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| All equipment shall be inspected for compliance with appropriate dimension s, as stated in each standard, as well as to determine if it is in satisfactory operation condition (i.e. clean, tight and serviceable). Inspection shall occur at least annually, or whenever there is reason to suspect nonconformance with the standard. |
METHOD A
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| Item | Balance | |
| Description | Readable to 0.1% of sample mass or better, with weigh-below capability | |
| Calibration Item | Verify mass readings | |
| Calibration Procedure | AASHTO M 231 | |
| Calibration Interval | 12 months | |
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| Item | Suspension Apparatus | |
| Description | Wire suspending container should be of smallest practical size | |
| Water level must completely cover the container | ||
| Calibration Item | Check Physical Condition | |
| Calibration Procedure | Visual | |
| Calibration Interval | 12 months | |
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| Item | Water Bath | |
| Description | Maintained at a constant temperature of 25 ± 1 C and with a constant water level | |
| Calibration Item | Verify temperature; Check water level | |
| Calibration Procedure | Verify with calibrated thermometer | |
| Calibration Interval | Daily or Prior to Use | |
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| Item | Thermometer | |
| Description | Capable of accurately measuring temperatures used in test method | |
| Calibration Item | Verify temperature readings | |
| Calibration Procedure | ASTM E 1, ASTM E 77 | |
| Calibration Interval | 6 months | |
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| Item | Oven | |
| Description | Capable of maintaining temperature of 52 ± 3 C (125 ± 5 F) | |
| Calibration Item | Verify temperature | |
| Calibration Procedure | Verify with calibrated thermometer | |
| Calibration Interval | 4 months | |
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| Item | Incidental Equipment | |
| Description | Absorbent towels, timer, pan (if using Method C) | |
| Calibration Item | Check physical condition | |
| Calibration Procedure | Visual | |
| Calibration Interval | 12 months | |
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METHOD B: Equipment in lieu of, or in addition to, that required for Method A
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| Item | Water Bath (Method B) | |
| Description | Maintained at a constant temperature of 25 ± 0.5 C and with a constant water level | |
| Calibration Item | Verify temperature; Check water level | |
| Calibration Procedure | Verify with calibrated thermometer | |
| Calibration Interval | Daily or Prior to Use | |
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| Item | Thermometer (Method B) | |
| Description | Range of 19 C to 27 C, graduated in 0.1 C subdivisions | |
| Calibration Item | Verify temperature readings | |
| Calibration Procedure | ASTM E 1, ASTM E 77 | |
| Calibration Interval | 6 months | |
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| Item | Volumeter (Method B) | |
| Description | Appropriate capacity, having tapered lid and capillary bore | |
| Calibration Item | Check physical condition | |
| Calibration Procedure | Visual | |
| Calibration Interval | 12 months | |
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METHOD C: Equipment in lieu of, or in addition to, that required for Method A
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| Item | Oven (Method C) | |
| Description | Maintained at a constant temperature of 110 ± 5 C | |
| Calibration Item | Verify temperature; | |
| Calibration Procedure | Verify with calibrated thermometer | |
| Calibration Interval | 4 months | |
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