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ASTM D 3696 : 2000

Withdrawn
Withdrawn

A Withdrawn Standard is one, which is removed from sale, and its unique number can no longer be used. The Standard can be withdrawn and not replaced, or it can be withdrawn and replaced by a Standard with a different number.

Standard Practice for Evaluating an Effluent for Flavor Impairment to Fish Flesh (Withdrawn 2006)
Available format(s)

Hardcopy , PDF

Withdrawn date

05-09-2006

Language(s)

English

Published date

10-10-2000

Publisher

American Society for Testing and Materials

CONTAINED IN VOL. 11.05, 2005 Describes way an effluent can cause flavor impairment of fish flesh. Caged fish can be exposed either in the effluent, at sites near the discharge, or to dilutions in a laboratory. Depending upon the uptake rate of chemicals into flesh from the discharge, 1 day to several weeks may be required for a detectable off flavor, but an exposure of 10 days is adequate. Applies to fresh or salt water fish.

1.1 This practice describes procedures for determining the potential of an effluent to cause flavor impairment of fish flesh. Fish can be exposed to effluent either caged at contaminated sites adjacent to a discharge, or to dilutions of an effluent in a laboratory. Depending upon the uptake rate of the chemicals from the discharge into the flesh, 1 day to several weeks might be required before an off flavor is detectable. However, an exposure of 10 days is usually adequate. This practice is applicable to fish in either fresh or salt water.

1.2 This standard does not purport to address all of the safety concerns, if any, associated with its use. It is the responsibility of the user of this standard to establish appropriate safety and health practices and determine the applicability of regulatory limitations prior to use.Specific hazard statements are given in Section 7.

Committee
E 47
DocumentType
Standard Practice
Pages
4
PublisherName
American Society for Testing and Materials
Status
Withdrawn

ASTM E 1810 : 2012 : REDLINE Standard Practice for Evaluating Effects of Contaminants on Odor and Taste of Exposed Fish
ASTM E 1810 : 2012 Standard Practice for Evaluating Effects of Contaminants on Odor and Taste of Exposed Fish

ASTM D 1129 : 2013 : REDLINE Standard Terminology Relating to Water
ASTM E 1810 : 2012 : REDLINE Standard Practice for Evaluating Effects of Contaminants on Odor and Taste of Exposed Fish
ASTM D 1192 : 1998 Standard Guide for Equipment for Sampling Water and Steam in Closed Conduits (Withdrawn 2003)
ASTM D 1125 : 2014 : REDLINE Standard Test Methods for Electrical Conductivity and Resistivity of Water (Withdrawn 2023)
ASTM E 729 : 1996 Standard Guide for Conducting Acute Toxicity Tests on Test Materials with Fishes, Macroinvertebrates, and Amphibians
ASTM D 1888 : 1978 Methods of Test for Particulate and Dissolved Matter in Water (Withdrawn 1989)
ASTM D 2579 : 1993 : EDT 1 Standard Test Method for Total Organic Carbon in Water (Withdrawn 2002)

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