BS-6920-2.2.1-2000+A2-2008.pdf
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1、BRITISH STANDARD 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 2.2.1: General method of test ICS 13.060.20 ? BS 6920-
2、2.2.1: 2000+A2:2008 This British Standard, having been prepared under the direction of the Health and Environment Sector Committee, was published under the authority of the Standards Committee and comes into effect on 15 May 2000 BSI 2008 The following BSI references relate to the work on this Briti
3、sh Standard: Committee reference EH/6 Draft for comment 99/560125 DC Committees responsible for this British Standard The preparation of this British Standard was entrusted to Technical Committee EH/6, Effects of materials on water quality, upon which the following bodies were represented: Automatic
4、 Vending Association of Britain British Cement Association BCF British Coatings Federation Ltd British Malleable Tube Fittings Association British Plastics Federation British Plumbing Fittings Manufacturers Association British Precast Concrete Federation Ltd British Rubber Manufacturers Association
5、Ltd British Water DEFRA Water and Land Directorate Galvanizers Association Laboratory of the Government Chemist Pipeline Industries Guild UK Steel Association Water Regulations Advisory Scheme Water Research Centre plc Amd. No.DateComments 1471921 January 2004 See national foreword ISBN 978 0 580 62
6、066 9 30 May 2008See Scope and Bibliography BS 6920-2.2.1:2000+A2:2008 A2 Amendments/corrigenda issued since publication i Contents Page Committees responsibleInside front cover Forewordii Introduction1 1Scope1 2Normative references1 3Terms and definitions2 4Principle2 5Test premises2 6Reagents2 7Ap
7、paratus3 8Test panellists3 9Samples4 10Test procedure5 11Expression of results7 12Test report7 Annex A (informative) Method for the preparation of odourless and flavourless test water9 Annex B (informative) List of Descriptors9 Annex C (informative) Test sequence flow diagrams10 Bibliography13 Figur
8、e C.1 Odour and flavour of water test: cold water10 Figure C.2 Odour and flavour of water test: hot water11 Figure C.3 Odour and flavour of water test: assessment of extracts12 BS 6920-2.2.1:2000+A2:2008 BSI 2008 -,-,- ii Foreword This edition introduces technical changes but it does not reflect a f
9、ull review or revision of the standard. Major changes have been introduced to improve the overall accuracy of the method (all testing undertaken by three test panellists), and clarification of the experimental details for undertaking hot water tests using chlorinated water. Reporting requirements ha
10、ve been refined (on the basis of experience) and a slight modification has been made to the order of the extraction temperature and sequence to assist laboratories undertaking this test. BS 6920 is published in several parts, namely Part 1: Specification, Part 2: Methods of test, Part 3: High temper
11、ature 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 2.2.1: General method of test; Su
12、bsection 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 of water; Section 2.4: Growth
13、 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 its correct application. Summa
14、ry of pages This document comprises a front cover, an inside front cover, pages i and ii, pages 1 to 13 and a back cover. The BSI copyright notice displayed in this document indicates when the document was last issued. This subsection of BS 6920 has been prepared by Technical Committee EH/6. BS 6920
15、-2.2.1:2000+A2:2008 supersedes BS 6920-2.2.1:2000+A1:2004, which is withdrawn. The start and finish of text introduced or altered by Amendments No. 1 and No. 2 is indicated in the text by tags !“ and #$. Compliance with a British Standard cannot confer immunity from legal obligations. BS 6920-2.2.1:
16、2000+A2:2008 BSI 2008 1 Introduction WARNING. Conduct this test with due regard to the possible presence of substances in the extracts that may be hazardous to the health of the test panellists. Only products found to conform to the microbial growth test requirement in accordance with BS 6920-1:2000
17、, Clause 6 and deemed suitable for contact with water intended for human consumption in accordance with BS 6920-1:2000, Clause 7 (toxicological test) may be assessed in this test, unless details of the chemical composition and process of manufacture of the sample(s) are known, and any possible hazar
18、d can be assessed. Instruct the test panellists not to swallow any test extract under any circumstances. Some materials are capable of leaching into water compounds which give rise to unacceptable odours and flavours at very low concentrations. All odour and flavour assessment procedures are subject
19、ive and fall into two basic types as follows: a) those which involve the assessment of a water sample and the qualitative classification on the basis of the intensity and nature of any odour or flavour; b) those in which a semi-quantitative determination of odour and flavour intensity is made by a g
20、roup of people who assess a series of dilutions of the sample. The method described in this subsection of BS 6920 involves a combination of both these procedures. 1 Scope NOTE 1Procedures for testing odours and flavours imparted to water by flexible hoses (with or without reinforcement) in their fin
21、al form (i.e. before assembly) and flexible hoses (with or without reinforcement) intended for use in equipment used for food and drink preparation are given in BS 6920-2.2.2 and BS 6920-2.2.3 respectively. 2 Normative references The following normative documents contain provisions which, through re
22、ference in this text, constitute provisions of this section of BS 6920. For dated references, subsequent amendments to or revisions of, any of these publications do not apply. For undated references, the latest edition of the publication referred to applies. BS 5586-1:1978, Sensory analysis apparatu
23、s Specification for wine-tasting glass. BS 6068-2.26, Water quality Part 2: Physical, chemical and biochemical methods Section 2.26, Method for determination of free chlorine and total chlorine: colorimetric method using N,N-diethyl-1,4-phenylenediamine, for routine control purposes. BS 6920-1:2000,
24、 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 1: Specification. BS 6920-2.1:2000, Suitability of non-metallic products for use in contact with water intended for human consumption with r
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