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.

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

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

1. Scope

1.1 This test method covers determining the acidity of tannery liquors made up from vegetable tanning materials.

1.2 The values stated in SI units are to be regarded as standard. No other units of measurement are included in this standard.

1.3 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.

2. Referenced Documents (purchase separately) The documents listed below are referenced within the subject standard but are not provided as part of the standard.

ALCA Methods

ASTM Standards

D4904 Practice for Cooling of Analytical Solutions

D6404 Practice for Sampling Vegetable Materials Containing Tannin

Keywords

acidity; tannery liquor; tannin analysis; tanning liquor; tannins; vegetable tannin analysis; Acidity, alkalinity, pH--leather; Tanning liquors; Vegetable-tanned leather ;

ICS Code

ICS Number Code 59.140.10 (Processes and auxiliary materials)

Citing ASTM Standards

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