standards

Model document
of an International Standard
“ Rice model ”
 Model document of an
International Standard
The model document shown on the following pages demonstrates a simple application of the ISO/IEC
Directives, Part 2, 2016, Principles and rules for the structure and drafting of ISO and IEC documents. It is not
a real International Standard. The text has no technical significance.
Although this model document is based on an International Standard from one particular Technical Committee,
it is applicable to all Technical Committees.
The right-hand pages show the model standard ; explanations and information about the content are shown
on the left-hand pages.

ISO | Model document of an International Standard – 1

 The Title shall be concise and shall indicate the subject of the document.
It shall comprise a maximum of three elements.
For further information on the Title, see ISO/IEC Directives, Part 2, 2016, Clause 11.

2 – ISO | Model document of an International Standard

INTERNATIONAL
INTERNATIONAL ISO
ISO
STANDARD
STANDARD 17301-1
17301-1

Second
Secondedition
edition
2016-05-01
2016-05-01

Cereals
Cerealsand
andpulses — 
pulses — 
Specification and test 
Specification and test 
methods —
methods —
Part
Part1:
1:
Rice
Rice
Céréales
Céréalesetetlégumineuses — Spécifications et 
légumineuses — Spécifications et 
méthodes d’essai —
méthodes d’essai —Partie 1: Riz
Partie 1: Riz

Reference
Referencenumber
number
ISO
ISO17301-1:2016(E)
17301-1:2016(E)

©©ISO
ISO2016
2016
ISO | Model document of an International Standard –
3
 This Copyright notice is generated automatically.
For further information on Copyright, see ISO/IEC Directives, Part 2, 2016, Clause 32.

4 – ISO | Model document of an International Standard

ISO 17301-1:2016(E)

COPYRIGHT PROTECTED DOCUMENT

© ISO 2016, Published in Switzerland
All rights reserved. Unless otherwise specified, no part of this publication may be reproduced or utilized otherwise in any form
or by any means, electronic or mechanical, including photocopying, or posting on the internet or an intranet, without prior
written permission. Permission can be requested from either ISO at the address below or ISO’s member body in the country of
the requester.
ISO copyright office
Ch. de Blandonnet 8 • CP 401
CH-1214 Vernier, Geneva, Switzerland
Tel. +41 22 749 01 11
Fax +41 22 749 09 47
[email protected]
www.iso.org

ii © ISO 2016 – All rights reserved

ISO | Model document of an International Standard – 5
 The Table of Contents is generated automatically to 3 levels.

6 – ISO | Model document of an International Standard

 ISO 17301-1:2016(E)

Contents  Page

Foreword ........................................................................................................................................................................................................................................ iv
Introduction..................................................................................................................................................................................................................................v
1  Scope ................................................................................................................................................................................................................................. 1
2  Normative references ...................................................................................................................................................................................... 1
3  Terms and definitions ..................................................................................................................................................................................... 1
4  Specifications ........................................................................................................................................................................................................... 3
4.1 General, organoleptic and health characteristics ...................................................................................................... 3
4.2 Physical and chemical characteristics................................................................................................................................. 4
5  Sampling........................................................................................................................................................................................................................ 5
6  Test methods............................................................................................................................................................................................................. 5
6.1 Moisture content ................................................................................................................................................................................... 5
6.2 Waxy rice content ................................................................................................................................................................................. 5
6.3 Nitrogen content and crude protein content ................................................................................................................ 5
6.4 Gelatinization time .............................................................................................................................................................................. 5
6.5 Husked rice yield ................................................................................................................................................................................... 5
6.5.1 Determination .................................................................................................................................................................... 5
6.5.2 Precision.................................................................................................................................................................................. 5
7  Test report ................................................................................................................................................................................................................... 6
8  Packaging ..................................................................................................................................................................................................................... 6
9  Marking .......................................................................................................................................................................................................................... 6
Annex A (normative) Determination of defects ........................................................................................................................................ 7
Annex B (informative) Determination of the waxy rice content of parboiled rice ............................................... 9
Annex C (informative) Gelatinization ...............................................................................................................................................................11
Annex D (informative) Results of interlaboratory test for husked rice yields.......................................................13
Bibliography ............................................................................................................................................................................................................................. 14

© ISO 2016 – All rights reserved

ISO | Model document of an International Standard –
iii
7
 A Foreword shall appear in each document. The generic text is shown here. It does not contain requirements,
recommendations or permissions.
For further information on the Foreword, see ISO/IEC Directives, Part 2, 2016, Clause 12.

The generic text may be revised periodically by ISO.

In addition to the generic text, the designation and name of the technical committee (and subcommittee,
if applicable) that prepared the document are given, together with the following, if appropriate :
▸▸ an indication of any other international organization that has contributed to the preparation of the document
▸▸ a statement that the document cancels and replaces other documents in whole or in part
▸▸ a statement of significant technical changes from the previous edition
▸▸ if it is a minor revision, an indication that it is a minor revision and a list of updates and editorial changes made

For a series, reference is made to the ISO website. The user can find an up-to-date list of parts there.

8 – ISO | Model document of an International Standard

ISO 17301-1:2016(E)

Foreword
ISO (the International Organization for Standardization) is a worldwide federation of national standards
bodies (ISO member bodies). The work of preparing International Standards is normally carried out
through ISO technical committees. Each member body interested in a subject for which a technical
committee has been established has the right to be represented on that committee. International
organizations, governmental and non-governmental, in liaison with ISO, also take part in the work.
ISO collaborates closely with the International Electrotechnical Commission (IEC) on all matters of
electrotechnical standardization.
The procedures used to develop this document and those intended for its further maintenance are
described in the ISO/IEC Directives, Part 1. In particular the different approval criteria needed for the
different types of ISO documents should be noted. This document was drafted in accordance with the
editorial rules of the ISO/IEC Directives, Part 2 (see www.iso.org/directives).
Attention is drawn to the possibility that some of the elements of this document may be the subject of
patent rights. ISO shall not be held responsible for identifying any or all such patent rights. Details of
any patent rights identified during the development of the document will be in the Introduction and/or
on the ISO list of patent declarations received (see www.iso.org/patents).
Any trade name used in this document is information given for the convenience of users and does not
constitute an endorsement.
For an explanation on the meaning of ISO specific terms and expressions related to conformity assessment,
as well as information about ISO’s adherence to the World Trade Organization (WTO) principles in the
Technical Barriers to Trade (TBT) see the following URL: www.iso.org/iso/foreword.html.
The
This committee
document wasresponsible
preparedfor
by this document
Technical is Technical
Committee 34, Food products,
ISO/TC Committee 34, Food  products,
ISO/TCSubcommittee SC 4,
SC 4, Cereals and pulses.
Cereals and pulses.
Subcommittee
This second edition cancels and replaces the first edition (ISO 17301-1:2009), which has been technically
revised.
The main changes compared to the previous edition are:
— updated normative references;
— deletion of 4.3.
A list of all parts in the ISO 17301
17301-series
seriescan
canbe
befound
foundon
onthe
theISO
ISOwebsite.
website.

iv © ISO 2016 – All rights reserved

ISO | Model document of an International Standard – 9
 The Introduction is an optional element containing commentary about the technical content of the document or
background information.
For further information on the Introduction, see ISO/IEC Directives, Part 2, 2016, Clause 13.

