1、Designation: D 6183 00 (Reapproved 2005)Standard Test Method forTackiness of Finish on Leather1This standard is issued under the fixed designation D 6183; the number immediately following the designation indicates the year oforiginal adoption or, in the case of revision, the year of last revision. A
2、 number in parentheses indicates the year of last reapproval. Asuperscript epsilon (e) indicates an editorial change since the last revision or reapproval.This standard has been approved for use by agencies of the Department of Defense.1. Scope1.1 This test method is intended for use on finished lea
3、therto evaluate the tendency of cloth to adhere to it. This testmethod does not apply to wet blue.1.2 This standard does not 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
4、 practices and determine the applica-bility of regulatory limitations prior to use.2. Referenced Documents2.1 ASTM Standards:2D 1517 Terminology Relating to LeatherD 1610 Practice for Conditioning Leather and LeatherProducts for TestingD 2813 Practice for Sampling Leather for Physical andChemical Te
5、sts3. Terminology3.1 Definitions of terms used in this test method can befound in Terminology D 1517.3.2 Definitions of Terms Specific to This Standard:3.2.1 tackiness, adjthe tendency of cloth to adhere toleather.4. Summary of Test Method4.1 Finished leather is brought into contact with a test clot
6、hunder a prescribed pressure. The apparatus is heated for aprescribed time, then cooled to room temperature. The clothsubsequently is peeled from the finished leather while observ-ing the force to remove the cloth and deformation of thefinished leather surface.5. Significance and Use5.1 This test me
7、thod is intended for use on any type offinished leather.5.2 This test will give an indication of the tackiness of thefinish on leather.6. Apparatus6.1 A circulating oven capable of maintaining 50 6 2C(122 6 3.6F).6.2 A piece of bleached cheesecloth measuring at least 10by 10 cm (3.94 by 3.94 in.).6.
8、3 A suitable device for maintaining a pressure of 100g/cm2(1.42 lb/in.2) over the entire surface of the cheesecloth.7. Sampling, Test Specimens, and Test Units7.1 Sample leather according to Practice D 2813.7.2 The leather sample shall be larger than the cheesecloth.8. Conditioning8.1 Prepare the te
9、st pieces according to Practice D 1610.8.2 Conditioning, other than as prescribed, shall be docu-mented in the results.9. Procedure9.1 The finished leather specimen, the cheesecloth, and thedevice for maintaining pressure shall be placed in the ovenseparately and brought to the required temperature.
10、9.2 Apply the cheesecloth to the surface of the leather.Apply and maintain a pressure of 100 g/cm2evenly over thesurface of the cheesecloth for 5 min while remaining in theoven.9.3 Remove the pressure from the cheesecloth, and removethe finished leather and cheesecloth while still in contact withit
11、from the oven.9.4 Allow the finished leather and cheesecloth to cool underconditions specified by Practice D 1610.1This test method is under the jurisdiction of ASTM Committee D31 on Leatherand is the direct responsibility of Subcommittee D31.07 on Physical Properties.Current edition approved April
12、1, 2005. Published May 2005. Originallyapproved in 1997. Last previous edition approved in 2000 as D 6183 00.2For referenced ASTM standards, visit the ASTM website, www.astm.org, orcontact ASTM Customer Service at serviceastm.org. For Annual Book of ASTMStandards volume information, refer to the sta
13、ndards Document Summary page onthe ASTM website.1Copyright ASTM International, 100 Barr Harbor Drive, PO Box C700, West Conshohocken, PA 19428-2959, United States.9.5 Hold the test specimen vertically and at a distance of 206 2 cm (7.8 6 0.8 in.) and an angle of 45 6 5. Blow for notmore than 1 s, an
14、d observe if the cheesecloth dislodges fromthe finished leather.9.6 Slowly pull or peel the cheesecloth from the finishedleather while observing for any tendency of the cloth to adhereto the finished leather.9.7 Observe the surface of the finished leather for deforma-tion caused by the removal of th
15、e cheesecloth and for remnantsof cheesecloth fibers after a puff of air is applied as in 9.5.9.8 Observe the cheesecloth for any leather finish adheringto it.10. Interpretation of Results10.1 Rank the tackiness in accordance with Table 1.11. Report11.1 Report the following information:11.1.1 Conditi
16、ons used in Section 8.11.1.2 The time pressure was applied, if different from thistest method, and11.1.3 Rank in Table 1 of each test piece in the sample.12. Precision and Bias12.1 No information is presented about either the precisionor bias of this test method, since the test result is nonquanti-t
17、ative.13. Keywords13.1 leather; tackinessASTM International takes no position respecting the validity of any patent rights asserted in connection with any item mentionedin this standard. Users of this standard are expressly advised that determination of the validity of any such patent rights, and th
18、e 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 must be reviewed every five years andif not revised, either reapproved or withdrawn. Your comments are invited either for revision o
19、f this standard or for additional standardsand should be addressed to ASTM International Headquarters. Your comments will receive careful consideration at a meeting of theresponsible technical committee, which you may attend. If you feel that your comments have not received a fair hearing you should
20、make 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 C700, West Conshohocken, PA 19428-2959,United States. Individual reprints (single or multiple copies) of this standard may be obtaine
21、d 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).TABLE 1 Rank of TackinessRank Description of Tackiness1 The cheesecloth fell from or was dislodged completely when blown on.2 The cheeseclot
22、h was dislodged by a light force as evidenced by the clothloosening in sections rather than along a line.3 The cheesecloth was dislodged by a greater force as evidenced by abend developing with a small radius along a line perpendicular to thedirection of peeling. The surface of the leather has no tr
23、ace of cheeseclothfibers remaining after a puff of air is applied.4 Fibers from the cheesecloth remain adhering to the finished leather or thesurface of the leather has been deformed by the peeling action.5 The cheesecloth tears when being removed or the finish peels off theleather substrate or leather finish adheres to the cheesecloth.D 6183 00 (2005)2
