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Standard Test Methods for Bromate, Bromide, Chlorate, and Chlorite in Drinking Water by Suppressed Ion Chromatography
Standard Specification for Wrought 40Cobalt-20Chromium-16Iron-15Nickel-7Molybdenum Alloy Wire, Strip, and Bar for Surgical Implant Applications (UNS R30003 and UNS R30008)
Standard Specification for Unsintered Polytetrafluoroethylene (PTFE) Extruded Film or Tape
Standard Test Method for Rotary Wheel Testing (RWT) of Compacted Asphalt Mixtures
Standard Specification for Pressure Vessel Plates, Alloy Steel, Manganese-Molybdenum and Manganese-Molybdenum-Nickel
Standard Test Method for Determination of Time to Burn-Through Using the Intermediate Scale Calorimeter (ICAL) Radiant Panel
Standard Specification for Kettles, Steam-Jacketed, 32 oz to 20 gal (1 to 75.7 L), Tilting, Table Mounted, Direct Steam, Gas and Electric Heated
Standard Specification for Deformed and Plain Stainless Steel Wire and Welded Wire for Concrete Reinforcement
Standard Specification for Single- or Double-Welded Austenitic Stainless Steel Pipe
Standard Practice for Evaluation of Instrumental Color Difference with a Gray Scale
Standard Specification for Welded Austenitic Steel Boiler, Superheater, Heat-Exchanger, and Condenser Tubes
Standard Specification for Seamless, Welded, and Heavily Cold Worked Austenitic Stainless Steel Pipes
Standard Specification for Steel Forgings, Austenitic, for Pressure and High Temperature Parts
Standard Test Method for Oxygen Transmission Rate Through Dry Packages Using a Coulometric Sensor
Standard Terminology for Industrial Biotechnology and Synthetic Biology
Standard Specification for Perfluoroalkoxy (PFA) Resin Molding and Extrusion Materials
Standard Practice for Sampling and Testing Frequency for Recycled Materials in Polyethylene (PE) Pipe for Non-Pressure Applications
Standard Specification for Aluminum-Alloy 6061-T6 Standard Structural Profiles
Standard Test Method for Softening Point of Bitumen (Ring-and-Ball Apparatus)
Standard Test Methods for Carbon Black in SBR (Styrene-Butadiene Rubber)—Recipe and Evaluation Procedures