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Страна: 🇷🇺 Стандарты РФ
Carpets — Determination of number of tufts and/or loops per unit length and per unit area
Rubber — Measurement of the aromaticity of oil in reclaimed rubbers
Fertilizers — Sampling from a conveyor by stopping the belt
Fireworks — Test methods for determination of specific chemical substances — Part 10: Nitrogen content in nitrocellulose by iron(II) sulfate titration
Information processing — Magnetic disk for data storage devices — 83 000 flux transitions per track, 130 mm (5.12 in) outer diameter, 40 mm (1.57 in) inner diameter
Space systems — Simulation requirements for control system
Intelligent transport systems — Parking — Part 1: Core data model
Metallic powders — Determination of oxygen content by reduction methods — Part 1: General guidelines
Rubber hoses for oil suction and discharge
Water quality — Determination of dissolved oxygen — Electrochemical probe method
Imaging materials — Photographic reflection prints — Methods for measuring indoor light stability
Cellular plastics — Determination of horizontal burning characteristics of small specimens subjected to a small flame
Textile machinery and accessories — Cones for yarn winding (cross wound) — Half angle of the cone 9 degrees 15'
Cinematography — Graphical symbols — Description
Fire detection and alarm systems — Part 32: Non-resettable line-type heat detectors
Fine ceramics (advanced ceramics, advanced technical ceramics) — Methods for evaluating wear and friction characteristics of fine ceramic thin films under dry and humid conditions
Assessment service delivery — Procedures and methods to assess people in work and organizational settings — Part 1: Requirements for the client
Respiratory protective devices — Methods of test and test equipment — Part 13: RPD using regenerated breathable gas and special application mining escape RPD: Consolidated test for gas concentration, temperature, humidi…
Testing methods for pervious concrete — Part 2: Density and void content
Milk and milk products — Determination of alkaline phosphatase activity — Part 2: Fluorimetric method for cheese