ISO 605:1991 pdf download – Pulses – Determination of impurities, size, foreign odours, insects, and species and variety – Test methods.
7 Tests for the presence of foreign odours 7.1 Procedure 7.1 .1 Carry out the examination described in 7.1.2 or 7.1.3 (a rapid sensitive method) as soon as poss- ible after sampling. 7.1 .2 Spread out the Sample and smell it. If no strong foreign odour .is detected, return the Sample to the Container and seal it, leave it for 24 h and then re-examine the Sample. The Sample may be further examined during or after grinding. If, after these operations, no foreign odour tan be detected with certainty, put about 3 g to 5 g of the ground Sample into a flask of 50 ml to 100 ml ca- pacity. Examine the ground Sample heated to a temperature not higher than 60 ‘C by cautiously moving the open flask over a flame or repeatedly shaking it and immersing it in a water-bath. 7.1.3 Put a small quantity of the ground or un- ground product in a beaker, pour in some warm water (60 “C to 70 OC) and cover the beaker. After 2 min to 3 min decant the water, and note whether foreign odours are present. 7.2 Expression of results Report the presence or absence of fot-eign odours. 8 Tests for infestation by insects (see also ISO 6639) Note the presence of insect pests, especially adults or larvae of the house moth type (for example Endrosis or Hofmannophila species) or Bruchid beetles, either on Sacks or within the bulk of the product. 8.1 Test for wisible infestation 8.1.1 Procedure Spread out part of the laboratory Sample on a warm plate (about 40 “C) and cover immediately with a bell jar in Order to prevent the escape of insects. NOTE 2 In warm climates it may be advisable to cool the Sample and then to sieve it quickly using a sieve of aperture size appropriate to the Sample and through which the smaller insects will pass. The adult insects tan easily be collected in a test tube and, if it is desired to know whether living insects are present, the closed test tube tan be warmed for a few minutes by hand.