Foreword
Introduction
1 Scope
2 Normative References
3 Terms and Definitions
4 Principle
5 Test Environment
6 Reagents
   6.1 Sodium thiosulfate solution
   6.2 Sodium hypochlorite solution
   6.3 Waters to be used for testing
   6.4 Cleaning liquids for glassware
7 Apparatus
   7.1 Apparatus for migration test procedure
   7.2 Apparatus for odour and flavour assessment
8 Sampling of Product and Test Pieces
   8.1 General
   8.2 Surface-area-to-volume ratio (S/V)
9 Preparation of Reagents and Apparatus
   9.1 Reference water
   9.2 Water with chlorine content
   9.3 Disinfection treatment water
   9.4 Cleaning of the glassware
10 23 degree C Test Procedure
   10.1 General
   10.2 Flushing
   10.3 Stagnation
   10.4 Prewashing
   10.5 Migration
11 Elevated Temperature Test Procedure
   11.1 General
   11.2 Flushing
   11.3 Stagnation
   11.4 Flushing
   11.5 Elevated temperature stagnation
   11.6 Rinsing
   11.7 Migration
12 Determination of TON and TFN
13 Expression of Results
14 Test Report
   14.1 General information
   14.2 Minimum information on the product
   14.3 Information on the procedure
   14.4 Test results
Annex A (informative) Arrangement for flushing
      large diameter pipes
Annex B (informative) Schematic presentation of the
      test method
   B.1 Products to be tested at (23 +/- 2) degree C
   B.2 Products to be tested at elevated temperatures