4.1 The result obtained by this test is normally considered to be the moisture content of the wet blue or wet white sample. This result is used to correct all other chemical tests to a moisture-free basis.

4.2 Materials that are volatile under these conditions, other than water, may be present in the wet blue, although their amount in any normal wet blue would be expected to be a very small percentage of the total volatile matter.

4.3 Under the conditions of this test, certain materials in wet blue, such as protein fiber and chromium tanning salts, may retain moisture. Other materials, such as natural animal fats, may be oxidized. Both of these effects produce negative errors in the moisture determination.

4.4 The amount of volatile matter (moisture) released by a given sample varies with (a) method and time of sample preparation, (b) weight of sample taken, (c) temperature and time of the oven drying, (d) type of oven (gravity versus mechanical convection) used.

4.5 Because of the above unknown errors, the result of this test is a purely arbitrary value for the moisture content of the sample. It is, therefore, essential that the method be followed exactly in order to obtain reproducible results among laboratories. This is particularly true if other chemical analytical tests being performed on the same sample are reported on the moisture-free basis.

1.1 This test method covers the determination of volatile matter (moisture) in all types of wet blue and wet white.

1.2 This test method was originally developed for wet blue, however, this test method can be used to test wet white. For wet white testing, substitute the term wet white for wet blue in the standard.

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

1.4 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, health, and environmental practices and determine the applicability of regulatory limitations prior to use.

1.5 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.