REG UL AT I ONS – PRE SE RVAT I VE S AND ANT IO XI DANTS

P ub l i sh e d u nd e r G o ve r n m e nt N ot i c e N o. R . 9 65 o f 3 Ju n e 1 9 77
A s a me n d e d b y :
G ov e rn m en t No t ic e No . R . 23 5 5 o f 5 N ov e m b e r 1 9 82
G ov e rn m en t No t ic e No . R . 22 9 8 o f 26 Oc t o be r 19 8 4
G ov e rn m en t No t ic e No . R . 22 5 of 7 F e br u a r y 1 98 6
G ov e rn m en t No t ic e No . R . 18 8 4 o f 4 S ep t em b er 1 98 7
G ov e rn m en t No t ic e No . R . 23 7 9 o f 1 2 Oc t ob e r 1 9 90
G ov e rn m en t No t ic e No . R . 21 3 9 o f 3 0 Au g us t 19 9 1
G ov e rn m en t No t ic e No . R . 70 o f. 1 5 J a nu a r y 1 99 3
G ov e rn m en t No t ic e No . R . 11 4 2 o f 4 A ug u st 1 99 5
G ov e rn m en t No t ic e No . R . 17 4 5 o f 1 N ov e m b e r 1 9 96
G ov e rn m en t No t ic e No . R . 12 9 5 o f 16 Oc t o be r 19 9 8

T he M i n is t e r o f He a lt h , W e lfa r e and P ensions has, in term s of section 15(1) ofthe Foodstuffs, C osm etics
a nd Di s i nfe c ta n t s A ct , 1972 (Act 54 of 1972), m ade the following regulation which may be applied from the
d at e of p ub l i ca t i on he r e of b ut s ha l l b e ap p l ie d wi t h e ffec t fr o m a da t e six months after the date of
p ub l i ca t i on .

D ef i n i t i on s

( 1) “An t io x i d a n t ” m e a ns a ny s ub s ta n c e w hi c h d e l ay s , r e t ards or prevents the developm ent in

fo od s tu ffs o f ra n cidity or other deterioration due to oxidation but does not include substances added
t o fo od s t uffs fo r pu r po s e s other than antioxidation which nevertheless have an antioxidant action;

“go o d m an u f a c tu r i n g practice (GMP)” means lim ited to such a maximum level that the product
c on c e rn e d w i ll n ot b e d el e t er i ously affected or its com pliance with legal requirem ents disturbed;
a nd

“p r e s er v at i v e” m e a ns any substance which inhibits, retards or arrests fermentation, acidification or

o th er de c om p os i t io n of foodstuffs but does not include preservatives such as com mon salt (sodium
c hl o r id e ) , s u ga r (s u cr o se) lactic acid, vinegar, alcohol or potable spirits, herbs, hop extract, spices
a nd e ss e nt i a l o i l s.

( 2) (a) A ny pe r s on s ha l l b e gu i lt y of a n o ffen c e i f he s el l s a n y foodstuffwhich contains a

p re s e rv a t iv e , e x ce p t t h a t e a ch foo d st u ff s pecified in column I of Annex A or any such
fo od s tu ff wh i ch i s i n te n de d to b e d i lu t ed or reconstituted before consumption, when
d il u t ed o r reconstituted in accordance with the instructions on the label, m ay, subject to the
p ro v i si o ns o f s u br e g ulation (2)(b), contain any one ofthe preservatives specified opposite
t o i t in c ol u m n I I, in a proportion not exceeding the num ber of mg/kg or m g/1, as the case
m ay be , sp e ci fi e d i n c o l um n III. The preservatives sulphur dioxide, benzoic acid, sorbic
a ci d an d pr o pi o n ic a ci d m a y a l s o b e u s ed i n t h e fo rm of their calcium, sodium or
p ot a s si u m s a lt s ex p re s s ed as sulphur dioxide (SO 2), benzoic acid (C 6H 3 C OOH), sorbic

1
 a ci d ( C H 3 – C H = C H – CH = CH – C OOH) and propionic acid (CH 3 C H2 C OOH), as the
c as e m a y b e .
( b) W h e r e t h e u s e o f t w o o r m o re p re s e rv a t iv e s i n a fo odstuff is allowed in Annex A, a
m ix t ur e t he r eo f, if c om p at i bl e , may be used, provided the sum ofthe fractions obtained
w he n t h e a m o u nt o f each preservative used is divided by the maximum permitted am ount
o f s u ch p re s e rv a t iv e wh en u se d al o ne d oe s no t ex c ee d on e .
(c) A p r e se r va t i ve s ha l l n o t c o nt a i n—
(i ) m or e th a n 3 m g / kg of a r se n i c;
( i i) m or e th a n 1 0 m g /k g o f l ea d ;
( i ii ) m or e t ha n 50 m g /kg of copper and zinc taken together (the zinc content, however,
s ha l l no t b e hi g he r t ha n 2 5 m g / kg ) ;o r
( i v) a ny o th e r s u bs t a nc e s h a rmful to hum an health, subject always, however, to any
e xc e p ti o ns i m p l ic it in the specific criteria laid down in Annex C . Where S pecific
C ri t e ri a of P ur i t y a r e l a i d d ow n i n An n ex C , t he s e s h a ll a pp l y.
( 3) (a) S ub j ec t t o t h e p r ovisions of the regulations governing (a) wine, other fermented beverages
a nd s pi r i ts a nd ( b) foodstuffs for infants, young children and children, no person shall sell
a ny foo d st u ff c o nt a i ning an antioxidant, except that each foodstuff specified in colum n I of
A nn e x B or a ny su c h fo od s t uff wh i c h i s intended to be diluted or reconstituted before
c on s um p ti o n , w he n di l ut e d o r r econstituted in accordance with the instructions on the
l a be l , m a y, s ub j ec t to t he p ro v i si o ns o f s u br e gu l a ti o n ( 3 ) (b ) , contain any ofthe
a nt i o xi d an t s specified opposite to it in colum n II, in a proportion not exceeding the number
o f m i ll i g ra m s p e r k i lo g r am or p er l it r e sp e ci fie d i n co l um n I I I .
( b) W h e r e t h e u s e o f t w o or more antioxidants in a foodstuff is allowed in Annex B , a m ixture
t he r e of, i f c o m p a ti b l e, m a y be used, provided the sum ofthe fractions obtained when the
a m o u nt o f e a ch a nt i ox i d an t us ed is divided by the maximum permitted amount of such
a nt i o xi d an t , wh en u se d al o ne d oe s no t ex c ee d on e .
(c) A n a nt i o xi d a nt s ha l l n o t c o nt a i n—
(i ) m or e th a n 3 m g / kg of a r se n i c
( i i) m or e th a n 1 0 m g /k g o f l ea d ;
( i ii ) m or e th a n 5 0 m g /k g o f c op p er a nd zi n c t a k en t og e th er (the zinc content,
h ow e ve r , s h a ll n ot b e h i gh e r t h an 2 5 m g/ k g) ; or
( i v) a ny o th e r s u bs t a nc e s h a rm ful t o h u m a n h e a lt h .

( 4) F oo d st u ffs p re p a re d in p ar t fr o m foodstuffs in which no preservative or antioxidant is perm itted,

a nd i n p a rt fr om fo o ds t u ffs i n which a preservative or antioxidants is perm itted, shall not contain
m or e pr e se r v at i v e o r a n t io x id a nt t h an r es u lt s fro m t h e a d di tion of the foodstuff in which a
p re s e rv a t iv e or a nt i ox i d an t is p er m it t e d.

( 5) E ve r y p a ck a ge c on t a in i ng a pr e se r v at i v e or antioxidant intended to be used in food shall bear a

l a be l st a t in g c l e ar ly its com position and, in the case of sulphur dioxide com pounds, the percentage
o f s u l ph u r d i ox i de wh i c h t h e c o nt e nt s wi l l y i e ld .

( 6) N o p er s o n s h al l ad v er tise, sell or use as a preservative or antioxidant for foodstuffs any preservative

o r a n ti o x id a nt w hi c h i s no t sp e ci fi ed i n c o lum n II ofeither Annex A or B , as the case m ay be.

( 7) W h e r e t h e p r oc e ss o f s m oking is applied or where a sm oke solution is added, the sm oke or sm oke

s ol u t io n s s h al l be d er i v ed from wood or ligneous vegetable m atter in the natural state. S m oke or
s m o k e s o lu t i on s d e r iv e d fr o m wo o d o f ligneous vegetable matter which has been im pregnated,

2
 c ol o u re d , g u m m ed , painted, coated or treated in any manner liable to import substances harm ful to
h um a n h ea l t h a r e n o t p e rm i ss i b le .

R eg u la t i on 5 o f th e re g u la t i on s u n de r t he r epealed F ood, Drugs and Disinfectants Act, 1929 (Act 13 of

1 92 9 ), p ub l i sh e d u n de r Go ve r n m e n t N otice 575 of 28 M arch 1930, as amended, is hereby repealed with
e ffe c t fr o m t h e d at e o f co m in g in t o e ffec t of t he p ro v i si o ns o f t h i s n ot i c e.

