1、Designation: D 4899 99 (Reapproved 2004)Standard Practice forAnalysis of Vegetable Tanning MaterialsGeneral1This standard is issued under the fixed designation D 4899; the number immediately following the designation indicates the year oforiginal adoption or, in the case of revision, the year of las
2、t revision. A number in parentheses indicates the year of last reapproval. Asuperscript epsilon (e) indicates an editorial change since the last revision or reapproval.1. Scope1.1 This practice is intended for use in the chemical analysisof all vegetable tanning materials.1.2 This standard does not
3、purport to address all of thesafety concerns, if any, associated with its use. It is theresponsibility of the user of this standard to establish appro-priate safety and health practices and determine the applica-bility of regulatory limitations prior to use.2. Referenced Documents2.1 ASTM Standards:
4、2D 4900 Test Method for Lignosulfates (Sulfite Cellulose) inTanning ExtractsD 4901 Practice for Preparation of Solution of Liquid Veg-etable Tannin ExtractsD 4902 Test Method for Evaporation and Drying of Ana-lytical SolutionsD 4903 Test Method for Total Solids and Water in VegetableTanning Material
5、 ExtractsD 4904 Practice for Cooling of Analytical SolutionsD 4905 Practice for Preparation of Solution of Solid, Pastyand Powdered Vegetable Tannin ExtractsD 6401 Test Method for Determining Non-Tannins andTannin in Extracts of Vegetable Tanning MaterialsD 6402 Test Method for Determining Soluble S
6、olids andInsolubles in Extracts of Vegetable Tanning MaterialsD 6403 Test Method for Determining Moisture in Raw andSpent MaterialsD 6404 Practice for Sampling Vegetable Materials Contain-ing TanninD 6405 Practice for Extraction of Tannins from Raw andSpent MaterialsD 6406 Test Method for Analysis o
7、f Sugar in VegetableTanning MaterialsD 6407 Test Method for Analysis of Iron and Copper inVegetable Tanning MaterialsD 6408 Test Method for Analysis of Tannery LiquorsD 6409 Practice for Color Tests with Sheepskin SkiverD 6410 Test Method for Determining Acidity of VegetableTanning Liquors2.2 ALCA M
8、ethods:A1 Analysis of Vegetable Tanning MaterialsGeneral3A5 Extraction of Raw and Spent Materials3A6 Moisture in Raw and Spent Materials3A10 Preparation of Solution of Liquid Extracts3A11 Preparation of Solution of Solid, Pasty, and PowderedExtracts3A12 Cooling of Analytical Solutions3A13 Evaporatio
9、n and Drying of Analytical Solutions3A20 Total Solids and Water3A21 Soluble Solids and Insolubles3A22 Non-Tannins and Tannin3A25 Analysis of Tannery Liquors3A30 Sugar in Tanning Materials3A31 Copper and Iron in Tanning Materials3A40 Color Tests with Sheepskin Skiver3A50 Lignosulfates (Sulfite Cellul
10、ose)3A60 Official Certification3J10 Sampling of Vegetable Materials Containing Tannin32.3 Federal SpecificationDD-V-582 Volumetric Apparatus, Glass43. Significance and Use3.1 Vegetable tanning materials are natural products con-taining various substances of varying composition, concentra-tion and qu
11、ality.1This practice is under the jurisdiction of ASTM Committee D31 on Leather andis the direct responsibility of Subcommittee D31.01 on Vegetable Leather. Thispractice has been adapted from and is a replacement for Method A1 of the OfficialMethods of the American Leather Chemists Association.Curre
12、nt edition approved April 1, 2004. Published May 2004. Originallyapproved in 1989. Last previous edition approved in 1999 as D 489999.2For referenced ASTM standards, visit the ASTM website, www.astm.org, orcontact ASTM Customer Service at serviceastm.org. For Annual Book of ASTMStandards volume info
13、rmation, refer to the standards Document Summary page onthe ASTM website.3Official Methods of the American Leather Chemists Association. Availablefrom the American Leather Chemists Association (ALCA), University of Cincinnati,P.O. Box 210014, Cincinnati, OH 452210014.4Available from Standardization
14、Documents Order Desk, Bldg. 4 Section D, 700Robbins Ave., Philadelphia, PA 19111-5094, Attn: NPODS.1Copyright ASTM International, 100 Barr Harbor Drive, PO Box C700, West Conshohocken, PA 19428-2959, United States.3.2 The methods referenced are useful for analyzing andtesting vegetable tanning mater
15、ials for moisture, water-extractable substances, cold-soluble fractions, tannins, non-tannins, acidity, tanning properties, the color of tanned leather,and the presence or absence of certain admixtures.4. Samples and Specimens4.1 The preparation of the composite sample of a vegetabletanning material
16、 for analysis purposes shall be as described inALCA Method J10.5. Apparatus and Reagents5.1 All volumetric glassware shall comply with FederalSpecification DD-V-582.5.2 Unless otherwise specified, all reagents used in thechemical analyses shall be of certified ACS purity grade andcomply with the spe
17、cifications recommended by the Commit-tee on Analytical Reagents of the American Chemical Society.55.3 The distilled water used in the chemical analysis shallhave a pH of not less than 5.5 nor more than 7.0 and shall givea residue of not more than 0.0005 g when 100 mL is evaporatedand dried in a pla
18、tinum dish.5.4 General laboratory apparatus and reagents shall beavailable. (Special apparatus and reagents are described in theindividual methods.)6. Procedure6.1 Cover all funnels, collecting dishes, and other apparatusused during the analysis so as to prevent, or reduce to aminimum, any change in
19、 the concentration of solutions byevaporation of water.6.2 Measure all aliquots of analytical solutions, pipetted forthe determination of total solids, soluble solids, non-tannins, orother, at the same temperature within the range 23 to 25C asspecified in ALCA Methods A21 and A22.7. General Analytic
20、al Procedure for the Analysis ofVegetable Tanning Materials7.1 The following ASTM standards are applicable: TestMethods D 4900, D 4902, D 4903, D 6401, D 6402, D 6403,D 6406, D 6407, D 6408, and D 6410, and Practices D 4901,D 4904, D 4905, D 6404, D 6405, and D 6409.7.2 The following ALCA Methods ar
21、e applicable: A5, A6,A10, A11, A12, A13, A20, A21, A22, A25, A30, A31, A40,A50, A60, J10.8. Keywords8.1 tannin; tannin analysis; vegetable tannin analysis; veg-etable tanninsASTM International takes no position respecting the validity of any patent rights asserted in connection with any item mention
22、edin this standard. Users of this standard are expressly advised that determination of the validity of any such patent rights, and the riskof infringement of such rights, are entirely their own responsibility.This standard is subject to revision at any time by the responsible technical committee and
23、 must be reviewed every five years andif not revised, either reapproved or withdrawn. Your comments are invited either for revision of this standard or for additional standardsand should be addressed to ASTM International Headquarters. Your comments will receive careful consideration at a meeting of
24、 theresponsible technical committee, which you may attend. If you feel that your comments have not received a fair hearing you shouldmake your views known to the ASTM Committee on Standards, at the address shown below.This standard is copyrighted by ASTM International, 100 Barr Harbor Drive, PO Box
25、C700, West Conshohocken, PA 19428-2959,United States. Individual reprints (single or multiple copies) of this standard may be obtained by contacting ASTM at the aboveaddress or at 610-832-9585 (phone), 610-832-9555 (fax), or serviceastm.org (e-mail); or through the ASTM website(www.astm.org).5American Chemical Society, 1155 16th St. NW, Washington, DC 20036.D 4899 99 (2004)2
