{
  "url": "https://openlegislation.uk/eu-directive-1985-503/annex-II/division-6/division-1/division-5/division-5.2",
  "json_url": "https://openlegislation.uk/eu-directive-1985-503/annex-II/division-6/division-1/division-5/division-5.2.json",
  "legislation": "eudr/1985/503",
  "legislation_title": "First Commission Directive of 25 October 1985 on methods of analysis for edible caseins and caseinates (85/503/EEC)",
  "legislation_url": "https://openlegislation.uk/eu-directive-1985-503",
  "path": "annex/II/division/6/division/1/division/5/division/5.2",
  "kind": "division",
  "number": "5.2",
  "heading": "Preparation of the dish",
  "text": "Heat the dish (4.2) in the electrical furnace (4.3), controlled at 825 oC ± 25 oC, for 30 minutes. Allow the dish to cool somewhat and then place in the desiccator (4.4) to the temperature of the balance room and weigh to the nearest 0,1 mg.",
  "extent": "E+W+S+N.I.",
  "status": null,
  "version": "current",
  "annotations": [],
  "outstanding_effects": [],
  "provenance": {
    "source": "legislation.gov.uk",
    "source_url": "https://www.legislation.gov.uk/eudr/1985/503/annex/II/division/6/division/1/division/5/division/5.2",
    "retrieved_at": "2026-11-01T15:23:34.895102+00:00"
  },
  "licence": "Open Government Licence v3.0",
  "licence_url": "https://www.nationalarchives.gov.uk/doc/open-government-licence/version/3/",
  "attribution": "Contains public sector information licensed under the Open Government Licence v3.0. Source: legislation.gov.uk, The National Archives."
}