ANNEXURE A

III
I II
Q ua ntit y pe r mit t e d
F oo ds tuf f P re s e rv a t iv e
mg/kg or mg /Ρ
All foodstuffs where applicable. . . .. . . Lysozyme. . . .. . . . . .. . . . . .. . . . . .. 6 00

Coffee extract (or coffee and chicory

extract), liquid. . . .. . . . . .. . . . . .. . . . . .. . . Methul-p-hy droxy benzoate. . . . 1 00 0
Propy l-p-hy droxy benzoate. . . .. 1 00 0
Sorbic acid. . . .. . . . . .. . . . . .. . . . . . 6 00
Coffee extract, solid. . . .. . . . . .. . . . . .. . . Su lphur dioxide. . . .. . . . . .. . . . . .. 5 00
D es s er ts : Su lphur dioxide. . . .. . . . . .. . . . . .. 5 00

Refrigerated. . . .. . . . . .. . . . . .. . . . . .. . . . .
Non-refrigerated table jelly . . . .. . . . . .. Sorbic acid. . . .. . . . . .. . . . . .. . . . . . 1 00 0
Benzo ic acid . . . .. . . . . .. . . . . .. . . . 4 00
Desserts, refrigerated. . . .. . . . . .. . . . . .. . Sorbic acid. . . .. . . . . .. . . . . .. . . . . . 4 00
Dietary supplements . . . .. . . . . .. . . . . .. . Sorbic acid. . . .. . . . . .. . . . . .. . . . . . 1 00 0
P ar ahydroxybenzoic acid and
E ss e n ce s an d colour solutions for its salts . . . .. . . . . .. . . . . .. . . . . .. . . . * GM P
household use. . . .. . . . . .. . . . . .. . . . . .. . . Benzo ic acid . . . .. . . . . .. . . . . .. . . . 1 00 0
Parahy droxy benzoic acid, me-
Flour confectionery . . . .. . . . . .. . . . . .. . . thyl and propyl esters. . . .. . . . . .. 1 00 0
Propionic acid. . . .. . . . . .. . . . . .. . . 1 00 0
Sodium metabisulphite . . . .. . . . . 1 00 ( c alc u la te d a s sulphur
d iox id e)
Fr uit: Sorbic acid. . . .. . . . . .. . . . . .. . . . . . 1 00 0
Cry s tallised glacé or cured fruit and
candied peel. . . .. . . . . .. . . . . .. . . . . .. . . . .
D rie d fr u it, in cluding raisins and Su lphur dioxide. . . .. . . . . .. . . . . .. 1 00
sultanas. . . .. . . . . .. . . . . .. . . . . .. . . . . .. . . . Su lphur dioxide. . . .. . . . . .. . . . . .. 2 00 0
Sorbic acid. . . .. . . . . .. . . . . .. . . . . . 6 00

3
 III
I II
Q ua ntit y pe r mit t e d
F oo ds tuf f P re s e rv a t iv e
mg/kg or mg / Ρ
Fresh fruit, prepared. . . .. . . . . .. . . . . .. . Benzo ic acid . . . .. . . . . .. . . . . .. . . 6 00
Sorbic acid. . . .. . . . . .. . . . . .. . . . . 6 00
Su lphur dioxide. . . .. . . . . .. . . . . . 5 00
Fresh fruit pulp. . . .. . . . . .. . . . . .. . . . . .. . Benzo ic acid . . . .. . . . . .. . . . . .. . . 6 00
Pimaricin. . . .. . . . . .. . . . . .. . . . . .. 5
Sorbic acid. . . .. . . . . .. . . . . .. . . . . 6 00
Su lphur dioxide. . . .. . . . . .. . . . . . 1 50 0
Glazed fruit. . . .. . . . . .. . . . . .. . . . . .. . . . . . Sorbic acid. . . .. . . . . .. . . . . .. . . . . 4 00

Gelatin, edible. . . .. . . . . .. . . . . .. . . . . .. . . Su lphur dioxide. . . .. . . . . .. . . . . . 1 00 0

J a m a nd ma r m ela d e:
Artificially sweetened jam substitutes Benzo ic acid . . . .. . . . . .. . . . . .. . . 4 00
Sorbic acid. . . .. . . . . .. . . . . .. . . . . 4 00
Su lphur dioxide. . . .. . . . . .. . . . . . 40
Jam, fruit preservesand jellies. . . .. . . . Su lphur dioxide. . . .. . . . . .. . . . . . 40
Benzo ic acid . . . .. . . . . .. . . . . .. . . 4 00
Parahy droxy benzoic acid, me-
thyl and propyl esters. . . .. . . . . . 400
Sorbic acid. . . .. . . . . .. . . . . .. . . . . 4 00
Su lphur dioxide. . . .. . . . . .. . . . . . 40
Citrus marmalade. . . .. . . . . .. . . . . .. . . . . Sorbic acid. . . .. . . . . .. . . . . .. . . . . 2 50
Benzo ic acid . . . .. . . . . .. . . . . .. . . 1 00 0
Margarine and other edible fat and oil Benzo ic acid . . . .. . . . . .. . . . . .. . . 1 00 0
emulsions. . . .. . . . . .. . . . . .. . . . . .. . . . . .. . Sorbic acid. . . .. . . . . .. . . . . .. . . . . 1 00 0
M ar in e f o od :
Caviar (sturgeon eggs) and other fish
eggs, not smoked. . . .. . . . . .. . . . . .. . . . . . Hexamethy lenetetramine . . . .. . 1 000 when product is marketed
Fish pastes. . . .. . . . . .. . . . . .. . . . . .. . . . . .. Benzo ic acid . . . .. . . . . .. . . . . .. . . 5 00
Sorbic acid. . . .. . . . . .. . . . . .. . . . . 5 00
Methy l-p-hy droxy benzoate. . . 1 00 0
Propy l-p-hy droxy benzoate. . . . 1 00 0
Pimaricin. . . .. . . . . .. . . . . .. . . . . .. 6
Fish r oe and spawn which has been Benzo ic acid . . . .. . . . . .. . . . . .. . . 7 50
cooked, curedand/or smoked. . . .. . . . . Pimaricin. . . .. . . . . .. . . . . .. . . . . .. 6
Fish sausages. . . .. . . . . .. . . . . .. . . . . .. . . . Benzo ic acid . . . .. . . . . .. . . . . .. . . 7 00
Pimaricin. . . .. . . . . .. . . . . .. . . . . .. 6 to b e a p plie d to the outer
in ed ib le c as in g o n ly
Su lphur dioxide. . . .. . . . . .. . . . . . 4 50
Fish, smoked and dried. . . .. . . . . .. . . . . Benzo ic acid . . . .. . . . . .. . . . . .. . . 2 00
Sorbic acid. . . .. . . . . .. . . . . .. . . . . 6 00
Fresh fish. . . .. . . . . .. . . . . .. . . . . .. . . . . .. . Benzo ic acid . . . .. . . . . .. . . . . .. . . 1 00
Sorbic acid. . . .. . . . . .. . . . . .. . . . . G MP
M anufactured fish products, with the Benzo ic acid . . . .. . . . . .. . . . . .. . . 7 00
e xception of frozen fish, salted snoek Pimaricin. . . .. . . . . .. . . . . .. . . . . .. 6
and canned fish products. . . .. . . . . .. . . . Su lphur dioxide. . . .. . . . . .. . . . . . 4 50
Marinated fish and fish products to be Benzo ic acid . . . .. . . . . .. . . . . .. . . 1 00 0
kept under refrigeration. . . .. . . . . .. . . . . Ethy l 4-hy droxy benzoate . . . .. 1 00 0
Hexamine. . . .. . . . . .. . . . . .. . . . . . 50
Methy l 4-hy droxy benzoate . . . 1 00 0
Propy l 4-hy droxy benzoate. . . . 1 00 0

4
 III
I II
Q ua ntit y pe r mit t e d
F oo ds tuf f P re s e r va t iv e
mg/kg or mg / Ρ
Quic k frozen lobsters . . . .. . . . . .. . . . . .. Su lphur dioxide. . . .. . . . . .. . . . . . 3 0 in the r aw pr o d uc t
Pimaricin. . . .. . . . . .. . . . . .. . . . . .. 6
Quick frozen shrimps or prawns (raw
product). . . .. . . . . .. . . . . .. . . . . .. . . . . .. . . Su lphur dioxide. . . .. . . . . .. . . . . . 3 0 in the f in a l pr o du c t
Salted snoe k. . . .. . . . . .. . . . . .. . . . . .. . . . . Sorbic acid. . . .. . . . . .. . . . . .. . . . . 10 000
M ay o nn a ise , s alad cream, salad Sorbic acid. . . .. . . . . .. . . . . .. . . . . 6 00
dressing and French dressing. . . .. . . . . Benzo ic acid . . . .. . . . . .. . . . . .. . . 6 00
M ea t pr o d uc ts :
Biltong . . . .. . . . . .. . . . . .. . . . . .. . . . . .. . . . Pimaricin. . . .. . . . . .. . . . . .. . . . . .. 6
Potassium and sodium nitrate. . 2 00 to ta l nitrate, expressed as
s o diu m n itra te
Potassium and sodium nitrite. . 1 60 to ta l nitrate, expressed as
s o diu m n itra te
Sorbic acid. . . .. . . . . .. . . . . .. . . . . 2 00 0
Canned chopped meat. . . .. . . . . .. . . . . .. Potassium and sodium nitrate. . 2 00 to ta l nitrate, expressed as
s o diu m n itra te
Potassium and sodium nitrate. . 5 0 to tal n itrate, expressed as
s o diu m n itra te
Pimaricin. . . .. . . . . .. . . . . .. . . . . .. 6
Canned corned beef. . . .. . . . . .. . . . . .. . . Potassium and sodium nitrate. . 2 00 to ta l nitrate, expressed as
s o diu m n itra te
Potassium and sodium nitrate. . 5 0 to tal n itrate, expressed as
s o diu m n itra te
Pimaricin. . . .. . . . . .. . . . . .. . . . . .. 6
Cold , sm o ke d , ma n uf a ctu r e d Sorbic acid. . . .. . . . . .. . . . . .. . . . . 4 00
s a us a ge s Pimaricin. . . .. . . . . .. . . . . .. . . . . .. 6
Potassium and sodium nitrate. . 2 00 to ta l nitrate, expressed as
s o diu m n itra te
Cooked cured hams. . . .. . . . . .. . . . . .. . . Potassium and sodium nitrate. . 1 60 to ta l nitrate, expressed as
s o diu m n itra te
Pimaricin. . . .. . . . . .. . . . . .. . . . . .. 6
Cooked cured luncheon meat. . . .. . . . . Potassium and sodium nitrate. . 2 00 to ta l nitrate, expressed as
s o diu m n itra te
Potassium and sodium nitrate. . 1 60 to ta l nitrate, expressed as
s o diu m n itra te
Pimaricin. . . .. . . . . .. . . . . .. . . . . .. 6
Cooked cured pork shou lder. . . .. . . . . . Potassium and sodium nitrate. . 2 00 to ta l nitrate, expressed as
s o diu m n itra te
Potassium and sodium nitrate. . 1 60 to ta l nitrate, expressed as
s o diu m n itra te
Pimaricin. . . .. . . . . .. . . . . .. . . . . .. 6
Frozen cooked meat pie fillings. . . .. . . Sorbic acid. . . .. . . . . .. . . . . .. . . . . 4 00
Pimaricin. . . .. . . . . .. . . . . .. . . . . .. 6
Meat pasties, frozen, raw. . . .. . . . . .. . . Sorbic acid. . . .. . . . . .. . . . . .. . . . . 4 00
Manufactured meat products, with the Potassium and sodium nitrate. . 1 60 to ta l nitrate, expressed as
exception of canned meat products . . . s o diu m n itra te
Potassium and sodium nitrate. . 2 00 to ta l nitrate, expressed as
s o diu m n itra te
Su lphur dioxide. . . .. . . . . .. . . . . . 4 50

