BRITISH STANDARD Suitability of non-metallic products for use in contact with water intended for human consumption with regard to their effect on the quality of the water — Part 2: Methods of test — Section 2.2: Odour and flavour of water — Subsection 2.2.1: General method of test NO COPYING WITHOUT DSI PEIMESSION EXCEPT AS PERMITTED BY COPYRIGHT LAW BS 6920-2.2.1: 2000+A3:2014 sit p British StandardsBS 6920-2.2.1:2000+A3:2014 Committees responsible for this British Standard ‘The preparation of this British Standard waa entrusted to Technical Committee EHV6, E/fects of materiale on water quality, upon which the following bodies were represeated Automatic Vending Association of Britain British Cement Association ‘BCF — British Coatings Federaion Led British Malleuble Tube Fittings Association Britich Plastics Federation British Plumbing Fittings Manufacturers’ Asscciation British Precast Concrete Federation Ltd British Rubber Manufacturers’ Association Led British Water DEFRA — Water and Land Directorate Galvanizers Association Laboratory of the Government Chemist Pipeline Industrses Guild ‘UK Stoel Association ‘Water Regulations Advisory Scheme ‘Water Research Centre ple Amcudinentsieorrigeads issued sinee publication fn Publishsd br BSE Standen’: Tamed m4, ‘See national torewa ‘Ths Slowing BSI rts seelae ce the week ca this ieenan Sonne ste ‘Cosmct.tiee cofetnave EHS yy May 2008 3 deme 2014 ‘See Soope smd Bibliography ‘See Kerewerd, Seope, Clauses 4, 10, 1d and Anse ISBN 9780 850 518200BS 6920-2.2.1:2000+A3:2014 Contents Page Committees responsible Inside front cover Foreword Introduction 1 Scope Normative references Terms and definitions Principle Test premises Reagents Apparatus Test panellists Sarplez (0 Test procedure 1 Expression of results Test report Annex A (informative) Method for the preparation of odourless and flavourless 3 4 3 6 8 9 4 1 wae seosueeenele test water 9 Annex B (informative) List of Descriptors 9 Annex C (informative) Test sequence flow diagrams 10 Bibliography 3 Figure C.1 — Odour and flavour of water test: cold water 10 Figure C.2 — Odour and flavour of water test. hot water u Figure C 3 — B) Figure deleted 12BS 6920-2.2.1:2000+A3:2014 Foreword Publishing information ‘This subsection of BS 6920 is published by BSI Standards Limit from The British Standards Institution and came into effect on 15 } was prepared by Technical Committee EH/6, Effects of materials on water quality. Supersession BS 6920-2.2.1.20004A3.2014 supersedes BS 6920.2 2 1:2000+A2:2008, which is withdrawn, Relationship with other publications BS 6920 is published in several parts, namely Part 1: Specification, Part 2: Methods of test, Part 3: High temperature tests and Part 4: Method for identification of water leachable organic substances. Part 212 further subdivided into a number of sections and subseetions as follows. Section 2.1: Samples for testing: Section 2.2: Odour and flavour of water; ‘Subsection 2.2.1: General method of test: Subsection 2.2.2: Method of testing odours and flavoure imparted to water by multélayered hoses and pipes: Subsection 2.2.8: Method of teeting odours and flavoure imparted to water by howe for conveying water far food and drink preparation; Section 2.3: Appearance of water; Section 2.4: Growth of aquatic microorganisms test; Section 2.5: The extraction of subszances that may be of concern to public | undar license of metals. Information about this document This edition introduces technical changes but it does not reflect a full review or revision of the standard. Major changes have been introduced to improve the overall accuracy of the ‘method (all testing undertaken by three test panellists), and clarification of the experimental details for undertaking hot water tests using chlorinated wate: Reporting requirements have been refined (on the basis of experience) and a slight modification was made to the order of the extraction temperature and sequence to assist laboratories undertaking this test. The start and finish of text introduced or altered by Amendments No. 1, No. 2 and No. 3 is indicated in the text by tags ED Gi, FE) Gl and [ 2. Minor editorial changes are not tagged. Hazard warnings WARNING. This British Standard calls for the testing of extracts that might contain substances that could be injurious to the health of test panellists if adequate precautions are not taken. It is important that the guidance given in 10.1 is followed. This British standard refers only to technical suitabibity and does not absolve the user from