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20
No. Category Applications Abbre-
viation
Measurement
range (%)
S.E.C
*1
(range)
Standard
*2
Reference method
1
Grains
Aus paddy
P A U S
9.0-30.0
0.5 (9-20)
BG (DAE)
135°C 2g grinding 1hr
2
Aman paddy
A PA D
9.0-30.0
0.5 (9-20)
BG (DAE)
135°C 2g grinding 1hr
3
Boro Paddy
B PA D
9.0-30.0
0.5 (9-20)
BG (DAE)
135°C 2g grinding 1hr
4
Hard wheat
HWEA
9.0-30.0
0.5 (9-20)
BG (DAE)
135°C 2g grinding 1hr
5
Soft wheat
SWE A
9.0-30.0
0.5 (9-20)
BG (DAE)
135°C 2g grinding 1hr
6
Jute seed
J U T E
6.0-30.0
0.5 (9-20)
ISTA
103°C 4-5g whole 17hrs
7
Maize
M A I Z
9.0-30.0
0.5 (9-20)
BG (DAE)
135°C 2g grinding 1hr
8
Parboiled rice P E R B
9.0-20.0
0.5 (9-20)
BG (DAE)
135°C 2g grinding 1hr
9
Atap rice
A T A P
9.0-20.0
0.5 (9-20)
BG (DAE)
135°C 2g grinding 1hr
10
Pulses
Lentil
L E T
10.0-20.0
1.5 (10-20) ISO-24557
130°C 5g grinding 2hrs
11
Mung bean
MUNG
10.0-24.0
1.5 (10-20) ISO-24557
130°C 5g grinding 2hrs
12
Black gram
B L G R
8.0-20.0
1.5 (8-20)
ISO-24557
130°C 5g grinding 2hrs
13
Cow pea
COWP
8.0-18.0
1.5 (8-18)
ISO-24557
130°C 5g grinding 2hrs
14
Grass pea
G R A S
8.0-20.0
1.5 (8-20)
ISO-24557
130°C 5g grinding 2hrs
15
Pigeon pea
P I N G
8.0-22.0
1.5 (8-20)
ISO-24557
130°C 5g grinding 2hrs
Specifications
Содержание Riceter fg529
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