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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. |
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| Item | Balance | |
| Description | Readable to 0.1% of sample mass or better | |
| Calibration Item | Verify mass readings | |
| Calibration Procedure | AASHTO M 231 | |
| Calibration Interval | 12 months | |
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| Item | Sieve | |
| Description | #4 | |
| Calibration Item | Check openings | |
| Calibration Procedure | AASHTO M 92 | |
| Calibration Interval | 6 months | |
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| Item | Oven or other approved heat source | |
| Description | Must be maintained at 110 + 5 C | |
| Calibration Item | Verify temperature | |
| Calibration Procedure | Verify with calibrated thermometer | |
| Calibration Interval | 4 months | |
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| Item | Non-glazed ceramic streak plate or mortar bowl | |
| Description | ||
| Calibration Item | Check physical condition | |
| Calibration Procedure | Visual | |
| Calibration Interval | 12 months | |
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