The purpose of this procedure is to serve as a guide fo
r the proper use of the volumetric equipment within the
food area of today. However, the appendices enclosed w
ith this procedure describe so much equipment in
such general terms, that the procedure may also be u
sed by other laboratories than those dealing with food
analysis. Examples of volumetric equipment are different
types of pipettes, volumetric flasks, dispensers,
etc., as evident from the procedure appendices.
contains a general description of the control of
volumetric equipment, and of equipment, etc.
applied for the calibration or control of volumetric equi
pment. Furthermore, the procedure deals with topics
like cleaning of volumetric equipment, logs, calculati
ons for the estimation of volumes, control cards and
acceptance criteria for the evaluation of the
performance of the volumetric equipment.
contain a description of the different types of
volumetric equipment. The information in the
appendices is mainly obtained from ISO Standa
rds, where these have been available.