1、BSI Standards PublicationBS ISO 2386:2015Packed cork Virgin cork, rawreproduction cork, ramassage,gleanings, burnt cork, boiledreproduction cork and rawcorkwaste Determination ofmoisture contentBS ISO 2386:2015 BRITISH STANDARDNational forewordThis British Standard is the UK implementation of ISO 23
2、86:2015.The UK participation in its preparation was entrusted to TechnicalCommittee PRI/81, Cork.A list of organizations represented on this committee can beobtained on request to its secretary.This publication does not purport to include all the necessaryprovisions of a contract. Users are responsi
3、ble for its correctapplication. The British Standards Institution 2015. Published by BSI StandardsLimited 2015ISBN 978 0 580 89273 8ICS 79.100Compliance with a British Standard cannot confer immunity fromlegal obligations.This British Standard was published under the authority of theStandards Policy
4、 and Strategy Committee on 31 July 2015.Amendments issued since publicationDate Text affectedBS ISO 2386:2015 ISO 2015Packed cork Virgin cork, raw reproduction cork, ramassage, gleanings, burnt cork, boiled reproduction cork and raw corkwaste Determination of moisture contentLige emball Lige mle, li
5、ge de reproduction cru, lige de ramassage, lige gisant, lige flamb, lige de reproduction bouilli et rebut Dtermination de lhumiditINTERNATIONAL STANDARDISO2386Fourth edition2015-08-01Reference numberISO 2386:2015(E)BS ISO 2386:2015ISO 2386:2015(E)ii ISO 2015 All rights reservedCOPYRIGHT PROTECTED DO
6、CUMENT ISO 2015, Published in SwitzerlandAll rights reserved. Unless otherwise specified, no part of this publication may be reproduced or utilized otherwise in any form or by any means, electronic or mechanical, including photocopying, or posting on the internet or an intranet, without prior writte
7、n permission. Permission can be requested from either ISO at the address below or ISOs member body in the country of the requester.ISO copyright officeCh. de Blandonnet 8 CP 401CH-1214 Vernier, Geneva, SwitzerlandTel. +41 22 749 01 11Fax +41 22 749 09 47copyrightiso.orgwww.iso.orgBS ISO 2386:2015ISO
8、 2386:2015(E)Foreword iv1 Scope . 12 Normative references 13 Terms and definitions . 14 Principle 15 Apparatus . 16 Procedure. 26.1 Test sample . 26.2 Determination . 27 Results . 27.1 Calculation 27.2 Expression of results 28 Test report . 2 ISO 2015 All rights reserved iiiContents PageBS ISO 2386:
9、2015ISO 2386:2015(E)ForewordISO (the International Organization for Standardization) is a worldwide federation of national standards bodies (ISO member bodies). The work of preparing International Standards is normally carried out through ISO technical committees. Each member body interested in a su
10、bject for which a technical committee has been established has the right to be represented on that committee. International organizations, governmental and non-governmental, in liaison with ISO, also take part in the work. ISO collaborates closely with the International Electrotechnical Commission (
11、IEC) on all matters of electrotechnical standardization.The procedures used to develop this document and those intended for its further maintenance are described in the ISO/IEC Directives, Part 1. In particular the different approval criteria needed for the different types of ISO documents should be
12、 noted. This document was drafted in accordance with the editorial rules of the ISO/IEC Directives, Part 2 (see www.iso.org/directives).Attention is drawn to the possibility that some of the elements of this document may be the subject of patent rights. ISO shall not be held responsible for identify
13、ing any or all such patent rights. Details of any patent rights identified during the development of the document will be in the Introduction and/or on the ISO list of patent declarations received (see www.iso.org/patents).Any trade name used in this document is information given for the convenience
14、 of users and does not constitute an endorsement.For an explanation on the meaning of ISO specific terms and expressions related to conformity assessment, as well as information about ISOs adherence to the WTO principles in the Technical Barriers to Trade (TBT) see the following URL: Foreword - Supp
15、lementary informationThe committee responsible for this document is ISO/TC 87, Cork.This fourth edition cancels and replaces the third edition (ISO 2386:1998), of which it constitutes a minor revision. Minor editorial details have been introduced in this edition.iv ISO 2015 All rights reservedBS ISO
16、 2386:2015INTERNATIONAL STANDARD ISO 2386:2015(E)Packed cork Virgin cork, raw reproduction cork, ramassage, gleanings, burnt cork, boiled reproduction cork and raw corkwaste Determination of moisture content1 ScopeThis International Standard specifies a method for determination of the moisture conte
17、nt of packed cork, either virgin cork, raw reproduction cork, ramassage, gleanings, burnt cork, boiled reproduction cork or raw corkwaste.2 Normative referencesThe following documents, in whole or in part, are normatively referenced in this document and are indispensable for its application. For dat
18、ed references, only the edition cited applies. For undated references, the latest edition of the referenced document (including any amendments) applies.ISO 633, Cork Vocabulary3 Terms and definitionsFor the purposes of this document, the terms and definitions in ISO 633 and the following apply.3.1mo
19、isture contentloss of mass of a test specimen after drying under specific conditions, compared to the initial mass of the test specimen4 PrincipleDetermination of the mass of a test specimen, drying and re-determination of its mass, then calculation of the loss of mass in percentage, referred to the
20、 initial one.5 ApparatusOrdinary laboratory equipment and, in particular, the following.5.1 Balance, with a resolution of at least 0,5 g.5.2 Drying oven, ventilated, and set at (103 2) C.5.3 Open containers (dried), of adequate capacity to hold the test specimens.To dry the containers, place them in
21、 the oven at (103 2) C for 30 min. After that, let them cool during 30 min in the desiccator.5.4 Desiccators, of adequate capacity to hold the containers, and containing an efficient desiccant (e.g. silica gel or calcium chloride). ISO 2015 All rights reserved 1BS ISO 2386:2015ISO 2386:2015(E)6 Proc
22、edure6.1 Test sampleFrom the laboratory sample, take at random three test specimens of mass about 400 g each.6.2 DeterminationDetermine the mass of each container (m1).Place each test specimen in a container and determine the mass of each set (m2).Put the sets in the oven (5.2) set at (103 2) C, for
23、 at least 1 h. Then place them in the desiccator (5.4) and let them cool for at least 30 min. Then determine the mass of each set.Repeat the procedure described above until constant mass (i.e. until two consecutive weighings of each set do not differ by more than 0,5 g) (m3).To accelerate the test,
24、it is advisable that the first drying lasts for at least 3 h.7 Results7.1 CalculationThe moisture content of each test specimen, referred to the initial mass (before drying) and expressed as a percentage is given by the formula:mmmm2321100wherem1is the mass of the container, in grams rounded off to
25、the nearest 0,5;m2is the mass of the container and test specimen (set) before drying, in grams rounded off to the nearest 0,5;m3is the mass of the container and test specimen (set) after drying, in grams rounded off to the nearest 0,5.7.2 Expression of resultsTake as the moisture content of the lot
26、of corkwood, the average, rounded off to the nearest integer, of the results obtained for each test specimen.8 Test reportThe test report shall include the following particulars:a) all details required to identify the sample;b) the result obtained, in accordance with Clause 7;c) reference to this In
27、ternational Standard;d) all operating details not specified in this International Standard;e) details of any incidents which may have influenced the results.2 ISO 2015 All rights reservedBS ISO 2386:2015BS ISO 2386:2015ISO 2386:2015(E) ISO 2015 All rights reservedICS 79.100Price based on 2 pagesThis
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