BS-6920-2.2.3-2000.pdf
《BS-6920-2.2.3-2000.pdf》由会员分享,可在线阅读,更多相关《BS-6920-2.2.3-2000.pdf(10页珍藏版)》请在三一文库上搜索。
1、BRITISH STANDARD BS 6920-2.2.3: 2000 Incorporating Amendment No. 1 Suitability of non-metallic products for use in contact with water intended for human consumption with regard to their effect on the quality of the water Part 2: Methods of test Section 2.2: Odour and flavour of water Subsection 2.2.
2、3: Method of testing odours and flavours imparted to water by hoses for conveying water for food and drink preparation ICS 13.060.20 ? BS 6920-2.2.3:2000 This British Standard, having been prepared under the direction of the Health and Environment Sector Committee, was published under the authority
3、of the Standards Committee and comes into effect on 15 May 2000 BSI 21 January 2004 The following BSI references relate to the work on this British Standard: Committee reference EH/6 Draft for comment 99/560127 DC ISBN 0 580 331075 Committees responsible for this British Standard The preparation of
4、this British Standard was entrusted to Technical Committee EH/6, Effects of materials on water quality, upon which the following bodies were represented: Automatic Vending Association of Britain British Cement Association BCF British Coatings Federation Ltd British Malleable Tube Fittings Associatio
5、n British Plastics Federation British Plumbing Fittings Manufacturers Association British Precast Concrete Federation Ltd British Rubber Manufacturers Association Ltd British Water DEFRA Water and Land Directorate Galvanizers Association Laboratory of the Government Chemist Pipeline Industries Guild
6、 UK Steel Association Water Regulations Advisory Scheme Water Research Centre plc Amendments issued since publication Amd. No.DateComments 1472021 January 2004 Insertion of new Figure A.1 BS 6920-2.2.3:2000 BSI 21 January 2004 i Contents Page Committees responsibleInside front cover Forewordii Intro
7、duction1 1Scope1 2Normative references1 3Terms and definitions1 4Principle1 5Reagents1 6Apparatus2 7Samples2 8Test procedure2 9Expression of results3 10Test report4 Annex A (informative) Test sequence5 Figure A.1 Test sequence5 BS 6920-2.2.3:2000 ii BSI 21 January 2004 Foreword This subsection of BS
8、 6920 has been prepared by Technical Committee EH/6. It supersedes BS 6920-2.2.3:1996, which is withdrawn. This edition introduces technical changes but it does not reflect a full review or revision of the standard. BS 6920 is published in several parts, namely Part 1: Specification, Part 2: Methods
9、 of test, Part 3: High temperature tests and Part 4: Method for the GCMS identification of water leachable organic substances. Part 2 is further subdivided into a number of sections and subsections as follows. Section 2.1: Samples for testing; Section 2.2: Odour and flavour of water; Subsection 2.2.
10、1: General method of test; Subsection 2.2.2: Method of testing odours and flavours imparted to water by hoses and composite pipes and tubes; Subsection 2.2.3: Method of testing odours and flavours imparted to water by hoses for conveying water for food and drink preparation; Section 2.3: Appearance
11、of water; Section 2.4: Growth of aquatic microorganisms test; Section 2.5: The extraction of substances that may be of concern to public health; Section 2.6: The extraction of metals. This publication does not purport to include all the necessary provisions of a contract. Users are responsible for i
12、ts correct application. Compliance with a British Standard does not of itself confer immunity from legal obligations. Summary of pages This document comprises a front cover, an inside front cover, pages i and ii, pages 1 to 5 and a back cover. The BSI copyright notice displayed in this document indi
13、cates when the document was last issued. BS 6920-2.2.3:2000 BSI 21 January 2004 1 Introduction Flexible hoses are used for conveying water in equipment for food and drink preparation. Overnight, during shut-downs and at various other times, the water may be static in these hoses for varying periods
14、of time. With a high surface area of the material of the hose exposed to a relatively small volume of water, the water may readily pick up substances from the hose capable of producing a discernible odour or flavour. Additionally, the hose may react with any residual chlorine in the water to produce
15、 a disinfectant-type odour and/or flavour. Experience has shown that, even when the water-contact material does not produce any odour or flavour in water, when fabricated into a complete hose, substances from the outer material may interact with the water contact material in such a way as to produce
16、 such effects. For these applications, it is therefore important not only to test the complete hose, including any reinforcements and outer layers, but to use a ratio of surface area of water-contact material to volume of water representative of the worst situation likely to be encountered in practi
17、ce. 1 Scope This subsection of BS 6920 describes a method designed to assess the ability of flexible hoses (including reinforcements) to impart a discernible odour or flavour to water intended for use in the preparation of food and drinks. It is applicable only to the testing of hoses intended for i
18、nstallation in equipment used for food and drink preparation. 2 Normative references The following normative documents contain provisions which, through reference in this text, constitute provisions of this part of BS 6920. For dated references, subsequent amendments to or revisions of, any of these
19、 publications do not apply. For undated references, the latest edition of the publication referred to applies. BS 6920, Suitability of non-metallic products for use in contact with water intended for human consumption with regard to their effect on the quality of the water. BS 6920-2.2.1, Suitabilit
20、y of non-metallic products for use in contact with water intended for human consumption with regard to their effect on the quality of the water Part 2: Methods of test Section 2.2: Odour and flavour of water Subsection 2.2.1: General method of test. 3 Terms and definitions For the purposes of this s
21、ubsection of BS 6920, the definitions given in BS 6920-2.2.1 apply. 4 Principle Lengths of hose are filled with test water for 24 h. This water is assessed for the presence of any discernible odour. If none is detected it is then diluted (once) and assessed for the presence of any discernible flavou
22、r, compared to the test water blank, by test panellists. If any odour or flavour is detected then the same hoses are refilled with fresh test water for one further 24 h period. The water from this final soaking period is assessed by the test panellists. The test procedure is repeated using chlorinat
23、ed test water. NOTE 1A flow diagram showing the sequence of the test procedures is given in Annex A. NOTE 2The procedures for assessing the water samples for odour and flavour are described in full in BS 6920-2.2.1. NOTE 3The procedures do not involve any testing of the outer layers of reinforced ho
24、ses on their own, but only as part of the complete hoses. NOTE 4This procedure involves the preparation of only two sequential extracts from the test samples, compared with the seven extracts prepared from test samples in BS 6920-2.2.1 and BS 6920-2.2.2. 5 Reagents The reagents shall be as given in
- 配套讲稿:
如PPT文件的首页显示word图标,表示该PPT已包含配套word讲稿。双击word图标可打开word文档。
- 特殊限制:
部分文档作品中含有的国旗、国徽等图片,仅作为作品整体效果示例展示,禁止商用。设计者仅对作品中独创性部分享有著作权。
- 关 键 词:
- BS 6920 2.2 2000
链接地址:https://www.31doc.com/p-3772762.html