legal obligations relating to health and safety at any stage. Contractual and legal consid This publication does not purport to include all the necessary provisions of « contract. Users are responsible for its correct application. Compliance with a British Standard cannot confer immunity from legal obligations. Summary of pages This document comprises a front cover, an inside front cover, pages i and ii, pages 1to- 1S and a back cover. ce i The BSI copyright notice displayed in this document indicates when the document was last issued. fions ‘© The British Standards Institution 2015BS 6920-2.2.1:2000+A3:2014 Introduction WARNING. Conduct this test with due regard to the possible presence of substances in the extracts that may be hazardous to the health of the test panellists. Only products F Text deleted @ deemed suitable for contact with water intended for human consumption in accordance with BS 6920-1:2014, Clause 7 (toxicological test) may be assessed in this test, unless details of the chemical composition and process of manufacture of the sample(s) are known, and any possible hazard can be assessed Instruct the test panellists not to swallow any test extract under any circumstances. Some materials are capable of leaching into water compounds which give rise to unacceptable odours and favours at very low concentrations All odour and flavour assessment procedures are subjective and fall into two basie types as follows a) those which involve the assessment of a water sample and the qualitative classification on the basis of the intensity and nature of any odour or flavour: ) those in which a semiquantitative determination of odour and flavour intensity is made by a group of people who assess a series of dilutions of the sample. ‘The method described in this subsection of BS 6920 involves 2 combination of both these procedures, 1 Scope This subsection of BS 6920 describes a method designed to assess the ability of a product to impart a discernible odour and/or flavour to water intended for human consumption, The method is applicable ED for most @J types of non-metallic [ products GJ used in contact with drinking water. PIIt ie not aprlicctle Zor testing the following produc: typee: a) ED mululayezed pipes and hoses © m which the outer material diffes from the annex (water contact) raterial, together with barrier pipes and reinforced Hexible hoses (see BS G92U-22.2);, ») FD hoses €@ (with or without reinforcement) for use in equipment used for food and drink (ses BS 6020-2.2.3) GI. NOTE * Pri ferme, beto pescareticn ar: ven in BS 89-22 Y and BS 6.20: OTE 2, Fp Une th eleva Nene Feguton [0 [7 he atonal Regier may ees aiinal prone ome Geen STD naar the signiennen ae osu tssihinined 2 Normative references The followamg normative decuments contam provisions which. through reference in this text, constitute provisivus of this seclivs of BS 0920. For daiwd references, subsequeal amendmvats lu or revisivus of, any of thee publections do not aprly. For undated references, the latest edition of the publication rofzrred to apples BS aude. LS 6920-1:2014, Suitability of non-metetlie products for use tn contact with ‘consumption with regard to their effect on the guality of the water — Part £ BS 6920 2.1.2014. Suizability of nom metallic producte for use in contact wu fanaiamplinn with regard to their apfiect on the quality of the water — Part Samples jor testing. BS 6926. of nusr-meieti ‘coneiamy ir effect on BS EN ISO 3606:1025, Water for onaiytical labcran BBS EN 150 7898:2000 BS 6068-2.26), mernors — Seetinn 2.24, Method for using N.N-diethyl-2,4-phenylenediam: 1218, Sensory unulysis ugpursius — Part 1. Sprvifivalion for winetesting yiass. ster intended for Auman: Soecification. water intended for human Mothodn sf text — Seetion 2.2: for toe in contest wiih water intended far leumar fthe woier Part 3: High temperature teste. ese — Specification and test methods. Water quality — Pars 2: Physical, chersica! and biscemical mination of free ehlarine cand tatal ehiorine: eclor metres methort ne, for routine con:ro! purposes. GIBS 6920-2.2.1:2000+A3:2014 3 Terms and definitions For the purposes of this subsection of BS 6920, the following definitions apply. 