5
 III
I II
Q ua ntit y pe r mit t e d
F oo ds tuf f P re s e rv a t iv e
mg/kg or mg / Ρ
Benzo ic acid . . . .. . . . . .. . . . . .. . . 7 50
Pimaricin. . . .. . . . . .. . . . . .. . . . . .. 5 00 o n th e c a s in g , 6 in the
c on te nts
Processed meat products. . . .. . . . . .. . . . Potassium and sodium nitrate. . 1 60 to ta l nitrate, expressed as
s o diu m n itra te
Potassium and sodium nitrate. . 2 00 to ta l nitrate, expressed as
s o diu m n itra te
Sausages and sausage meat. . . .. . . . . .. Su lphur dioxide. . . .. . . . . .. . . . . . 4 50
Benzioc acid . . . .. . . . . .. . . . . .. . . 7 50
Pimaricin. . . .. . . . . .. . . . . .. . . . . .. 5 00 o n th e c a s in g , 6 in the
M ilk p ro d u cts : c on te nts
Cheddar cheese, Cheshire cheese. . . .. Pimaricin. . . .. . . . . .. . . . . .. . . . . .. 2 in th e r ind w ithout plastic
coating; 500 in a plastic coating;
10 for application on the surface
o f th e c h e es e on ly
Sorbic acid. . . .. . . . . .. . . . . .. . . . . 1 00 0
Che e s e (except as otherwise speci- Benzo ic acid . . . .. . . . . .. . . . . .. . . Car r ie d o v er f rom enzy me
fied) . . . .. . . . . .. . . . . .. . . . . .. . . . . .. . . .. . . p r ep a ra tio ns
Calcium sorbate. . . .. . . . . .. . . . . . Car r ie d o v er f rom enzy me
p r ep a ra tio ns
Hexamethy lenetetramine . . . .. . * GM P
Hydrogen peroxide . . . .. . . . . .. . Not specified (residue destroyed
b y u s ing c ata las e )
Nisin (pure). . . .. . . . . .. . . . . .. . . . 1 2, 5 e qu iv ale n t to 500 i.u.g
f inis h ed p ro d u ct
Pimaricin. . . .. . . . . .. . . . . .. . . . . .. 2 in th e r ind w ithout plastic
coating; 500 in a plastic coating;
10 for application to the surface
o f th e c h e es e on ly
P otassium and sodium nitrates 2 00 s ing ly or in combination
c alc u late d a s sodium nitrate
Propionic acid. . . .. . . . . .. . . . . .. . * GM P
Su lphurdioxide. . . .. . . . . .. . . . . .. 2 00 0
Cottage cheese andcream cheese. . . .. Sorbic acid. . . .. . . . . .. . . . . .. . . . . 1 00 0
Pimaricin. . . .. . . . . .. . . . . .. . . . . .. 10
Hard grating cheese. . . .. . . . . .. . . . . .. . . Pimaricin. . . .. . . . . .. . . . . .. . . . . .. 2 in th e r ind w ithout plastic
coating; 500 in a plastic coating;
10 for application on the surface
o f th e c h e es e on ly
Sorbic acid. . . .. . . . . .. . . . . .. . . . . 3 00 0
P rocess or blended cheese including Benzo ic acid . . . .. . . . . .. . . . . .. . . 6 00
c he e s e s p r ea d pr o ce s s cheese Nisin (pure). . . .. . . . . .. . . . . .. . . . 1 2, 5 e qu iv ale n t to 500 i.u.g
p r ep a ra tio ns a nd s of t c he e s e f inis h ed p ro d u ct
Pimaricin. . . .. . . . . .. . . . . .. . . . . .. 10 for application to the surface
o f th e c h e es e on ly
Propionic acid and its Ca. K na.
salts . . . .. . . . . .. . . . . .. . . . . .. . . . . . 1 00 0
Sodium Diacetate. . . .. . . . . .. . . . 1 50 0
Sorbic acid. . . .. . . . . .. . . . . .. . . . . 1 00 0

6
 III
I II
Q ua nt it y pe r mit t ed
F oo ds tuf f P re s e rv a t iv e
mg/kg or mg / Ρ
V ar io us c he e s es (Edam, Gouda, Pimaricin. . . .. . . . . .. . . . . .. . . . . .. 2 in th e r ind w ithout plastic
Tilsuer, Lenburger). . . .. . . . . .. . . . . .. . . coating: 500 in a plastic coating:
10 for application to the surface
o f th e c h e es e on ly
Potassium and sodium nitrates 2 00 s ing ly or in combination
c alc u late d a s sodium nitrate
Yoghurt. . . .. . . . . .. . . . . .. . . . . .. . . . . .. . . Sorbic acid. . . .. . . . . .. . . . . .. . . . . 1 00 0
Pimaricin. . . .. . . . . .. . . . . .. . . . . .. 10
Pastry (dough), raw, frozen. . . .. . . . . .. Sorbic acid. . . .. . . . . .. . . . . .. . . . . 4 00
P ickle s, s a uc e s a n d c h utn ey s:
Pickled cucumbers. . . .. . . . . .. . . . . .. . . . Benzo ic acid . . . .. . . . . .. . . . . .. . . 1 00 0
Sorbic acid. . . .. . . . . .. . . . . .. . . . . 1 00 0
P ickle s ( excluding pickled cucum- Methy l-p-hy droxy benzoate. . . 1 00 0
b er s ) , s a u ce s , ch u tney s, tomato Propy l-p-hy droxy benzoate. . . . 1 00 0
ketchup paste, pulp and puree. . . .. . . . . Sorbic acid. . . .. . . . . .. . . . . .. . . . . 6 00
Su lphur dioxide. . . .. . . . . .. . . . . . 5 00
Benzo ic acid . . . .. . . . . .. . . . . .. . . 6 00
T able olives, including stuffed olives Benzo ic acid . . . .. . . . . .. . . . . .. . . 1 00 0
or specialities that are either not fully Sorbic acid. . . .. . . . . .. . . . . .. . . . . 5 00
c ur e d or are not preserved by heat
sterilization. . . .. . . . . .. . . . . .. . . . . .. . . . . . Formaldehy de. . . .. . . . . .. . . . . .. . 2 80
Silicon antifoam emulsion. . . .. . . . . .. . Sorbic acid. . . .. . . . . .. . . . . .. . . . . 1 00 0

Sof t d rin ks a n d b e v er a ge s :
Beverage concentrates, preparedfrom Benzo ic acid . . . .. . . . . .. . . . . .. . . 6 00
wheat and other cereals. . . .. . . . . .. . . . .
Black currant juice. . . .. . . . . .. . . . . .. . . . Su lphur dioxide. . . .. . . . . .. . . . . . 10
Pimaricin. . . .. . . . . .. . . . . .. . . . . .. 5
Soft drinks. . . .. . . . . .. . . . . .. . . . . .. . . . . .. Su lphur dioxide. . . .. . . . . .. . . . . . 1 20
Benzo ic acid . . . .. . . . . .. . . . . .. . . 4 00
Sorbic acid. . . .. . . . . .. . . . . .. . . . . 2 50
Fruit juices, not otherwise specified. . Benzo ic acid . . . .. . . . . .. . . . . .. . . 6 00
Propy l-p-hy droxy benzoate. . . . 1 00 0
Methy l-p-hy droxy benzoate. . . 1 00 0
Su lphur dioxide. . . .. . . . . .. . . . . . 4 50
Sorbic acid. . . .. . . . . .. . . . . .. . . . . 6 00
Pimaricin. . . .. . . . . .. . . . . .. . . . . .. 5
Pineapple juice. . . .. . . . . .. . . . . .. . . . . .. . Su lphur dioxide. . . .. . . . . .. . . . . . 10
Pimaricin. . . .. . . . . .. . . . . .. . . . . .. 5
Sacramental wine prepared from un- Benzon ic acid. . . .. . . . . .. . . . . .. . 2 75 0
fermented grape juice. . . .. . . . . .. . . . . .. Pimaricin. . . .. . . . . .. . . . . .. . . . . .. 5
Starches, including modified starches Su lphur dioxide. . . .. . . . . .. . . . . . 1 00
Sug a r s a n d s y r up s :
Liquid glucose. . . .. . . . . .. . . . . .. . . . . .. . Su lphur dioxide. . . .. . . . . .. . . . . . 4 00
Dextrose anhydrous. . . .. . . . . .. . . . . .. . . Su lphur dioxide. . . .. . . . . .. . . . . . 20
Dextrose monohy drate. . . .. . . . . .. . . . . . Su lphur dioxide. . . .. . . . . .. . . . . . 20
Powered glucose for the manufacture
of sugar confectionery only . . . .. . . . . .. Su lphur dioxide. . . .. . . . . .. . . . . . 1 50

