1、Designation: D6410 99 (Reapproved 2014)Standard Test Method forDetermining Acidity of Vegetable Tanning Liquors1This standard is issued under the fixed designation D6410; the number immediately following the designation indicates the year oforiginal adoption or, in the case of revision, the year of
2、last revision. A number in parentheses indicates the year of last reapproval. Asuperscript epsilon () indicates an editorial change since the last revision or reapproval.1. Scope1.1 This test method covers determining the acidity oftannery liquors made up from vegetable tanning materials.1.2 The val
3、ues stated in SI units are to be regarded asstandard. No other units of measurement are included in thisstandard.1.3 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 sa
4、fety and health practices and determine the applica-bility of regulatory limitations prior to use.2. Referenced Documents2.1 ASTM Standards:2D4904 Practice for Cooling of Analytical SolutionsD6404 Practice for Sampling Vegetable Materials Contain-ing Tannin2.2 ALCA Methods:A25 Analysis of Tannery Li
5、quors33. Terminology3.1 Definitions:3.1.1 tannery liquorwater solutions containing vegetabletannin that are made up and used in a vegetable tannery.4. Summary of Test Method4.1 An analytical solution is prepared from the sample oftannery liquor (Practice D6404). Specimen aliquots from thisanalytical
6、 solution are then analyzed for total acidity by one oftwo titrametric methods.5. Significance and Use5.1 This test method is used to determine one of thechemical properties of tannery liquors which are relevant forthe vegetable tanning process and influence the astringency ofvegetable tanning liquo
7、rs. The astringency of liquors is depen-dent upon the solids and tannin content and the acidity. Thistest method provides a standard procedure for determining thetotal acidity for any sample of vegetable tanning liquor.5.2 The specimens are aliquots from the analytical solutionprepared from the samp
8、le of tannery liquor collected for thispurpose.5.3 The total acidity of the liquor sample is determined byone of two titrametric procedures described in this test method.6. Apparatus and Reagents6.1 Analytical Solution:6.1.1 Flask, 1 L volumetric. ClassAflasks with a bulb in theneck (M.C.A. type) ar
9、e especially suitable for this work.6.1.2 Hydrometer, preferably with a Barkometer scale (thatis, a scale calibrated in Bk). The three digits to the right of thedecimal point on a standard specific gravity reading are equalto the Barkometer scale reading. That is, a sp.gr. of 1.200equals 200Bk and a
10、 sp.gr. of 1.020 equals 20Bk.6.2 Acidity DeterminationMethod I:6.2.1 Graduated Cylinder, glass-stoppered, graduated tocontain 250 mL.6.2.2 Gelatin Solution, 1 %, neutral to bromocresol purple.The addition of 25 mL of 95 % ethyl alcohol per litre isrecommended to prevent frothing. The solution shall
11、be ad-justed to neutrality to bromocresol purple with 0.1 N aceticacid or 0.1 N sodium hydroxide.6.2.3 Kaolin4, acid-washed kaolin clay which conforms tothe following specifications:1This test method is under the jurisdiction of ASTM Committee D31 on Leatherand is the direct responsibility of Subcom
12、mittee D31.01 on Vegetable Leather. Thistest method has been adapted from and is a replacement for the acidity determina-tion portion of Method A25 of the Official Methods of the American LeatherChemists Association.Current edition approved Nov. 1, 2014. Published December 2014. Originallyapproved i
13、n 1999. Last previous edition approved in 2009 as D6410 99 (2009).DOI: 10.1520/D6410-99R14.2For 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 standards Document Su
14、mmary page onthe ASTM website.3Official Methods of the American Leather Chemists Association. Availablefrom the American Leather Chemists Association, University of Cincinnati, P.O.Box 210014, Cincinnati, OH 45221-0014.4The sole source of supply of Kaolin known to the committee at this time is L.H.
15、Lincoln tannery liquor; tannin analysis; tanning liquor;tannins; vegetable tannin analysisD6410 99 (2014)2ASTM 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 tha
16、t 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 must be reviewed every five years andif not revised, either reappro
17、ved 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 theresponsible technical committee, which you may attend. If you fe
18、el 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 C700, West Conshohocken, PA 19428-2959,United States. Individual rep
19、rints (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). Permission rights to photocopy the standard may also be secured from the Copyright Clearance Center, 222Rosewood Drive, Danvers, MA 01923, Tel: (978) 646-2600; http:/ 99 (2014)3