3 test panellists individuals who have demonstrated sensitivity to those odours and flavours in water commonly associated with non-metallic materials (see 8.2.8) 32 flavour threshold dilution that dilution of the sample at which the flavour is just detectable when compared with the more dilute sample in the series under assessment 33 odour organoleptic attribute perceptible by olfactory organ on sniffing certain volatile substances 1 BS EN ISO 5492) G9 34 flavour ‘complex combination of the olfactory, gustatory and trigeminal sensations perceived during tasting NOTE The flavour may be influenced by tactile, thermal, painful andlor kinseathesi effects FD (BS EN 180 5492) GD 4 Principle B) The sample of the product is immersed in two test water types (with and without 1 mg/litre free chlorine) for 24 h. These waters are then assessed for any discernible odour and, after dilution, for the presence of any discernible flavour compared with the test water blank. Depending upon the test results, then the same sample is immersed in test water for a further six sequential extraction periods, including one 72 hour period and concluding with a 24 hour period, using fresh test water for each period. The water from the final immersion period is assessed for any discernible odour and, after dilution, for any discernible flavour compared with the test water blank. The test procedure is repeated with a fresh untested sample of the product using chlorinated water. NOTE Annex C Gaformative) contains a series of flow diagrams showing the sequence of these test procedures 5 Test premises ‘The assessment of odour and flavour shall be performed in a room that is free from obtrusive draughts and noise and, in which, the general environment is such that the test panellists can perform their task unobserved. No air fresheners or room deodorizers shall be used in the room, which shall be sited away from any activity that could generate interfering odours. The temperature of the room shall be (21+ 4) °C. 6 Reagents 6.1 Test water Test water shall be of drinking quality and obtained from a tap connected directly to a service pipe at mains pressure. Before collection of the water, flush the tap until the temperature of the flowing water does not vary by more than 1 °C over a period of 1 min and does not exceed 25 °C. This water shall be judged to be free from any discernible odour or flavour by the test panellists at the beginning of each session of assessment. NOTE In some localities, the tap water may have sufficent odour andlor Mavour to potentially mask other edour and Msvours produced by test materials Tn this case, it is acceptable to use ter water sources, ielading bottled (non-carbomated) and demanershed water. proved that the waters judged tobe free from any dusceralle odour ate lavour by the test panelists Alternatively, odourless and flavourless reference water can be prepared by treating tap water with granular activated carton (see Annex A). 6.2 Chlorine-free test water Accurately determine the free residual chlorine concentration in the test water (6.1) in accordance with BS 6068-2.26. Ensure by the addition of sodium thiosulfate solution (6.4) that the free residual chlorine concentration is reduced to less than 0.05 mg/l. 2 ‘© The British Standards Institution 2014BS 6920-2.2.1:2000+A3:2014 6.3 Chlorinated test water Accurately’ determine the free residual chlorine concentration in the test water (6.1) and add a sufficient quantity of sodium hypochlorite solution (6.5) to give a final free residual chlorine concentration of (10.1) mg. 6.4 Sodium thiosulfate solution Make up a solution by adding distilled water to 1 litre to 3.5 g of sodium thiosulfate pentahydrate (analytical grade) and then store at (4+ 1)°C in the absence of light. B)NOTE1 GY 2 mlofthis solution will neutralize 1 me of residual chlorine in 1 litre of water, NOTE? Probiems have been encountered with a sulfurous odour anscciated with some chlorinated text water samples to-which sodium thiosulfate solution has been added This problem can be opercome by using a 0.4 % mlm solution ofL-sscorbie acd in place ofthe sodium thiosulfate to neutralize the free resdual chlorine 6.5 Sodium hypochlorite solution Dilute a quantity of a commercial sodium hypochlorite solution with distilled water to give a final concentration of 1 % by mass available chlorine, NOTE. This reagent is unstable and should be prepared oa the day of wie. 6.6 Distilled water, conforming to grade 3 of BS EN ISO 3696. 7 Apparatus 7.1 Test containers, consisting of borosilicate glass beakers calibrated for a capacity as giv in BS 6920-2.1:2014. 