7
 III
I II
Q ua ntit y pe r mit t e d
F oo ds tuf f P re s e rv a t iv e
mg/kg or mg / Ρ
Glucose sy rup and powered glucose. . Su lphur dioxide. . . .. . . . . .. . . . . .. 40
Liquid glucose for the manufacture of
sugar confectionery only. . . .. . . . . .. . . . Su lphur dioxide. . . .. . . . . .. . . . . .. 4 00
Powdered dextrose. . . .. . . . . .. . . . . .. . . . Su lphur dioxide. . . .. . . . . .. . . . . .. 2 0 ( r e sidue resulting from the
d ex tr o se u se d )
Powdered sugar . . . .. . . . . .. . . . . .. . . . . .. Su lphur dioxide . . . .. . . . . .. . . . . . 2 0 ( r e sidue resulting from the
w hite su g a r u s ed )
Refined sugar. . . .. . . . . .. . . . . .. . . . . .. . . Su lphur dioxide. . . .. . . . . .. . . . . .. 20
Soft sugars . . . .. . . . . .. . . . . .. . . . . .. . . . . . Su lphur dioxide. . . .. . . . . .. . . . . .. 40
Vegetables, dehy drated. . . .. . . . . .. . . . . Su lphur dioxide. . . .. . . . . .. . . . . .. 2 00 0
Vegetables, fresh, prepared. . . .. . . . . .. Su lphur dioxide. . . .. . . . . .. . . . . .. 5 00
Vinegar. . . .. . . . . .. . . . . .. . . . . .. . . . . .. . . . Su lphur dioxide. . . .. . . . . .. . . . . .. 1 00
Can n e d f o od s tuffs, not otherwise
specified. . . .. . . . . .. . . . . .. . . . . .. . . . . .. . . Pimaricin. . . .. . . . . .. . . . . .. . . . . .. . 5

* GM P m e an s go o d m a nu f a ctu r ing p ra c tic e .

8

I II
F oo ds tuf f
Chewing gum base. . . .. . . . . .. . . . .
Dietary supplements . . . .. . . . . .. . .
Essential oils . . . .. . . . . .. . . . . .. . . . .
Fat a n d o ils:
Butterfat not intended for direct
c on s u mp tion or use in recon-
s titu te d m ilk o r reconstituted
m ilk p ro d u cts
L ow e ru r ic acid rapeseed oil,
e dib le f a ts and oils, excluding
butterfat and margarine. . . .. . . . . .
Margarine . . . .. . . . . .. . . . . .. . . . . .. .
Ref in ed olive oil, refined olive-
r e sid u e oil and blends of virgin
a nd r e fin e d o live o ils a nd
m ix tu re s of virgin and refined
olive-residue oils. . . .. . . . . .. . . . . ..
9
ANNEXURE B
III
Ma ximum le ve l
A nt io xida nt
mg/kg or mg /Ρ
Buty lated hy droxyanisole (BHA). . . . 1 00 0
Buty lated hy droxy toluene (BHT). . . . 1 00 0
Propy l gallate. . . .. . . . . .. . . . . .. . . . . .. . . 1 00
Buty lated hy droxyanisole (BHA). . . . * GM P
Alphatocopherol. . . .. . . . . .. . . . . .. . . . . . * GM P
Tocopherols, mixed concentrate . . . ..
Buty lated hy droxyanisole (BHA). . . . 1 00 0
Buty lated hy droxy toluene (BHT). . . . 1 00 0
Buty lated hy droxyanisole (BHA). . . . 2 00
Buty lated hy droxy toluene (BHT). . . . 2 00
Propy l. octy l and dodecy l gallates . . . 1 00
Tertiary buty lhy droquinone (TBHQ) 2 00
Ascorbyl palmitate and stearate. . . .. . 2 00
Buty lated hy droxyanisole (BHA). . . . 2 00
Buty lated hy droxy toluene (BHT). . . . 2 00
Propy l. octy l and dodecy l gallates . . . 1 00
Tertiary buty lhy droquinone (TBHQ) 2 00
Phosphoric acid. . . .. . . . . .. . . . . .. . . . . .. 1 00
I s op r o py l citrate mixture (including
monoisopropyl citrate) . . . .. . . . . .. . . . .
Monoglyceride citrate. . . .. . . . . .. . . . . .
Thiodipropionate, dilaury l. . . .. . . . . .. . 2 00
Citric acid, sodium citrate. . . .. . . . . .. . * GM P
Alpha tocopherol. . . .. . . . . .. . . . . .. . . . .
Tocopherols, mixed concentrate . . . ..
Ascorbyl palmitate and stearate. . . .. . 2 00
Buty lated hy droxyanisole (BHA). . . . 2 00
Buty lated hy droxy toluene (BHT). . . . 2 00
Propy l, octy l and dodecy l gallates . . . 1 00
Tertiary buty lhy droquinone (TBHQ) 2 00
I s op r o py l citrate mixture (including
monoisopropyl citrate) . . . .. . . . . .. . . . . 1 00
A lp h a -T oc o p he r o l, tocopherols,
mixed concentrate. . . .. . . . . .. . . . . .. . . . * GM P
Alpha-Tocopherol. . . .. . . . . .. . . . . .. . . . 200 total alpha-tocopherol for
th e p u rp o s es o f r estoring
n atu r a l to co p h er o l lost in
p r oc e ss in g

