Certification and testing laboratory of food, cosmetics and polymer products
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Testing laboratory

SCOPE OF ACCREDITATION of the testing laboratory of food, cosmetic and polymer products

SIFAT KAFOLATI SERTIFIKATI LLC

Name of characteristics (parameters) Designation of the normative document for test methods (measurements)
1
2
Milk and dairy products
Sample selection
GOST 26809-86, GOST 3622-68, O’zDST ISO 874:2011 (ISO 874:1980, IDT)
Organoleptic indicators
GOST 718-84, GOST 719-85, GOST 1923-78, GOST 2903-78, GOST 4937-85 , GOST 8764-73 , GOST 10382-85, GOST 29245-91, GOST 31455-2012, GOST 28283-89, GOST 10970-87, GOST 13277-79, GOST 30626-98, GOST 13264-88, GOST 6822-67, GOST 23621-79, GOST 31667-2012
Moisture and dry matter
GOST 30305.1-95, GOST 30648.3-99, GOST 29246-91, GOST 3626-73, GOST 8764-73
Acidity
GOST 30305.3-95, GOST 30648.5-99, GOST 3624-92, GOST 8764-73
Density
GOST 3625-84
Sucrose
GOST 30305.2-95, GOST 3628-78, GOST 8764-73, GOST 30648.7-99
Solubility index
GOST 30305.4-95, GOST 30648.6-99, GOST 8764-73
Degree or purity group
GOST 8218-89, GOST 8764-73, GOST 29245-91
Ammonia
GOST 24066-80
Alcohol
GOST 3629-47
The presence of soda
GOST 24065-80
Lactose
GOST 23621- 79 & nbsp;
Total Kjeldahl nitrogen and protein
GOST 23327-98, GOST 23621-79, 30648.2-99, GOST 25179-90
Fat
GOST 29247-91, GOST 30648.1-99, GOST 5867-90, GOST 8764-73
Presence of hydrogen peroxide
GOST 24067- 80
Phosphatase
GOST 3623-73
Sodium chloride
GOST 3627-81
Titratable acidity or pH plasma
GOST 3624-92 , GOST 26781-85, GOST 30648.4-99, GOST 8764-73
Temperature
GOST 26754-85
Shape, size and net weight
GOST 8764-73
Meat and meat products, meat semi-finished products
Acceptance, selection and preparation of samples for analysis
GOST 9792-73, GOST 4288-76, GOST7269- 79, GOST 26671-85, GOST 7702.0-74-GOST 7702.2-95, GOST 31470- 2012.
Organoleptic indicators
GOST 16147-88, GOST 697-84, GOST 698-84, GOST 779-55, GOST 3739- 89, GOST 4814-57, GOST 5283-91, GOST 5284-84, GOST 7724-77, GOST 7987-79, GOST 8286- 90, GOST 8687-65, GOST 9163-90, GOST 9167-76, GOST 9165-59, GOST 9166-59, GOST 12318- 91, GOST 12319-77, GOST 12477-77, GOST 15170-91, GOST 16131-86, GOST 16290-86, GOST 16351-86, GOST 16867-71, GOST 16978-99, GOST 18256-85, GOST 20402-75, GOST 21784-76, GOST 23670-79, GOST 26664-85, GOST 18236-85, GOST 18255-85, GOST 23670- 79, GOST 28589-90, GOST 25391-82, GOST 31657-2012 , GOST 4288-76, GOST 8756.1-79, GOST 9959-91, Oz DSt 367:2015, GOST 23392-78, GOST 21237-75, GOST 31777-2012, GOST 31478-2012, GOST 31490-2012, GOST 31499-2012, GOST 31501-2012, GOST 31498-2012, GOST 31639-2012, GOST 31802 -2012 , GOST 31470-2012.
Peroxidase, volatile fatty acids, acid number of fat, primary breakdown of proteins in broth
GOST 7702.1-74, GOST 31470-2012, GOST 23392-78
Total phosphorus
GOST 9794-74
Temperature in minced meat and thicker loaf, in carcass
GOST 28498-90, GOST 16290-86
Titratable acidity
GOST 23392-78
Meat and Fat
GOST 26183-84
Cooking salt
GOST 26186-84, GOST 9957-73
Protein
GOST 25011-81
Humidity
GOST 9793-74, GOST 4288-76,
Sodium nitrite
GOST 8558.1-78, GOST 29299-92
Impurities
GOST 8286-90
Starch
GOST 10574-91
Residual Acid Phosphatase Activity
GOST 23231-90
Mass of a unit of finished product
GOST 9959-91
Fat
GOST 23042-86, GOST 26183-84
Mass fraction of minced meat, thickness of the dough shell, mass of one dumpling, dumpling
O´z DSt 367: 2015
Milled fats
Organoleptic indicators
sampling for analysis
Humidity
Acid number
GOST 25292-82
O´z DSt ISO 5555:2015
GOST 8285-91
GOST 11254-85
Egg and egg products
Organoleptic indicators
A lot of eggs
The condition of the air chamber and its height
O’z DSt 626:2014, GOST 31655-2012, GOST 31654-2012, GOST 30363-96, GOST 31464-2012
Egg products
Organoleptic indicators
 
GOST 30364.0-97
Dry matter
GOST 30364.1-97
Fat
GOST 30364.1-97
Protein substances
GOST 30364.1-97
Free fatty acids
GOST 30364.1-97
Solubility
GOST 30364.1-97
The concentration of hydrogen ions
GOST 30364.1-97
Tea coffee
Natural roasted coffee, instant coffee
Organoleptic indicators
GOST 6805-2004 p.5.5, GOST 29148-2003
Humidity
GOST 15113.4-77, GOST 29148-2003
 
Ashes
Ash insoluble in hydrochloric acid
GOST 15113.8-77
Extractives
GOST 6805-2004 p.5.6.
Metallic impurities, impurities and pests
GOST 15113.2-77
рН
GOST 29148-2003 p 5.9.
Complete solubility
GOST 29148-2003 p 5.7.
Tea black long leaf. Long leaf green tea
Organoleptic indicators
GOST 1940-90, GOST 3483-78
GOST 1936-85
Moisture
GOST 1936-85
Mass fraction of stuff
GOST 1936-85
Common, water-insoluble and water-soluble ash
GOST 28552-90, GOST 1936-85
Metallomagnetic and extraneous matter
GOST 1936-85
Crude Fiber
GOST 28553-90
Water-soluble extractives
GOST 28551-90
Preparation of ground sample and determination of dry matter
GOST 28550-90
A fish. Canned and preserved fish

Acceptance, organoleptic quality assessment methods, sampling and sample preparation for laboratory tests