5.1.2, The beakers shall be cleaned with an aqueous solution of a biodegradable laboratory detergent and rinsed in distilled water (6.6). Following this the beakers shall be drained and dried in a hot air cabinet, Before use, the beakers shall be rinsed in chlorine-free test water prepared in accordance with 6.2 7.2 Dilution beakers, consisting of graduated borosilicate glass beakers cleaned as for the test containers (7.1) and of capacity either 50 ml or 250 ml. ‘They shall be reserved exclusively for odour and flavour assessment, 7.8 Water bath and incubators, capable of maintaining temperatures of (23 + 2)°C and (25 + 2) °C. 74 Odour assessment bottles, consisting of 250 ml glass flasks with a neck diameter of at least 45 mm, fitted with suitable stoppers. 15 Flavour assessment glasees, consisting of a cup supported by a stem resting on a base, the opening of the cup being narrower than the convex part of the cup. ‘The opening shall be (45 2) mm, the maximum internal diameter of the cup shall be (62 = 3) mm and the internal length of the cup shall be (100 = 2) mm. The physical characteristics of the cup shall conform to BS 5386-1:1978, Clause 8. Before use, the glass shall be cleaned and dried in accordance with BS 5586.1:1978, A2, 8 Test panellists 8.1 Requirements for test panellists ‘The sensitivities of the individual test panellists to the categories of odour and flavour given in 8.2.8, and 8.24 shall not differ widely. To achieve this, each test panellist shall participate in an initial y trial (see 8.2.2), At periodic intervals not exceeding 12 months, an audit of the sensitivity of the test panellists shall be undertaken to ensure continued capability. ‘The panellists shall be instructed to abstain from drinking beverages other than water, eating and smoking for a minimum period of 60 min before performing an odour and flavour assessment. Any individual suffering from a respiratory ailment (colds or allergies) shall not be allowed to participate in an odour and flavour assessment until the symptoms subside. The use of perfumes or cosmetic preparations (including seented soap for hand washing) shall not be allowed on the day of odour and flavour assessment. ‘The test panel shall comprise three individuals. ‘© The British Standards Institution 2015, 3BS 6920-2.2.1:2000+A3:2014 8.2 Flavour ass 8.2.1 Initial assessment Each potential panellist shall be presented with unidentified duplicate samples of three waters in flavour assessment glasses (7.4), ie. the test water (6.1), glass-distilled water (6.6) and an odour free uncarbonated bottled mineral water. Each individual shall record whether or not tl san distinguish any difference between these waters and which they prefer. Those individuals who show a preference for test water and who observe no difference between each pair of duplicate samples shall be selected as panellists, NOTE Ideally, panellists should be able to distinguish between the samples of glasedistilled water and the other waters sment of test panellists 8.3.2 Speetfte odour and flavour assessment: non-metallic materials _A series of dilutions (10.2) of waters having characteristic odours and flavours associated with materials including lead pencil, and rubber flavours shall be prepared. These shall be presented to each potential panellist and the dilution at which the individual first observes a flavour (see 10.2.4) shall be recorded. NOTE Water having lead pencil and plastics and rubber davours may be prepared as follows 1) Lead pencil Two samples (9.1) of polyethylene containing 44-thio-bie(6.tertsutylem-cresel) as anticaidant (atthe anufscuser’ recommended concestration) should be place ina lean test container 7-1) Suifiientchlonine-eee test ‘ater 62) shold be added oreac he 1000 mleasbration mark and the conta seied wih alum fi Stee or 188 mise): ) Rubber These abould be prepared aa in ), but teo samples 9.1) of natural rubber should be used in place of the polretholene If difficulty is encountered in obtaining suitable material samples for use in the preparation of these ‘waters, samples tested in the laboratory during the previous 12 months which have produced these flavours shall be used. Individuals who do not differ widely in their ability to recognize and detect each odour and/or flavour shall be selected as panellists. 8.2.8 Specific flavour assessment: halogenated phenol Test panellists shall be able to detect a 1 in 1 000 000 dilution of a solution of halogenated phenolic derivatives prepared as follows. Dissolve 0.5 g of iodine crystals, 6.5 g of phenol crystals BP and 0.5 g of sodium salicylate in about 750 ml of distilled water. Slowly add 4 g of free chlorine, obtained from an aqueous sodium hypochlorite solution, over a period of 0.5 min with stirring. Make up the solution to 1 000 mi with distilled water and store in the absence of light. 