I II
F oo ds tuf f
Flavourants. . . .. . . . . .. . . . . .. . . . . ..
Fr uit an d f ru it ju ic es :
Fr uit j uices, fruit nectars, fruit
s q ua s he s , fruit drinks and imi-
ta tio n fruit drinks, as defined in
th e Marketing Act, 1968 (Act 59
o f 1 968) or in the specifications
c on ta ine d in th e r egulations
u nd e r th a t A c t.
Canned apple sauce, canned fruit
cocktail, canned peaches, canned
tr op ic al f r uit s ala d , f r e sh
p r ep a red fruit, frozen cherries,
q uic k frozen peaches and quick
frozen strawberries. . . .. . . . . .. . . . .
Dried fruit. . . .. . . . . .. . . . . .. . . . . .. .
Quic k frozen fruit salad. . . .. . . . . .
Fung i and fungus products. . . .. . .
J a m a nd ma r m ala d e:
Jams, fruit preserves andjellies. .
Marmalade . . . .. . . . . .. . . . . .. . . . . ..
M alt b ev erage (including ales,
lagers and stouts). . . .. . . . . .. . . . . ..
M ar in e f o od :
Any edible fish species cannedin
tomato-based sauces . . . .. . . . . .. . . .
10
III
M ax imum le v e l
A nt io xida nt
mg/kg or mg /Ρ
Alpha-Tocopherol. . . .. . . . . .. . . . . .. . . . * GM P
Tocopherols, mixed concentrate . . . ..
Erythorbic acid/sodium ery thorbate. . * GM P
L-Ascorbic acid. . . .. . . . . .. . . . . .. . . . . . * GM P
Erythorbic acid/sodium ery thorbate. . * GM P
L-Ascorbic acid. . . .. . . . . .. . . . . .. . . . . . * GM P
Erythorbic acid/sodium ery thorbate. . * GM P
Citric acid . . . .. . . . . .. . . . . .. . . . . .. . . . . . 1 50
Erythorbic acid/sodium ery thorbate. . * GM P
L-Ascorbic acid. . . .. . . . . .. . . . . .. . . . . . * GM P
L-Ascorbic acid. . . .. . . . . .. . . . . .. . . . . . * GM P
Erythorbic acid/sodium ery thorbate. . * GM P
L-Ascorbic acid. . . .. . . . . .. . . . . .. . . . . . 5 00
Erythorbic acid/sodium ery thorbate. . * GM P
L-Ascorbic acid. . . .. . . . . .. . . . . .. . . . . . 5 00
L-Ascorbic acid. . . .. . . . . .. . . . . .. . . . . . N ot greater than 20 as ascor-
b ic a c id
Sodium ascorbate. . . .. . . . . .. . . . . .. . . . . Fr ee s ulp h ur dioxide not to
Sodium iso-ascorbate. . . .. . . . . .. . . . . .. e xc e e d 2 0
Su lphurdioxide . . . .. . . . . .. . . . . .. . . . . ..
Sodium metabisulphite . . . .. . . . . .. . . . . 3 0 in the f in a l pr o du c t,
expressed as SO2, singly or in
c om b ina tion w ith o th e r
s u lp h ite s
 III
I II
M ax imum le v e l
F oo ds tuf f A nt io xida nt
mg/kg or mg /Ρ
Canned lobster meat or crabmeat Ethy lenediaminetetraacetic acid, cal-
cium disodium salt . . . .. . . . . .. . . . . .. . . 2 75
Sodium bisulphite . . . .. . . . . .. . . . . .. . . . 3 0 in the f in a l pr o du c t,
expressed as SO2, singly or in
c om b ina tion w ith o th e r
s u lp h ite s
Sodium metabisulphite . . . .. . . . . .. . . . . 3 0 in the f in a l pr o du c t,
expressed as SO2, singly or in
c om b ina tion w ith o th e r
s u lp h ite s
Canned shrimps or prawns. . . .. . . Ethy lenediaminetetraacetic acid, cal-
cium disodium salt . . . .. . . . . .. . . . . .. . . 2 50
Sodium bisulphite . . . .. . . . . .. . . . . .. . . . 3 0 in the f in a l pr o du c t,
expressed as SO2, singly or in
c om b ina tion w ith o th e r
s u lp h ite s
Sodium metabisulphite . . . .. . . . . .. . . . . 3 0 in the f in a l pr o du c t,
expressed as SO2, singly or in
c om b ina tion w ith o th e r
s u lp h ite s
Fr oze n b locks of hake fillets or Ascorbic acid. . . .. . . . . .. . . . . .. . . . . .. . . 1 00 0
ha ke mince. . . .. . . . . .. . . . . .. . . . . .. Citric acid . . . .. . . . . .. . . . . .. . . . . .. . . . . . 1 00 0
Ethy l and propy l gallates. . . .. . . . . .. . . 1 00
L-Ascorbic acid. . . .. . . . . .. . . . . .. . . . . . * GM P
Frozen rock lobster tails . . . .. . . . . Sodium bisulphite . . . .. . . . . .. . . . . .. . . . 3 0 in the f in a l pr o du c t,
expressed as SO2, singly or in
c om b ina tion w ith o th e r
s u lp h ite s
M aa s b an ker canned in tomato Sodium metabisulphite . . . .. . . . . .. . . . . 3 0 in the f in a l pr o du c t,
based sauces. . . .. . . . . .. . . . . .. . . . . .. expressed as SO2, singly or in
co mb in atio n w ith o the r
s u lp h ite s
Q uic k frozen fillets of cod, had- Erythorbic acid/sodium ery thorbate. . 1 0 00
d oc k, fla t fish, hake and ocean
perch . . . .. . . . . .. . . . . .. . . . . .. . . . . .. .
L -A sc o r bic acid, K and/or Na salts 1 00 0 in th e f inal product,
thereof. . . .. . . . . .. . . . . .. . . . . .. . . . . .. . . . e xp r e ss e d as ascorbic acid
( f ro m p otassium or sodium
a s co r ba te )
Q uick frozen shrimps or prawns Erythorbic acid/sodium ery thorbate. . * GM P
(raw products). . . .. . . . . .. . . . . .. . . . .
L-Ascorbic acid. . . .. . . . . .. . . . . .. . . . . . * GM P
Sodium bisulphite . . . .. . . . . .. . . . . .. . . . 3 0 in the f in a l pr o du c t,
expressed as SO2, singly or in
c om b ina tion w ith o th e r
s u lp h ite s
Sodium metabisulphite . . . .. . . . . .. . . . . 3 0 in the f in a l pr o du c t,
expressed as SO2, singly or in
c om b ina tion w ith o th e r
s u lp h ite s

11
 III
I II
M ax imum le v e l
F oo ds tuf f A nt io xida nt
mg/kg or mg /Ρ
M ea t pr o d uc ts :
Bacon. . . .. . . . . .. . . . . .. . . . . .. . . . . .. . Erythorbic acid/sodium ery thorbate. . 5 50
L-Ascorbic acid . . . .. . . . . .. . . . . .. . . . . . 5 50
Biltong . . . .. . . . . .. . . . . .. . . . . .. . . . . . Pimaricin . . . .. . . . . .. . . . . .. . . . . .. . . . . .. 6
Potassium and sodium nitrate . . . .. . . . 2 00 total nitrate, expressed as
s o diu m n itra te
Potassium and sodium nitrate . . . .. . . . 1 60 total nitrate, expressed as
s o diu m n itra te
Sorbic acid. . . .. . . . . .. . . . . .. . . . . .. . . . . . 2 00 0
M an u f ac tu re d meat products
in cluding sausages (species and
mixed species) . . . .. . . . . .. . . . . .. . . . Erythorbic acid/sodium ery thorbate. . * GM P

Processed meat products. . . .. . . . . . Erythorbic acid/sodium ery thorbate. . * GM P

Simulated meat cuts i.e. commi-

n ute d or c ho p p ed raw meat
w hic h h a s be e n shaped to si-
mulate certain meat cuts . . . .. . . . . . Ascorbic acid. . . .. . . . . .. . . . . .. . . . . .. . . * GM P

Non-dairy creamer. . . .. . . . . .. . . . . . Buty lated hy droxyanisole (BHA). . . . 2 00

Soft drinks other than fruit drinks
a nd imita tio n f ru it drinks as
d ef in e d in the Marketing Act,
1968 (Act 59 of 1968) . . . .. . . . . .. .
V eg e tab le s:
Canned asparagus. . . .. . . . . .. . . . . ..
Can n e d a s pa r a gus in glass or
f u lly enamel-lined (lacquered)
containers . . . .. . . . . .. . . . . .. . . . . .. . .
Canned mushrooms. . . .. . . . . .. . . . .
Prepared fresh vegetables. . . .. . . . .
Buty lated hy droxy toluene (BHT). . . . 2 00
Tertiary buty lhy droquinone (TBHQ) 2 00
Stannous chloride . . . .. . . . . .. . . . . .. . . . 2 5, e x pr e s se d as Sn
L-Ascorbic acid. . . .. . . . . .. . . . . .. . . . . . * GM P
Stannous chloride . . . .. . . . . .. . . . . .. . . . 2 5, e x pr e s se d as Sn
L-Ascorbic acid. . . .. . . . . .. . . . . .. . . . . . * GM P
Ethy lenediaminetetraacetic acid, cal-
cium disodium salt . . . .. . . . . .. . . . . .. . . 2 00
L-Ascorbic acid. . . .. . . . . .. . . . . .. . . . . . * GM P

* G MP me a ns g oo d ma n uf a c tur in g p r ac tice .

12
 ANNEXURE C
S PE CI F IC CR I T E RI A O F P UR I T Y O F P R E S E R VA T IV E S
G E N E R AL O B S E RV A T I O N S
(a) S av e as o th e rw i s e s t at e d, q ua n t it i e s a n d p ercentages are calculated by mass on the anhydrous
s ub s t an c e.
( b) W h e r e t h e r e le v a nt s ub s ta n ce i s i n itially not anhydrous and “ volatile substances” are involved,
w at e r i s i nc l ud e d a m o n g t h es e s u bs t a nc e s.
(c) W h e r e t h e d r yi n g p e ri o d i s no t sp e ci fi e d, t hi s m e a ns “ d r i ed t o c o ns t an t m a s s”.
B E N ZO I C AC I D
App earanc e. . .. . . .. . . . .. . . .. . . . .. . W h i t e c r ys t a ll i n e p ow d er .
M elting r ange. . .. . . .. . . . .. . . .. . . . . 1 21 , 5 – 1 23 , 5 °C , a fte r va c u um dr y in g in a s u l phuric acid
d es i c ca t o r.
C ontent . . .. . . .. . . . .. . . .. . . . .. . . .. . N ot l es s th a n 9 9, 5 p e r c e n t.
S ulphated ash. . .. . . .. . . . .. . . .. . . . . N ot m o r e t h a n 0 ,0 5 pe r ce n t .
P olycyclic acids. . .. . . .. . . . .. . . .. . . O n fr ac t i on a l a c i di fi ca t i on of a neutralised solution of benzoic
a ci d , th e fi r st precipitate shall not have a different melting point
fr om th a t o f be n z oi c ac i d.
O rganic chlorine . . .. . . .. . . . .. . . .. . N ot m o r e t h a n 0 ,0 7 pe r ce n t c o r re s po n di n g t o 0,3 per cent
e xp r e ss e d a s m o no c hl o r ob e nz o i c a c id .
R eadily oxidisable substan ces. . .. . P in k co l ou r m a i nt a i ne d wi t h not m ore than 0,5 m l of KMnO 4
( 0, 1 N) p er g in sulphuric acid solution (0,1N) after one hour, at
r oo m t e m p er a t ur e .
S ulphuric acid tst . . .. . . .. . . . .. . . ..
A c o l d s ol u t io n of 0,5 g ofbenzoic acid in 5 m l of 94,5 – 95,5 per
c en t su l p hu r ic a ci d should not show a stronger colouring than
t ha t of a re fe r en c e l i qu i d containing 0,2 m l of cobalt chloride
T S C *, 0 ,3 m l o f fe r r ic c hl o ri d e T S C ≅, 0, 1 ml ofcopper
s ul p h at e T S C Α a nd 4, 4 m l of w at e r .
_ __ _ __ _ __ _ __ _ __ _ __ _ __ _ __ _ __ _ __ _ _ _ __ _ __ _ __ _ __ _ __ _ __ _ __ _ __ _ _

