{"id":453856,"date":"2024-10-20T09:32:28","date_gmt":"2024-10-20T09:32:28","guid":{"rendered":"https:\/\/pdfstandards.shop\/product\/uncategorized\/bs-iso-56442024\/"},"modified":"2024-10-26T17:42:31","modified_gmt":"2024-10-26T17:42:31","slug":"bs-iso-56442024","status":"publish","type":"product","link":"https:\/\/pdfstandards.shop\/product\/publishers\/bsi\/bs-iso-56442024\/","title":{"rendered":"BS ISO 5644:2024"},"content":{"rendered":"
PDF Pages<\/th>\n | PDF Title<\/th>\n<\/tr>\n | ||||||
---|---|---|---|---|---|---|---|
2<\/td>\n | undefined <\/td>\n<\/tr>\n | ||||||
6<\/td>\n | Foreword <\/td>\n<\/tr>\n | ||||||
7<\/td>\n | 1 Scope 2 Normative references 3 Terms and definitions <\/td>\n<\/tr>\n | ||||||
9<\/td>\n | 4 Requirements 4.1 General 4.2 Chemical composition requirements 4.3 Physical requirements 4.3.1 Integrity of handle attachments 4.3.2 Resistance to impact breakage in service <\/td>\n<\/tr>\n | ||||||
10<\/td>\n | 4.3.3 Water absorption 4.3.4 Translucency 4.4 Functionality requirements 4.4.1 Metal release (Food Contact Compliance) 4.4.2 Dishwasher usage (detergent durability) 4.4.3 Articles intended to serve hot foods and beverages <\/td>\n<\/tr>\n | ||||||
11<\/td>\n | 4.4.4 Articles intended for pouring liquids 4.4.5 Stability 4.4.6 Microwave usage 4.4.7 Oven usage 4.4.8 Freezer usage <\/td>\n<\/tr>\n | ||||||
12<\/td>\n | 4.4.9 Metal marking 5 Sampling 6 Marking and labelling <\/td>\n<\/tr>\n | ||||||
13<\/td>\n | Bibliography <\/td>\n<\/tr>\n<\/table>\n","protected":false},"excerpt":{"rendered":" Porcelain Tableware. Specification and test method<\/b><\/p>\n |