GOST 7631-2008, GOST 7636-85

Organoleptic characteristics

GOST 10119-2007, GOST 10531-2013, GOST 12028-86, GOST 12292-2000, GOST 13865-2000, GOST 16676-71, GOST 16978-99, GOST 19341-73, GOST20221-90, GOST 280-2009, GOST 29275-92, GOST 7242-2002, GOST 7144- 2006, GOST 7452-97, GOST 7454-2004, GOST 7455-2013 GOST11482-96, GOST 1551-93, GOST 19588-2006, GOST 20546- 2006, GOST 24896-2013, GOST 3945-78, GOST 7447-97, GOST 814-96, GOST 25856-2013, GOST 26664-85

The ratio of fish and jelly, pouring, dense parts

GOST 7636-85

Length and weight

GOST 1368-2003

Net weight, component parts

GOST 26664-85

Dry matter

GOST 26808-86

Fat

GOST 26829-86, GOST 7636-85

Preservatives

GOST 27001- 86, GOST 7636-85

Total acidity

GOST 27082-89, GOST 8756.15-70

Acidity

GOST 7636-85

Starch

GOST 10574-73

Cooking salt

GOST 27207- 89, GOST 7636-85

Oil sucks

GOST 20221-90

Water. Protein substances, urotropin. Ash. Hydrogen peroxide. Sand.

Water holding capacity

Solubility

Transparency

GOST 7636-85
Products of the milling industry
Sample selection
GOST27668-88, GOST 13586.3- 83, GOST 18321-73, GOST 26312.1-84, GOST ИСО 2170-97,
Organoleptic indicators
GOST 26312.2-84, GOST 276-60, GOST 572-60, GOST 5550-74, GOST 5784- 60, GOST 6002-69, GOST 6292-93, GOST 7022-97, GOST 7045-90, GOST 14176-69, GOST 16990- 88, GOST 26574-85, GOST 28673-90, GOST 29294-92, GOST 12183-66, GOST 13634-90, GOST 16439-70, GOST 18271-72, GOST 19092-92, GOST 21149-93, GOST 26312.2-84, GOST 171- 81, GOST 3034-71, GOST 3040-55, GOST 5060-86, GOST 6293-90, GOST 10967-90, GOST276-60, GOST 572-60, GOST 31749-2012, GOST31750-2012, GOST 31743-2012, GOST 31808-2012, GOST 27558-87
Cookable buckwheat and oat flakes
GOST 26312.2-84
Typical composition
GOST 10940-64
Not scaly grains
GOST26312.4-84
Ash content
GOST 10847-74, GOST 26312.5-84, GOST 27494-87
Starch
GOST 10845-98
Humidity
GOST 29305-92, GOST 9404-88, GOST 26312.7-88
Protein
GOST 10846-91
Grain nature
GOST 10840-64
Fat
GOST 27670-88, GOST 29033-91,
Acidity, acidity on the talker
GOST26312.6-84, GOST26971-86, GOST 27493-87, GOST 10844-74
The purity of the nucleus
GOST 26312.4-84
The quantity and quality of gluten
GOST 27839-88
Raw gluten content
GOST 28796-90
Dry gluten content
GOST 28797-90, GOST 31699-2012
Corrupted Kernels
GOST 26312.4-84
Much content
GOST 26312.4-84
Metallomagnetic impurities
GOST 20239-74, GOST 30483-97
Pest contamination of grain stocks
GOST 26312.3-84, GOST 27559-87
The content of weed and grain impurities, small grains and size, the content of wheat grains damaged by the bugs - turtle
GOST 30483-97
Pasta
Sampling
GOST 14849-89, Oz D St 2437-2012, GOST 31750-2012, GOST 31964-2012
Organoleptic indicators
Oz D St 992:2012, Oz D St 2437-2012, GOST 14849-89, GOST 31743- 2012,
GOST 31749-2012, GOST 31808-2012, GOST 31752-2012
Humidity
Oz D St 2437-2012, GOST 14849-89
Metallomagnetic impurities
Oz D St 2437-2012, GOST 14849-89
Acidity
Oz D St 2437-2012, GOST 14849-89
Pest infestation
Oz D St 2437-2012, GOST 14849-89
Preservation of the shape of welded products
Oz D St 2437-2012
Dry matter transferred to the cooking water
Oz D St 2437-2012
Scrap
GOST 14849-89
Deformed products
GOST 14849-89
Baby
GOST 14849-89
Ash insoluble in 10% HCl solution
Oz D St 2437-2012, GOST 14849-89
Bread and Bakery Products
Sample selection
GOST 5667-65, GOST 8494-96, GOST 11270-88
Organoleptic indicators
GOST 8494-96, GOST 5667-65, GOST686-83, GOST 30317-95,GOST28402-89, GOST2077-87, GOST28807-90, GOST26983-86, GOST 26984-86, GOST26986-86, GOST7128-91, GOST 30354-96, GOST9511-80, GOST9713-95, GOST11270-88, GOST25832-89, GOST28881-90, GOST24298-80, GOST24557-89, GOST28620-90, GOST 28809-90, GOST27844-88, GOST26987-86, GOST 27842-88, GOST28808-90, GOST 28881-90, GOST 31751-2012, GOST 31752-2012, GOST 31805-2012, GOST 31806-2012, GOST 31807-2012, GOST 31751-2012, GOST 31752- 2012, GOST 31805-2012, GOST 31806-2012, GOST 31807-2012, GOST 32124-2013
Humidity
GOST 30317-95, GOST 8494-96, GOST 21094-75
Crumb porosity
GOST 5669-96
Acidity
GOST7128-91, GOST 8494-96, GOST 5670-96
Sugar
GOST 5672-68
Fat
GOST 5668-68
Swelling
GOST7128-91, GOST 30317-95, GOST 686-83, GOST 8494-96
Dry scrap, small crust and crackers
GOST 8494-96, GOST11270-88, GOST 30317-95
Scrap and chips, internal state, fragility
GOST 11270-88 p 3.1-3.5
CONFECTIONERY, MUCHY AND SUGAROUS
Sample selection
GOST5904-82, O’z DSt 2979:2015
Organoleptic indicators of quality, size, net mass and component parts
GOST 6534-89, GOST 31721-2012, GOST 14031-68, GOST 14032-68, GOST 14033-96, GOST 14121-69, GOST 14621-78, GOST15052-96, GOST 15810-96, GOST 24901-89, GOST 4570-83, GOST 6441-96, GOST 6442-89, GOST 6477-88, GOST 6478-89, GOST 6502-94, GOST 7060-79, GOST 30058-95, GOST31361-2008, GOST 6442- 89, GOST 31895-2012, GOST 31896-2012, GOST 19792-2001, GOST975-88, GOST 5194-91, GOST 7697-82, GOST 7699-78, GOST 31935- 2012, GOST 5897-90, GOST 30561-2013, GOST 975-88, GOST 31935-2012
Impurities and pest infestation
GOST 15113.2-77, GOST 5194-91 p.3.11.
Total sugar
GOST 5903-89, GOST 15113.6-77
Sucrose, reducing sugars
GOST 15113.6-77, GOST 5903-89, GOST 5194-91 p.3.5, GOST 30561-98
Dry matter
GOST 5194-91 p.3.4, GOST 30561-98
Crumbs
GOST 686-83
Filling
GOST 5897-90
Glaze
GOST 5897-90
Cooking salt
GOST 15113.7-77
Moisture
GOST 5900-73, GOST 15113.4-77
Duration dissolution in water
GOST12577-67
Net weight
GOST 26521-85
pH value
GOST 30561-98, GOST 5898-87, GOST 5194-91 p.3.8, GOST 30561-98
Fat
GOST 5899-85, GOST 15113.9-77
Grinding degree
GOST 5902-80
Ash
GOST 5901-87, GOST 15113.8-77, GOST 5194-91,p.3.6
Alkalinity
GOST 5898-87
Acidity
GOST 5898- 87, GOST 5194-91 p.3.7, GOST 15113.5-77
Alcohol
GOST 5896-51
Dry skimmed milk in chocolate products with milk
GOST 10526-63
Total sulfuric acid
GOST 26811-86
Sorbic acid
GOST 26181-84
The thickness of the layer of baked semi-finished product
GOST 5897-90
Namokaemost
GOST 10114-80
Benzoic acid
GOST 28467-90
Glaze
GOST 5897-90
Caramel temperature
GOST 5194-91 p.3.9
The amount of fermentable sugars
GOST 30561-98
Definition of husk
GOST 6502-94
FOOD PRODUCTS FROM POTATO
Sampling, organoleptic characteristics GOST 28741-90
Moisture GOST 28561- 90 , GOST 15113.4-77, GOST 28561-90, GOST 28741-90
Fat GOST 8756.21-89, разд 2 или 4, GOST 15113.9-77, GOST 8756.21 -89, GOST 28741-90
Chlorides GOST 26186-84, разд.2 или 3, GOST 15113.7-77, GOST 28741- 90
Sulfurous anhydride GOST 25555.5-82, разд.3
Foreign, mineral impurities, metal-magnetic impurities, infestation with barn pests GOST 25555.3-82, разд.3, GOST 15113.2-77, GOST 13340.2- 77
ФРУКТЫ, ОВОЩИ И БАХЧЕВЫЕ КУЛЬТУРЫ (свежие).
Potatoes  
Acceptance and quality determination methods
GOST 7194-85
Organoleptic characteristics, shape and size, mass fraction of starch, the content of tubers with overgrowths, growths of green, wilted, with slight wrinkling, mechanical damage, the content of crushed tubers, halves and parts of tubers, small tubers, the content of tubers damaged by agricultural pests, diseased , the content of tubers frostbitten, steamed with signs of "suffocation", the presence of land,
presence of organic and mineral impurities
GOST 7176-85
White cabbage, fresh, red-headed fresh, cauliflower
Organoleptic characteristics, the length of the stump, the mass of the stripped head, the content of heads with mechanical damage and dry pollution, the density of the head,
size and content of heads
GOST 26768-85, GOST 1724-85, GOST 7967-87 , GOST 7968-89
 
