One of these composite samples shall be marked for the
purchaser, the other for the vendor and the third for the referee.
D-3.3 Referee Samples - Referee samples shall consist of a set of
individual samples (see 8-3.1) and a composite sample ( Ste 8-3.2 )
marked for this purpose and shall bear the seals of the purchaser and
the vendor. These shall be kept at a place agreed to between the two.

8·4. NUMBER OF TESTS

B-4.1 Tests for requirements given in 3.1 and available carbon dioxide
shall be conducted on each of the sam.ples constituting a set of individual
test samples ( see B-3.1 ).
8-4.2 Tests for the remaining characteristics, nanlely, arsenic and lead,
shall be conducted on the composite sample (see B-3.2 ).

8 ..5. CRITERIA FOR CONFORMITY

8-5.1 The lot shall be considered satisfactory in respect of the require-
ments of B-4.1. if each individual sample satisfies all the requirements.
8-5.2 The lot shall be considered satisfactory in respect of the require·
ments of B-4.2: if the test results on the composite sample satisfy the
corresponding requirements.
D-S.3 The lot shall be declared to be in conformity with all the require..
ments of this specification, if it has been found satisfactory in accordance
with 8-5.1 and 8-5.1.

12
 IUIIAU 0 ' INDIAN ITANDARDI
H••dqu.t'." :
M.n.1c Bhlvan.9 Behldur Shah lat. M8rg. NEW DELHI 110002
r.'ephon.. : 331 01 31 Telegrlml : Man.tun."'.
331 13 7& (Common 1o In OffiCeS)
R.,/on.'
Clntral
O"'c..:
: Mlnlk Bhlven, 9, 81hldur Shah Zit., M.ro.
'.'.phon,
1 323 76 11
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