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  • BS 6920-2.2.1(2000) : 2000

    Current The latest, up-to-date edition.

    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

    Available format(s):  Hardcopy, PDF

    Language(s):  English

    Published date:  01-01-2008

    Publisher:  British Standards Institution

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    Table of Contents - (Show below) - (Hide below)

    Committees responsible
    Foreword
    Introduction
    1 Scope
    2 Normative references
    3 Terms and definitions
    4 Principle
    5 Test premises
    6 Reagents
    7 Apparatus
    8 Test panellists
    9 Samples
    10 Test procedure
    11 Expression of results
    12 Test report
    Annex A (informative) - Method for the preparation of odourless
                            and flavourless test water
    Annex B (informative) - List of Descriptors
    Annex C (informative) - Test sequence flow diagrams
    Bibliography

    Abstract - (Show below) - (Hide below)

    Specifies a method designed to assess the ability of a product to impart a discernible odour and/or flavour to water intended for human consumption.

    General Product Information - (Show below) - (Hide below)

    Committee EH/6
    Development Note Supersedes BS 6920-2.2.1(1996), 03/300323 DC and 99/560125 DC. (01/2004) Supersedes 08/30178051 DC. (06/2008) 2000 Edition Re-Issued in June 2014 & incorporates AMD 3 2014. Supersedes 13/30287592 DC. (07/2014)
    Document Type Standard
    Publisher British Standards Institution
    Status Current

    Standards Referencing This Book - (Show below) - (Hide below)

    BS 6920-2.2.2(2000) : 2000 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 - SUB-SECTION 2.2.2: METHOD OF TESTING ODOURS AND FLAVOURS IMPARTED TO WATER BY BY MULTI-LAYERED HOSES AND PIPES
    BS EN ISO 3696:1995 Water for analytical laboratory use. Specification and test methods
    BS 6068-2.26(1986) : 1986 AMD 10870 WATER QUALITY - PHYSICAL CHEMICAL AND BIOCHEMICAL METHODS - METHOD FOR DETERMINATION OF FREE CHLORINE AND TOTAL CHLORINE COLORIMETRIC METHOD USING N N DIETHYL 1,4 PHENYLENEDIAMINE FOR CONTROL PURPOSES
    BS 5586-1:1978 Sensory analysis apparatus Specification for wine-tasting glass
    BS EN ISO 5492 : 2009 SENSORY ANALYSIS - VOCABULARY (ISO 5492:2008)
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