ASTM Standards

1.1 The gel content of pipe and tubing produced from crosslinked polyethylene plastics as described in Specification F876 and other pipe or tubing standards is determined by extracting with solvents such as xylenes. A test method for quantitative determination of gel content is described herein.The method is applicable to PEX pipe and tubing of all […]

1.1 This specification addresses the airworthiness require-ments for aeroplane handling characteristics in flight and on ground and water. 1.2 The material was developed through open consensus of international experts in general aviation. This information was created by focusing on Normal Category aeroplanes; however, the content may be more broadly applicable, and should not be unduly

1.1 This specification covers eye protectors, designed for use by players of racket sports (racquetball, squash, tennis),that minimize or significantly reduce injury to the eye and adnexa due to impact and penetration by racket-sport rackets and balls. Protective eyewear offers protection only to the eyes and does not protect other parts of the head.

1.1 This specification covers minimum requirements for the control, indication, and operational characteristics of propul-sion systems. It was developed based on propulsion system installed on aeroplanes, but may be applicable to other appli-cations as well.

1.1 This test method evaluates the energy consumption and cooking performance of cook-and-hold ovens. The food ser-vice operator can use this evaluation to select a cook-and-hold oven and understand its energy consumption. 1.2 This test method is applicable to gas and electric cook-and-hold ovens.

1.1 This specification covers requirements for the com-pound and physical characteristics of cork floor tile. This standard specifies the requirements for cork floor coverings made from agglomerated composition cork supplied in tile form, which are designed to be used with a factory finish or an in situ finish, or both.

1.1 This standard method describes the technology and testing procedures that can be used to detect seal defects in the size range of 1 mm and characterize seal quality in a variety of packaging styles using airborne ultrasound technology. 1.2 This test method does not purport to be the only method for measurement of seal

1.1 This practice for analyzing the environmental impact of food service equipment is intended to document the perfor-mance of food service equipment using attributes that are indicators of the appliance’s environmental impact. It includes,but is not limited to, cooking, warewashing, refrigeration, ventilation, and mechanical equipment that use energy or water in a typical commercial cooking

1.1 These test methods enable the user to determine if a rescue litter meets the requirement for strength depending upon particular applications and methods of use. 1.2 The test methods described in this standard are designed to test several parameters under “manner of use” conditions.

1.1 These test methods specify procedures and equipment used for testing and evaluating elliptical trainers for compli-ance to Specification F2810. Both design and operational parameters will be evaluated. Where possible and applicable,accepted test methods from other recognized bodies will be used and referenced. In case of a conflict between this document and Specification F2810, Specification