The Introduction appears on a separate page, after the Foreword and before the page containing the Scope.
It shall not contain requirements (indicated by the word “ shall ”).

If a patent right has been identified, the fixed text shown opposite shall be included.
Details concerning the references to the patent right and the patent holder shall be provided. The details provided in this
model document are fictitious.
For further information on Patents, see ISO/IEC Directives, Part 2, 2016, Clause 30.

10 – ISO | Model document of an International Standard

 ISO 17301-1:2016(E)

Introduction
This document was developed in response to worldwide demand for minimum specifications for rice
traded internationally, since most commercial bulks of grain, which have not been screened or aspirated,
contain a proportion of other grains, weed seeds, chaff, straw, stones, sand, etc. The vegetable materials
can have physical and biological properties which differ from those of the main constituent and can
therefore affect the storage behaviour.
Rice is a permanent host to a considerable microflora; most of these microorganisms are cosmopolitan,
the majority are innocuous, but some produce harmful by-products. Microflora communities present
on freshly harvested rice include many types of bacteria, moulds and yeasts. While the rice is ripening
and its moisture content is falling, the number of field microorganisms, mainly bacteria, diminishes.
When the rice is harvested, it is invaded by storage microorganisms and the field microflora gradually
dies out. If the mass fraction of moisture (formerly expressed as moisture content) is less than 18 %, the
microflora does not multiply, whereas above 18 % it does so rapidly. Thus, at harvest, the qualitative
and the quantitative composition of the microflora depends more upon ecological factors than upon
the variety of the rice. During transport and storage, additions to the microfloral population occur.
Microorganisms on the rice at harvest tend to die out during storage and are replaced by microorganisms
adapted to storage conditions.
Storage losses have been estimated as being an average of 5 %, and as much as 30 %, especially in
countries with climates favourable to the rapid development of agents of deterioration and where
storage techniques are poorly developed, such as developing countries in the damp tropics. The
magnitude of these figures highlights the need to promote throughout the world a rapid improvement
in techniques of conservation.
The International Organization for Standardization (ISO) draws attention to the fact that it is claimed
that compliance with this document may involve the use of a patent concerning sample dividers given
in Annex A and shown in Figure A.1.
ISO takes no position concerning the evidence, validity and scope of this patent right.
The holder of this patent right has assured ISO that he/she is willing to negotiate licences under
reasonable and non-discriminatory terms and conditions with applicants throughout the world. In
this respect, the statement of the holder of this patent right is registered with ISO. Information may be
obtained from:
Vache Equipment
Fictitious
World
[email protected]
Attention is drawn to the possibility that some of the elements of this document may be the subject of
patent rights other than those identified above. ISO shall not be held responsible for identifying any or
all such patent rights.

© ISO 2016 – All rights reserved

ISO | Model document of an International Standard –
v
11
 The Scope is a mandatory clause which describes what the document does (“ specifies ”, “ establishes ”, “ gives
guidelines for ”, “ defines terms ”). It shall be worded as a series of statements of fact. It shall not contain requirements
(“ shall ”), recommendations (“ should ”) or permissions (“ may ”).
The Scope shall be succinct so that it can be used as an abstract for bibliographic purposes (e.g. it is used on the ISO
website). It shall explain the applicability of the document (and, if necessary, cases where it is not applicable).
For further information on the Scope, see ISO/IEC Directives, Part 2, 2016, Clause 14.

This title and the fixed introductory paragraph are used for the Normative references clause. The Normative
references clause is mandatory. It appears even if there are no normative references in the document.
The list shall contain only those reference documents which are cited in such a way that they need to be consulted in order to
use the document (e.g. “ shall be in accordance with ISO #### ”). The list shall not include :
▸▸ reference documents which are not publicly available (e.g. documents which have not yet reached the enquiry stage)
▸▸ reference documents to which only informative reference is made
▸▸ reference documents which have merely served as references in the preparation of the document
Such reference documents are listed in a Bibliography.
Normative references are generally left undated unless it is considered that future editions will not be applicable.
Normative references shall be dated if reference is made to a specific clause, subclause, figure, table or other element. When
a normative reference is dated, that specific edition of the reference document (and only that edition) is applicable. No other
edition (past or future) of the reference document, or any amendment or revision to that reference document, is applicable.
Dated reference documents, which have not yet been published, but are publicly available (enquiry and approval stages), are
indicated as shown in the 5th reference in the list (ISO 16634) : the year is replaced by a dash and an explanatory footnote is
provided.
For further information on Referencing, see ISO/IEC Directives, Part 2, 2016, Clause 10.
For further information on the Normative references clause, see ISO/IEC Directives, Part 2, 2016, Clause 15.

This title and the fixed introductory paragraph are used for the Terms and definitions clause. The fixed text is plural even
when there is only one term and definition.
For further information on the Terms and definitions clause, see ISO/IEC Directives, Part 2, 2016, Clause 16.

12 – ISO | Model document of an International Standard

INTERNATIONAL STANDARD ISO 17301-1:2016(E)

