1.1 This test method is intended for use on finished upper leather, for shoes or similar end use, or the leather article, such as a shoe or handbag, to measure both dry, warm and moist, warm tackiness.1.2 This standard may involve hazardous materials, operations, and equipment. This standard does not purport to address all of the safety problems 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.
1.1 This specification covers minimum-wall-thickness, electric-resistance-welded, carbon steel, boiler and superheater tubes for high-pressure service. 1.2 The tubing sizes and thicknesses usually furnished to this specification are 1/2 in. to 5 in. [12.7 to 127 mm] in outside diameter and 0.085 to 0.360 in. [2.2 to 9.1 mm] inclusive, in minimum wall thickness. Tubing having other dimensions may be furnished, provided such tubes comply with all other requirements of this specification. 1.3 Mechanical property requirements do not apply to tubing smaller than 1/8 in. [3.2 mm] in inside diameter or 0.015 in. [0.4 mm] in thickness. 1.4 When these products are to be used in applications conforming to ISO Recommendations for Boiler Construction, the requirements of Specification A520 shall supplement and supersede the requirements of this specification. 1.5 An optional supplementary requirement is provided and, when desired, shall be so stated in the order. 1.6 The values stated in either inch-pound units or SI units are to be regarded separately as standard. Within the text, the SI units are shown in brackets. The values stated in each system are not exact equivalents; therefore, each system must be used independently of the other. Combining values from the two systems may result in nonconformance with the specification. The inch-pound units shall apply unless the "M" designation of this specification is specified in the order.
1.1 This specification covers the basic design and use of exhaust hoods including safety, performance, construction, grease removal devices, and related components for use in food service centers, commercial, industrial, institutional, and public places of assembly.1.2 Nothing in this specification is intended to prevent the use of other methods or devices, provided that sufficient technical data is submitted to the authority having jurisdiction to demonstrate that the proposed method or device is equivalent in quality, strength, fire endurance, effectiveness, durability, and safety to that prescribed by this specification.1.3 The values stated in inch-pound units are to be regarded as standard.