{"id":278339,"date":"2024-10-19T18:45:30","date_gmt":"2024-10-19T18:45:30","guid":{"rendered":"https:\/\/pdfstandards.shop\/product\/uncategorized\/bs-en-iso-116092017-tc\/"},"modified":"2024-10-25T15:17:59","modified_gmt":"2024-10-25T15:17:59","slug":"bs-en-iso-116092017-tc","status":"publish","type":"product","link":"https:\/\/pdfstandards.shop\/product\/publishers\/bsi\/bs-en-iso-116092017-tc\/","title":{"rendered":"BS EN ISO 11609:2017 – TC"},"content":{"rendered":"
PDF Pages<\/th>\n | PDF Title<\/th>\n<\/tr>\n | ||||||
---|---|---|---|---|---|---|---|
35<\/td>\n | National foreword <\/td>\n<\/tr>\n | ||||||
37<\/td>\n | European foreword <\/td>\n<\/tr>\n | ||||||
39<\/td>\n | Foreword <\/td>\n<\/tr>\n | ||||||
40<\/td>\n | Introduction <\/td>\n<\/tr>\n | ||||||
42<\/td>\n | 1 Scope 2 Normative references 3 Terms and definitions <\/td>\n<\/tr>\n | ||||||
43<\/td>\n | 4 Requirements relative to the physical and chemical properties of dentifrices 4.1 Total fluoride 4.1.1 Total fluoride concentration 4.1.2 Total fluoride in a single-unit container 4.2 Heavy metals 4.3 pH 4.4 Microbiology 4.5 Abrasivity <\/td>\n<\/tr>\n | ||||||
44<\/td>\n | 4.6 Stability 4.7 Readily fermentable carbohydrates 5 Test methods 5.1 Determination of pH 5.2 Determination of dentine abrasivity 5.3 Determination of enamel abrasivity 5.4 Determination of stability 6 Marking and labelling <\/td>\n<\/tr>\n | ||||||
45<\/td>\n | 7 Packaging <\/td>\n<\/tr>\n | ||||||
46<\/td>\n | Annex A (informative) Abrasivity test procedure \u2014 American Dental Association (ADA) method <\/td>\n<\/tr>\n | ||||||
53<\/td>\n | Annex B (informative) Determination of relative dentifrice abrasivity to enamel and dentine by a surface profile method <\/td>\n<\/tr>\n | ||||||
59<\/td>\n | Annex C (informative) A testing of total fluoride in dentifrices <\/td>\n<\/tr>\n | ||||||
62<\/td>\n | Bibliography <\/td>\n<\/tr>\n<\/table>\n","protected":false},"excerpt":{"rendered":" Tracked Changes. Dentistry. Dentifrices. Requirements, test methods and marking<\/b><\/p>\n |