INTERNATIONAL
INTERNATIONAL STANDARD
STANDARD ISO
ISO 17301-1:2016(E)
17301-1:2016(E)
INTERNATIONAL STANDARD ISO 17301-1:2016(E)
INTERNATIONAL STANDARD ISO 17301-1:2016(E)
Cereals
INTERNATIONAL andSTANDARD
pulses — Specification and test methods — ISO 17301-1:2016(E)
Cereals
Cereals 1: andand pulses — Specification and test methods —
Part
Cereals and pulses — Specification and test methods —
pulses — Specification and test methods —
Rice
Cereals
Part 1: and pulses — Specification and test methods —
Part
Part 1:
1:
Rice
Cereals
Rice and pulses — Specification and test methods —
Rice
Part
1  1:
Scope
Rice
Part
This
1  1: specifies minimum requirements and test methods for rice (Oryza sativa L.).
document
1  Scope
Scope
Rice
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This applicable to
This document
husked rice, husked
document specifies
specifies minimum
parboiled rice, test
minimum requirements
requirements and
milled rice and
and test methods
methods for
milled(Oryza sativa
for rice
parboiled rice, suitable for
rice (Oryza sativa L.).
L.).
human
1  consumption, directly or after reconditioning.
ThisScope
document specifies minimum requirements and test methods for rice (Oryza sativa L.).
It is
It is applicable
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to husked
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document to husked
specifies rice,
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and milled
test rice
methods andformilled
rice parboiled
(Oryza sativa rice,
L.). suitable for
human consumption, directly or after reconditioning.
It is
This not applicable
document
applicable to to
to cooked
specifies
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2 
It
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2  following documents
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human consumption, are
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reconditioning.
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content
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ISO 712, Cereals and cereal products — Determination of moisture content — Reference method
undated references, the latest edition of the referenced document (including any amendments) applies.
constitutes
undated requirements
references, the of
latest this document.
edition of the For dated
referenced references,
document only
(includingthe edition
any cited
amendments) applies. For
applies.
2 
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undatedfollowing documents
references, the areedition
latest referred of to
the inreferenced
the text in such a way
document that some
(including any or all of their applies.
amendments) content
ISO
ISO Rice — Determination of the potential milling yield from paddy and from husked rice
6646,Cereals and cereal products — Determination of moisture content — Reference method
ISO 712,
constitutes requirements of this document. For dated references, only the edition cited applies. For
712, Cereals and cereal products — Determination of moisture content — Reference method
The
ISO following
712,
undated documents areedition
referred of to
theinreferenced
the text in such a way that some
Cereals and cereal products — Determination of moisture content — Reference method
references, the latest document (including or all of their applies.
any amendments) content
ISO
ISO 8351-1:1994,
6646, Packaging — Method of specification for sacks — Part 1: Paper sacks
Rice — Determination of the potential milling yield from paddy and from husked rice
constitutes requirements of this document. For dated references, only
ISO 6646, Rice — Determination of the potential milling yield from paddy and from husked rice the edition cited applies. For
ISO
ISO 6646,
undated
712, Rice — Determination of the potential milling yield from paddy and from husked rice
Cereals and cereal products — Determination of moisture content — Reference method
references, the latest edition of the referenced document (including any amendments)
8351-2, Packaging  —  Method  of  specification  for  sacks  —  Part  2:  Sacks  made  from  thermoplastic  applies.
ISO
ISO 8351-1:1994, Packaging — Method of specification for sacks — Part 1: Paper sacks
8351-1:1994,
flexible film Packaging — Method of specification for sacks — Part 1: Paper sacks
Packaging — Method of specification for sacks — Part 1: Paper sacks
712, Cereals and cereal products — Determination of moisture content — Reference method
Rice — Determination of the potential milling yield from paddy and from husked rice
ISO 8351-1:1994,
6646,
ISO
ISO 8351-2,
8351-2, Packaging 
Packaging  — 
—  Method 
Method  of of  specification 
specification  for 
for  sacks 
sacks  — 
—  Part 
Part  2: 
2:  Sacks 
Sacks  made 
made  from 
from  thermoplastic 
thermoplastic 
ISO 16634:— , Cereals, pulses, milled cereal products, oilseeds and animal feeding stuffs — Determination 
flexible film
1)
ISO 8351-2,
6646, Packaging 
8351-1:1994,
flexible film Packaging — Method of specification for sacks — Part 1: Paper sacksfrom  thermoplastic 
—  Method  of  specification  for  sacks  —  Part  2:  Sacks 
Rice — Determination of the potential milling yield from paddy and from husked rice made 
of the total nitrogen content by combustion according to the Dumas principle and calculation of the crude 
flexible film
protein content 1), Cereals, pulses, milled cereal products, oilseeds and animal feeding stuffs — Determination 
Packaging — Method of specification for sacks — Part 1: Paper sacks
8351-2, Packaging  —  Method  of  specification  for  sacks  —  Part  2:  Sacks  made  from  thermoplastic 
ISO 16634:—
ISO 8351-1:1994,
16634:— 1), Cereals, pulses, milled cereal products, oilseeds and animal feeding stuffs — Determination 
of the total nitrogen content by combustion according to the Dumas principle and calculation of the crude 
flexible film
ISO 16634:— 1), Cereals, pulses, milled cereal products, oilseeds and animal feeding stuffs — Determination 
of the total nitrogen content by combustion according to the Dumas principle and calculation of the crude 
ISO
ISO 20483:2013, Cereals and pulses — Determination of the nitrogen content and calculation of the crude 
8351-2, Packaging 
protein content —  Method  of  specification  for  sacks  —  Part  2:  Sacks  made  from  thermoplastic 
of the total nitrogen content by combustion according to the Dumas principle and calculation of the crude 
protein content
protein content — Kjeldahl method
flexible film
ISO 16634:— 1), Cereals, pulses, milled cereal products, oilseeds and animal feeding stuffs — Determination 
protein content
ISO 20483:2013,
20483:2013, Cereals and pulses — Determination of the nitrogen content and calculation of the crude 
of the total nitrogen content by combustion according to the Dumas principle and calculation of the crude 
ISO Cereals and pulses — Determination of the nitrogen content and calculation of the crude 
ISO 24333:2009,
ISO 16634:— Cereals and cereal products — Sampling
1), Cereals, pulses, milled cereal products, oilseeds and animal feeding stuffs — Determination 
protein content — Kjeldahl method
protein content
ISO 20483:2013, Cereals and pulses — Determination of the nitrogen content and calculation of the crude 
protein content — Kjeldahl method
of the total nitrogen content by combustion according to the Dumas principle and calculation of the crude 
protein content — Kjeldahl method
protein content
ISO 24333:2009,
24333:2009, Cereals and cereal products — Sampling
Cereals and pulses — Determination of the nitrogen content and calculation of the crude 
20483:2013, Cereals and cereal products — Sampling
3 
ISO Terms and definitions
24333:2009, Cereals and cereal products — Sampling
protein content — Kjeldahl method
ISO
ISO 20483:2013, Cereals and pulses — Determination of the nitrogen content and calculation of the crude 
For
ISO the
3  purposesCereals and cereal products — Sampling
of this document, the following terms and definitions apply.
Terms and definitions
protein content — Kjeldahl method
3  Terms and definitions
24333:2009,
3 
ISO Terms and definitions
and IEC maintain terminologicalthe databases for use in standardization at the following addresses:
For
ISO the
For purposesCereals and cereal products — Sampling
purposes
24333:2009,
the of
of this
this document,
document, the following
following terms
terms andand definitions
definitions apply.
apply.
3 
For
— Terms and definitions
the
IECpurposes of this
Electropedia: document,
available the following terms and definitions apply.
at http://www.electropedia.org/
ISO
ISO and IEC maintain terminological databases
and IEC maintain terminological databases for for use
use inin standardization
standardization at at the
the following
following addresses:
addresses:
3 
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For
— Terms and definitions
and
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purposes
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apply.the following addresses:
—
— IEC IEC Electropedia:
Electropedia: available
available atat http://www.electropedia.org/
http://www.electropedia.org/
—
For IECpurposes
ISO the
and Electropedia:
IEC maintain available
of this document, at http://www.electropedia.org/
terminological the followingfor
databases terms
use in and definitions apply.
standardization at the following addresses:
—
— ISO ISO Online
Online browsing
browsing platform:
platform: available
available at at http://www.iso.org/obp
http://www.iso.org/obp
— ISO
ISO and Online browsing
IEC maintain
IEC Electropedia: platform:
terminological
available available
databases at http://www.iso.org/obp
for use in standardization at the following addresses:
at http://www.electropedia.org/
IEC Electropedia:
— ISO available
Online browsing at http://www.electropedia.org/
platform: available at http://www.iso.org/obp
— ISO Online browsing platform: available at http://www.iso.org/obp
1) Under preparation. (Stage at the time of publication ISO/DIS 16634.)

