5.1 Most coatings are designed for a specific baking time and temperature. For a variety of reasons (line stoppages, rerouting back through ovens, oven overheating, etc.) the prescribed time or temperature, or both, of the bake is often exceeded. This practice has been found to be useful in evaluating the effects of overbakes on coatings.

1.1 This practice covers the determination of the time-temperature effect of overbaking on the physical and chemical properties of organic coatings.

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 whoever uses this standard to consult and establish appropriate safety, health, and environmental practices and determine the applicability of regulatory limitations prior to use. Specific hazard statements are given in Section 7.

1.4 This international standard was developed in accordance with internationally recognized principles on standardization established in the Decision on Principles for the Development of International Standards, Guides and Recommendations issued by the World Trade Organization Technical Barriers to Trade (TBT) Committee.