ASTM D7476 - 08(2013)
Standard Test Method for Brine Saturation Value of Cured (Salt-Preserved) Hides and Skins
Active Standard ASTM D7476 | Developed by Subcommittee: D31.02
Book of Standards Volume: 15.04
Significance and Use
5.1 This test method is intended to evaluate whether sufficient salt (NaCl) has been retained by the hides or skins to slow down degradation by bacterial (enzymatic) action, and to slow down autolysis by inherent enzymatic action, until they are preserved by a tanning process.
—Osmosis occurs during brine curing because moisture is drawn out by salt through the epidermis. Low moisture (< 40 %) in the hides does not necessarily indicate poor cure. A hide may have low moisture due to osmosis; to increased fat content; or to drying out conditions. In all instances the hides would still show adequate cure if the moisture was saturated to approximately 85 % salt, because the ash: moisture ratio would be adequate.
1.1 This test method covers the estimation of degree of saturation of the brine content of cured (salt-preserved) hides and skins containing 40 % or more moisture.
1.2 The values stated in inch-pound units are to be regarded as the standard. The values given in parentheses are for information only.
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.
D6715 Practice for Sampling and Preparation of Fresh or Salt-Preserved (Cured) Hides and Skins for Chemical and Physical Tests
E177 Practice for Use of the Terms Precision and Bias in ASTM Test Methods
E691 Practice for Conducting an Interlaboratory Study to Determine the Precision of a Test Method
ICS Number Code 59.140.20 (Raw skins, hides and pelts)
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