BS EN 936:2013
$102.76
Chemicals used for treatment of water intended for human consumption. Carbon dioxide
Published By | Publication Date | Number of Pages |
BSI | 2013 | 20 |
This European Standard is applicable to carbon dioxide used for treatment of water intended for human consumption. It describes the characteristics of carbon dioxide and specifies the requirements and corresponding analytical methods for carbon dioxide. It also gives information on its use in water treatment.
PDF Catalog
PDF Pages | PDF Title |
---|---|
6 | Foreword |
7 | Introduction |
8 | 1 Scope 2 Description 2.1 Identification 2.1.1 Chemical name 2.1.2 Synonym or common name 2.1.3 Relative molecular mass 2.1.4 Empirical formula 2.1.5 Chemical formula 2.1.6 CAS Registry Number0F ) 2.1.7 EINECS reference1F ) 2.2 Commercial form |
9 | 2.3 Physical properties 2.3.1 Appearance 2.3.2 Density 2.3.3 Solubility in water 2.3.4 Vapour pressure 2.3.5 Boiling point at 100 kPa 2.3.6 Melting point 2.3.7 Specific heat 2.3.8 Viscosity (dynamic) 2.3.9 Critical temperature 2.3.10 Critical pressure 2.3.11 Physical hardness |
10 | 2.4 Chemical properties 3 Purity criteria 3.1 General 3.2 Composition of commercial product Table 1 — Composition of commercial product 3.3 By-products |
11 | Table 2 3.4 Chemicals parameters 4 Test methods 4.1 Sampling |
12 | 4.2 Analysis 4.2.1 Carbon dioxide 4.2.2 Impurities 5 Labelling – Transportation – Storage 5.1 Means of delivery |
13 | 5.2 Labelling according to the EU legislation3F ) Figure 1 |
14 | 5.3 Transportation regulations and labelling 5.4 Marking 5.5 Storage |
15 | Annex A (informative) General information on carbon dioxide A.1 Origin A.1.1 Raw materials A.1.2 Manufacturing process A.2 Use A.2.1 Function A.2.2 Form in which it is used A.2.3 Treatment dose A.2.4 Means of application A.2.5 Secondary effects A.2.6 Removal of excess of product |
16 | A.3 General rules relating to safety A.3.1 Rules for safe handling and use A.3.2 Emergency procedures A.3.2.1 First aid A.3.2.2 Spillage A.3.2.3 Fire |
17 | Bibliography |