OpenLegislation

Division 8 Expression of resultsF1

United Kingdom

Original text. Later amendments are not shown.

The egg yolk content in g/l is calculated from the following formula:

where:

110

  • conversion factor for total P 2 O 5 in g in 100 g of egg yolk

    • mg P 2 O 5

  • value established from the calibration curve

    • density

  • mass per unit volume (g/ml) of the egg-based liqueur at 20 o C

    • E

  • weight of the egg-based liqueur in g

    • 40

  • dilution factor for a 5 ml aliquot of ash solution.

    • Annotations

    Textual amendments

    F1

    Inserted by Commission Regulation (EC) No 2091/2002 of 26 November 2002 amending Regulation (EC) No 2870/2000 laying down Community reference methods for the analysis of spirits drinks.