© ISO 2016
1) – All rights reserved(Stage at the time of publication ISO/DIS 16634.)
Under 1
1) Under preparation.
preparation. (Stage at the time of publication ISO/DIS 16634.)
1) Under preparation. (Stage at the time of publication ISO/DIS 16634.)
©
© ISO
ISO 2016
2016 –– All
All rights
rights reserved
reserved ISO | Model document of an International Standard –
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13
1) Under
© ISO 2016 – All preparation.
rights reserved(Stage at the time of publication ISO/DIS 16634.) 1
 If a definition is quoted directly from another document, the source document is cited as shown in 3.1 in square
brackets.
If changes have been made to the original terminological entry, these are indicated as shown in 3.2.
If a term is no longer used, this is indicated in light type face preceded by “ DEPRECATED : ” as shown in 3.2.
Source references for individual entries are informative and are listed in the Bibliography.
Source references cited in the introductory sentence of Clause 3 (e.g. “ For the purposes of this document, the terms and
definitions given in ISO #### apply ”) are considered to be normative and are listed in Clause 2.

A definition shall not take the form of, or contain, a requirement or recommendation. The form of a definition shall be
a single phrase that can replace the term in context.
See ISO/IEC Directives, Part 2, 2016, 16.5.5.

If a term can have multiple meanings, the domain to which it belongs (e.g. “ rice ” in 3.6) shall be indicated in angle
brackets before the definition. Where both a term and an abbreviated term are given, list that which is preferred first.
In 3.6, the term is preferred over the abbreviated term ; in 3.7 the abbreviated term is preferred over the term.

Notes to terminological entries are referred to as “ Notes to entry ”. Notes to entry only appear in the Terms
and definitions clause. Unlike NOTES in the body of the document, Notes to entry can contain requirements,
recommendations and permissions (relating to the use of the term). Notes to entry are always numbered.

In 3.9, the “ preferred term ” is given first in bold and the “ admitted term ” is indicated in light type face.
See ISO/IEC Directives, Part 2, 2016, 16.5.4.

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ISO 17301-1:2016(E)

3.1
paddy
paddy rice
rough rice
rice retaining its husk after threshing
[SOURCE: ISO 7301:2011, 3.1]
3.2
husked rice
DEPRECATED: cargo rice
paddy (3.1) from which the husk only has been removed
[SOURCE: ISO 7301:2011, 3.2, modified — The term “cargo rice” is shown as deprecated, and Note 1 to
entry is not included here]
3.3
milled rice
white rice
husked rice (3.2) from which almost all of the bran and embryo have been removed by milling
[SOURCE: ISO 7301:2011, 3.3]
3.4
parboiled rice
rice whose starch has been fully gelatinized by soaking paddy (3.1) rice or husked rice (3.2) in water
followed by a heat treatment and a drying process
3.5
waxy rice
variety of rice whose kernels have a white and opaque appearance
Note 1 to entry: The starch of waxy rice consists almost entirely of amylopectin. The kernels have a tendency to
stick together after cooking.

3.6
extraneous matter
EM
<rice> organic and inorganic components other than whole or broken kernels
EXAMPLE Foreign seeds, husks, bran, sand, dust.

3.7
HDK
heat-damaged kernel
kernel, whole or broken, which has changed its normal colour as a result of heating
Note 1 to entry: This category includes whole or broken kernels that are yellow due to alteration. Parboiled rice
in a batch of non-parboiled rice is also included in this category.

3.8
damaged kernel
kernel, whole or broken, showing obvious deterioration due to moisture, pests, disease or other causes,
but excluding HDK (3.7)
3.9
immature kernel
unripe kernel
kernel, whole or broken, which is unripe and/or underdeveloped

2 © ISO 2016 – All rights reserved

ISO | Model document of an International Standard – 15
 The source document is dated (as in 3.10) because the definition might change when a standard is revised.

The unit shall not be part of the definition but shall be given in a separate Note to entry. See 3.11.

If there is a symbol, it is given after the term as shown in 3.15. Variables are presented in italic. Descriptive subscripts
may be affixed to the symbol to provide additional information. If the subscript is not a variable, it is upright.

Symbols and abbreviated terms used in the document can be listed in a separate clause.
For further information on Symbols and abbreviated terms, see ISO/IEC Directives, Part 2, 2016, Clause 17.

Clauses and subclauses serve as the basic components in the subdivision of the content of a document.
For further information on Clauses and subclauses, see ISO/IEC Directives, Part 2, 2016, Clause 22.

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 ISO 17301-1:2016(E)

3.10
husked rice yield
amount of husked rice obtained from paddy
[SOURCE: ISO 6646:2011, 3.1]
3.11
nitrogen content
quantity of nitrogen determined after application of the procedure described
Note 1 to entry: It is expressed as a mass fraction of dry product, as a percentage.

[SOURCE: ISO 20483:2013, 3.1]

3.12
crude protein content
quantity of crude protein obtained from the nitrogen content as determined by applying the specified
method, calculated by multiplying this content by an appropriate factor depending on the type of
cereal or pulse
Note 1 to entry: It is expressed as a mass fraction of dry product, as a percentage.

[SOURCE: ISO 20483:2013, 3.2]

3.13
gelatinization
hydration process conferring the jelly-like state typical of the coagulated colloids, which are named
“gels”, on kernels
Note 1 to entry: See Figure C.1.

[SOURCE: ISO 14864:1998, 3.1]

3.14
gel state
condition reached as a consequence of gelatinization (3.13), when the kernel is fully transparent and
absolutely free from whitish and opaque granules after being pressed between two glass sheets
[SOURCE: ISO 14864:1998, 3.2]
3.15
gelatinization time
t90
time necessary for 90 % of the kernels to pass from their natural state to the gel state (3.14)
[SOURCE: ISO 14864:1998, 3.3]

4  Specifications

4.1  General, organoleptic and health characteristics
Kernels of rice, whether parboiled, husked or milled, and whether whole or broken, shall be sound,
clean and free from foreign odours or odour which indicates deterioration.
The levels of additives and pesticide residues and other contaminants shall not exceed the maximum
limits permitted in the country of destination.
The presence of living insects which are visible to the naked eye is not permitted. This should be
determined before separating the bulk sample into test samples.

