ONORM EN 14187-9 : 2006
Withdrawn
A Withdrawn Standard is one, which is removed from sale, and its unique number can no longer be used. The Standard can be withdrawn and not replaced, or it can be withdrawn and replaced by a Standard with a different number.
View Superseded by
COLD APPLIED JOINT SEALANTS - TEST METHODS - PART 9: FUNCTION TESTING OF JOINT SEALANTS
15-05-2019
12-01-2013
Foreword
1 Scope
2 Normative references
3 Terms and definitions
4 Principle
5 Apparatus and materials
5.1 Concrete test blocks
5.2 Tensile/compression test rig
5.3 Climate chamber
5.4 Temperature indicator
6 Preparation of the test specimens
7 Procedure
7.1 Conditioning cycle
7.2 After conditioning
7.3 Test procedure
8 Calculation and expression of results
9 Test report
Specifies a function test for cold applied joint sealants intended for use in joints in roads and airfield pavements in cold climate areas where the total joint movement can be greater than 35 % and the temperature can go below -25 degree C.
DocumentType |
Standard
|
PublisherName |
Osterreichisches Normungsinstitut/Austrian Standards
|
Status |
Withdrawn
|
SupersededBy |
Standards | Relationship |
NS EN 14187-9 : 1ED 2006 | Identical |
BS EN 14187-9:2006 | Identical |
NBN EN 14187-9 : 2006 | Identical |
DIN EN 14187-9:2006-05 | Identical |
I.S. EN 14187-9:2006 | Identical |
SN EN 14187-9 : 2006 | Identical |
UNI EN 14187-9 : 2006 | Identical |
NF EN 14187-9 : 2006 | Identical |
EN 14187-9:2006 | Identical |
NEN EN 14187-9 : 2006 | Identical |
UNE-EN 14187-9:2007 | Identical |
DIN EN 14187-9:2019-06 | Identical |
EN ISO 7390:2003 | Building construction - Jointing products - Determination of resistance to flow of sealants (ISO 7390:2003) |
EN 26927:1990 | Building construction - Jointing products - Sealants - Vocabulary (ISO 6927:1981) |
EN 14187-2:2017 | Cold applied joint sealants - Test methods - Part 2: Determination of tack free time |
EN 13880-12:2003 | Hot applied joint sealants - Part 12: Test method for the manufacture of concrete test blocks for bond testing (recipe methods) |
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