8.2.4 Personal logs ‘The performance of the panellists shall be reviewed at least once a year, using actual samples for any signs of changes in sensitivity either for or against any particular odour or flavour, 9 Samples 9.1 General Samples shall conform to BS 6920-2.1. 9.2 Cross-contamination To prevent the risk of eross-contamination of samples through the release and subsequent absorption of volatile compounds. especially where a sample emits a discernible odour, samples of different products. shall be physically separated from each other during storage prior to testing (for example, in separate sealed containers), 10 Test procedure 10.1 General B) WARNING. Conduct this test with due regard to the possible presence of substances in the extracts derived from the test material that might be hazardous to the health of the test panellists. 4 © The British Standards Institution 2014BS 6920-2.2.1:2000+A3:2014 Only assess products deomed suitable for contact with water intended for human consumption in accordance swith BS 6920-1:2014, Clause 7 (toxicological test) in this test, unless details of the chemical composition and process of manufacture of the sample(s) are known, and any possible hazard can be assessed. Instruct the test panellists not to swallow any test extract under any circumstances. Gi] Ensure that the extractions periods are consecutive and without a break; if break in the sequence does ‘occur repeat the sequence using fresh samples. 10.1.1 First extract On the same day as testing is to start, rinse the sample or samples in lowing water (obtained from a tap ‘at mains pressure) for 10 minutes and then rinse in chlorine-free test water (6.2). Place each sample (9.1) into a separate clean test container (7.1). In addition, with each batch of samples, incluele one contamer of ehlorine-free test water: this constitutes the blank test. Add to each container sufficient chlorine-free test water (6.2) to reach the calibration mark given in BS 6920-2 1:2014, 5.1.2 and seal each container with a fresh piece of aluminium foil. Maintain the containers in the absence of light at (23 = 2) °C for (24= 1) hin an incubator (7.3). If the density of the sample is less than that of water, ensure the sample is kept totally submerged in the test water for the duration of the test by using glass-encapsulated weights. At the end of this period, instruct the panellists to assess each product extract, see 10.2, for odour and, if appropriate, flavour. If necessary prepare further extracts. 10.1.2 Second extract ‘Empty the sample test container and the blank container of water and refill as before with chlorine-free ‘test water (6.2). Maintain the containers in the absence of light at (23 = 2)°C for a further period of 42 Dh 10.1.3 Further extracts Repeat the operations given in 10.1.2 for a further five sequential periods, including one 72 h period and concluding with a 24h period, using fresh chlorine-free test water (6.2) for each period. Test the final ‘extract in accordance with 10. 10.2 Assessment procedure (see Annex C) BD NOTE See BS 6920.1:2014, Annex B for a diagrammatical representation of how the results from the testing carried cut in this ‘standard can be assessed Ca) 10.2.1 Preparation of dilutions Prepare a series of two 1:1 dilutions of each extract (see 10.1.1 and 10.1.3) of the sample and the blank ‘using fresh chlorine-free test water (6.2) as follows: Place 100 ml of the extract into a clean 250 ml dilution beaker (7.2) and add 100 ml of fresh chlorine-free ‘test water (6.2) and mix thoroughly. (This constitutes the first dilution.) Transfer 100 ml of this dilution to an additional clean 250 ml dilution beaker and add 100 ml of fresh chlorine-free test water. (This constitutes the second dilution.) 10.2.2 Temperature of test solution Adjust the temperature of all the dilutions to (25 + 1) °C by placing the beakers containing the ‘dilutions (10.2) in a temperature-controlled water bath (7.3). 