© ISO 2016 – All rights reserved

ISO | Model document of an International Standard –
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17
 In 4.2.1, ISO 712 is cited normatively and so is listed in Clause 2. However, IEC 61010-2 is cited for information only and so is listed
in the Bibliography. It is not necessary to consult IEC 61010-2, only to know that the oven meets the specified requirements.

Notes and Examples shall only be used for giving additional information to assist the understanding or use of the
document. They shall not contain requirements (“ shall ”) or any information indispensable for the use of the document, e.g.
instructions (imperative mood), recommendations (“ should ”) or permission (“ may ”). Notes may be written as a statement of
fact. Notes and Examples are not numbered unless more than one appears in the same clause, subclause, figure or table.
For further information on Notes, see ISO/IEC Directives, Part 2, 2016, Clause 24.
For further information on Examples, see ISO/IEC Directives, Part 2, 2016, Clause 25.

All annexes shall be cited in the text. The status of an annex (normative/informative) is determined by the way it is cited.
Annex A is normative because it is required to determine a mass fraction “ in accordance with the method given in Annex A ”.

Column headings in Tables are given in bold.

When applicable, symbols (e.g. wmax) and units (e.g. %) are given on separate lines after the heading. Symbols and units
shall be presented in accordance with ISO 80000 and IEC 80000 wherever possible.

The decimal sign shall be a comma on the line.

If a requirement refers to the whole table, put it as a separate paragraph within the frame of the table, before any
notes and footnotes to the table.
Notes to tables shall only be used for giving additional information intended to assist the understanding or use of the table.
They shall follow any table requirements. If there is more than one note, the notes shall be numbered.
In Table 1, the reference to ISO 7301:2011 is useful supplementary information. It is listed in the Bibliography because it
does not constitute a normative reference. It is dated because a specific element (a table) is cited.
Requirements that refer to specific element(s) in a table may be written as table footnotes. They shall be located within
the frame of the table and shall follow any notes to the table. They shall be identified using alphabetic characters
in superscript, starting with “ a ” for each table.
For further information on Tables, see ISO/IEC Directives, Part 2, 2016, Clause 29.

The expressions % (m/m) and % (V/V) are deprecated. The correct terminology is mass fraction (w) and volume
fraction (ϕ), expressed as a percentage. If users are unfamiliar with the correct terminology, add a footnote as shown in 4.2.1.
For further information on Footnotes, see ISO/IEC Directives, Part 2, 2016, Clause 26.

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ISO 17301-1:2016(E)
ISO 17301-1:2016(E)

4.2  Physical and chemical characteristics
4.2 Physical and chemical characteristics
4.2.1 The mass fraction of moisture, determined in accordance with ISO 712, using an oven complying
with
4.2.1theThe
requirements of IEC
mass fraction 61010-2, determined
of moisture, shall not be in
greater %2)ISO
than 15with
accordance . 712, using an oven complying
with the requirements of IEC 61010-2, shall not be greater than 15 % . 2)
The mass fraction of extraneous matter and defective kernels in husked and milled rice, whether or
not parboiled,
The determined
mass fraction in accordance
of extraneous matter with Annex A, shall
and defective notin
kernels behusked
greaterand
thanmilled
the values
rice, specified
whether orin
Table
not 1.
parboiled, determined in accordance with Annex A, shall not be greater than the values specified in
Table 1.
NOTE Lower mass fractions of moisture are sometimes needed for certain destinations depending on the
climate, duration
NOTE Lower of transport
mass andofstorage.
fractions Forare
moisture further details,needed
sometimes see ISOfor
6322-1, ISOdestinations
certain 6322-2 and ISO 6322-3. on the
depending
climate, duration of transport and storage. For further details, see ISO 6322-1, ISO 6322-2 and ISO 6322-3.
4.2.2 The defect tolerance for the categories considered, and determined in accordance with the
method givendefect
4.2.2 The in Annex A, shallfor
tolerance notthe
exceed the limits
categories given in Table
considered, and 1.
determined in accordance with the
method given in Annex A, shall not exceed the limits given in Table 1.
Table 1 — Maximum permissible mass fraction of defects
Table 1 — Maximum permissible mass fraction of defects
Maximum permissible mass fraction of defects
Maximum permissible wmax
mass fraction of defects
Defect w%max
Defect in husked rice in milled rice % in husked in milled
in husked rice (non-glutinous)
in milled rice parboiled rice
in husked parboiled rice
in milled
Extraneous matter: (non-glutinous) parboiled rice parboiled rice
Extraneous
— organicmatter:
a 1,0 0,5 1,0 0,5
— organic a b
inorganic 1,0
0,5 0,5 1,0
0,5 0,5
— inorganic b
Paddy 0,5
2,5 0,5
0,3 0,5
2,5 0,5
0,3
Paddy
Husked rice, non-parboiled 2,5
Not applicable 0,3
1,0 2,5
1,0 0,3
1,0
Husked rice,non-parboiled
Milled rice, non-parboiled Not applicable
1,0 1,0
Not applicable 1,0 1,0
Milled rice, non-parboiled
Husked rice, parboiled 1,0 Not applicable
1,0 1,0
Not applicable 1,0
Husked rice,parboiled
Milled rice, parboiled 1,0 1,0 Not applicable
1,0 1,0
Not applicable
Milled
Chips rice, parboiled 1,0
0,1 1,0
0,1 1,0
0,1 Not applicable
0,1
Chips
HDK 0,1c
2,0 0,1
2,0 0,1c
2,0 0,1
2,0
HDK
Damaged kernels 4,0c
2,0 2,0
3,0 4,0c
2,0 2,0
3,0
Damaged
Immaturekernels
and/or malformed kernels 4,0
8,0 3,0
2,0 4,0
8,0 3,0
2,0
Immature
Chalky and/or malformed kernels
kernels 8,0c
5,0 2,0
5,0 8,0
Not applicable 2,0
Not applicable
Chalky kernels
Red kernels and red-streaked kernels 12,0c
5,0 5,0
12,0 Not applicable
12,0 c Not applicable
12,0
Red kernels
Partly and red-streaked
gelatinized kernels kernels 12,0
Not applicable 12,0
Not applicable 12,0
11,0 c 12,0
11,0
Partly gelatinized kernels
Pecks Not applicable Not applicable 4,0 c
11,0 11,0
2,0
Pecks
Waxy rice Not applicable
1,0 c Not applicable
1,0 4,0c
1,0 2,0
1,0
Waxy
Live insects 1,0bec included in extraneous
rice shall not be present. Dead insects shall 1,0 matter. 1,0 c 1,0
Live
NOTEinsects
1 Thisshall not
table is be present.
based on ISODead insects shall
7301:2011, Tablebe
1. included in extraneous matter.
NOTE 1
2 This
Sometable is basedcontracts
commercial on ISO 7301:2011, Table 1.
require information in addition to that provided in this table.
NOTE 2
3 Some commercial
Only full contracts
red husked (cargo) require information
rice is considered in in addition
this table. to that provided in this table.
aNOTE 3 Onlyextraneous
Organic full red husked (cargo)
matter riceforeign
includes is considered in thisbran,
seeds, husks, table.parts of straw, etc.
ab Organic extraneous
Inorganic matter
extraneous includes
matter foreign
includes stones,seeds,
sand,husks, bran, parts of straw, etc.
dust, etc.
b
c Inorganic
The extraneous
maximum mattermass
permissible includes stones,
fraction sand, dust,
of defects shalletc.
be determined with respect to the mass fraction obtained
after
c milling.
The maximum permissible mass fraction of defects shall be determined with respect to the mass fraction obtained
after milling.

