Name of the source
Synonyms
Definition
EINECS
Colour Index No
Chemical names
Chemical formula
Molecular/Atomic weight/Weight average molecular weight
Particle size of powder
Assay
Description
Appearance of a solution
Identification
Spectrophotometry, spectrometry, chromatography, Infrared, X‐ray diffraction
Density/specific gravity	XX (20°C) (25/25°C)
Refractive index
Specific rotation
pH	XX–XX (XX% aqueous solution)
Degree of hydrolysis/decomposition/properties during burning
Precipitation reaction
Colour reaction
Melting range or point	XX–XX°C
Viscosity
Solubility
Boiling point
Specific identification tests and parameters
Congealing range
Distillation range
Drop point
Isoelectric point
Solidification point
Sublimation point
Vapour pressure
Microscopic observation/examination
Purity
Loss on drying
Loss on ignition
Water or HCl insoluble matter
Water content
Conductivity
Acid/Hydroxyl value
Acidity/alkalinity
Oil content
Fat
Protein
Total sugars
Starch
Sodium chloride
Ash	Not more than XX% (XXX°C)
Viscosity	Not less/more than XXX mPa.s
Wax
Residual Solvents	Not more than XX mg/Kg
Residue on ignition
Non‐volatile residue
Organic volatile impurities
Aldehydes
Unsaponifiable matter
Saponification value
Ester value
Iodine value
Peroxide value/peroxides
Oxidising/reducing substances
Readily carbonisable substances
Specific parameters for impurities
Other specific parameters indicating the degree of purity
Chlorinated compounds
3‐Monochloropropane‐1,2‐diol (3‐MCPD)
Polycyclic aromatic hydrocarbons
Organic compounds other than colouring matters
Pentachlorophenol
Epoxides
Mercury	Not more than XX μg/Kg
Cadmium	Not more than XX μg/Kg
Arsenic	Not more than XX μg/Kg
Lead	Not more than XX μg/Kg
Aluminium/aluminium oxides	Not more than XX μg/Kg (expressed as Al)
Copper
Nickel
Antimony
Chromium
Selenium
Fluorides
Microbiological criteria
Salmonella spp.
Escherichia coli (coliforms) Staphylococcus aureus
Yeasts and moulds
Total bacterial count
Total plate count
Other safety or purity related microbiological criteria