Produits par normes

Quels sont les standards et les normes auxquels vous devez vous conformer ?

Les instruments SCHMIDT + HAENSCH sont conformes à une multitude de normes et de standards internationaux. Selon les normes qui vous concernent, vous pouvez naviguer dans notre portefeuille d’instruments en fonction des normes et standards applicables. Ou contactez-nous directement ! Nos experts se feront un plaisir d’élaborer une solution adaptée à vos besoins.

Tous les standards et normes énumérés sont des exemples d’applications pour les instruments SCHMIDT + HAENSCH. La responsabilité n’est accordée qu’une fois
L’application spécifique et l’utilisation correcte de l’instrument ont été soigneusement validées par SCHMIDT + HAENSCH. Veuillez vous adresser à notre équipe de qualification des instruments pour toute demande spécifique de mise à jour des normes et standards.

_AS_1726
OranizationTitleSuggested measuring device
21 CFR Part 11Documentation and system validation of United States Food and Drug Administration (FDA) regulationsPolartronic HX32, VariPol, Polartronic and UniPol 2020 (with Aquisys 2)
AOAC 896.01Lactose in MilkPolartronic V
AOAC 896.02Sucrose in Sugars and SyrupsSaccharomat V®
AOAC 898.02Physical Constants of 10 % Distillate of Lemon and Orange OilsVariPol
AOAC 902.02Sucrose in Vanilla ExtractSaccharomat V®
AOAC 906.03Invert Sugar in Sugars and SyrupsSaccharomat V®
AOAC 920.139Sucrose in Lemon, Orange, and Lime ExtractsVariPol
AOAC 920.142Optical Rotation of Lemon and Orange OilsVariPol
AOAC 920.182Polarization (Direct) of HoneyUnipol 2020
AOAC 920.184Sucrose in HoneyUnipol 2020
AOAC 920.188Polarization of Maple ProductsPolartronic V
AOAC 920.189Sucrose in Maple ProductsPolartronic V
AOAC 920.190Sugars (Reducing) in Maple Products as Invert SugarSaccharomat V®
AOAC 920.191Glucose (Commercial) in Maple ProductsSaccharomat V®
AOAC 920.65Nonsugar Solids (Sugar-Free Extract) in WinesUnipol 2020
AOAC 920.65Sucrose in WineUnipol 2020
AOAC 920.66Commercial Glucose in WineUnipol 2020
AOAC 920.82Sucrose in Cacao ProductsSaccharomat V®
AOAC 920.83Starch in Cacao ProductsPolartronic V
AOAC 920.96Coating and Glazing Substances in Roasted CoffeeUnipol 2020
AOAC 921.03Sugars (Reducing) in PlantsSaccharomat V®
AOAC 921.10Oil (Rosin) in Oils and FatsPolartronic V
AOAC 925.05Sucrose in Animal FeedUniPol 2020
AOAC 925.33Oils of Lemon and Orange in ExtractsVariPol
AOAC 925.35Sucrose in Fruits and Fruit ProductsSaccharomat V®
AOAC 925.37
AOAC 925.42Sugars (Reducing) Before Inversion in Food DressingsUnipol 2020
AOAC 925.43Sugars (Reducing) After Inversion in Food DressingsUnipol 2020
AOAC 925.46Sucrose in Sugars and SyrupsSaccharomat V®
AOAC 925.47Sucrose in Sugars and SyrupsSaccharomat V®
AOAC 925.48Sucrose in Sugars and SyrupsSaccharomat V®
AOAC 925.52Sugars in canned vegetablesSaccharomat V®
AOAC 926.11Oils of lemon, Orange, or Lime in oil-base flavoursVariPol
AOAC 926.13Sucrose and Raffinose in Sugars and SyrupsSaccharomat V®
AOAC 926.14 & SurplusSucrose and Raffinose in Sugars and SyrupsSaccharomat V®
AOCS 926.18Camphor in drugsPolartronic HX32
AOAC 929.09Invert Sugar in Sugars and SyrupsSaccharomat V®
AOAC 930.32Lactose in Process CheeseSaccharomat V®
AOAC 930.35VinegarsUnipol 2020
AOAC 930.36Sucrose in Sugars and SyrupsSaccharomat V®
AOAC 930.37Corn (Glucose) Syrup in Sugars and SyrupsSaccharomat V®
AOAC 931.07Glucose and Sucrose in Eggs Sugar Inversion MethodSaccharomat V®
AOAC 932.13 & SurplusLevo-Malic Acid in Fruits and Fruit ProductsVariPol
AOAC 933.04Lactose in Milk ChocolateUnipol 2020
AOAC 933.07Malic acid (inactive) in fruits and fruit productsVariPol
AOAC 935.62Glucose in sugars and syrups. Chemical methodsSaccharomat V®
AOAC 940.11Sucrose in Cordials and LiqueursSaccharomat V®
AOAC 942.20Sucrose in Sugar BeetsSaccharomat V®
AOAC 945.37Starch in flourPolartronic V
AOAC 945.55Sucrose in GelatineSaccharomat V®