2) Formerly denoted as 15 % (m/m).

2) Formerly denoted as 15 % (m/m).
4 © ISO 2016 – All rights reserved
ISO | Model document of an International Standard – 19
4 © ISO 2016 – All rights reserved
 Reference is made to a specific document, e.g. ISO 24333:2009, Clause 5, rather than repeating the relevant text
from that document.

References to documents in the Bibliography can be cited in a sentence, e.g. “ see Reference [16] ”.
Alternatively, they can be presented in superscript, e.g. “ …that is adapted to the type of cereals or pulses [13][14] and to
their use.”

If needed, one of the following Warning notices is used :

“ DANGER ” ; “ CAUTION ” ; “ WARNING ” ; “ IMPORTANT ” ; “ SAFETY PRECAUTIONS ”
For further information on Warning notices, see ISO/IEC Directives, Part 2, 2016, Clause 19.
Examples of Warning notices are given in ISO/IEC Directives, Part 2, 2016, 18.4.

See ISO 78-2 for examples of presenting precision, repeatability and reproducibility.

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5  Sampling
Sampling shall be carried out in accordance with ISO 24333:2009, Clause 5.

6  Test methods

6.1  Moisture content
Determine the mass fraction of moisture in accordance with the method specified in ISO 712.

6.2  Waxy rice content
Determine the mass fraction of waxy rice. Annex B gives an example of a suitable method.

6.3  Nitrogen content and crude protein content
Determine the nitrogen content and crude protein content in accordance with either ISO 16634:—,
Clause 9, or ISO 20483. For details on the determination of protein content using the Kjeldahl method,
see Reference [12] in the Bibliography. For details concerning the use of the Dumas method, see
References [10] and [16].
Calculate the crude protein content of the dry product by multiplying the value of the nitrogen content
by the conversion factor specified in ISO 20483:2013, Annex C and Table C.1, that is adapted to the type
of cereals or pulses [13][14] and to their use.

6.4  Gelatinization time
Determine the gelatinization time, t 90, for rice kernels during cooking. An example of a typical curve is
given in Figure C.1. Three typical stages of gelatinization are shown in Figure C.2.
Report the results as specified in Clause 7.

6.5  Husked rice yield

6.5.1  Determination

CAUTION — Only use paddy or parboiled rice for the determination of husked rice yield.
Determine the husked rice yield in accordance with ISO 6646.

6.5.2  Precision

6.5.2.1  Interlaboratory test

The results of an interlaboratory test are given in Annex D for information.

6.5.2.2  Repeatability

The absolute difference between two independent single test results, obtained using the same method
on identical test material in the same laboratory by the same operator using the same equipment within
a short interval of time, shall not exceed the arithmetic mean of the values for r obtained from the
interlaboratory study for husked rice in more than 5 % of cases:
r=1%

where r is the repeatability limit.

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ISO | Model document of an International Standard –
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21
 This is an example of a typical Test report clause, listing the minimum information needed, including a reference to the
document itself [shown in item b)] because the test report needs to include the number of the ISO document.
If there is a need to identify the elements of the test report, they can be designated using a lower-case letter followed
by a parenthesis, i.e. a), b), c), etc. as shown in Clause 7.
For further information on Test reports, see ISO/IEC Directives, Part 2, 2016, 18.5.8.

Lists can be numbered or unnumbered.

For further information on Lists, see ISO/IEC Directives, Part 2, 2016, Clause 23.

ISO 8351-1:1994, Clause 9, and ISO 8351-2 are examples of dated and undated normative references.

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ISO 17301-1:2016(E)

6.5.2.3  Reproducibility

The absolute difference between two single test results, obtained using the same method on identical test
material in different laboratories by different operators using different equipment, shall not exceed the
arithmetic mean of the values for R obtained from the interlaboratory study in more than 5 % of cases:
R=3%

where R is the reproducibility limit.

7  Test report
For each test method, the test report shall specify the following:
a) all information necessary for the complete identification of the sample;
b) a reference to this document (i.e. ISO 17301-1);
c) the sampling method used;
d) the test method used;
e) the test result(s) obtained or, if the repeatability has been checked, the final quoted result obtained;
f) all operating details not specified in this document, or regarded as optional, together with details
of any incidents which may have influenced the test result(s);
g) any unusual features (anomalies) observed during the test;
h) the date of the test.

8  Packaging
The packaging shall not transmit any odour or flavour to the product and shall not contain substances
which may damage the product or constitute a health risk.
If bags are used, they shall comply with the requirements of ISO 8351-1:1994, Clause 9, or ISO 8351-2, as
appropriate.

9  Marking
The packages shall be marked or labelled as required by the country of destination.

6 © ISO 2016 – All rights reserved

ISO | Model document of an International Standard – 23
 Annexes shall be designated by a capital letter (A, B, C, ...).
The status of an annex (normative or informative) is determined by how it is cited in the text. In this case, Annex A is cited
normatively in 4.2.
All annexes have a title.
For further information on Annexes, see ISO/IEC Directives, Part 2, 2016, Clause 20.

Test methods shall be presented in accordance with ISO/IEC Directives, Part 2, 2016, Clause 18.
For methods of chemical analysis, see ISO 78-2.

The text under the heading “ Apparatus ” is an introductory phrase before an apparatus list.
It is not a hanging paragraph (as described in ISO/IEC Directives, Part 2, 2016, 22.3.3).
The apparatus is listed in the Apparatus clause as shown here :
▸▸ reference number (in bold)
▸▸ name of item (in bold)
▸▸ descriptive text (if necessary)

For further information on Apparatus clauses, see ISO/IEC Directives, Part 2, 2016, 18.5.4.