* C o b al t ch l o ri d e T S C : Di s solve approximately 65 g of cobalt chloride C oCl 2 6H2 O in a sufficient

q ua n t it y of a m i xt u r e o f 25 m l hy d r oc h loric acid and 975 ml ofwater to give a total volum e of 1Ρ . Place
e xa c t ly 5 m l of t hi s so l ut i o n i n a 2 50 m l r ound bottom ed iodine flask, add 5 m l of 3 per cent hydrogen
p er o x id e , t h en 1 5 m l of a 20 per cent solution of sodium hydroxide. Boil for 10 m inutes, allow to cool, add 2
g of p ot a ss i u m i od i de a nd 20 m l of 25 per cent sulphuric acid. After the precipitate is com pletely dissolved,
t i tr a t e t h e l i be r a te d io d i ne with sodium thiosulphate (0,1N) in the presence of starch T S .§ 1 ml ofsodium
t hi o s ul p ha t e (0,1N) corresponds to 23,80 m g of CoC l2 6H2 O. Adjust final volume of solution by the addition
o f a s uffi ci e n t q u an t i ty of t h e h yd r o ch l or i c acid/water m ixture to give a solution containing 59,5 m g of
C oC l 2 6 H 2 O p e r m l .
≅ F er r i c c h lo r i de T S C : D i ss o lv e ap p ro x imately 55 g offerric chloride in a sufficient quantity of a
m ix t ur e of 2 5 m l o f hy d ro c h lo ric acid and 975 m l of water to give a total volume of 1Ρ . Place 10 ml of this
s ol u t io n in a 2 5 0 m l round-bottomed iodine flask, add 15 m l of water and 3 g of potassium iodide: leave the
m ix t ur e t o s t an d fo r 15 m i n ut e s. Dilute with 100 m l of water then titrate the liberated iodine with sodium
t hi o s ul p ha t e ( 0 , 1N ) in the presence of starch T S . § 1 ml ofsodium thiosulphate (0,1N) corresponds to 27,03
m g F eC l 3 6 H 2 O . A dj u s t t h e fi na l vo l u m e of t he s ol u tion by the addition of a sufficient quantity of the
h yd r oc h l or i c a c i d/ w at e r m i xt u r e t o g i v e a so l u ti o n c o nt a i ni n g 4 5 ,0 m g of F eC l 36H 2O per ml.
ΑC op p er s ul p ha t e T S C: Dissolve approxim ately 65 g of copper sulphate CuS O4 5H2 O in a sufficient
q ua n t it y of a m i xt u r e o f 25 m l ofhydrochloric acid and 975 m l of water to give a total volum e of 1Ρ . Place
1 0 m l o f th i s s o l ut i on in a 250 m l round-bottomed iodine flask, add 40 m l of water, 4 m l of acetic acid and 3
g of p ot a ss i u m i od i de. T itrate the liberated iodine with sodium thiosulphate (0,1N) in the presence ofstarch

13
 T S . § 1 m l o f s o dium thiosulphate (0,1N) corresponds to 24,97 m g of C uS O4 5H2 O. Adjust the final volume
o f t h e s o l ut i on b y t h e a dd i t io n of a su ffic i e nt q uantity ofthe hydrochloric acid water m ixture to give a
s ol u t io n co n ta i n in g 6 2 ,4 m g of C uS O 4 5 H 2 O p e r m l .
§S t a r ch T S : T r i t ur a te 0 ,5 g s t a rc h (p o t at o , m a iz e or soluble starch) with 5 m l of water; to the
r e su l ti n g p a s te a dd a s u ffi c ient quantity ofwater to give a total volum e of 100 ml stirring all the time. Boil
fo r a few m i n ut e s, a ll o w t o c o o l, fi lt e r . T he s ta r c h s o lu t i on sh o ul d be fr es h ly p re p a re d .

C AL CI U M B E NZO AT E

App earanc e. . .. . . .. . . . .. . . .. . . . .. . . ..
M e l t i ng ra n g e o f b e nz o i nc a ci d is o l a-
t e d b y a c id i fic a t io n an d no t r e c ry s t al -
lised . . .. . . .. . . . .. . . .. . . . .. . . .. . . . .. . . 1 21 , 5 – 1 23 , 5 °C a ft er v ac u um dr y i ng i n a su l ph u r ic acid
C ontent . . .. . . .. . . . .. . . .. . . . .. . . .. . . . .
Volatile substanc es. . .. . . .. . . . .. . . .. . .
P olycyclic acids. . .. . . .. . . . .. . . .. . . . ..
O rganic chlorine . . .. . . .. . . . .. . . .. . . . .
R eadily oxidisable substan ces. . .. . . ..
D egre e o f acidity or alkalinity. . .. . . ..
W h i t e c r ys t a ll i n e p ow d er .
d es i c ca t o r.
N ot l es s th a n 9 9 p e r c e n t, a fte r dr y i ng at 1 05 °C .
N ot m o r e t h a n 1 7, 5 pe r ce n t , determ ined by drying at 105 °C.
O n fr ac t i on a l a c i di fi ca t ion of a (neutralised) solution of calcium
b en z oa t e , t h e fi r st precipitate shall not have a different m elting
r a ng e fr o m t ha t of b e nz o ic a ci d .
N ot m o r e t h a n 0 ,0 6 pe r ce n t , c o rr e s ponding to 0,25 per cent
e xp r e ss e d a s m o no - c hl o r ob e nz o i c a c id .
P in k co l o u r m a in t ai n e d w it h not more than 0,5 ml of KM nO 4
( 0, 1 N) p er g in sulphuric acid solution (0,1N) after one hour, at
r oo m t e m p e r at u r e.
N eu t r al i s at i on o f 1 g o f ca l c iu m b e nz o a te in the presence of
p he n ol p h th a le i n s h all not require m ore than 0,25 ml ofNaOH
( 0, 1 N) o r H C l ( 0 ,1 N ).

C AL CI U M ME T A B I S UL PH I T E

App earanc e. . .. . . .. . . . .. . . .. . . . .. . . ..
C ontent . . .. . . .. . . . .. . . .. . . . .. . . .. . . . .
I ron. . .. . . .. . . . .. . . .. . . . .. . . .. . . . .. . . .
S elenium . . .. . . .. . . . .. . . .. . . . .. . . .. . .
W h i t e p o wd er o r y e l lo w is h lu m p s .
N ot l es s th a n 9 5 p er cent of C aS2 O 5 and not less than 66 per cent
o f S O2 .
N ot m o r e t h a n 3 5 m g/ k g o f F e .
N ot m o r e t h a n 1 0 m g/ k g b a se d on t he S O 2 c on t en t .

C AL CI U M PR O P I O N AT E

App earanc e. . .. . . .. . . . .. . . .. . . . .. . . ..
C ontent . . .. . . .. . . . .. . . .. . . . .. . . .. . . . .
Volatile substanc es. . .. . . .. . . . .. . . .. . .
Water insolubles . . .. . . .. . . . .. . . .. . . . .
R eadily oxidisable substan ces. . .. . . ..
I ron. . .. . . .. . . . .. . . .. . . . .. . . .. . . . .. . . .
W h i t e c r ys t a ll i n e p ow d er .
N ot m o r e t h a n 9 9 p e r c e nt, after drying for two hours at 105 °C.
N ot m o r e t h a n 4 pe r cent, determ ined by drying for two hours at
1 05 °C .
N ot m o r e t h a n 0 ,3 p er c en t .
N o t r ac e .
N ot m o r e t h a n 3 0 m g/ k g.

C AL CI U M S O RB A T E

App earanc e. . .. . . .. . . . .. . . .. . . . .. . . .. F in e wh i te c ry s t al l ine powder showing no change in colour after

h ea t i ng for n in e t y m in u te s at 1 05 °C .
M e l t i ng ra n g e o f s o r bi c ac i d i s ol a t ed b y
a cidi fication and not re crystallised . . . 1 33 – 1 35 °C , aft e r vacuum drying in a sulphuric acid desiccator.
C ontent . . .. . . .. . . . .. . . .. . . . .. . . .. . . . . N ot l es s th a n 9 8 p e r cent, after vacuum drying for four hours in a
s ul p h ur i c a c i d d es i c ca t o r.
Volatile substances. . .. . . .. . . . .. . . .. . . N ot m o r e t h a n 2 pe r ce n t, d et e r m i n ed by vacuum drying in a
s ul p h ur i c a c i d d es i c ca t o r.

14
 Aldehyd es . . .. . . .. . . . .. . . .. . . . .. . . .. . N ot m o r e t h a n 0 ,1 p er c en t , c a l cu l a te d as for m al d e hy de.

H E X AM E T H Y L E NE T E T RA MI N E

App earanc e. . .. . . .. . . . .. . . .. . . . .. . . ..
C ontent . . .. . . .. . . . .. . . .. . . . .. . . .. . . . .
Loss on drying. . .. . . .. . . . .. . . .. . . . .. .
S ublimation point. . .. . . .. . . . .. . . .. . . .
S ulphated ash. . .. . . .. . . . .. . . .. . . . .. . .
S ulphates . . .. . . .. . . . .. . . .. . . . .. . . .. . .
C hlorides . . .. . . .. . . . .. . . .. . . . .. . . .. . .
C ol o ur l e ss o r w hi t e cr y st a l li n e p o wd e r .
N ot l es s th a n 9 9 p e r c e n t C 4 H 1 2 N 4 .
N ot m o r e t h a n 0 ,5 per cent after drying at 105 °C in vacuum over
p ho s ph o r ou s p e nt o x id e fo r tw o ho u rs .
S ub l i m e s a t ab o ut 2 60 °C .
N ot m o r e t h a n 0 ,0 5 pe r ce n t .
N ot m o r e t h a n 0 ,0 0 5 p e r c e nt , e xp r es s e d a s S O 4 .
N ot m o r e t h a n 0 ,0 0 5 p e r c e nt e xp r e ss e d a s C l .