10.2.8 Assessment of extract(s) and their dilutions 10.2.8.1 Odour assessment ‘Remove the undiluted sample extract and the reference/blank water from the water bath or incubator. ‘Transfer 100 ml of each sample extract and the reference water to clean odour assessment bottles (7.4) and, if necessary, re-adjust the temperature to (25 = 1) °C. Ask the panellists to shake the flask thoroughly, remove, the stopper, immediately smell the extract, and record hishher decision compared with the reference water B If two or more of the panellists report an odour in the first extract, continue the sequence of extractions until the seventh extracts have been prepared and assess for odour as set out in the previous paragraph. If at least two of the three panellists report no discernible odour in the first extract, “undertake an assessment of flavour on them in accordance with 10.2.2.2. NOTE list of odours and flavours commonly encountered is given in Annex B. ‘© The British Standards Institution 2015 5BS 6920-2.2.1:2000+A3:2014 B)WARNING. Do not undertake this assessment until an odour assessment (10.2.8.1) has been Pour a portion of the second dilution of the blank into a clean tasting glass (7.4). Instruct each test panellist to take into the mouth whatever volume of water is comfortable and to hold it in the mouth for several seconds before discharging it without swallowing. If the diluted blank has any flavour instruct the test panellist to record this. and then repeat this procedure with the first dilution. If any of the test panellists report a flavour with this dilution, discontinue the test, and start again with fresh test samples (see 11.1), Repeat this procedure for each series of dilutions from the samples, always commencing with the most dilute dilution (second dilution) first, comparing the flavour of the diluted test sample extract with that of the equivalent diluted blank water. Rinse the tasting glass thoroughly with chlorine-free water (6.2) between each series of dilutions. [f no flavour is detected in the first dilution, record this result and discontinue the test. If flavour is detected in any of the dilutions, record the threshold dilution at which the flavour was first detected, together with a description of the flavour. B) If at least two panellists report a discernible flavour in the first dilutions of the first extracts and/or at east one of the panellists reports a discernible flavour in the second dilutions of the extracts, €4 continue the sequence of extracts until the seventh extract has been prepared. Assess this for odour and flavour as ‘set out above, starting at 10.2.1 NOTE list ofedours and flavours commonly encountered is given in Annex B 10.2.4 Repeat testing fat least two of the three panellists report a flavour in the first dilution of the final (ie. seventh) chlorinated or unchlorinated sample extract, but none of the panellists report a flavour in the second dilution, repeat the test (commencing at 10.1.1) using two further untested samples of the product. 10.3 Extraction procedure using chlorinated water (see Annex C) 10.3.1 General For each sample, repeat the extraction procedure specified in 10.1 using a fresh sample(s) and chlorinated test water (6.3), 10.3.2 Preparation of dilutions from chlorinated water extracts After the extraction period (10.1.1), remove the test sample(s) from the test container and determine the level of free residual chlorine in the water. Neutralize this chlorine by the procedure described in 6.2. Prepare dilutions as in 10.2.1 using chlorine-free water (6.2) 10.3.3 Assessment procedure Cares this out in accordance with 10.2.3, Where repeat extractions are required, use chlorinated test water (6.8) 10.4 High temperature tests (see Annex C and also BS 6920-3) HDNOTE | Qnty carzy ou this teving on materials that have given saitactory tat resulta when tested in accordance with 10.1, 10.4.1 Chlorine-free water Use the extraction procedure specified in 10.1 but with the use of the elevated temperature storage in place of (23 + 2)°C. Cool each extract/container to (25 = 2) *C before any odour or flavour assessment (10.4.3). Retain a minimum of 250 ml of each extract for use in the chlorinated water test (10.4.2) 10.4.2 Chlorinated water NOTE When undertaking this test in chlorinated water at elevated temperatures, special procedures aze necessary as aresut of the rapid loss of free chlorine from water at these temperatutes, The test procedures given in 10.4.3 should not be used Add a sufficient quantity of sodium hypochlorite solution (6.5) to portions of the extracts in chlorine-free water (10.4.1) to give final free residual chlorine concentrations of (1 + 0.1) mg/l. Leave the chlorinated extract to stand, in the absence of light at (23 = 2)°C for 1h to 2h. At the end of this period de-chlorinate ‘the extracts (10.3.2), prepare dilutions of the chlorinated extracts and then assess the odour of the extracts and flavour of the dilutions. 