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Standard Test Method for Determining Acidity of Vegetable Tanning Liquors
STANDARD published on 1.4.2009
Designation standards: ASTM D6410-99(2009)
Note: WITHDRAWN
Publication date standards: 1.4.2009
SKU: NS-35027
The number of pages: 2
Approximate weight : 6 g (0.01 lbs)
Country: American technical standard
Category: Technical standards ASTM
Keywords:
acidity, tannery liquor, tannin analysis, tanning liquor, tannins, vegetable tannin analysis, Acidity, alkalinity, pH--leather, Tanning liquors, Vegetable-tanned leather, ICS Number Code 59.140.10 (Processes and auxiliary materials)
Significance and Use | ||||||
This test method is used to determine one of the chemical properties of tannery liquors which are relevant for the vegetable tanning process and influence the astringency of vegetable tanning liquors. The astringency of liquors is dependent upon the solids and tannin content and the acidity. This test method provides a standard procedure for determining the total acidity for any sample of vegetable tanning liquor. The specimens are aliquots from the analytical solution prepared from the sample of tannery liquor collected for this purpose. The total acidity of the liquor sample is determined by one of two titrametric procedures described in this test method. |
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1. Scope | ||||||
1.1 This test method covers determining the acidity of tannery liquors made up from vegetable tanning materials. 1.2 The values stated in SI units are to be regarded as standard. No other units of measurement are included in this standard. 1.3 This standard does not purport to address all of the safety concerns, if any, associated with its use. It is the responsibility of the user of this standard to establish appropriate safety and health practices and determine the applicability of regulatory limitations prior to use. |
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2. Referenced Documents | ||||||
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