Standard Test Method for Determining Acidity of Vegetable Tanning Liquors

Importancia y uso:

5.1 This test method is used to determine one of the chemical properties of tannery liquors which are relevant for the vegetable tanning process and influence the astringency of vegetable tanning liquors. The astringency of liquors is dependent upon the solids and tannin content and the acidity. This test method provides a standard procedure for determining the total acidity for any sample of vegetable tanning liquor.

5.2 The specimens are aliquots from the analytical solution prepared from the sample of tannery liquor collected for this purpose.

5.3 The total acidity of the liquor sample is determined by one of two titrametric procedures described in this test method.

Subcomité:

D31.01

Referida por:

D4899-99R20, D6408-99R20

Volúmen:

15.04

Número ICS:

59.140.10 (Processes and auxiliary materials)

Palabras clave:

acidity; tannery liquor; tannin analysis; tanning liquor; tannins; vegetable tannin analysis;