SN/T 0800.7-2016Cereals, oil bearing materials and feedstuffs for export - Method for the inspection of imperfect kernel (English PDF)

5.1 Instruments and utensils

5.1.1 Electronic balance: Sensitivity 0.1 g and 0.01 g.

5.1.2 Sample tray.

5.1.3 Small dishes.

5.1.4 Hand-held magnifying lens.

5.1.5 Tweezers.

5.1.6 Scalpel.

5.2 Inspection method

5.2.1 Cereal and feedstuff

(when necessary, large and medium grain samples shall be cut or peeled off for identification). Then place them in a small dish; weigh them on a balance which has a sensitivity of 0.01 g. Record the weighing results.

5.2.1.2.2 Result calculation

The percentage of total imperfect kernels of other cereals and feedstuffs is calculated according to formula (2).

Where:

b' - Percentage of total amount of imperfect kernels, %;

t1 - The percentage of large impurity content, %;

t2 - The percentage of harmful and toxic impurities, %;

m'n - The mass of each sub-item of the imperfect kernel, in grams (g);

m1 - The mass of the imperfect kernel specimen, in grams (g).

For the inspection result of the total amount of imperfect kernels, it takes one decimal place. For the inspection result of the sub-item of imperfect kernels, it takes two decimal places.

The attribution of the shared items of the sub-item of imperfect kernels is based on the attribution rules of the sub-item shared item in SN/T 0799.

5.2.2 Oil bearing materials

5.2.2.1 Inspection steps

Prepare specimens according to the sample preparation method specified in

SN/T 0800.1. Calculate the percentage of impurity content in large-sized samples (t3) according to the method in SN/T 0803.6. The amount of imperfect kernels is determined in accordance with Appendix A. In accordance with

Appendix B and SN/T 0798, combined with the definitions in GB 1352, GB/T

11761, GB/T 11762, select various imperfect kernels that have been identified by naked eyes or with a magnifying lens (the large and medium grain samples shall be cut or stripped for identification if necessary). Then place them in a small dish. Weigh them on a balance which has a sensitivity of 0.01 g. Record the weighing results.

5.2.2.2 Result calculation

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