Disclosure to Promote the Right To Information

Size: px

Start display at page:

Download "Disclosure to Promote the Right To Information"

Domenic Bates
5 years ago
Views:

इ टरन ट म नक Disclosure to Promote the Right To Information Whereas the Parliament of India has set out to provide a practical regime of

and accountability in the working of every public authority, and whereas the attached publication of the Bureau of Indian Standards is of

attached public safety standard is made available to promote the timely dissemination of this information in an accurate manner to the public.

Step Out From the Old to the New IS 13644 (1992): Dry Kokum [FAD 9: Spices and Condiments]!

1 इ टरन ट म नक Disclosure to Promote the Right To Information Whereas the Parliament of India has set out to provide a practical regime of right to information for citizens to secure access to information under the control of public authorities, in order to promote transparency and accountability in the working of every public authority, and whereas the attached publication of the Bureau of Indian Standards is of particular interest to the public, particularly disadvantaged communities and those engaged in the pursuit of education and knowledge, the attached public safety standard is made available to promote the timely dissemination of this information in an accurate manner to the public. ज न1 क अ+धक र, ज 1 क अ+धक र Mazdoor Kisan Shakti Sangathan The Right to Information, The Right to Live प0र 1 क छ ड न' 5 तरफ Jawaharlal Nehru Step Out From the Old to the New IS (1992): Dry Kokum [FAD 9: Spices and Condiments]! न $ एक न' भ रत क +नम-ण Satyanarayan Gangaram Pitroda Invent a New India Using Knowledge! न एक ऐस खज न > ज कभ च0र य नहB ज सकत ह ह Bhartṛhari Nītiśatakam Knowledge is such a treasure which cannot be stolen

4 IS : 1982 (Reaffirmed ) ~~-~ Indian Standard DRY KOKUM - SPECIFICATION UDC DIS 1992 BUREAU OF INDIAN STANDARDS MANAK BHAVAN. 9 BAHADUR SHAH ZAFAR MARO NEW DELHI D,cember 1992 PrlceGnop 1

5 Al\ll~NIJl\1EN'I NO. I NOVI~(\IIJI~lt ~() IS : )ltV K()KUI\I - SIJI~(.fll;I(.'fA"rl()N ( Foreword) -~- Add 1he following as IIl'\\' ""ra a' till' cud: "For the PUI"J'(lSe of deciding whether A particular requirement (l( this standard is ( ('IIII"i(ad,virll, (he filial value, observed or ( :tlculil'cd, exprrssiug the rc.',ul' ofa t('~1 or analysis, shall be rounded olt' in accordance \\ilh IS 2 : ll}(lo 'Rult's for r(lundijl~ olf numerical values (revised]', The number of signilicanl places retained in the rounded oil value should he the same as 'hal of the speciticd value in this standard." ( Pag«1, cluuse Z ) - Substitute 'IS : 1993 Spices and cnndimrntv - ~1c. UI()d~ 0' s.'"lpling ( first revision )' [or 'IS : 1991 Spice«and condiments - Methods ofs811l1'iiug'. 11Jll~(' It 7;,"/(' I,.~I No. (ii, I -- Suh,,'i'uh' '0.') [or CO.:)' i It ( 0' J :.. 1<1 CO.S' {or '0.1 t in "01 4. ( Page 2, ( laus«7, line 3 ) - Suhsiitutc cis : 1993' [or -rs 131 ~5 : 19')I'. (FAD09 ) Rrl,rogr:tphyUnit. BIS. New fjelhi~ India

6 Spices and Condiments Sectional Committee, FAD 9 FOREWORD This Indian Standard was adopted by the Bureau of Indian Standards, after the draft finalized by the Spices and Condiments Sectional Committee had been approved by the Food and Agriculture Division Council. Dry kokum rind is used as an acidulant and colourant. The dry rind is made from mature fruits of Garclnia indica, commonly known as kokum or brinda or punam pull. Selected fresh. sound and ripe kokum fruits are washed and split opened longitudinally to remove seeds alongwith pulp. 10 percent common salt is added to the seeds alongwith pulp for juice extraction. The rind pieces are then dipped in this juice solution for 10 IS minutes and sun dried. This process is repeated for about 5 7 times and finally dried.

7 1 SCOPE DRY KOKUM - This Indian Standard specifies the requirements and the methods of sampling and test for dry kokum ( GarcinJa Indica) rind. 2 REFERENCES The following Indian Standards are necessary adjuncts to this standard. IS No. Tille 1070 : 1992 Reagent grade water - Speciflcation ( third revision) 1797 : : GRADE Methods of test for spices and condiments ( second revision) Spices and condiments Methods of sampling Dry kokum rind shall be either of the following two grades: a) Grade 1 b) Grade 2 Indian Standard SPECIFICATION 4 REQUIREMENTS 4.1 Extraneous Matter IS 13644: The material shall be free from sand, earth, dust and other visible foreign matter. It shall also be free ofleaf, stem, fibre or any other vegetative matter (excluding kokum seed) when determined by the method specified in 4 of IS 1797 : Freedom from Insects and Moulds Dry kokum rind shall be free from living insects, dead insects, rodent and mould contamination visible to the naked eye (corrected, if necessary, for abnormal vision), with such magnification as may be necessary. If the magnification exceeds X 10, this fact shall be stated in the test report. 4.3 Dry kokum rind shall also comply with the requirements given in Table 1. 5 PACKING 5.1 The material shall be packed in high density polyethylene bags or jute cloth bags lined with low density polyethylene. Table 1 Reqairements for Difl'ereDt Grades of Dry Kokum Rind ( Clause 4.3 ) 81 No. Chancterlltlc (I) (2) i) Moisture, percent by mass, Max ii) Kokum seed content. percent by mass. Max, 1 Methods of Test, ReI to r- -' Annex of This Clause Number of Sta ndard IS 1797 : 1985 (3) 10 O S (S) A (6) 9 Mould affected rind, percent by mass, Max B IV) Acid insoluble alb percent by mass, Max o-s 8 NOTB - For estimation of acid insoluble ash, the material shall be completely free ofseeds. 1

