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Standard No. 8420 / 2020
Geometrical product specifications (gps) — surface texture: areal — part 607: nominal characteristics of non-contact (confocal microscopy) instruments
2020-10-12
490 L.E.
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Standard No. 8421-1 / 2020
Gas analysis — preparation of calibration gas mixtures using dynamic methods — part 1: general aspects
2020-10-12
520 L.E.
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Standard No. 8422-5 / 2020
Mechanical vibration and shock — experimental determination of mechanical mobility — part 5: measurements using impact excitation with an exciter which is not attached to the structure
2020-10-12
595 L.E.
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Standard No. 8423 / 2020
Optics and photonics — guidance for the selection of environmental tests
2020-10-12
580 L.E.
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Standard No. 8424 / 2020
Standard practice for Calculation and adjustment of sulfate scaling salts (caso4, srso4, and baso4) For reverse osmosis and nanofiltration
2020-10-12
310 L.E.
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Standard No. 8425 / 2020
Cleaning equipment for air and other Gases — terminology
2020-10-12
895 L.E.
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Standard No. 8426 / 2020
Practice for calibration of routine dosimetry systems for radiation processing
2020-10-12
775 L.E.
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Standard No. 8427 / 2020
Standard practice for dosimetry in a gamma facility for radiation processing
2020-10-12
475 L.E.
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Standard No. 8428 / 2020
Nanotechnologies — nanoscale calcium carbonate in Powder form — characteristics and measurement
2020-10-12
265 L.E.
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Standard No. 8429 / 2020
Uniform provisions concerning the approval of vehicles of category l with regard to specific requirements for the electric power train
2020-10-12
1,375 L.E.
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Standard No. 8431 / 2023
Textiles and textile products - smart (intelligent) textiles - definitions , categorisation , applications and standardization needs
2023-01-23
535 L.E.
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Standard No. 8432 / 2021
Standard Terminology Relating To Textiles
2021-04-04
1,240 L.E.
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Standard No. 8433 / 2021
Uniform provisions concerning whole Vehicle type approval for category n
2021-04-04
505 L.E.
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Standard No. 8434 / 2021
Measuring method of the energy Consumption of gas fired ovens
2021-04-04
535 L.E.
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Standard No. 8435 / 2021
Conformity assessment — Guidelines for determining the Duration of management system Certification audits
2021-04-04
325 L.E.
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Standard No. 8436 / 2021
Refrigerating systems and heat Pumps — qualification of Tightness of components and Joints
2021-04-04
820 L.E.
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Standard No. 8437-2 / 2024
Buildings And Constructed Assets — Service Life Planning — Part 2: Service Life Prediction Procedures
2024-08-18
775 L.E.
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Standard No. 8437-1 / 2021
Buildings and constructed assets — Service life planning Part : 1general principles and Framework
2021-04-04
565 L.E.
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Standard No. 8438 / 2021
Ergonomics — General approach principles and Concepts
2021-04-04
520 L.E.
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Standard No. 8439 / 2021
Rotating electrical machines – Efficiency classes of variable Speed ac motors (ie-code)
2021-04-04
445 L.E.
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Standard No. 8440-1 / 2021
Ac motor capacitors – Part 1: General – performance, testing and Rating – safety requirements – Guidance for installation and Operation
2021-04-04
625 L.E.
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Standard No. 8441 / 2024
Eco-Design Requirements For Water Pumps Energy Efficiency
2024-08-18
355 L.E.
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Standard No. 8442 / 2021
Rechargeable portable fire Extinguishers that works with Dry chemical powder
2021-04-04
1,645 L.E.
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Standard No. 8443 / 2021
Information Technology — Automatic Identification And Data Capture Techniques Ean/Upc Bar Code Symbology Specification
2021-04-04
475 L.E.
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Standard No. 8444-1 / 2021
Methods Of Analysis And Testing For Spices, Condiments And Herbs Part One: Sampling
2021-04-04
265 L.E.
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Standard No. 8444-2 / 2021
Methods Of Analysis And Testing For Spices, Condiments And Herbs Part Two: Preparation Of A Ground Sample For Analysis
2021-04-04
250 L.E.
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Standard No. 8444-3 / 2021
Methods Of Analysis And Testing For Spices, Condiments And Herbs Part Three: Microscopic Examination
2021-04-04
250 L.E.
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Standard No. 8444-4 / 2021
Methods Of Analysis And Testing For Spices, Condiments And Herbs Part Four: Determination Of Extraneous Matter And Foreign Matter Content
2021-04-04
280 L.E.
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Standard No. 8444-5 / 2021
Methods Of Analysis And Testing For Spices, Condiments And Herbs Part Five: Determination Of Degree Of Fineness Of Grinding “Hand Sieving Method
2021-04-04
250 L.E.
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