L YS O ZYM E

App earanc e. . .. . . .. . . . .. . . .. . . . .. . . ..
S olubility. . .. . . .. . . . .. . . .. . . . .. . . .. . .
S pe c i fi ca t io n s:
Nitrog en . . .. . . .. . . . .. . . .. . . . .. . . .. . . .
C hloride . . .. . . .. . . . .. . . .. . . . .. . . .. . . .
Hum idity . . .. . . .. . . . .. . . .. . . . .. . . .. . .
Ash . . .. . . .. . . . .. . . .. . . . .. . . .. . . . .. . . .
A cticity. . .. . . .. . . . .. . . .. . . . .. . . .. . . . .
B acterial count. . .. . . .. . . . .. . . .. . . . .. .
H eavy m etals . . .. . . .. . . . .. . . .. . . . .. . .
A rsenic . . .. . . .. . . . .. . . .. . . . .. . . .. . . . .
W h i t e o d ou r le s s p o wd e r w i th a s o m e w ha t sw e et t as t e .
F re e l y s o lu b le i n water; insoluble in com-m on organic solvents.
1 6 – 1 7 p er c en t .
n ot m o r e t h a n 0 , 3 p er c e nt .
n ot m o r e t h a n 4 pe r ce n t .
n ot m o r e t h a n 0 , 3 p er c e nt .
n ot l es s t ha n 2 2 50 0 u n i ts / m g .
n ot m o r e t h a n 1 00 v ia b l e o r ga n is m s/ g .
n ot m o r e t h a n 5 m g /k g .
n ot m o r e t h a n 2 m g / kg .

N -P RO PY L P - H YD RO XY B E NS O AT E

App earanc e. . .. . . .. . . . .. . . .. . . . .. . . ..
M elting point . . .. . . .. . . . .. . . .. . . . .. . .
C ontent . . .. . . .. . . . .. . . .. . . . .. . . .. . . . .
S ulphate ash . . .. . . .. . . . .. . . .. . . . .. . . .
F ree acids. . .. . . .. . . . .. . . .. . . . .. . . .. . .
W h i t e c r ys t a ll i n e p ow d er .
9 5 – 9 7 °C a ft er d ry i ng for t wo h ou r s a t 80 °C .
N ot l es s th a bn 9 9, 5 per cent, after drying for two hours at 80 °C.
N ot m o r e t h a n 0 ,0 5 pe r ce n t .
N ot m o r e t h a n 0,35 per cent, expressed as p-hydroxybenzoic acid.

P O T AS S I U M B E N ZO AT E

App earanc e. . .. . . .. . . . .. . . .. . . . .. . . ..
M e l t i ng ra n g e o f b e nz o i c a c id i so l a te d
by acidi fic ation and not rec rystallised
C ontent . . .. . . .. . . . .. . . .. . . . .. . . .. . . . . N ot l es s th a n 9 9 p e r c e n t, a fte r dr y i ng at 1 05 °C .
Volatile substanc es. . .. . . .. . . . .. . . .. . .
P olycyclic acids. . .. . . .. . . . .. . . .. . . . ..
O rganic chlorine . . .. . . .. . . . .. . . .. . . . .
R eadily oxidisable substan ces. . .. . . ..
D egre e o f acidity or alkalinity. . .. . . ..
W h i t e c r ys t a ll i n e p ow d er .
1 21 , 5 – 1 23 , 5 °C , a fte r va c u um dr y in g in a s u l phuric acid
d es i c ca t o r.
N ot m o r e t h a n 2 6, 5 pe r ce n t , determ ined by drying at 105 °C.
O n fr ac t i on a l acidification of a (neutralised) solution of potassium
b en z oa t e th e fi r s t p r ecipitate shall not have a different m elting
r a ng e fr o m t ha t of b e nz o ic a ci d .
N ot m o r e t h a n 0 ,0 6 pe r ce n t , c o rr e s ponding to 0,25 per cent
e xp r e ss e d a s m o no -c hl o r ob e nz o i c a c i d.
P in k co l ou r m a i nt a i ne d wi t h not m ore than 0,5 m l of KMnO 4
( 0, 1 N) p er g in sulphuric acid solution (0,1N) after one hour, at
r oo m t e m p e r at u r e.
N eu t r al i s at i on o f 1 g o f po t as s i um benzoate in the presence of
p he n ol p h th a le i n s h all not require more than 0,25 m l of NaOH
( 0, 1 N) o r H C l ( 0 ,1 N ).

15
 P O T AS S I U M ME T AB IS U L P H I T E

App earanc e. . .. . . .. . . . .. . . .. . . . .. . . ..
C ontent . . .. . . .. . . . .. . . .. . . . .. . . .. . . . .
I ron. . .. . . .. . . . .. . . .. . . . .. . . .. . . . .. . . .
S elenium . . .. . . .. . . . .. . . .. . . . .. . . .. . .
C ol o ur l e ss c ry s t al s or wh i t e c r ys t a ll i n e p o wd er .
N ot l es s th a n 9 5 p e r c e n t of K 2S 2 O5 , and not less than 54,7 per
c en t of S O 2 .
N ot m o r e t h a n 3 0 m g/ k g o f F e .
N ot m o r e t h a n 1 0 m g/ k g b a se d on t he S O 2 c on t en t .

P O T AS S I U M N IT RA T E

App earanc e. . .. . . .. . . . .. . . .. . . . .. . . ..
W h i t e o r s l i gh t l y y e ll o w d e li q ue s c en t gr a nu l e s.
C ontent . . .. . . .. . . . .. . . .. . . . .. . . .. . . . .
N ot l es s th a n 9 5 p e r c e n t a ft er drying for four hours over silica
g el .
p H ( 5 p e r c e nt s ol u t io n in c ar b on d io -
xide - fr ee and amm onia- free w ater ) . N ot l es s th a n 6 , 0 a n d n ot m or e th a n 9 , 0.

P O T AS S I U M S O R B A T E

App earanc e. . .. . . .. . . . .. . . .. . . . .. . . .. W h i t e c r ys t a ll i n e p ow d er s ho w in g no change in colour after

h ea t i ng for 9 0 m in u t es a t 1 05 °C .
M e l ti ng r an g e o f so r b ic a ci d is o l at e d b y
a cidi fication and not re crystallised. . 1 33 – 1 35 °C , aft e r vacuum drying in a sulphuric acid desiccator.
C ontent . . .. . . .. . . . .. . . .. . . . .. . . .. . . . . N ot l es s th a n 9 9 p e r cent, after vacuum drying for four hours in a
s ul p h ur i c a c i d d es i c ca t o r.
Volatile substances. . .. . . .. . . . .. . . .. . . N ot m o r e t h a n 1 pe r ce n t, d et e r m i n ed by vacuum drying in a
s ul p h ur i c a c i d d es i c ca t o r.
Aldehyd es . . .. . . .. . . . .. . . .. . . . .. . . .. . N ot m o r e t h a n 0 ,1 p er c en t , c a l cu l a te d as for m al d e hy de.

P RO PI O NI C A CI D *

App earanc e. . .. . . .. . . . .. . . .. . . . .. . . ..
C ontent . . .. . . .. . . . .. . . .. . . . .. . . .. . . . .
Non -volatile substances . . .. . . .. . . . .. .
Aldehyd es . . .. . . .. . . . .. . . .. . . . .. . . .. .
I ron. . .. . . .. . . . .. . . .. . . . .. . . .. . . . .. . . .
C ol o ur l e ss o r s l ig h t ly y el l ow i s h l i qu i d.
N ot l es s th a n 9 9 p e r c e nt .
N ot m o r e t h a n 0 ,0 5 pe r ce n t .
N ot m o r e t h a n 0 ,1 p er c en t , e x p re s se d as for m al d e hy d e.
N ot m o r e t h a n 3 0 m g/ k g.

S O D IU M B E N ZO A T E

App earanc e. . .. . . .. . . . .. . . .. . . . .. . . .. W h i t e c r ys t a ll i n e p ow d er .
M e l t i ng ra n g e o f b e nz o i c a c id i so l a te d
b y a c id i fic a t io n and not recrystallised 1 21 , 5 – 1 23 , 5 °C , a fte r va c u um dr y in g in a sulphuric acid
d es i c ca t o r.
C ontent . . .. . . .. . . . .. . . .. . . . .. . . .. . . . . N ot l es s th a n 9 9 ,5 p er cent, after drying for four hours at 105 °C.
Volatile substanc es. . .. . . .. . . . .. . . .. . . N ot m o r e t h a n 1 pe r cent, determ ined by drying for four hours at
1 05 °C .
P olycyclic acids. . .. . . .. . . . .. . . .. . . . .. O n fr ac t i on a l a c i di fi ca t i on ofa (neutralised) solution of sodium
b en z oa t e , t h e fi r st precipitate shall not have a different m elting
r a ng e fr o m t ha t of b e nz o ic a ci d .
O rganic chlorine . . .. . . .. . . . .. . . .. . . . . N ot m o r e t h a n 0 ,0 6 pe r ce n t , c o r responding to 0,25 per cent,
e xp r e ss e d a s m o no - c hl o r ob e nz o i c a c id .
R eadily oxidisable substan ces. . .. . . .. P in k co l ou r m a i nt a i ne d wi t h not m ore than 0,5 m l of KMnO 4
( 0, 1 N) p er g in sulphuric acid solution (0,1N) after one hour, at
r oo m t e m p e r at u r e.
D egre e o f acidity o f alkalinity. . .. . . .. N eu t r al i s at i on o f 1 g o f so d iu m b e n zo a te , in the presence of
p he n ol p h th a le i n , shall not require more than 0,25 m l of NaOH
( 0, 1 N) o r H C l ( 0 ,1 N ).

