1、 This document is restricted and may not be sent outside Navistar, Inc. or reproduced without permission from Corporate Technical Standards. Suppliers are required to assume all patent liability. 2009 by Navistar, Inc. AUGUST 2009 Page 1 of 1 NAVISTAR, INC. CEMS (CORPORATE ENGINEERING MATERIAL SPECI
2、FICATION) NUMBER: CEMS GT-3C TITLE: Dip Paint Stability CURRENT ISSUE DATE: August 2009 WRITTEN/REVIEWED BY: Materials Engineering APPROVED BY: Materials Engineering SUPERSEDES ISSUE OF: August 2001 PRINTED COPIES OF THIS DOCUMENT MUST BE VERIFIED FOR CURRENT REVISION This specification may involve
3、hazardous materials, equipment, and procedures. This specification does not purport to address all of the safety issues associated with its use. The user is responsible to consult appropriate safety and health practices and to determine the applicability of regulatory limits prior to use. Change Not
4、ice: Replaced “International Truck and Engine Corporation” with “Navistar, Inc.” per corporate directive. 1.0 SCOPE This is a method for evaluating the ability of a paint to withstand degradation after prolonged storage in a closed container. 2.0 APPARATUS 2.1 No. 4 Ford Cup per ASTM D 1200 (latest
5、issue) 2.2 Paint can, 0.5 liters (1 pint) capacity and cover 2.3 Recirculating oven capable of maintaining a temperature of 60 + 3C (140 + 5F) 2.4 Squared-off spatula 3.0 PROCEDURE 3.1 Using a No. 4 Ford Cup per ASTM D 1200, measure and record the as-received viscosity of the paint which has been pr
6、epared for testing according to the steps outlined in CEMS G-5, Part I, Section B, under ”Sampling Procedure”. 3.2 Fill the 1 pint paint can approximately three-quarters full with paint from step (1). 3.3 Secure the cover tightly and place in a recirculating oven maintained at 60 + 3C (140 + 5F) for
7、 16 hours. During this time, the container will not be agitated or disturbed. 3.4 At the conclusion of this time period, remove the container from the oven and cool to 21 to 27C (70 to 80F). 3.5 Scrape the bottom of the paint can with a squared-off spatula. Examine the sample and the spatula tip wit
8、h the unaided eye; any evidence of curdling, jelling, skinning or settling that cannot be readily dispersed will constitute a failure. 3.6 Again using the No. 4 Ford Cup per ASTM D 1200, measure and record the viscosity of the sample after oven aging. 4.0 REPORT Report the following information: 4.1 Whether the appearance passes or fails this test. 4.2 The change in viscosity after oven aging. Copyright Navistar International Corporation Provided by IHS under license with INTERNNot for ResaleNo reproduction or networking permitted without license from IHS-,-,-
