ISO 1407:2023

مواصفة قياسية دولية   الإصدار الحالي · اعتمدت بتاريخ ٢٥ أبريل ٢٠٢٣

Rubber — Determination of solvent extract

ملفات الوثيقة ISO 1407:2023

الإنجليزية 19 صفحات
الإصدار الحالي
57.57 OMR

مجال الوثيقة ISO 1407:2023

This document specifies four methods for the quantitative determination of the material extractable from raw rubbers, both natural and synthetic; two of the methods are also applicable to the unvulcanized and vulcanized rubber compounds.

Method A measures the mass of the solvent extract, after evaporation of the solvent, relative to the mass of the original test portion.

Method B measures the difference in the mass of the test portion before and after extraction.

Method C, which is for raw rubbers only, measures the difference in the mass of the test portion before and after extraction using boiling solvent.

Method D, which is for raw rubbers only, measures the difference in the mass of the test portion before and after extraction relative to the mass of the original test portion.

NOTE 1        Depending on the test method used, the conditioning of the test portion and the solvent used, the test result is not necessarily the same.

NOTE 2        Method C generally gives results which are lower than those obtained with methods A and B due to an equilibrium which is set up, particularly if large test portions are used, depending on the content and the nature of the extractable matter. Method C is, however, a quicker method than method A or method B.

NOTE 3        Methods C and D are not suitable if the test portion disintegrates during the extraction.

NOTE 4        Method D is normally used for production controls.

Recommendations as to the solvent most appropriate for each type of rubber are given in Annex A.

الأكثر مبيعاً

GSO 150-2:2013
 
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OS GSO 150-2:2013
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مواصفة قياسية عمانية
فترات صلاحية المنتجات الغذائية - الجزء الثاني : فترات الصلاحية الاختيارية
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مواصفة قياسية عمانية
الأغذية الحلال – الجزء الأول : الاشتراطات العامة للأغذية الحلال
GSO 2055-1:2015
 
لائحة فنية خليجية
الأغذية الحلال – الجزء الأول : الاشتراطات العامة للأغذية الحلال

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