Beet table
Organoleptic characteristics, the size of the roots, the content of the roots with deviations from the established sizes, the content of the roots with mechanical damage, the content of the roots wilted, with signs of wrinkling, rotten, steamed and frostbitten, the presence of land
 
GOST 26766-85 , GOST 1722-85 , GOST 7 194-81
 
Carrots table
Organoleptic characteristics, the size of the roots,
The maintenance of root crops with deviations from the sizes established on diameter
Content of broken, cracked, rotten, wilted, with signs
wrinkles, steamed, frostbitten, cracked, with an open core; land availability
GOST 7 194-81 , GOST 26767-85, GOST 1721-85
 
Fresh onion, fresh garlic
Organoleptic characteristics, bulb size, content of bare bulbs, bulbs with dried neck, insufficiently dried neck, content of bulbs with mechanical damage, as well as minor healed damages, agricultural pests, content of sprouted, rotten, steamed and frozen crowns, content of healthy teeth.
content of bulbs affected by nematodes and mites
GOST 27 166-86 , GOST 1723-86, GOST 7977-87 , GOST 27569-87
 
Tomatoes
Organoleptic characteristics, size of fruits, fruit content less than a fixed size, adjacent degree of maturity, with corky formations, with not healed cracks, green crumpled, rotted, affected by diseases, damaged by agricultural pests, withered, overripe, frost-bitten, presence of earth
GOST 1725-85
Eggplant
Organoleptic indicators
Fruit size
Fruit content with slight fading of the skin, fresh scratches and pressure marks
 
GOST 13907-86
 
Sweet pepper
Organoleptic indicators
The size of the fruit, the content of the fruit is slightly sluggish, with fresh scratches, with deviations from the established sizes
 
GOST 13908-68
 
Cucumbers
Organoleptic characteristics, the size of the fruit, the content of fruits exceeding the established dimensions, with a light worn, polluted, with slight darkening from pressure, with scratches on the skin and slightly faded, rotten, steamed, wilted, frostbitten, wrinkled, yellow, with coarse leathery seeds
Land content
 
GOST 7 194-81, GOST 1726-85
 
Fresh watermelons, fresh melons
Organoleptic characteristics: the size of the fruit, the content of the fruit with light pressure, crushed, cracked, dented, immature, unripe, overripe, damaged by pests, infected, rotten and rotten
GOST 7177-80 , GOST 7178-85
Pumpkin food
Organoleptic indicators
Size, content of crushed fruit,
cracked and dented
 
GOST 7975-2013
 
Citrus fruits and subtropical
Organoleptic characteristics, size and weight of fruits
GOST 4429-82, GOST 4427-82, GOST4428-82, GOST 31823-2012, GOST Р 516003-2000
Fetal size by the largest transverse diameter, by length, pressure from packaging, healed damage during the growth period (punctures, gradobs, scratches, mesh, cork formations), traces of soot fungi, and flaps total area of ​​the fruit surface, weak brown spot with total area surface of the fetus. Fruits are green, frost-bitten and rotten, moldy, with obvious defects, with excessive external humidity, the mass fraction of fruits not meeting the requirements of the commercial grade. The content of ripened fruit with yellow color of the peel (when taken at the places of receipt), the content of fruits broken, with a tear of the peel at the stem, deep cuts.
GOST 31823-2012, GOST 4429-82, GOST 4427-82, GOST 4428-82, GOST 31823- 2012,
Soluble solids in the pulp of the fruit
GOST 31823-2012
The number of fruits in the brush, the number of brushes in one packaging unit
GOST Р 51603-2000 p.7.2.4
Apples, pears, quinces, small-fruited plum, apricots, cherries, plums and cherry plums, peaches, cherries,
Organoleptic characteristics, fruit size, maturity, mechanical damage, damage by pests and diseases, lack of a stem, brown skin, subcutaneous spotting, wilting, brown skin,
mass fraction of soluble solids in fruit juice, net on fruits, fruit content less than a specified size, pressure, gradobinoin, healed damage by pests, fruit content with fresh punctures, fruit content with dried damage to the pedicle, fruit content without a stem,
rotten and green fruits
 
