ASTM D 3696 : 2000

CONTAINED IN VOL. 11.05, 2005 Describes way an effluent can cause flavor impairment of fish flesh. Caged fish can be exposed either in the effluent, at sites near the discharge, or to dilutions in a laboratory. Depending upon the uptake rate of chemicals into flesh from the discharge, 1 day to several weeks may be required for a detectable off flavor, but an exposure of 10 days is adequate. Applies to fresh or salt water fish.

1.1 This practice describes procedures for determining the potential of an effluent to cause flavor impairment of fish flesh. Fish can be exposed to effluent either caged at contaminated sites adjacent to a discharge, or to dilutions of an effluent in a laboratory. Depending upon the uptake rate of the chemicals from the discharge into the flesh, 1 day to several weeks might be required before an off flavor is detectable. However, an exposure of 10 days is usually adequate. This practice is applicable to fish in either fresh or salt water.

1.2 This standard does not purport to address all of the safety concerns, if any, associated with its use. It is the responsibility of the user of this standard to establish appropriate safety and health practices and determine the applicability of regulatory limitations prior to use.Specific hazard statements are given in Section 7.