Standard Test Methods for Chemical Analysis of Yellow, Orange, Red, and Brown Pigments Containing Iron and Manganese
1.1 These test methods cover procedures for the chemical analysis of yellow, orange, red, and brown pigments containing iron and manganese. The test methods apply specifically to the following pigments: synthetic hydrated yellow iron oxide, yellow ocher, red and brown iron oxides, raw and burnt umber, raw and burnt sienna, and venetian red.
1.2 The analytical procedures appear in the following order:
ASTM | ||
Method | ||
Refer- | ||
Dry Pigments | Sections | ences |
Moisture and Other Volatile Matter | 6 | D280 |
Loss on Ignition | 7 | |
Coarse Particles | 8 | D185 |
Matter Soluble in Water | 9 | D1208 |
Organic Coloring Matter | 10 | |
Iron Oxide | 11 and 12 | |
Calcium Compounds (Reported as CaO) | 13 and 14 | |
Sulfates Soluble in Hydrochloric Acid | 15 and 16 | |
Lead Chromate (in Ochers) | 17 | |
Calcium Carbonate (in Venetian Red) | 18 | C25 |
Manganese (in Siennas and Umbers) | 19 and 20 | |
Pigment Pastes in Oil | ||
Pigment Content | 21 | D1208 |
Moisture and Other Volatile Matter | 22 | D1208 |
Nonvolatile Matter in Vehicle | 23 | |
Moisture by Distillation | 24 | D1208 |
Coarse Particles and Skins | 25 | D185 |
Consistency (Stormer) | 26 | D562 |
1.3 The values stated in SI units are to be regarded as standard. No other units of measurement are included in this standard.
1.4 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, health, and environmental practices and determine the applicability of regulatory limitations prior to us.
1.5 This international standard was developed in accordance with internationally recognized principles on standardization established in the Decision on Principles for the Development of International StandardDetails, Guides and Recommendations issued by the World Trade Organization Technical Barriers to Trade (TBT) Committee.
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