10.4.3 Odour and flavour assessment (Odour and flavour assessment shall be carried out as specified in 10.2.3. 6 © The British Standards Institution 2014BS 6920-2.2.1:2000+A3:2014 11 Expression of results 11.1 Validation If flavour is detected in the first dilution of the blank by any test panellist, consideration shalll be given tothe possibility that contamination has occurred and that the test is invalid. A fresh sample of the test product(s) shall be assessed, starting at 10.1, after ensuring that the possible contamination has been eliminated. 11.2 Expression of results The results obtained shall be expressed by the test panellists in terms of the odour and flavour description and the flavour threshold dilution (8.2). 12 Test report 12.1 General ‘The test report shall include the following: 4) atitle (e.g, “Test Report”) and the date of issue of the report; b) a reference to this British Standard, ie. BS 6920-2.2.1; ©) the name and address of the laboratory, and location where the tests were carried out if different from tho address of the laboratory; 4) unique identification of the test report (such as serial number), and on each page an identification in order to ensure that the page is recognized as a part of the test report, and a clear identification of the end of the test report; ¢) the name and address of the client placing the order; f) a deseription and unambiguous identification of the item(s) tested, in accordance with BS 6920-2.1:2014, Clause 9; g) reference to any sampling or sample preparation procedures used by the laboratory, or other bodies, ‘and where appropriate, chain of custody details where these are relevant; in the case of site applied products include all the requirements in accordance with BS 6920-2 1:2014, 9.5; 1) date of receipt of test item(s) and date(s) of performance of the tests undertaken: 4) deviations from, additions to, or exclusions from the test method; ) the odour and flavour results in terms of the description, together with the flavour threshold dilution number of the assessment by the test panellists of the first, and if appropriate, the final unchlorinated and chlorinated extracts from the sample: FD by the results obtained when the test has been carried out at a high (elevated) test temperature and the test material has been tested at (23 =2) °C. Da statement of conforméty/non-conformity with the test requirements of BS 6920-1:2014, Clause 4 and, where the test has been carried out using two or more temperatures for extract preperation, a statement of conformity/non-conformity with the test requirements of BS 6920-1:2014, Clause 6 for ach test temperature; Gl m) the name(s), function(s) and signature(s) or equivalent identification of the person(s) authorizing the test report: ‘n) a statement to the effect that the results relate only to the items tested, and that the test report shall not be reproduced except in full, without written approval of the laboratory ‘cs the et et caso test pesBured ley wacom: Webel donrly Sent awe results, When reports are reissued to take into account errors/omissions of additional tests or for other reasons, one of the following approaches shall be taken: 4) issue an additional test report containing the additional information or corrections only and clearly marked “Supplement to Test Report, Reference...) b) issue a complete amended report (usually the preferred option) with a statement added below the original date of issue of the report stating “Reissued with correetion/additional datalete. (as appropriate) (date)” ‘© The British Standards Institution 2015BS 6920-2.2.1:2000+A3:2014 All previous results for the tested item(s) shall be included in any reissued reports containing the results of additional test When it is necessary to issue a completely new test report, it shall be uniquely identified and a reference to the original that it replaces shall be included. In reports based upon only some of the sections of BS 6920.2 the statement “NO OTHER TESTS WERE UNDERTAKEN ON THIS PRODUCT” shall be included. 