BS EN 1420-1:1999

Foreword
      Introduction
1 Scope
2 Normative References
3 Terms and Definitions
4 Principle
5 Test Environment
6 Reagents
      6.1 Sodium thiosulfate solution
      6.2 Sodium hypochlorite solution
      6.3 Waters to be used for testing
      6.4 Cleaning liquids for glassware
7 Apparatus
      7.1 Apparatus for migration test procedure
      7.2 Apparatus for odour and flavour assessment
8 Sampling of Product and Test Pieces
      8.1 General
      8.2 Surface-area-to-volume ratio (S/V)
9 Preparation of Reagents and Apparatus
      9.1 Reference water
      9.2 Water with chlorine content
      9.3 Disinfection treatment water
      9.4 Cleaning of the glassware
10 23degreeC Test Procedure
      10.1 General
      10.2 Flushing
      10.3 Stagnation
      10.4 Prewashing
      10.5 Migration
11 Elevated Temperature Test Procedure
      11.1 General
      11.2 Flushing
      11.3 Stagnation
      11.4 Flushing
      11.5 Elevated temperature stagnation
      11.6 Rinsing
      11.7 Migration
12 Determination of TON and TFN
13 Expression of Results
14 Test Report
      14.1 General information
      14.2 Minimum information on the product
      14.3 Information on the procedure
      14.4 Test results
Annex A (informative) Arrangement for flushing large
        diameter pipes
Annex B (informative) Schematic presentation of the
        test method
      B.1 Products to be tested at (23+_2)degree C
      B.2 Products to be tested at elevated temperatures

Defines a test method for determining the odour and flavour of test waters are their contact with the organic materials used in piping systems, where the term products comprises fittings, pipes and ancillaries including their joints and coatings.