ASTM_C_1035_-_85_1995.pdf

Designation:C 1035 85(Reapproved 1995)Standard Specification forLead and Cadmium Extracted from Glazed CeramicCookware1This standard is issued under the fixed designation C 1035;the number immediately following the designation indicates the year oforiginal adoption or,in the case of revision,the year of last revision.A number in parentheses indicates the year of last reapproval.Asuperscript epsilon(e)indicates an editorial change since the last revision or reapproval.1.Scope1.1 This specification provides limits for the extraction oflead and cadmium from glazed ceramic surfaces under boilingconditions.It is applicable to ceramic cookware intended foruse in contact with food,for example cookware made of china,crockery,porcelain,and earthenware.2.Referenced Documents2.1 ASTM Standards:C 242 Terminology of Ceramic Whitewares and RelatedProducts2C 738 Test Method for Lead and Cadmium Extracted fromGlazed Ceramic Surfaces2C 1034 Test Method for Lead and Cadmium Extracted fromGlazed Ceramic Cookware23.Terminology3.1 Description of Term Specific to This Standard:3.1.1 cookwareceramic articles including those intendedto be heated in the preparation of foodstuffs,for example,china,crockery,porcelain,and earthenware,excluding itemsnot specifically designed for cooking,such as cups,plates,andsoup bowls,which may be occasionally used to warm foods ina microwave oven.3.2 DefinitionsFor definitions of terms used in this speci-fication,see Terminology C 242.4.Significance and Use4.1 The problem of lead and cadmium release from cook-ware require effective means of control to ensure the protectionof the population against a possible health hazard(see TestMethod C 738).3This potential arises with improperly formu-lated,applied,and fired glazes and decorations.There is aparticular concern for cookware because the normal conditionsof use(heating acid foods for prolonged periods)are conduciveto extracting the soluble lead and cadmium into the food.Therefore,this specification deals specifically with ceramiccookware intended to be used for the preparation of foods byheating.5.Sampling5.1 PreferencePreference should be given to items thathave the highest surface area/volume ratio and to those thathave decorated or cadmium red colored food contact surfaces(including the interior of the lid).5.2 Sample SizeWhere feasible,test six pieces.Each ofthe pieces should be identical in size,shape,and color.6.Specimen Preparation6.1 Specimens of cookware must be free of grease or othermatter likely to prevent contact between the vessels surfaceand the simulating solvent.Wash the specimen with a mildliquid detergent at a temperature of about 40C.Rinse withdistilled,deionized water or water of equivalent quality.Thendrain the vessel and dry it either in a drying oven or with cleanfilter paper.Store the specimen in a clean air hood or otherclean environment to prevent contamination of the surface byairborne particles.7.Test Methods7.1 Measure the lead and cadmium extractable from thesamples in accordance with Test Method C 1034.8.Permissible Limits48.1 The permissible limits for lead and cadmium releaseshall not exceed the following values:LeadCadmiumCookware5 mg/L0.5 mg/LLimits are expressed in absolute maximum values,in that noindividual piece within a sample lot may exceed these levels.1This specification is under the jurisdiction of ASTM Committee C-21 onCeramic Whitewares and Related Products and is the direct responsibility ofSubcommittee C21.03 on Fundamental Properties.This specification was developed jointly with ISO/TC 166/SC 1.Current edition approved Jan.25,1985.Published May 1985.2Annual Book of ASTM Standards,Vol 15.02.3Proceedings,International Conference on Ceramic Foodware Safety,LeadIndustries,Inc.,1975,pp.817.WHO Food Additives Series,No.4,World Health Organization,1972.“Ceramic Foodware Safety,Sampling,Analysis and Results for Release,”Reportof a WHO Meeting,Geneva,Switzerland June 810,1976,WHO/Food Additives77.44,World Health Organization,1972.4Could,J.H.,Butler,S.W.,Boyer,K.W.,and Steele,E.A.,“Hot Leaching ofCeramic and Enameled Ware:A Collaborative Study,”Journal,Association OfficialAnalytical Chemists,66(3),1983,pp 610619.1AMERICAN SOCIETY FOR TESTING AND MATERIALS100 Barr Harbor Dr.,West Conshohocken,PA 19428Reprinted from the Annual Book of ASTM Standards.Copyright ASTMNOTICE:This standard has either been superseded and replaced by a new version or discontinued.Contact ASTM International(www.astm.org)for the latest information.The American Society for Testing and Materials takes no position respecting the validity of any patent rights asserted in connectionwith any item mentioned in this standard.Users of this standard are expressly advised that determination of the validity of any suchpatent rights,and the risk of infringement of such rights,are entirely their own responsibility.This standard is subject to revision at any time by the responsible technical committee and must be reviewed every five years andif not revis