GOST 16270-70 , GOST 21122-75 ,GOST 27572-87 , GOST 2171 3-76, GOST 21714-76 , GOST 21715- 2013,
GOST 21832-76, GOST 21921-76, GOST 21920-76 , GOST 21833-76, GOST 21922- 76
Grapes
Organoleptic characteristics, clusters of non-whole
Berries showered, cracked, peas, rotten, crushed, damaged by pests and diseases
impurities
Sahara
Titratable acidity
 
 
GOST 27198-87, GOST 25896-94, O’z DSt 638:2011 ,
 
GOST 27198-87
GOST 14252-73
Fresh Pomegranate
Organoleptic characteristics, size, degree of maturity, consumer
Brownish skin, black fungus, worn skin,
mechanical damage, rotten, crushed, immature, damaged by agricultural pests, cracked, punctured
 
GOST 27573-2013, O’zDST ISO 23393:2014 (ISO 23393:2006, IDT)
 
 
Fruits of hot peppers
Acceptance rules and sampling methods Organoleptic characteristics, capsaicinoids Moisture, ash brown fruit, other parts of the plant, particles passing through and not passing through the sieve
GOST 24127.0-80
GOST 14260-89
GOST 24027.2-80
GOST 24027.1-80
Rose hips, hawthorn, blueberries, raspberries and blackberries, currants, strawberries
Organoleptic indicators
Smell, taste, humidity
vitamin C
organic acids
common ash
other frequent plants
blackened, burnt, damaged by pests and diseases fruits
crushed fruit particles,
unripe fruit
impurities
GOST 1994-93, GOST 3852-93, GOST 3322-81, GOST 6828-89, GOST 6829-89, GOST 6830-89
Quick-frozen vegetables and fruits, fruit and vegetable products, fruits and berries, canned mushroom
Acceptance, organoleptic characteristics, net weight or volume, component parts
GOST 26313-84, GOST 816- 91, GOST 937-91, GOST 1016-90, GOST 1633-73, GOST 2654-98, GOST 3343 -89, GOST 15842-90, GOST15842-90, GOST 15877-70, GOST 15979-70, GOST 16366-78, GOST 18077-2013, GOST 18078-72, GOST , GOST18192-72, GOST 28539-90, GOST 22371-77, GOST 28649-90, GOST29135-91, GOST 29187-91 , GOST 6929-88, GOST 7009-88, GOST 7061-88, GOST 7231-90, GOST 7694-71, GOST 20144-74 , GOST 18611-2013 , GOST 15849-89, O’zDST ISO 874:2011 (ISO 874:1980, IDT)
Sample preparation for laboratory tests
GOST 26671-85
Amount of sediment in fruit juice and extracts
GOST 8756. 9 -78
Components are often from the net weight of canned food, fruit size, fruit texture, brine condition
 
GOST 8756.1-79
Soluble solids
GOST 28562-90
Chlorides
GOST 26186-84, O’zDST ISO 3634:2011 (ISO 3634:1976, IDT)
Mineral impurities
GOST 25555.3-82, O’zDST ISO 2173:2011 (ISO 2173:2003, IDT)
Impurities of plant origin, impurities
GOST 26323-84
Pulp
GOST 8756.10-70
Alcohol
GOST 25555.2-91
Titratable acidity
GOST 25555.0-82, O’zDST ISO 750:2011 (ISO 750:1998, IDT)
Volatile acids
GOST 25555.1-82
Ash and alkalinity of total and water soluble ash
GOST 25555.4-91, O’zDST ISO 763:2011 (ISO 763:2003, IDT)
Dry matter and moisture
GOST 28561-90, O’zDST ISO 2172:2014 (ISO 2172:1983, IDT)
Fat
GOST 26183-84, GOST 8756.21-89
Transparency of juices and extracts, solubility of extracts
GOST 8756.11-70
Appearance, tightness of the container, condition of the inner surface of the metal container
GOST 8756.18-70
Salt
GOST 27207-87, GOST 26186-84
Sugar
GOST 8756.13-87
PH value
GOST 26188-84, O’zDST ISO 1842:2011 (ISO 1842:1991, IDT)
Metal impurities
GOST 1750-86, GOST 13340.2-77
Defective fruits and vegetables
GOST 1750-86, GOST 13340.1-77
Sorbic acid
GOST 26181-84
Formic acid
O’zDST ISO 6638:2011 (ISO 6638:1985, IDT)
Mineral impurities
O’zDST ISO 762:2011 (ISO 762:2003, IDT)
Water insoluble impurities
O’zDST ISO 751:2011 (ISO 751:1998, IDT)
Ethanol
O’zDST ISO 2448:2011 (ISO 2448:1998, IDT)
Benzoic acid
O’zDST ISO 5518:2013 (ISO 5518:2007, IDT)
Sulfur dioxide
O’zDST ISO 5522:2011 (ISO 5522:1981, IDT)
5-hydroxymethylfurfural (5-OMP)
O’zDST ISO 7466:2014 (ISO 7466:1986, IDT)
Acceptance and sampling
GOST 13586.3-83
Organoleptic indicators
GOST 13634-90, GOST 16990-88, GOST 27850-88, GOST 28673-90, GOST 29294- 92, GOST 5060-86, GOST 7757-71,
Smell and color
GOST 10967-90
Humidity
GOST 13586.5-85, GOST 29143-91 (ИСО712-85 ), GOST 29144-91( ИСО 711-85), GOST 29305-92, GOST 29294-92
The total and fractional content of weed and grain impurities, the content of small grains and fineness, the content of wheat grains damaged by bugbugs, the content of metal-magnetic impurities
 
