Quote: (Originally Posted by
UKSteve)
I'm sorry.. but this test is utterly inconclusive, simply trailer science!!
As you well know, according to CE 0104 (USN 04/01) the soup must be formulated as per BS SH1Tand has to be maintained at a constant temperature of 85 deg C (god knows what this is in deg F and frankly, who cares?!!). The test should be performed in a pressure cooker at an ambient pressure of 4 bar (equivalent to 28m soup). As the human is such a poor judge of light, photo voltaeic light sensors should be placed in the mask.
Instrumentation of pressures, temperatures and light should be calibrated before and after the test and a full test chart produced recording the consistencey of the soup as well as all other relevant parameter. Testing will be performed in the presence the soup manufacturer.
What you have produced is simply an amateurish attempt to distroy the market share of tomato and sweetcorn soup producers to gain an unfair trade advantage - some may even regard this as carpet bombing using innacurate and unrepresentative data.
Sir, I consider you a traitor to the cause!!
Steve
Steve,
Clearly your post demonstrates your lack of knowledge of the standards. NORSOUP T/OSSR clearly indicates that BS SH1T only be used when meat products are included. We all know that you cant have pea soup without ham.
I will give you fair credit for your correct use of units in your post, British and metric units are the only units to use and everything else is for poofs BUT - this forum is a place where we should converse sensibly and respect other's opinion and therefore I have restrained myself and stopped short of accusing you of bias and of being a blatent vegatarian but I warn you not to push me.
respectfully, Brent.