BS EN ISO 3016:2019 pdf free
BS EN ISO 3016:2019 pdf free.Petroleum and related products from natural or synthetic sources – Determination of pour point
If it is necessary to heat the sample to a temperature greater than 45°C to transfer to the test jar, keep the sample at room temperature for 24 h before testing it. When it is known that a sample has been heated to a temperature higher than 45 °C during the preceding 24 h, or when the thermal history of the sample is not known, the sample shall be kept at room temperature for 24 h before testing it.
In the case of pour points above 36 °C, use a higher range temperature measuring device (5.2) such as IP 63C or ASTM 61C, or a digital contact thermometer. Close the test jar with the cork carrying the test temperature measuring device (5.2). Adjust the position of the cork and temperature measuring device so the cork fits tightly, the temperature measuring device and the jar are coaxial, and the temperature measuring device is immersed to the correct depth.
At each thermometer reading that is a multiple of 3 °C below the temperature of the first observation, remove the test jar from the bath or jacket, as applicable, and tilt it just sufficiently to ascertain whether there is movement in the sample in the test jar. Typically, the complete operation of removal, wiping and replacement should not require more than 3 s.
Continue observations at each thermometer reading that is a multiple of 3 °C below the temperature of the first observation.After the specimen has cooled to allow the formation of paraffin wax crystals, take great care not to disturb the mass of specimen nor permit the thermometer to shift in the specimen; any disturbance of the spongy network of wax crystals will lead to low and erroneous results.
At low temperatures, condensed moisture can limit visibility. This may be removed by wiping the outside surface of the test jar with a clean cloth moistened with wiping fluid (e.g. ethanol or methanol) close to the bath temperature.BS EN ISO 3016 pdf free download.