GOST 30483-97
1000 grains or 1000 seeds
GOST 10842-89
Filminess
GOST 10843-76
Chatterbox acidity
GOST 10844-74
Ash content
GOST 10847- 74
Extract
GOST 12136 -74, GOST 29294-92
Fall numbers
GOST 30498-97
Сontamination and pest damage
GOST 13586.4-83
Protein
GOST 10846-91
Typical composition
GOST 10940-64
The quantity and quality of gluten in wheat
GOST 13586.1-68
Glassiness
GOST 10987-76
The number of grains of powdery, vitreous and dark and caramel
GOST 29294-92
Infected and Damaged Grains
GOST 13586.4-83
Natural mass
GOST 10840-64
Quality
GOST 3040-55
Fine grains and size
GOST 13586.2-81, GOST 30483-97
Determination of Fusarium Grains
GOST 30483-97
Mass fraction of the extract in the dry matter
GOST 29294-92
The difference in mass fractions of extracts in the dry matter of malt fine and coarse grinding
GOST 29294-92
Mass fraction of proteins in the dry matter of malt Kolbach number
GOST 10846-91
Saccharification Duration
GOST 29294-92
Salted vegetables, pickled
Organoleptic indicators
GOST 7181-73, GOST 7180-73, GOST 3858-73, , GOST 8756.1- 79
The size of the fruit, the mass fraction of ingredients, fruit constitution, brine quality, spices
GOST 8756.1-79,
Chlorides
GOST 26186-84, GOST 12230-66
Titratable acidity
GOST 25555. 0-82
Dried vegetables, fruits, fruits and greens
Acceptance and sampling
GOST 1750-86, GOST 13341-77, GOST 24027.0-80
Organoleptic indicators
GOST 1750-86, GOST 1683-71, GOST 7586-71, GOST 7587-71, GOST 7588- 71, GOST 7589-71, GOST 13031-67, GOST 16729-71, GOST 16730-71, GOST 16732-71, GOST 28432-90, GOST 28501-90, GOST 28502-90, GOST 13340.1-77
Net weight, shape and particle size, grain size, defects in appearance
The ratio of components
GOST 13340.1-77, GOST 1750-86
Digestibility
GOST 13340.1-77
Pest contamination of grain stocks, the presence of metal-magnetic impurities, impurities
GOST 1750-86, GOST 13340.2-77, GOST 24027.1-80
Humidity
GOST 1750-86, GOST 24027.2-80, GOST 28561-90
Ash, extractive and tannins, essential oils
GOST 24027.2-80
Sulfurous anhydride
GOST 25555.5- 91
Defective fruits and impurities in 1kg
GOST 1750-86, GOST 13340.2-77
Mineral impurities
GOST 1750-86, GOST 25555.3-82
Nuts and kernel nuts
Sampling, appearance, coloring of the shell, the quality of the shell, the density and surface of the shell, the state of the kernel, the size of the nuts, the output of the kernel, the taste and smell of the kernel, the contamination of the shell, the moisture of the kernel, the presence of nuts, the presence of impurities, nuts damaged by pests, separability kernels from a shell, color and quality of a kernel., underdeveloped nuts, nuts with a dried peel, nuts with a moldy kernel, nuts with gum, rancid nuts, nuts with a bitter core, presence of live wreckers
GOST 1750, GOST 16830-71, GOST 16831-71, GOST 16833-71, GOST 16835-81, GOST 16832-71, GOST16834-81, GOST 17111-88, GOST 22391-89, GOST 31852-2012, GOST 31855-2012, GOST 31788-2012, GOST 31784-2012
Fat products
Acceptance, selection and preparation of samples for analysis
GOST5471-88 , GOST 976-81, GOST 8285-91, GOST 30004.2-93, O’zDSt ISO 5555:2015
Organoleptic characteristics, smell, taste, transparency, texture
GOST 5472-50, GOST 30004.2-93, GOST 8285-91, GOST 25292-82, GOST 28414-89, GOST 10766-64, GOST30004.1-93, GOST 240-85, GOST 1128-75, GOST 1129-93, GOST 7981-68,
GOST 8808-2000, GOST 8990-59, O’zDSt 2771:2013, GOST 10766-64, GOST 28414-89, GOST 30306-95, GOST 31647-2012, GOST 31760-2012, , GOST 1045-73, GOST 6757-96, ГОС Т 6823-2000, GOST 31759-2012, GOST 31762-2012, GOST 5472-50, GOST 976-81
Fat
GOST 30004.2-93, GOST 976-81
Moisture and volatiles
GOST 976-81, GOST 30004.2-93, GOST 11812-66, GOST 8285-91p.2.3
Cooking salt
GOST 976-81
The melting point of the fatty basis
GOST 976-81, GOST 8285-91p 2.8
Acidity
GOST 976-81, GOST 30004.2-93, GOST 8285-91p 2.5
Persistence
GOST 976-81
Emulsion resistance
GOST 30004.2-93
Color
GOST 5477- 93
Acid number
GOST 5476 -80, GOST8285-91 p2.4.3., GOST 26597-85
The degree of oxidative deterioration of fat
GOST 8285-91p 2.4.
Substances insoluble in ether
GOST 8285-91p2.6
Non-fatty impurities
GOST 5481-89
Nickel
GOST 28414-90, pрилож. 3.
Soap on high-quality sample
GOST 5480-59
Peroxide value
GOST 26593-85, GOST 8285-91p 2.4.2
Flash point of extraction oil
GOST 9287-59
Phosphorus-containing substances
GOST 7824-80
Iodine number
GOST 5475-69
The presence of a solvent qualitative sample
O´z DSt 819: 2012 pрилож.С
Erucic acid
GOST 30089-93
Density
GOST 3900-47, GOST 10766-64 p.18, GOST 18481-81
Reichert-Meyssl number
GOST10766-64, p.19
Polensk number
GOST 10766-64, p .20
Refractive index
GOST 5482-90, GOST 30004.2-93
Saponification number
GOST 5478-90
Unemparable substances
GOST 5479-64, GOST 8285-91
Full melt temperature
GOST 10766-64,p 11
Kaminsky hardness
GOST 5476-80
Leguminous crops (beans, peas, mung, chickpeas, etc.). Oilseeds
Sample selection
GOST 13586.3-83, GOST 10852-86
Organoleptic characteristics: degree of maturity, content of grains broken, damaged by diseases and germinated, seed content of forage, red flowering varieties, presence of seeds of wild parsley, heads of sow thistle, cornflower, chamomile, presence of soil and mineral impurities
GOST 28674-90, GOST 7758-75, GOST 8758-76, GOST 7066-77, GOST 5312-60, GOST 8759-92, GOST12096-96, GOST 10583-76, GOST 31041-2002
Moisture
GOST 13586.5 -93, GOST 10856-96
Smell and color
GOST 27988-88, GOST 10967-90
Slushiness
GOST 10855-64
Weed impurity, oil impurity
GOST 10854-88, GOST 30483-97
Pest infestation
GOST 10853-88, GOST 13586.4-83, GOST 30483-97
Oil content
GOST 10857-64, O´z DSt 612:2013
Acid number
GOST 10858-77, GOST 26597-89
Acidity of oils
GOST 31092-2002, GOST 26971-86
Latent insect infestation
GOST 28666.1, GOST 28666.2, GOST 28666.3, GOST 28666.4
1000 seeds
GOST 10842-89
Cake, meal and mustard powder
Acceptance and sampling
GOST 13979.0-86
Fat and extractives
GOST 13979.2-94
Moisture and volatiles
GOST 13979.1- 68
Soluble proteins
GOST 13979.3- 68
Color, amounts of dark inclusions and trivia
GOST 13979.4 -68
Free gassipol
GOST 13979.11-83
Концентраты pищевые. pервые и вторые обеденные блюда, в т.ч. быстрого pриготовления
Acceptance and sampling
GOST 26313-84, GOST 15113.0-77, GOST 6687.0-86
Organoleptic indicators
GOST 15113.3-77, GOST 6687.5-86, GOST 18316-2013, GOST 18487-80, GOST 18488-2000, GOST 19327-84, GOST 28538-90
Net weight
GOST 15113.1-77
Moisture
GOST 15113.4-77
Fat
GOST 15113.9-77
Acidity, Titrated Acids
GOST 15113.5-77, GOST 6687.4-86, GOST 5194-91
Sucrose reducing substances
GOST 15113.6-77, GOST 5194- 91
Dry matter
GOST 6687.2-90, GOST 5194-91
Sodium chloride
GOST 15113.7-77
Sulfurous anhydride
GOST 25555.5-91
Ready to eat
GOST 15113.3-77
Recoverability for instant concentrates
GOST 19327-84
Mineral impurities, metallic impurities, impurities, pest infestation
GOST 15113.2- 77, GOST 5194-91
рН
GOST 5194-91
Breakfasts are dry
Organoleptic characteristics: Appearance, color, taste, smell, structure
GOST 151 13.3-77
Moisture
GOST 15113.4-77
 