AOAC 945.56Loss on drying (moisture) in starch dessert powdersPolartronic V
AOAC 945.67Glucose in Corn Syrups and Dextrose ProductsSaccharomat V®
AOAC 950.18Malic acid (levo and inactive) in non-alcoholic beveragesUnipol 2020
AOAC 950.18Malic acid (levo and inactive) in non-alcoholic beveragesUnipol 2020
AOAC 950.29Sucrose in non-alcoholic beveragesSaccharomat V®
AOAC 950.30Sugars (reducing) in non-alcoholic beveragesUnipol 2020
AOAC 950.31Glucose (commercial) in non-alcoholic beveragesUnipol 2020
AOAC 954.14
AOAC 932.14 & SurplusAmphetamine DrugsPolartronic HX32
AOAC 965.31Lemon juiceUnipol 2020
AOAC 968.19Levo-malic acid in fruits and fruit productsUnipol 2020
AOAC 970.57Sucrose in molasses. Polarimetric methodsSaccharomat V®
AOAC 975.14Sugars in breadSaccharomat V®
AOAC 975.43HiPolartronic HX32
IUPAC-AOAC 986.19Triglycerides in fats and oilsPolartronic
ASTM C1426-14Standard Practices for Verification and Calibration of PolarimetersPolartronic V, VariPol, Unipol 2020
ASTM C148-17Standard Test Methods for Polariscopic Examination of Glass Containers
ASTM F140-98Standard Practice for Making Reference Glass-Metal Butt Seals and Testing for Expansion Characteristics by Polarimetric Methods
ASTM F218-13Standard Test Method for Measuring Optical Retardation and Analysing Stress in Glass
EHC Harmonised methods of the European Honey Commission 1997Sugars Determination of specific rotationSaccharomat V
GS1/2/3/9-1
ICUMSA GS1/2/3/9-1Determination of Polarisation of Raw Sugar by Polarimetry - OfficialSaccharomat V®, Purity Analyzer®
ICUMSA GS1/2/3-2Polarisation of Raw Sugar without Wet Lead ClarificationSaccharomat V®, Purity Analyzer®
ICUMSA GS2/3-1The Braunschweig Method for the Polarisation of White Sugar by Polarisation – Official (Reference) MethodSaccharomat V®, Purity Analyzer®
ICUMSA GS3-1The Determination of the Polarisation of the Sugar Component of Powdered Sugars Containing Anti-Caking Agents – OfficialSaccharomat V®, Purity Analyzer®
ICUMSA GS4/7-1The Determination of Apparent Sucrose in Molasses by a Double Polarisation Method – AcceptedSaccharomat V®, Purity Analyzer®
ICUMSA GS5/7-1Polarisation , Brix and Fibre in Cane and Bagasse by the Wet Disintegrator with Lead Subacetate Single MethodSaccharomat V®, Purity Analyzer®
ICUMSA GS6-1The Determination of the Polarisation of Sugar Beet by the Macerator or Cold Aqueous Digestion Method using Lead Acetate as Clarifying Agent – OfficialSaccharomat V®, Purity Analyzer®
ICUMSA GS6-3Polarisation of Sugar Beet by the Macerator or Cold Aqueous Digestion and Aluminium Sulphate Single MethodSaccharomat V®, Purity Analyzer®
ICUMSA GS7-7The Determination of the Pol (Polarisation) of Filter Cake by Polarimetry with Lead Subacetate – AcceptedPolartronic
ICUMSA GS7-31The Determination of Pol by NIR Polarimetry and Brix for Sugarcane and Factory Product – TentativeSaccharomat V®, Purity Analyzer®
ICUMSA SPS-1 (2007)
ICUMSA SPS-1S:2017 Specification and Standard SPS - 1 (2017), Polarimetry and the International Sugar ScaleSpecification and Standard SPS - 1 (2017), Polarimetry and the International Sugar ScaleSaccharomat V®, Purity Analyzer®
OIML R 14 (1995)
Ph. Eur. 7th Edition-2.2.7Optical rotationPolartronic HX32, VariPol
USP 781Optical rotationPolartronic HX32, VariPol
Australian Standard K157Australian Standards (AS) compliantPolartronic HX32, VariPol
AS 4185-1994Determination of sucrose content of sugar cane juices, sugars and sugar mill productsPolartronic HX32, VariPol
EU PharmacopoeiaCompliant with European pharmaceutical quality standardsPolartronic HX32, VariPol
US PharmacopoeiaCompliant with US-American pharmaceutical quality standardsPolartronic HX32, VariPol
JP 17 2 56 PharmacopoeiaCompliant with Japanese pharmaceutical quality standardsPolartronic HX32, VariPol
Chinese Pharmacopoeia 2020Compliant with Chinese pharmaceutical quality standardsPolartronic HX32, VariPol