ISO 11348-3:2007
International Standard
Current Edition
·
Approved on
27 November 2007
Water quality — Determination of the inhibitory effect of water samples on the light emission of Vibrio fischeri (Luminescent bacteria test) — Part 3: Method using freeze-dried bacteria
ISO 11348-3:2007 Files
English
21 Pages
Current Edition
62.14 BHD
ISO 11348-3:2007 Scope
ISO 11348 describes three methods for determining the inhibition of the luminescence emitted by the marine bacterium Vibrio fischeri (NRRL B‑11177). ISO 11348-3:2007 specifies a method using freeze‑dried bacteria.
This method is applicable to:
- waste water;
- aqueous extracts and leachates;
- fresh water (surface and ground water);
- sea and brackish water;
- eluates of sediment (freshwater, brackish and sea water);
- pore water;
- single substances, diluted in water.
Best Sellers
GSO 150-2:2013
Gulf Standard
Expiration dates for food products - Part 2 :
Voluntary expiration dates

BH GSO 150-2:2015
GSO 150-2:2013
Bahraini Standard
Expiration dates for food products - Part 2 :
Voluntary expiration dates


BH GSO 2055-1:2016
GSO 2055-1:2015
Bahraini Technical Regulation
HALAL FOOD - Part 1 : General Requirements


GSO 2055-1:2015
Gulf Technical Regulation
HALAL FOOD - Part 1 : General Requirements

Recently Published
ISO 24690:2025
International Standard
Glass reinforced thermosetting plastic (GRP) pipes — Test method for the determination of long-term pressure endurance strength

ISO 15614-11:2025
International Standard
Specification and qualification of welding procedures for metallic materials — Welding procedure test — Part 11: Electron and laser beam welding

IEC/TS 81001-2-2:2025
International Standard
Health software and health IT systems safety, effectiveness and security — Part 2-2: Guidance for the implementation, disclosure and communication of security needs, risks and controls

ISO 37190:2025
International Standard
Guidance for practical implementation of ISO 37155 series for supervising at each life cycle phase of smart community infrastructures