Instructions to carry out the procedure, expressed here using the imperative, are requirements.
Recommendations are expressed using the verbal form “ should ”.

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 ISO 17301-1:2016(E)

Annex A
(normative)

Determination of defects

A.1  Principle
Extraneous matter, broken kernels, damaged kernels and other kinds of rice are separated manually
according to the following types: husked rice, milled rice, husked parboiled rice and milled parboiled
rice. Each type is then weighed.

A.2  Apparatus
The usual laboratory apparatus and, in particular, the following.

A.2.1  Sample  divider, consisting of a conical sample divider or multiple-slot sample divider with a
distribution system, e.g. “Split-it-right” sample divider, such as that shown in Figure A.1.

A.2.2 Sieve, with round perforations of diameter 1,4 mm.

A.2.3  Tweezers.

A.2.4  Scalpel.

A.2.5  Paintbrush.

A.2.6  Steel bowls, of diameter 100 mm ± 5 mm; seven per test sample.

A.2.7  Balance, which can be read to the nearest 0,01 g.

A.3  Sampling
See Clause 5.

A.4  Procedure
A.4.1  Preparation of test sample
Carefully mix the laboratory sample to make it as uniform as possible, then proceed to reduce it, using a
divider (A.2.1), until a quantity of about 30 g is obtained.
All parts of kernels which get stuck in the perforations of a sieve should be considered to be retained by
the sieve.

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ISO | Model document of an International Standard –
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25
 Since the “ Split-it-right ” sample divider, shown in Figure A.1, is the subject of patent rights, it is necessary to provide
details in the Introduction.

The meanings of the symbols used in a formula are explained in a list underneath (as shown) unless the symbols are
listed in a seperate Symbols clause (see ISO/IEC Directives, Part 2, 2016, Clause 17).
For further information on Mathematical formulae, see ISO/IEC Directives, Part 2, 2016, Clause 27.

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ISO 17301-1:2016(E)

Figure A.1 — “Split-it-right” sample divider

A.5  Determination
Weigh, to the nearest 0,1 g, one of the test samples obtained in accordance with A.4.1 and separate
the different defects into the bowls (A.2.6). When a kernel has several defects, classify it in the defect
category for which the maximum permissible value is the lowest (see Table 1).
Weigh, to the nearest 0,01 g, the fractions so obtained.

A.6  Calculation
Express the mass fraction of each defect using Formula (A.1):

mD
w= (A.1)
mS
where

w is the mass fraction of grains with a particular defect in the test sample;

mD is the mass, in grams, of grains with that defect;

mS is the mass, in grams, of the test sample.

A.7  Test report
Report the results as specified in Clause 7.

8 © ISO 2016 – All rights reserved

ISO | Model document of an International Standard – 27
 Annex B is informative because the use of the method is optional (see 6.2 where Annex B is cited).
However, it does contain requirements because it specifies the procedure to be followed if the user of the document
chooses to follow this method.

An optional clause entitled “ Principle ” indicates the essential steps in a test method.

B.2.4 shows an example of how to express tolerances.

If any dangerous reagents are listed in the Reagents clause, provide a warning (in bold).
As in the Apparatus clauses (Clauses A.2 and B.2), if there is an introductory phrase before the list of reagents,
this is not a hanging paragraph. The layout of a Reagents clause is similar to that of an Apparatus clause :
▸▸ reference number (in bold)
▸▸ name of item (in bold)
▸▸ descriptive text (if necessary)

For further information on Reagents clauses, see ISO/IEC Directives, Part 2, 2016, 18.5.3.

The use of trade names should be avoided. A designation or description of a product should be given instead.
If a trade name is given (see B.3.2), a footnote should be added.
Footnote 3) gives an example of suitable wording to be used when a trade name is given.
For further information on the Use of trade names and trademarks, see ISO/IEC Directives, Part 2, 2016, Clause 31.

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Annex B
(informative)

Determination of the waxy rice content of parboiled rice

B.1  Principle
Waxy rice kernels have a reddish brown colour when stained in an iodine solution, while non-waxy rice
kernels show a dark blue colour.

B.2  Apparatus
The usual laboratory apparatus and, in particular, the following.

B.2.1  Balance, capable of weighing to the nearest 0,01 g.

B.2.2  Glass beaker, of capacity 250 ml.

B.2.3  Small white colour bowls, or any white colour container of a suitable size.

+0,02 +2
B.2.4  Wire sieve, with long rounded apertures of (1 mm 0 mm) × (20 mm −1 mm).

B.2.5  Stirrer rod.

B.2.6  Tweezers or forceps.

B.2.7  Tissue paper.

B.3  Reagents
WARNING  —  Direct  contact  of  iodine  with  skin  can  cause  lesions  so  care  should  be  taken  in 
handling iodine. Iodine vapour is very irritating to eyes and mucous membranes.

B.3.1  Deionized water, Grade 3 quality as specified in ISO 3696.

B.3.2  Iodine stock solution, containing a mass fraction of 4,1 % iodine and 6,3 % potassium iodide in
deionized water such as Lugols 3).

B.3.3  Iodine working solution, obtained by diluting the stock solution (B.3.2) two times (by volume)
with deionized water (B.3.1).

Prepare fresh daily.

B.4  Sampling
Sampling shall be carried out in accordance with Clause 5.

3) Lugols is an example of a suitable product available commercially. This information is given for the convenience
of users of this document and does not constitute an endorsement by ISO of this product.

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29
 The International System of units (SI), as set out in ISO 80000 and IEC 80000, shall be used.
The numerical values of the measured quantities should have the same unit, otherwise a conversion factor is necessary.
For further information on Numbers, quantities, units and values, see ISO/IEC Directives, Part 2, 2016, Clause 9.

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B.5  Determination

B.5.1  Weigh a portion of about 100 g of milled rice and put it into a glass beaker (B.2.2).

B.5.2  Add enough iodine working solution (B.3.3) to soak the kernels, and stir (B.2.5) until all the
kernels are submerged under the solution. Let the kernels soak in the solution for 30 s.

B.5.3  Pour the rice and solution into a wire sieve (B.2.4), and shake the basket slightly in order to drain
out the solution. Then place the wire sieve on a piece of tissue paper (B.2.7) to absorb the excess liquid.

B.5.4  Pour the stained kernels into a bowl (B.2.3). Using tweezers or forceps (B.2.6), separate the
reddish brown kernels of waxy rice from the dark blue kernels of non-waxy rice.

B.5.5  Weigh the waxy rice portion (m1) and the non-waxy rice portion (m2) to the nearest 0,1 g.

B.6  Calculation
Calculate the mass fraction, expressed as a percentage, of the waxy rice, wwax, using Formula (B.1):

m1
w wax = × 100 (B.1)
m1 + m2
where

m1 is the mass, expressed in grams, of the waxy rice portion;

m2 is the mass, expressed in grams, of the non-waxy rice portion.

