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MOISTURE CONTENT ASTM D4442:2007 Method B (Oven-Drying) (adapted)

1. TOOLS
1.1 Oven: forced-convection, properly vented oven which can be maintained at 103+/2  °C for the duration of the test
1.2 Balance: the sensitivity shall be a minimum of 0.1% of the nominal oven-dry mass of the sample


2. SAMPLING
Any conveniently sized piece of flooring (China Link will sample per EN 13183-1 or GB/T18103-2000)

3. TESTING PROCEDURE
3.1 If any delay occurs between sampling and weighing, place the sample(s) in individual vapor tight containers or wrapping
3.2 Weigh the samples using a balance consistent with the desired precision (see 1.2 above)

3.3 Dry the sample at (103+/-2) ° C until no appreciable change is noted in final mass readings made at approximately 4-h intervals. (Note: as a guide, an air-dry solid wood specimen of about 50 by 100 mm in cross section and 25 mm along the grain will usual attain “constant mass” within 24 hours when dried in a forced convection oven using the above procedure)



3.4 Calculate the moisture content:

MC, %: (A-B)/B * 100
Where:
A = original mass, g; and
B = oven-dry mass, g

4. ASSESSING TEST RESULTS
Passing requirement per the sales contract


 
  
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