ISO 4198:1984 界面活性剤—手洗い用洗剤—性能の比較試験のためのガイド | ページ 2

Foreword

ISO (the International Organization for Standardization) is a worldwide federation of national standards bodies (ISO member bodies). The work of developing International Standards is carried out through ISO technical committees. Every member body interested in a subject for which a technical committee has been authorized has the right to be represented on that committee. International organizations, governmental and non-governmental, in liaison with ISO, also take part in the work.

Draft International Standards adopted by the technical committees are circulated to the member bodies for approval before their acceptance as International Standards by the ISO Council.

International Standard ISO 4198 was developed by Technical Committee ISO/TC 91, Surface active agents, and was circulated to the member bodies in February 1983.

It has been approved by the member bodies of the following countries:

The member bodies of the following countries expressed disapproval of the document on technical grounds:

Hungary

Japan

South Africa, Rep. of

0 Introduction

To test the comparative performance of detergents for domestic hand dishwashing, it is necessary to consider several related and also several apparently unrelated variables. The particular variables and their importance vary between regions and countries depending on:

• the variety of soil, consequent on varied dietary habits;
• the materials used in making kitchen utensils, tableware and cutlery;
• the water quality and hand dishwashing habits.

In hand dishwashing, the manual effort, the temperature and volume of water and the dosage of detergent are controlled and varied by the operator.

Recognizing the importance and value to users of comparative test information derived from manual or mechanical test methods, this International Standard lays down the criteria to be considered in designing tests and assessing results. The primary criterion that affects all consumers is the effective removal of a wide variety of soils from all kinds of domestic utensils soiled by foods and drinks.

Although it is recognized that odour, mildness, appearance and feel may influence choice, these factors are not taken into account in this International Standard nor are toxicological or ecological properties, although it is recognized that they are of extreme importance. It is assumed, from the conditions of use, that detergents used for hand dishwashing will not damage kitchen utensils, tableware and cutlery.

This International Standard shows how to devise satisfactory comparative test methods despite the complexities of different habits of populations; yet no single test or series of tests carried out in the laboratory can define completely the limits of performance for the numerous hand dishwashing products on the market today.

1 Scope

This International Standard establishes guidelines for carrying out comparative tests for determining the principal performance characteristics of detergents, solid or liquid, for domestic hand dishwashing which are of interest to the consumer. It lists and defines the performance characteristics considered; it gives details of the variables to be considered, indicates their significance and provides a basis for designing adequate comparative test methods.

3 References

4 Definition

detergent for hand dishwashing; Detergent ¹⁾ in powder or liquid form manufactured for use in domestic dishwashing by hand.