Sensory analysis. Methodology. General guidance1 Scope This International Standard gives general guidance on the use of sensory analysis. It describes tests for the examination of foods by sensory analysis, and includes some general information on the techniques to be used if statistical analysis of the results is required. Generally these tests are intended only for objective sensory analysis. However, if a test can be used for determining preference in hedonic test, this is indicated. A hedonic

Note: The term “big bag” refers to modern flexible containers in woven plastics fibre

the pin gauge is placed in a pin gauge chuck and the weight

BS 5839-1:2013 Fire detection and fire alarm systems for buildings

In comparison to the previous edition following technical changes were made

This part 4 of the standard is limited to descriptions of components concerned with messaging

when applied to coatings designed to give a rough patterned surface

This reference architecture does not restrict exploitation of other service architectures and aims at supporting the Mobile AIDC service models described in Clause 5

and Part 15)

carbon or aramid and generally used for plastics reinforcements

This method described in ISO 11173 applies to isolated batches of pipe to be tested at 0 °C

materials that conform to BS EN IEC 62677-2 methods of test meet established levels of performance

that the transmission media of the optical transmission system such as the optical fibre