Sucrose
GOST 15113.6-77
Fat
GOST 15113.9-77
Salt
GOST 15113.7-77
Bulk weight and sizes of sticks
Mass fraction of chopsticks and trivia
GOST 15113.1-77
 
Metal impurities
Impurities
Pest contamination of grain stocks
GOST 15113.2-77
 
Baking yeast, yeast milk, dried baker's yeast
Organoleptic indicators
GOST 171-81, GOST 28483-90
Moisture
GOST 171-81, GOST 28483-90
Lift
GOST 171-81, GOST 28483-90
Acidity
GOST 171-81
Persistence
GOST 171-81
Dry matter
GOST 171-81
Spices and seasonings
Sampling and acceptance
GOST 28875-90, GOST 28876-90
Grind size
GOST 28875-90
Impurities
GOST 28877-90, GOST 28875-90
Ash content
GOST 28878-90, GOST 28875-90
Moisture
GOST 28879-90, GOST 28875-90
Impurities
GOST 28880- 90, GOST 28875-90
Essential oils
GOST 28875-90
Lightweight grains of white and black peppercorns
GOST 28875-90
Pest infestation of grain stocks and rotten fruit
GOST 28875-90
Flavoring additives
Organoleptic characteristics:
 
GOST 15113.3-77
Moisture
GOST 15113.4-77
Refractive index
GOST 14618.1-78
Density
GOST 14618.1-78
Ethanol
GOST 6687.7-88
Non-alcoholic drinks, mineral waters, drinking and beer
Mineral water drinking, medicinal, medical table, bottled table
Acceptance and sampling
GOST 23268.0-91
Organoleptic characteristics, water volume
GOST 13273-88, GOST 23268.1-91, O´z DSt 540:2010, TSh 10- 130:2010
Total hardness
GOST 4151-72
Dry residue
GOST 18164-72
Carbon dioxide
GOST 23268.2-91,
Hydrogen indicator
TSh 10-130:2010 p 4.38
Hydrocarbonate ions
GOST 23268.3-78
Permanganate oxidability
GOST 23268.12-78
Sulphate ions
GOST 23268.4-78
Calcium and magnesium ions
GOST 23268.5-78
Sodium ions
GOST 23268.6-78
Potassium ions
GOST 23268.7-78
Nitrite ions
GOST 23268.8-78
Nitrate ions
GOST 23268.9 -78
Iron ions
GOST 23268.11-78
Silver ions
GOST 23268.13-78
Bromide ions
GOST 23268.15-78
Iodide ions
GOST 23268.16-78
Chloride ions
GOST 23268.17-78
Soft drinks. Kvass. Syrups
Organoleptic characteristics, the volume of water
GOST 28188-89, GOST 28499-90, GOST 6687.5-86, GOST Р 52188-2003, GOST 31494 -2012
Carbon dioxide
GOST 23268.2-91, GOST 32037-2013, GOST Р 51153-98
Aspartame, saccharin and sodium benzoate
GOST 30059-93 .
Dry matter
GOST 6687.2-90,
Acidity
GOST 6687.4-86
Persistence
Alcohol
GOST 6687.6-88
GOST 6687.7-88
Fully loading
GOST 23943-86, GOST 23268.1-91
Determination of salts
GOST 6687.8-87
Beer
 
