Egyptian Organization for Standards & Quality

Standards

Standard No. 5197 / 2022
Price 340 L.E.
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Modified starch – determinztion of acetyl content – enzymatic method.
Standard No. 5198 / 2022
Price 310 L.E.
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Modified starch – determination of carboxyl group content of oxidized starch
Standard No. 5199 / 2022
Price 355 L.E.
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Modified starch – determination of adipic acid content of acetylated di-starch adipates – gas chromatographic method.
Standard No. 5200 / 2022
Price 280 L.E.
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Modified starch –Determination of content of carboxymethyl groups in carboxymethyl starch .
Standard No. 5201 / 2022
Price 325 L.E.
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Modified starch – determination of hydroxypropyl content – method using proton nuclear magnetic resonance (nmr) spectrometry
Standard No. 5202 / 2022
Price 250 L.E.
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cereals and pulses – guidance on measurement of the emperature of grain stored in bulk
Standard No. 5203 / 2006
Price 0 L.E.
Fruits, vegetables and derived products Determination of sorbic acid content (ISO 5519/78)
Standard No. 5204 / 2006
Price 250 L.E.
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Onions- Guide to storage
Standard No. 5205 / 2006
Price 250 L.E.
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Garlic – Cold storage
Standard No. 5206-2 / 2006
Price 0 L.E.
Sensory analysis - general guidance for the selection , training and monitoring of assessors part 2: experts (ISO 8586-2:1994)
Standard No. 5206-1 / 2006
Price 0 L.E.
Sensory analysis general guidance for the selection , training and monitoring of assessors part 1: selected assessors (ISO 8586-1:1993)
Standard No. 5207 / 2022
Price 505 L.E.
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Sensory analysis- methodology – ranking
Standard No. 5208 / 2006
Price 0 L.E.
SENSORY ANALYSIS -- IDENTIFICATION AND SELECTION OF DESCRIPTORS FOR ESTABLISHING A SENSORY PROFILE BY A MULTIDIMENSIONAL APPROACH
Standard No. 5209 / 2022
Price 790 L.E.
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Sensory analysis- methodology - general guidance for establishing a sensory profile
Standard No. 5210 / 2022
Price 595 L.E.
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Sensory analysis- Methodology – general guidance SENSORY ANALYSIS — METHODOLOGY — GENERAL GUIDANCE FOR MEASURING ODOUR, FLAVOUR AND TASTE DETECTION THRESHOLDS BY A THREE-ALTERNATIVE FORCED-CHOICE (3-AFC) PROCEDURE
Standard No. 5211 / 2006
Price 565 L.E.
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Sensory analysis-Methods for assessing modification to the flavow of foodstuffs due to packaging
Standard No. 5212 / 2020
Price 445 L.E.
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IInformation Technology — Automatic Identification And Data Capture Techniques Interleaved 2 Of 5 Bar Code Symbology Specification
Standard No. 5213 / 2020
Price 565 L.E.
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Information Technology Automatic Identification And Data Capture Techniques Code 128 Bar Code Symbology Specification
Standard No. 5214 / 2015
Price 400 L.E.
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Paints and varnishes Determination of flow time by use of flow cups
Standard No. 5215 / 2015
Price 250 L.E.
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Paints and varnishes - Determination of resistance to humid atmospheres containing sulfur dioxide .
Standard No. 5216 / 2019
Price 250 L.E.
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Paints and varnishes and their raw materials - Temperatures and humidities for conditioning and testing
Standard No. 5217 / 2015
Price 310 L.E.
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Paints and varnishes - Pendulum damping test
Standard No. 5218 / 2015
Price 385 L.E.
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Paints and varnishes - Cross - cut test
Standard No. 5219 / 2015
Price 250 L.E.
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LEATHER – GUIDE TO THE SELECTION OF LEATHER FOR APPAREL ( EXCLUDING FURS)
Standard No. 5219-2 / 2015
Price 250 L.E.
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PAINTS AND VARNISHES-DETERMINATION OS RESISTANCE TO LIQUIDS-PART2:WATER IMMERSION METHOD
Standard No. 5219-1 / 2015
Price 280 L.E.
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PAINTS AND VARNISHES-DETERMINATION OS RESISTANCE TO LIQUIDS-PART1:IMMERSION IN LIQUIDS OTHER THAN WATER
Standard No. 5220 / 2019
Price 295 L.E.
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Paints and varnishes – visual comparison of color of paints
Standard No. 5221 / 2006
Price 0 L.E.
Paints and varnishes - Comparison of contrast ratio (hiding power) of paints of the same type and colour
Standard No. 5222 / 2019
Price 265 L.E.
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Clear liquids – estimation of colour by the gardner colour scale
Standard No. 5222-2 / 2006
Price 132 L.E.
Clear liquids - Estimation of colour by the Gardner colour scale - Part 2 : Spectrophotometric method
Total number of standards 12263