Fans — Determination of fan sound power levels under standardized laboratory conditions — Part 4: So...
ISO 13347-4:2004 applies to industrial fans as defined in ISO 5801 and ISO 13349. It is limited to the determination of airborne sound emission for the specified set-ups. Vibration is not measured, nor is the sensitivity of airborne sound emission to vibration effects determined.
The sizes of the fan, which can be tested in accordance with ISO 13347-4:2004, are limited only by the practical…
Truck and bus tyres — Verifying tyre capabilities — Laboratory test methods
Of the test methods presented (strength test for the structure, endurance test), only some may be required depending on the type of tyre to be tested. The tests are carried out in a laboratory under controlled conditions. Applies to all truck and bus tyres.
Fans — Determination of fan sound power levels under standardized laboratory conditions — Part 3: En...
ISO 13347-3:2004 applies to industrial fans as defined in ISO 5801 and ISO 13349. It is limited to the determination of airborne sound emission for the specified set-ups. Vibration is not measured, nor is the sensitivity of airborne sound emission to vibration effects determined.
The sizes of fan which can be tested in accordance with ISO 13347-3:2004 are limited only by the practical aspects of…
Healthcare organization management — Guidance for healthcare organizations’ response to the surging ...
This document provides guidance and considerations for healthcare organizations to deliver diagnostic tests timely and accurately in a pandemic by leveraging innovative approaches to overcome the limitations of laboratory capacity as follows:
– mitigating threats encountered in providing diagnostic services during a pandemic;
– consideration for quality assurance of diagnostic service provision…
Microbiology of the food chain — Loop-mediated isothermal amplification (LAMP) for the detection of ...
This standard would provide general requirements and guidance for the development and application of LAMP-based methods for the detection of microorganisms and associated genetic markers sampled along the food chain (e.g., ingredients, human food, animal food, and the production environment), and includes sample preparation, isothermal amplification, signal detection, data interpretation, and…
Plastics — Determination of changes in colour and variations in properties after exposure to glass-f...
ISO 4582:2017 specifies methods to determine changes in colour and other appearance properties, and variations in mechanical or other properties, of plastics that have been exposed to glass-filtered solar radiation, to natural weathering or to simulated solar radiation from a laboratory source. The procedure used to analyse data depends on whether the test used to characterize the materials being…
Meteorology — Radiosonde — Part 3: Laboratory test method for solar radiation error of temperature s...
This International Standard proposal specifies technical requirements and evaluation method for temperature correction on temperature measurement in radiosonde due to solar radiation in sounding experiment. This International Standard is applicable to the correction of temperature measurement traceable to SI unit in radiosonde boom sensors according to variations of pressure and air speed under…
Meteorology — Radiosonde — Part 2: Laboratory test method for errors in radiosonde humidity sensor c...
The purpose of this International Standard is to provide a test method for the calibration of radiosonde humidity sensors with varying temperature and relative humidity using laboratory setups. The main scope of this International Standard is as follows:
a) Technical requirements for laboratory setups needed for the calibration of radiosonde humidity sensors.
b) Test procedure for calibrating…
Spices and condiments — Preparation of a ground sample for analysis
Basis for this method is the laboratory sample obtained by the method specified in ISO 948. The principle of determination consists in grinding the laboratory sample, which has been previously mixed, to obtain particles of the size specified in the International Standard appropriate to the spice or condiment concerned or, if not so specified, to obtain particles of size approximately 1 mm.