Acceptance and sampling
GOST 12786-80
Organoleptic indicators
GOST 30060-93
Volume of beer in bottles
Foam height and foam resistance
GOST 30060-93
Carbon dioxide
Persistence
GOST 32038-2012
Acidity
GOST 12788-87
Alcohol, real extract, solids in the initial wort
GOST 12787-81
Color
GOST 12789-87
Sugar and refined sugar
Acceptance and sampling
GOST 12569-99
Organoleptic indicators
GOST 31361-2008, GOST 31895-2012, GOST 31896-2012
GOST 12576-89
Net weight
GOST 26521-85
Sucrose
GOST 12571-98
Reducing substances
GOST 12575-2001
Moisture
GOST 12570-98
Fertilizers
GOST 12573-67
Ash
GOST 12574-93
Duration of dissolution in water
GOST 12577-67
Trifle
GOST 12578-67
Granulometric composition
GOST 12579-67
Natural honey.
Organoleptic indicators
GOST 19792-2001, GOST 31766-2012, GOST 31767-2012
Presence of pollen grains
GOST 19792-2001, GOST 31766-2012
Water content
GOST 19792-2001
Mass fraction of reducing sugars and sucrose
GOST 19792-2001
Determination of the diastatic number
GOST 19792-2001
The content of hydroxymethylfurfural
GOST 19792-2001
Qualitative reaction to hydroxymethylfurfural
GOST 19792-2001
Content of mechanical impurities
GOST 19792-2001
Total acidity
GOST 19792-2001, GOST 31766-2012
Ash content
GOST 31766-2012
Acetic acid
Organoleptic indicators
GOST 61-75, GOST 19814-74
Organic acids
GOST 19814-74
Acetic aldehyde
GOST 19814-74
Non-volatile residue
GOST 19814-74
Sulfates
GOST 19814-74
Chlorides
GOST 19814-74
Iron
GOST 19814-74
Substances oxidized by potassium dichromate
GOST 19814-74
Color stability of KMnO solution
GOST 19814-74
Acetaldehyde
GOST 19814-74
Citric acid food
Organoleptic indicators
GOST 908-2004
Lemon acid
GOST 908-2004
Ash
GOST 908-2004
Oxalate
GOST 908-2004
Ferrocyanide Test
GOST 908-2004
Sulfates
GOST 908-2004
Sulphated ash
GOST 908-2004
Color
GOST 908-2004
Barium test
GOST 908-2004
Sulfuric acid free
GOST 908-2004
Sample for easily caustic substances
GOST 908-2004
Test for iron
GOST 908-2004
Starch and products from it
Acceptance rules
GOST 7698-93
Organoleptic indicators
GOST 7697-82, GOST 7699-78
Moisture
GOST 7698-93
Total ash
GOST 7698-93
Acidity
GOST 7698-93
Number of specks
GOST 7698-93
Sulfurous anhydride
GOST 7698-93
Impurities of other types of starch
GOST 7698-93
Metallomagnetic impurities
GOST 7698-93
Food salt iodized
Organoleptic indicators
GOST 13685-84, GOST 13830-97
Sodium chloride
GOST 13685-84
Calcium ions
GOST 13685-84
Magnesium ions
GOST 13685-84
Sulphate ions
GOST 13685-84
Potassium ions
GOST 13685-84
Iron oxide
GOST 13685-84
Sodium sulfate
GOST 13685-84
Water insoluble residue
GOST 13685-84
Moisture
GOST 13685-84
рН
GOST 13685-84
Potassium iodide
GOST 13685-84
POLYMER PRODUCT
Products for household and cultural purposes from plastics
Appearance, completeness, product marking, surface defects
GOST 28793-90, GOST 25779-90, O'z DSt 936:2004, Ts 23182044-02:2013, Ts23332822-02:2014
Ts25174988-01:2014, Ts24403731-01:2014, Ts23884094-01:2014, Ts24012692-01:2013, Ts23332822-01:2013, Ts24255791-02:2013, Ts25201194-02:2014, Ts25285191-01:2014, Ts19232782-01:2014, Ts21302426-003:2014, Ts24137620-02:2013,
Size
O'z DSt 936:2004 p. 5.2
Weight
O'z DSt 936:2004 p. 5.3
Capacity
O'z DSt 936:2004 p. 5.4
Dye migration
O'z DSt 936:2004 p. 5.5
Coating quality
O'z DSt 936:2004 p. 5.6
Pairing parts
O'z DSt 936:2004 p. 5.13
Opening-closing doors, moving drawers and shelves
O'z DSt 936:2004 p. 5.14
Security locking locks
O'z DSt 936:2004 p. 5.15
The strength of fastening parts with metal or plastic fittings
O'z DSt 936:2004 p. 5.16
Resistance to acid-base environments - to the action of chemical environments
O'z DSt 936:2004 p. 5.8, GOST 12020-72
Resistance to hot water
O'z DSt 936:2004 p. 5.9, GOST 25779-90
Laundering from dirt
O'z DSt 936:2004 p. 5.10
Impact resistance
O'z DSt 936:2004 p. 5.12
Bucket handle fixing strength
O'z DSt 936:2004 p. 5.17
Resistance to the load on the handles, the bottom and walls of the pelvis, baths
O'z DSt 936:2004 p. 5.18, p. 5.19
Table stability
O'z DSt 936:2004 p. 5.21, GOST 28793-90
Polyethylene tape with a sticky layer
Appearance, color
GOST 20477-86 p. 4.2
Tape width
GOST 20477-86 p. 4.3
Adhesive layer thickness
GOST 20477-86 p. 4.
Tape length
GOST 20477-86 p. 4.54
Coil winding quality
GOST 20477-86 p. 4.2
Polyethylene shopping bags
Appearance, film quality, continuity of the weld, hard handles skew, color, pattern color, labeling and packaging
Ts 25310026 -01:2014, TSh 64-24217603-01:13, Ts 19288854-02:2013, Ts 23090483-01:2014, Ts 23688105-01:2014, Ts 25310026-01:2014
Overall dimensions, limiting deviations of sizes, depth of folds, length of handles, mixing of printed pattern, location of weld, width of weld
Ts 25310026 -01:2014, TSh 64-24217603-01:13, Ts19288854-02:2013, Ts23090483- 01:2014, Ts23688105-01:2014, Ts25310026-01:2014
 
 
The thickness of the film from which the bag is made
Weight of bags, weight deviation
The possibility of separation of the bag at the place of perforation
Tightness of the weld, load resistance
Image Resistance Flexographic Printing to Adhesive Tape
The smell, taste, color and transparency of the aqueous extract
Ts 25310026 -01:2014, TSh64-24217603-01:13, Ts19288854-02:2013, Ts23090483- 01:2014, Ts23688105-01:2014, Ts25310026-01:2014
 
 
Polyvinyl chloride plasticized film

Organoleptic characteristics:

Appearance: surface and color

GOST 16272-79 , GOST 16272-79

Thickness GOST 16272-79 p. 5.3

Width

GOST 16272-79 p. 5.4

Roll diameter

GOST 16272-79 p. 5.4

Polyvinyl chloride film for the manufacture of containers for food products and medicines
Appearance, color
GOST 25250-88 p. 3.3
Warming shrinkage
GOST 25250-88 p. 3.7
Smell and taste of water extract
GOST 25250-88 p. 3.10
Thickness, width of films and sheets
GOST 25250-88 p. 3.4,
GOST 17035-86
Plasticized polyvinyl chloride films for domestic use
Appearance: color, finish
 
Defects: foreign point inclusions, scratches with a total length, jams with a total length, spots with a total area, strips with a total length, nalipy with a total area
GOST 9998-86 p. 4.1
Minor defects: risks, waviness, vagueness of the embossing pattern, non-alignment and vagueness, print pattern, different shades, yellowness, tightness of edges
Cellulose film
The appearance of the film GOST 7730-89 p. 3.2
Air bubbles
Maximum deviation of film winding
Film breaks
Film width
Moisture and plasticizer non-lacquered film GOST 7730-89 p. 3.12
Paper and cardboard, fibrous semi-finished products
Sheet dimensions
O’zDSt 1121:2013, GOST 21102-97
Intra-defects
GOST 13525.5-68
Mass production area of ​​1m²
GOST 13199-94
Capillary absorption
GOST 12602-93
The pH of the aqueous extract
GOST 12523-77
Humidity
O’zDSt 1122:2013, GOST 13525.19-91
Polyethylene film
Appearance indicators
TSh 64-15693411-04:2012
Film thickness
TS 22645855-01:2013
Film width
GOST 10354-82
Polyethylene shrink film
Appearance
Film thickness
Film width
Film shrinkage
GOST 25951-83
GOST 17035-86
GOST 14236-81 (ASTM D 882)
Viniplast calendered film
Appearance
Film thickness
Film width
Shrinkage of the film during heating
GOST 16398-81
GOST 17035-86
GOST 11262-80
(ASTM D 638)
Polyethylene terephthalate film
Appearance
Film thickness
Film width
Shrinkage of the film during heating
GOST 24234-80
GOST 14236-81 (ASTM D 882)
GOST 21555-76
 