16
 S O D IU M M E T AB I S U L P H I T E

App earanc e. . .. . . .. . . . .. . . .. . . . .. . . ..
C ontent . . .. . . .. . . . .. . . .. . . . .. . . .. . . . .
I ron. . .. . . .. . . . .. . . .. . . . .. . . .. . . . .. . . .
S elenium . . .. . . .. . . . .. . . .. . . . .. . . .. . .
C ol o ur l e ss c ry s t al s or wh i t e c r ys t a ll i n e p o wd er .
N ot l es s th a n 95 per cent ofNa2 S2 O 5 and not less than 64 per cent
o f S O2 .
N ot m o r e t h a n 3 5 m g/ k g o f F e .
N ot m o r e t h a n 1 0 m g/ k g, b as e d o n th e S O 2 c on t en t .

S O D IU M N IT R AT E

App earanc e. . .. . . .. . . . .. . . .. . . . .. . . .. W h i t e c r ys t a ll i n e s l ig h t ly hy g r os c op i c p o wd e r.
C ontent . . .. . . .. . . . .. . . .. . . . .. . . .. . . . . N ot l es s th a n 9 9 p e r c e n t, a fte r dr y i ng at 1 05 °C .
Volatile substanc es. . .. . . .. . . . .. . . .. . . N ot m o r e t h a n 1 pe r ce n t, d et e r m i n ed b y d rying at 105 °C.
Nitrites . . .. . . .. . . . .. . . .. . . . .. . . .. . . . . N ot m o r e t h a n 3 0 m g/ k g, e xp r e ss e d a s Na NO 2 .

S O D IU M N IT R IT E

App earanc e. . .. . . .. . . . .. . . .. . . . .. . . ..
C ontent . . .. . . .. . . . .. . . .. . . . .. . . .. . . . .
Water. . .. . . .. . . . .. . . .. . . . .. . . .. . . . .. .
W h i t e c r ys t a ll i n e p ow d er o r y e ll o wi s h l u m p s .
N ot l es s th a n 9 8 per cent, after vacuum drying in a sulphuric acid
d es i c ca t o r, t he r em a in d er s ha l l co n si s t alm ost entirely of
s od i u m n it r i te .
N ot m o r e t h a n 1 pe r ce n t.

S O D IU M N - P RO PY L P -H YD RO XY B E NZO AT E

App earanc e. . .. . . .. . . . .. . . .. . . . .. . . ..
M e l t i ng ra n g e o f e s t er i so l a te d by a ci -
di fic ation and not r ecrystallised. . .. .
C on t en t : P r o py l e s t er o f p -h yd r oc y b en -
zoic acid . . .. . . .. . . . .. . . .. . . . .. . . .. .
Volatile substanc es. . .. . . .. . . . .. . . .. . .
S ulphated ash. . .. . . .. . . . .. . . .. . . . .. . .
pH. . .. . . .. . . . .. . . .. . . . .. . . .. . . . .. . . . . p H o f 0 , 1 per cent aqueous solution shall be between 9,8 and 10,2.
S alicyclic acid . . .. . . .. . . . .. . . .. . . . .. .
W h i t e o r a l m o s t w h it e c ry s t al l i ne hy g r os c op i c p o wd e r.
9 4 – 9 7 °C , a fte r va c uu m d r y ing in a sulphuric acid desiccator.
N ot l es s th a n 8 5 per cent, after vacuum drying in a sulphuric acid
d es i c ca t o r.
N ot m o r e t h a n 5 pe r ce n t, d et e r m i n ed by vacuum drying in a
s ul p h ur i c a c i d d es i c ca t o r.
3 4 p e r c e nt t o 3 6 p e r c e nt .
N ot m o r e t h a n 0 ,1 p er c en t .

S O D IU M P RO PI O NA T E

App earanc e. . .. . . .. . . . .. . . .. . . . .. . . ..
C ontent . . .. . . .. . . . .. . . .. . . . .. . . .. . . . .
Volatile substanc es. . .. . . .. . . . .. . . .. . .
Water insolubles . . .. . . .. . . . .. . . .. . . . .
R eadily oxidisable substan ces. . .. . . ..
I ron. . .. . . .. . . . .. . . .. . . . .. . . .. . . . .. . . .
W h i t e c r ys t a ll i n e p ow d er .
N ot l es s th a n 9 9 p e r c e n t, a fter drying for two hours at 105 °C.
N ot m o r e t h a n 4 pe r cent, determ ined by drying for two hours at
1 05 °C .
N ot m o r e t h a n 0 ,3 p er c en t .
N o t r ac e .
N ot m o r e t h a n 3 0 m g/ k g.

S O D IU M S O R B A T E

App earanc e. . .. . . .. . . . .. . . .. . . . .. . . .. W h i t e c r ys t a ll i n e powder showing no change after heating for 90

m in u te s at 1 05 °C .
M e l t i ng ra ng e of s or b i s a c id i so l a te d by
a cidi fication and not re crystallised. . 1 33 – 1 35 °C , aft e r vacuum drying in a sulphuric acid desiccator.
C ontent . . .. . . .. . . . .. . . .. . . . .. . . .. . . . . N ot l es s th a n 9 9 p e r cent, after vacuum drying for four hours in a
s ul p h ur i c a c i d d es i c ca t o r.

17
 Volatile substances. . .. . . .. . . . .. . . .. . . N ot m o r e t h a n 1 pe r ce n t, d et e r m i n ed by vacuum drying in a
s ul p h ur i c a c i d d es i c ca t o r.
Aldehyd es . . .. . . .. . . . .. . . .. . . . .. . . .. . N ot m o r e t h a n 0 ,1 p er c en t , c a l cu l a te d as for m al d e hy de.

S O D IU M S UL P H I T E
( an h yd r ou s o r h e p ta h yd r at e )

App earanc e. . .. . . .. . . . .. . . .. . . . .. . . ..
C ontent: Anhydrous. . .. . . .. . . . .. . . .. .
H eptahydr ate . . .. . . .. . . . .. . . .. . . . .. . .
T hiosulphate. . .. . . .. . . . .. . . .. . . . .. . . .
I ron. . .. . . .. . . . .. . . .. . . . .. . . .. . . . .. . . .
S elenium . . .. . . .. . . . .. . . .. . . . .. . . .. . .
W h i t e c r ys t a ll i n e p ow d er o r c o lo u r le s s c r y st a l s.
N ot l es s th a n 9 5 p er cent of NaS2 O 3 and not less than 48 per cent
o f S O2 .
N ot l es s th a n 4 8 p er cent of NaS2 O 3 and not less than 24 per cent
o f S O2 .
N ot m o r e t h a n 0 ,1 per cent of NaS 2 O3 based on the S O2 content.
N ot m o r e t h a n 5 0 m g/ k g e x pr e s se d as F e, based on the S O 2
c on t e nt .
N ot m o r e t h a n 1 0 m g/ k g, b as e d o n th e S O 2 c on t en t .

S O R B I C A CI D

App earanc e. . .. . . .. . . . .. . . .. . . . .. . . .. W h i t e c r ys t a ll i n e p ow d er s ho w in g no change in colour after

M elting r ange. . .. . . .. . . . .. . . .. . . . .. . .
C ontent . . .. . . .. . . . .. . . .. . . . .. . . .. . . . .
Volatile substanc es. . .. . . .. . . . .. . . .. . .
S ulphated ash. . .. . . .. . . . .. . . .. . . . .. . .
Aldehyd es . . .. . . .. . . . .. . . .. . . . .. . . .. .
h ea t i ng for 9 0 m in u t es a t 1 05 °C .
1 33 – 1 35 °C , aft e r v a cu u m drying for four hours in a sulphuric
a ci d de s i cc a t or .
N ot l es s th a n 9 9 p e r cent, after vacuum drying for four hours in a
s ul p h ur i c a c i d d es i c ca t o r.
N ot m o r e t h a n 3 pe r ce nt determ ined by drying for 24 hours in a
s ul p h ur i c a c i d d es i c ca t o r.
N ot m o r e t h a n 0 ,2 p er c en t .
N ot m o r e t h a n 0 ,1 p er c en t ca l c ul a t ed a s fo rm a ld e hy d e.

S UL PH UR DI O XI DE

App earanc e. . .. . . .. . . . .. . . .. . . . .. . . .. C ol o ur l e ss g as .
C ontent . . .. . . .. . . . .. . . .. . . . .. . . .. . . . . N ot l es s th a n 9 9 p e r c e n t.
Non -vola tile substances. . .. . . .. . . . .. . N ot m o r e t h a n 0 ,0 1 pe r ce n t .
S ulphur trioxide. . .. . . .. . . . .. . . .. . . . .. N ot m o r e t h a n 0 ,1 p er c en t .
O th e r g a se s no t no r m a l l y p r es e nt i n t h e
ai r . . .. . . .. . . . .. . . .. . . . .. . . .. . . . .. . . N o t r ac e .
S elenium . . .. . . .. . . . .. . . .. . . . .. . . .. . . N ot m o r e t h a n 1 0 m g/ k g.
_ __ _ __ _ __ _ __ _ __ _ __ _ __ _ __ _ __ _ __ _ _ _ __ _ __ _ __ _ __ _ __ _ __ _ __ _ __ _ _
* T he s pe c ifi c at i o n r e fer s to a nh y dr o us p ro p io n i c a c id ; fo r aq u e ou s s o l ut i ons calculate values
c or r e sp o nd i n g t o t h ei r p ro p io n i c a c id c on t en t .

18