Kjemiteknikk

This document specifies requirements and test methods for the fire safety of candle accessories, as well as safety information ‎and requirements on how safety information will be displayed. The safety requirements and test methods specified in this document are intended to cover the most common risks. This document does not specify requirements or test methods for uncommon risks arising from the unforeseen combination of accessories and candles.

This document specifies one method for the desalination by poultices of porous inorganic materials constituting cultural heritage. The desalination methodology can be applied to salt-loaded porous inorganic materials either affected by salt weathering and/or to allow conservation treatments incompatible with soluble salt(s) contamination, or to prevent salt damage where contamination is known to be present. In all cases the desalination aims to decrease salt content. Furthermore, this document gives the fundamental requirements for the desalination operation and guidelines for the choice of the most appropriate poultice components according to the characteristics of the substrate and types/quantities of salt(s) present in order to optimize the desalination process.

This document specifies a test method (phase 2/step 2) and the minimum requirements for bactericidal and/or fungicidal or yeasticidal activity of chemical disinfectants that form a homogeneous physically stable preparation in hard water or - in the case of ready-to-use products - with water in food, industrial, domestic and institutional areas, excluding areas and situations where disinfection is medically indicated and excluding products used on living tissues. The scope of this document applies at least to the following: a) processing, distribution and retailing of: 1) food of animal origin: i) milk and milk products; ii) meat and meat products; iii) fish, seafood and products; iv) eggs and egg products; v) animal feeds; vi) etc. 2) food of vegetable origin: i) beverages; ii) fruits, vegetables and derivatives (including sugar distillery); iii) flour, milling and backing; iv) animal feeds; v) etc. b) institutional and domestic areas: 1) catering establishments; 2) public areas; 3) public transports; 4) schools; 5) nurseries; 6) shops; 7) sports rooms; 8) waste container (bins); 9) hotels; 10) dwellings; 11) clinically non sensitive areas of hospitals; 12) offices; 13) etc. c) other industrial areas: 1) packaging material; 2) biotechnology (yeast, proteins, enzymes...); 3) pharmaceutical; 4) cosmetics and toiletries; 5) textiles; 6) space industry, computer industry; 7) etc. Using this document, it is possible to determine the bactericidal or fungicidal or yeasticidal activity of the undiluted product. As three concentrations are tested, in the active to non-active range, dilution of the product is required and, therefore, the product forms a homogeneous stable preparation in hard water. EN 14885 specifies in detail the relationship of the various tests to one another and to use recommendations. NOTE 1 The method described is intended to determine the activity of commercial formulations or active substances on bacteria and/or fungi in the conditions in which they are used. NOTE 2 This method cannot be used to evaluate the activity of products against mycobacteria.