Polypropylene packaging film
Appearance
Film thickness
Film width
Image resistance to adhesive tape
Ts 22645855-01:2013
Ts 22645855-01:2013
TSh 64-06934815-01:2012
TSh 64-15693411-04:2012
GOST 17035-86
Polyvinyl chloride plasticized technical film
Thickness
Width
Stress at 100% relative lengthening
Residual elongation
Appearance and color
GOST 16272-79
GOST 14236-81
GOST 16783-71
GOST 9998-86
Polyvinyl chloride film for the manufacture of containers for food products and medicines
Thickness
Width
Appearance
Brittleness temperature
Shrinkage
Water absorption
GOST 25250-88
GOST 14236-81
GOST 4650- 80
GOST 16783-71
Polyvinyl chloride shrink film
Thickness
Width
Appearance and color
Shrinkage
GOST 14236-81
GOST 25951-83
Polyethylene tape with a sticky layer
Appearance
Tape width
Adhesive layer thickness
GOST 20477-86
Packages from polymeric materials, bags of film
Type and size of bags
Tensile strength of the weld
Resistance of the picture or inscriptions to adhesive tape
Bag weight
Tearing bags
GOST 12302-83,
GOST 19360-74
TSh 64-15777214-01:2013
Polyethylene terephthalate preforms, polyethylene stoppers with perforation
Appearance, type, geometric dimensions of the capsules and caps
Mass of capsules and caps
Appearance defects
Logo Resistance to Sticky Tape
Dye migration
TSh 64-21302426-001:2012
Decorative shrink caps for bottle neck decoration
Appearance
Film thickness
Shrinkage
Resistance glue seam with heat shrinkage
TSh 64-19577280-12:2012
Plugs, caps, gaskets and closures made of plastic
Appearance, color
Tightness
TSh 64-15454712-01:2012
TSh 64-19577280-14:2012
Paper cups
Appearance
Colour
Smell
Dye migration
Min wall thickness
TSh 64-23486382-01:2011
O’zDSt 936:2004
Paper and Composite Bags
Mechanical strength control
GOST 24370-80
The magnitude of non-parallelism or deviation from the perpendicularity of the sides of the package
GOST 21102-97
Control of internal dimensions and width of package seams
GOST 24370-80
Quality welds
GOST 19360-74
Этикетки самоклеющиеся
Adhesiveness
The strength of the fastening of the colorful image on the print
Mass of adhesive layer
Cutting accuracy and image alignment accuracy
Appearance
GOST 18251- 87
O´z DSt 936:2004
GOST 18251-87

PERFUME PRODUCTS

Products of decorative cosmetics on a fatty basis, powder and compact
Organoleptic characteristics: appearance, color, smell and smear
GOST 28768-90, TSh 64- 25277730:2012
Dropping point
GOST 29188.1-91
Acid number
GOST 31649-2012
Carbonyl number
GOST 31649-2012
Cosmetic creams
Organoleptic characteristics: Appearance, color and smell
GOST 29188.0-91
Glycerol
GOST 14618.8-78
Water and volatile matter
GOST 29188.4-91, GOST 31697-2012
Free and bound alkali
GOST 29188.5-91
рН
GOST 29188.2-91
Emulsion stability
GOST 29188.3-91
Thermal stability
GOST 29188.3-91
Hydroquinone monomethyl ether
GOST 29189-91 p. 3.8,
GOST 14618.4-78 раздел 2
Dropping point
GOST 29188.1-91
Covering power
GOST 31649-2012, GOST 31697-2012, GOST 31695-2012, GOST 31692-2012
Water resistance
GOST 31697-2012
Fatty acid
GOST 31692-2012
Density
GOST 14618.10
Volume fraction of ethyl alcohol
GOST 31679-2012
Perfumery liquid products, essential oils, fragrant substances, etc.
Acceptance rules Sampling, organoleptic characteristics: appearance, color and smell
GOST 29188.0-91, GOST 17237-95, GOST 31693-2012
Persistence of smell
GOST 31678-2012
Transparency
GOST 31678-2012
Fortress
GOST 3639-79, GOST 14618.10-78
Scents
GOST 31678-2012
Density and refractive index
GOST 14618.1-78
Non-saturated compounds
GOST 14618.4-78
Alcohols and phenols
GOST 14618. 8-78
Cosmetic hygiene products
Organoleptic characteristics: Appearance, color and smell
GOST 29188.0-91, Ts 24393493-03:2013, Ts 24220077-01:2014, Ts 23900373-01:2014
рН
GOST 29188.2-91
Chlorides
GOST 26878-86, GOST 14618.1-78
Oral hygiene products, liquid
Organoleptic characteristics: appearance, color and smell, taste
GOST 29188.0-91
Ethanol
GOST 3639-79, GOST 14618.10-78
рН
GOST 29188.2-91
Shampoos based on surfactants
Organoleptic characteristics: appearance, color and smell
GOST 29188.0-91, O'z DSt 966:2012
Apparent density pastes
GOST 29190-91, ИСО 1064-74
рН
GOST 29188.2-91
Foaming ability
GOST 22567.1-77
Surfactants
GOST 22567.6-87
Dry matter
GOST 29188.4-91
Chlorides
GOST 26878-86
Net weight and volume of consumer packaging
O'z DSt 966:2012 p. 7.8
Moisture and total ash
GOST 24027.2-80
Laundry soap and toilet soap solid
Organoleptic indicators
GOST 30266-95, GOST 28546-2002
Qualitative number (mass of fatty acids in terms of the nominal mass of a piece of 100g)
GOST 790-89
Caustic alkali free
GOST 790-89
Sodoproducts
GOST 790-89
Carbonate Free Soda
GOST 790-89
Sodium chloride
GOST 790-89
Impurities insoluble in water
GOST 790-89
Synthetic detergents and surfactants
Foaming ability
GOST 22567.1-77
Grading
GOST 22567.2-77
Stability
GOST 22567.3-77
Bulk density
GOST 22567.4-77
Hydrogen ions
GOST 22567.5-93
Surfactants
GOST 22567.6-87
Phosphate salts
GOST 22567.7-87
Sodium silicate
GOST 22567.8-77
Sodium Bicarbonate Carbonate
GOST 22567.9-87
Active oxygen
GOST 22567.10-93
Flowability
GOST 22567.12-82
Water
GOST 22567.14-93
Sample divisions
GOST 30024-93
Means washing synthetic powder
Organoleptic characteristics: appearance
GOST 25644-96, Ts 22956408-01:2013, Ts 24458382-001:2013, Ts 24195528-01:2013
Foaming ability
GOST 25644-96 attachment B.2
Napkins and cuts gauze medical
Key parameters and dimensions: length, width, thickness and maximum deviation
GOST 16427-93 p. 3.1 и p. 3.2 , Ts 22952304-01:2013
Completeness: the number of products included
GOST 16427-93 p. 1.2.2
Василий Смирнов, логопед
Ольга Иванова, педиатр
Иван Соболев, терапевт
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Certification and testing laboratory of food, cosmetics and polymer products

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