8 ISJ36U: 5.2 The container shall be souod, 4:Icaa, e,y 7 SAMrUNG and free from insect infestation or fungar contamination and also shall be free from any Representative samples ofdry kokum rind shall undesirable smejl, be drawd by the method prescribed in IS ~ 199). 6 MARKING 8 TESTS The following particulars aball be marked or labelled on each container: 8.t Tests shall be carried out in acoonlajlco with col S of Table 1. a) Name of the material and grade desipatiod; b) Trade or lwatki liame, if.ny; c) Batch or code number; d) Net mass; e) Date of packing; and f) Quality of edible common salt, if added in terms or percent by mass. 8.2 Qualify or Reaa.eaa Unless specified otherwise, pure chemicals and reagent grade water ( see IS 1070: J9J2) aimili be employed in testa. NOTE - Pure Chemica ch..icaII... do not contain impurities which affect the results of analysis. ANNEX A [ Tobie 1, Item (ii) J DETERMINATION OF KOKUM SEED CONTENT A-I Tate 100 I of kokum rind &lid physically seeds and express the seed content 8. perceut separate the seeds from tbe rind. Weip the by mass. ANNEX B [ Table I, Item (iii) ] DETDMINATION OF MOITLD AFFECI'ED KOKUM ajnd B-1 Examine kokum rinds visually. No white mycelial filaments and spores under a micropatches should be visible to the naked eye scope ofx 40 magnification. Separate mould ( corrected if necessary tor abnormal vision). affected rinds and weijh. Express the lqould Examine 100 g kokum rind for the presence of affected rind as percent by mass. 2

Studani Mark The use of the Standard Mark is governed by the provisions of the Bureau olindltiii Sttllldllrtb Act, 1986 and the Rules and Regulations made thereunder.

9 Studani Mark The use of the Standard Mark is governed by the provisions of the Bureau olindltiii Sttllldllrtb Act, 1986 and the Rules and Regulations made thereunder. The Standard Mark on products covered by an Indian Standard conveys the assurance that they have been produced to comply with the requirements of that standard under a well defined system of inspection, testing and quality control which is devised and supervised by BIS and operated by the producer. Standard marked products are also continuously checked by BIS for conformity to tbat standard as a further safcauard. Details of conditions under whicb licence for the use of the Standard Mart may be granted to manufacturers or producer. may be obtained trom the Bureau of Indian Standards.

10 Bureau of ladlan Studartl. DIS is a statutory institution established under the.r'liii 0/ 1rull. SIGII_tII Acl, 1986 to promote harmonious development of the activities of standardization, markinl and quality certification of goods and attending to connected matters in the country. Copyrlgbt BIS has the copyright of all its publications. No part of these publications may be reproduced in any form without the prior permission in writing of BIS. This does not preclude the free usc, in the course of implementing the standard, of necessary details, such as symbols and sizes, type or grade designations. Enquiries relating to copyright be addressed to the Director ( Publications ), BIS. RevisloD of IDdiaD Standard, Indian Standards are reviewed periodically and revised, when necessary and amendments, if any. are issued from time to time. Users of Indian Standards should ascertain that they are in possession of the latest amendments or edition. Comments on this Indian Standard may be sent to DIS giving the following reference: Doc: No. FAD 9 ( 142 ) A.endmeDts Issued SIDce PublieatioD Amend No. Date of Issue Text AfFected Headquarters: BUREAU OF INDIAN STANDARDS Manak Bhavan, 9 Bahadur Shah Zafar Marg, New Delhi Telephones: , Telegrams : Manaksanstha (Common to an Ofllees) Regional Offices: Central: Manak Bhavan, 9 Bahadur Shah Zafar Marl NEW DELHI Eastern: 1/14 C. I. T. Scheme VII M, V. I. P. Road, Maniktola CALCUTTA Northern: SeQ , Sector 35-C, CHANDIGARH Southern: C. I. T. Campus, IV Cross Road, MADRAS Telephone ~331137S , 37 8S , SS , l , !23S 15 19, 23S 23 IS Western : Manakalaya, E9 MIDC, Marol, Andhcri ( Bast) { S, sa BOMBAY , Branches: AHMADABAD. BANGALORE. BHOPAL. BHUBANESHWAR: COIMBATOIlE. FARIDABAD. GHA~IABAD. GUWAHATI. HYDERABAD. laipur. KANPUR. LUCKNOW. PATNA. THIRUVANANTHAPURAM. Printed at PrlatweJl Print.r., Allprb. lucua

Disclosure to Promote the Right To Information

इ टरन ट म नक Disclosure to Promote the Right To Information Whereas the Parliament of India has set out to provide a practical regime of right to information for citizens to secure access to information