ASTM D6410-1999(2004) Standard Test Method for Determining Acidity of Vegetable Tanning Liquors《植物鞣皮液剂酸度测定的标准试验方法》.pdf

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1、Designation: D 6410 99 (Reapproved 2004)Standard Test Method forDetermining Acidity of Vegetable Tanning Liquors1This standard is issued under the fixed designation D 6410; the number immediately following the designation indicates the year oforiginal adoption or, in the case of revision, the year o

2、f last 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 test method covers determining the acidity oftannery liquors made up from vegetable tanning materials.1.2 The

3、values stated in SI units are to be regarded as thestandard.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 safety and health practices and determine the applica-b

4、ility of regulatory limitations prior to use.2. Referenced Documents2.1 ASTM Standards:2D 6404 Practice for Sampling Vegetable Materials Contain-ing Tannin2.2 ALCA Methods:A25 Analysis of Tannery Liquors33. Terminology3.1 Definitions:3.1.1 tannery liquorwater solutions containing vegetabletannin tha

5、t 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 D 6404). Specimen aliquots from thisanalytical solution are then analyzed for total acidity by one oftwo titrametric methods.5. Significance and Us

6、e5.1 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 liquors. The astringency of liquors is depen-dent upon the solids and tannin content and the acidity. This

7、test 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 sample of tannery liquor collected for thispurpose.5.3 The total acidity of the liquor sample is determin

8、ed 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) are especially suitable for this work.6.1.2 Hydrometer, preferably with a Barkometer scale (thatis, a s

9、cale 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 sp.gr. of 1.020 equals 20Bk.6.2 Acidity DeterminationMethod I:6.2.1 Graduated Cylinder, glass-stoppe

10、red, 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 be ad-justed to neutrality to bromocresol purple with 0.1 N aceticacid or 0.1 N sodium hydroxide.6.2.

11、3 Kaolin4, acid-washed kaolin clay which conforms tothe following specifications:6.2.3.1 Suspend 1.0 g kaolin in 100 mL distilled water. ThepH value should be between 4.5 and 6.0 after 5 min.6.2.3.2 Amixture of 2.0 g kaolin and 200 mL distilled waterare shaken for 10 min and the mixture filtered thr

12、ough thestandard filter paper (see 6.5). A 100 mL aliquot of the clearfiltrate should have less than 0.001 g of residue after evapora-tion and oven-drying in a platinum dish.6.2.4 Alkaline Titrant, 0.1 N sodium hydroxide solution.6.3 Acidity DeterminationMethod II:1This test method is under the juri

13、sdiction of ASTM Committee D31 on Leatherand is the direct responsibility of Subcommittee 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.C

14、urrent edition approved April 1, 2004. Published May 2004. Originallyapproved in 1999. Last previous edition approved in 1999 as D 6410 99.2For referenced ASTM standards, visit the ASTM website, www.astm.org, orcontact ASTM Customer Service at serviceastm.org. For Annual Book of ASTMStandards volume

15、 information, refer to the standards Document Summary 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 Kao

16、lin known to the committee at this time is L.H. Lincoln tannery liquor; tannin analysis; tanning liquor;tannins; vegetable tannin analysisASTM International takes no position respecting the validity of any patent rights asserted in connection with any item mentionedin this standard. Users of this st

17、andard 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 must be reviewed every five years a

18、ndif 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 theresponsible technical committee,

19、 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 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).D 6410 99 (2004)2