Vinegar. Isotopic analysis of acetic acid and water - ¹³C-IRMS analysis of acetic acid Ingestion-build-84997 BS 5190 also provides users

BS 5190 also provides users with a step-by-step procedure for the method

BS EN 12952 (all parts)

by-products and degradation products of explosive compounds may be analysed using this method

For systems with nominal voltages less than but not equal to 220 V (line-to-neutral)

Vinegar. Isotopic analysis of acetic acid and water - ¹³C-IRMS analysis of acetic acid Ingestion-build-84997 BS 5190 also provides usersWhat is BS EN 16466 2 13C IRMS analysis of acetic acid in vinegar about? BS EN 16466 is a European standard on vinegar that discusses the isotopic analysis of acetic acid and water to enhance its characteristic taste. BS EN 16466 2 is the second part of the BS EN 16466 series that specifies an isotopic method to control the authenticity of vinegar. The method under BS EN 16466 2 is applicable to acetic acid of vinegar (from cider, alcohol, wine, etc.)