B.7  Test report
Report the results as specified in Clause 7, giving the results calculated using Formula (B.1).

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ISO | Model document of an International Standard – 31
 If there is only one clause in an annex, it shall not be numbered and shall not have a clause heading.

Figures shall be language independent. The axes shall be labelled using symbols (as shown here) or using X and Y,
rather than using words.
For further information on Figures, see ISO/IEC Directives, Part 2, 2016, Clause 28.

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Annex C
(informative)

Gelatinization

Figure C.1 gives an example of a typical gelatinization curve. Figure C.2 shows the three stages of
gelatinization.

Key
w mass fraction of gelatinized kernels, expressed in per cent
t cooking time, expressed in minutes
t90 time required to gelatinize 90 % of the kernels
P point of the curve corresponding to a cooking time of t90
a The time t90 was estimated to be 18,2 min for this example.

NOTE These results are based on a study carried out on three different types of kernel.

Figure C.1 — Typical gelatinization curve

© ISO 2016 – All rights reserved 11

ISO | Model document of an International Standard –
33
 Figures may be subdivided as shown in Figure C.2.
The subfigures are identified using alphabetic characters followed by a parenthesis, i.e. a), b), etc.
There should be only one key per figure – do not provide separate keys for each subfigure.

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ISO 17301-1:2016(E)

a) Initial stages: No grains are fully gelatinized (ungelatinized starch granules are visible inside
the kernels)

b) Intermediate stages: Some fully gelatinized kernels are visible

c) Final stages: All kernels are fully gelatinized

Figure C.2 — Stages of gelatinization

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ISO | Model document of an International Standard – 35
 Annex D is informative because of the way it is cited in 6.5.2.1. The results presented in Table D.1 are not part
of the test method.

Tables and Figures are numbered even if there is only one.

Each table and each figure should be explicitly referred to in the text.
Table D.1 is an example of how to express precision results.

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Annex D
(informative)

Results of interlaboratory test for husked rice yields

An interlaboratory test [15] was carried out by the ENR [Rice Research Centre (Italy)] in accordance
with ISO 5725-1 and ISO 5725-2, with the participation of 15 laboratories. Each laboratory carried out
three determinations on four different types of kernel. The statistical results are shown in Table D.1.

Table D.1 — Repeatability and reproducibility of husked rice yield

Rice sample
Description
Arborio Drago a Balilla Thaibonnet
Number of laboratories retained after eliminating outliers 13 11 13 13
Mean value, g/100 g 81,2 82,0 81,8 77,7
Standard deviation of repeatability, sr, g/100 g 0,41 0,15 0,31 0,53
Coefficient of variation of repeatability, % 0,5 0,2 0,4 0,7
Repeatability limit, r (= 2,83 sr) 1,16 0,42 0,88 1,50
Standard deviation of reproducibility, sR , g/100 g 1,02 0,20 0,80 2,14
Coefficient of variation of reproducibility, % 1,3 0,2 1,0 2,7
Reproducibility limit, R (= 2,83 sR) 2,89 0,57 2,26 6,06
a Parboiled rice.

© ISO 2016 – All rights reserved 13

ISO | Model document of an International Standard –
37
 The Bibliography is an optional element. It is not an annex. When present, it shall be placed after the last annex.
For further information on the Bibliography, see ISO/IEC Directives, Part 2, 2016, Clause 21.

Reference [7], for example, is dated because a specific part of it (a table) is cited in the text. See Table 1.

For online reference documents for which a URL is given, as far as possible, the URL should remain valid for the
expected life of the document. If this cannot be guaranteed, sufficient information should be provided to identify and
locate the source (preferably the primary source) of the reference document.
The bibliographic reference shall include the method of access to the reference document and the full network address, with
the same punctuation and use of upper case and lower case letters as given in the source.
Reference [10] provides an example of a reference identified by a URL.

There are two ways of structuring the Bibliography :

▸▸ by numerical order of the standards, followed by literature references, as follows (and as shown opposite):
• ISO standards followed by IEC standards and then other international standards
• regional standards
• national standards
• literature references
▸▸ in the order in which the references are cited in the text
Examples are given of the correct styles for various types of bibliographic reference.
ISO 690 provides further examples.
It is good practice to list only those reference documents that are cited in the text.

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Bibliography

[1] ISO 3696, Water for analytical laboratory use — Specification and test methods
[2] ISO 5725-1, Accuracy (trueness and precision) of measurement methods and results — Part 1:
General principles and definitions
[3] ISO 5725-2, Accuracy (trueness and precision) of measurement methods and results — Part 2: Basic
method for the determination of repeatability and reproducibility of a standard measurement method
[4] ISO 6322-1, Storage of cereals and pulses — Part 1: General recommendations for the keeping
of cereals
[5] ISO 6322-2, Storage of cereals and pulses — Part 2: Practical recommendations
[6] ISO 6322-3, Storage of cereals and pulses — Part 3: Control of attack by pests
[7] ISO 7301:2011, Rice — Specification
[8] ISO 14864:1998, Rice — Evaluation of gelatinization time of kernels during cooking
[9] IEC 61010-2, Safety requirements for electric equipment for measurement, control, and laboratory
use — Part 2: Particular requirements for laboratory equipment for the heating of material
[10] Standard No I.C.C. 167. Determination of the protein content in cereal and cereal products for food
and animal feeding stuffs according to the Dumas combustion method (see http://www.icc.or.at)
[11] Nitrogen-ammonia-protein modified Kjeldahl method — Titanium oxide and copper sulfate
catalyst. Official Methods and Recommended Practices of the AOCS (ed. Firestone, D.E.), AOCS
Official Method Ba Ai 4-91, 1997, AOCS Press, Champaign, IL
[12] Berner D.L., & Brown J. Protein nitrogen combustion method collaborative study I.
Comparison with Smalley total Kjeldahl nitrogen and combustion results. J. Am. Oil Chem. Soc.
1994, 71 (11) pp. 1291–1293
[13] Buckee G.K. Determination of total nitrogen in barley, malt and beer by Kjeldahl procedures
and the Dumas combustion method — Collaborative trial. J. Inst. Brew. 1994, 100 (2) pp. 57–64
[14] Frister H. Direct determination of nitrogen content by Dumas analysis; Interlaboratory study
on precision characteristics. AOAC International, Europe Section 4th International Symposium,
Nyon, Switzerland, 1994, 33 pp
[15] Ranghino F. Evaluation of rice resistance to cooking, based on the gelatinization time of
kernels. II Riso. 1966, XV pp. 117–127
[16] Tkachuk R. Nitrogen-to-protein conversion factors for cereals and oilseed meals. Cereal Chem.
1969, 46 (4) pp. 419–423

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About ISO
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