12.2 Re-testing using [}) different test temperatures @ B If a product fails to conform at one elevated test temperature and again when the test is repeated at another lower test temperature, both sets of results shall be included in the final report. together with the cold water test results obtained using extracts prepared at (23 +2)°C.BS 6920-2.2.1:2000+A3:2014 Annex A (informative) Method for the preparation of odourless and flavourless test water Al Apparatus and reagents ‘A.L1 Gloas column, with a diamatar of €0 mm and a length of 500 mm and Gilled with fresh activated carbon, NOTE Care is nested to ensure thatthe activated carbon snot allowed to diy out ALL2 Activated carbon, technical grade, grain size 1.5 mm to 2.5 mm A.2 Procedure A.2.1 Set up the glass column with fresh activated carbon. Protect the system from light. A.2.2 Pass the water through the column with a continuous flow not exceeding 80 Vb Discard the first three bed volumes of treated water. NOTE, Supe shell abn where sopra fo cnme thet the mirbicloinl ecu ofthe ete fre che riraned onion 2.8 Collect the water in clean glass-stoppered containers OTE 1 This edourless and Davouriess eet water should be prepared on the day of use. NOTE 2. Commercial activated carbon point of use water treatment units may be used in place ofthis equipment provided that they donee have a silver coating on the activated carbon, and that they do nce dove the water with any chemical such as polrphoephate Annex B (informative) List of Descriptors A list of edours and flavours commonly used as descriptions is given below. Adhesive Earthy Pungent Almond Fishy Rancid Astringent Fruity Rotten Vegetable Bad Eges Ketonic Rubber Bitter Lead Pencil Salty Bitumen Metallic Sharp Burning Mouldy Solvent Burnvicharring Mushroom Soapy Cardboard Musty Sour ‘Chemical Oily Styrene Cocoa Organic Sweet Chlorophenolic Paint Toffee Cooked Poppery Vogotable Disinfectant Phenolic Waxy Dry Plastics White Spirit i The Dritith Stonderds Znstirunion 2014 9Annex C formative) Test sequence flow diagrams ¢ following diagrams illustrate the test sequences. ablaze ot 28°C Make to 1:1 Bhtons or ‘favour assesumert (102) compare odout and favour wih erage bork (103) sme teat sample a used ehrowehoot the at extract de-chisrinated before testing (1@. Figure C.1— Odour and flavour of water test: cold waterF) Figure C.9 deleted. See BS 6920-1:2014, Annex B for « diagrammatical representation of how the results from the testing earried out in this standard ear be anseszed. (BS 6920-2.2.1:2000+A3:2014 Bibliography ‘Standards publications IP) BS 0920-2.2.2:2000+A1:2014, Suitability of non-metallic products for use in contact with water ended for human coneumption with regard to their effect on the quality of the water — Part 2: Methods of test — Section 2.2: Odour and flavour of water — Subsection 2.2.2: Method of teeting odours and Alavoure imparted to water by multi-layered hoses and pipes. A ‘BS 6920.2.2.32000+A2 2014, Suitability of non-metallic prodtcte for ues in contact with water intended for human consumption with regard to their effect on the quality of the water — Part 2: Methods of test — Section 2.2: Odour and flavour of water — Subsection 2.2.5: Method of testing odours and flavours sparted t9 water by hases for conveying water for food and drink preparation. BS 6920.2.3:2000+A1:2014, Suitability of non-metallic products for use in contact with waver ineended for human consumption with regard to their effect on the quality of the water — Part 2: Methods of test — ‘Section 2.8 Appearance of water. IFDBS EN 180 54922009, Sensory analysie — Vocabulary. ‘Other documents Pe SSE ERIE As ie Water nly (Wonne ualte) Regsitions F 2000 G2. Statutory Instruments 2000, No. 3184 GI. London: The Stationery Office {2] GREAT BRITAIN. The Water Supply (Wator Fittings) Regulations 1999. Statutory Instruments 1999, ‘No. 1145 (and amendments). London: The Stationery Office I) 2) GREAT BRITAIN. The Water Supply (Water Quality) Regulations 2010. Welsh Statutory: Tnstrument 2010, No 994 (WW 98). London: The Stationery Office [4] GREAT BRITAIN. The Water Supply (Water Quality) (Scotland) Regulations 2001. Scottish Statutory Instrument 2001, No. 207. London: The Stationery Office, (6) GREAT BRITAIN. The Scottish Water Byelaws, 2004. London: The Stationery Office, {(€] NORTHERN IRELAND, The Water Supply (Water Quality) (Amendment) Regulations (Northera Treland) 2009. Statutory Rules of Northern Ireland 2009. No. 246. London: The Stationery Office. [7] NORTHERN IRELAND. The Water Supply (Water Fittings) Regulations (Northera Ireland} 2008. ‘Statutory Rules of Northern Ireland 2009. No. 255. London: The Stationery Office.British Standards Institution (BSI) CSE ri Dee ee Sem ei icis iru eeu Reig standards-related publications, information and services. BSI is incorporated by Royal Charter. British Standards and other standardization Pee Vat Cee Leh aM BIE eC eMe lull ce} Revisions Buying standards i Be Standards Ondine (BSOU) yuh 8S! Croup Headquarters e bsi. making excellence a habit