純水科技
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相關(guān)鏈接
ISO 3696:1995 國際標(biāo)準(zhǔn)化組織實驗室純水規(guī)范
分割線以下為國際標(biāo)準(zhǔn)化組織《分析實驗室用水規(guī)范和試驗方法》ISO 3696:1995實驗用純水規(guī)格表。本表僅對具體水質(zhì)規(guī)格要求進(jìn)行了翻譯，若需詳細(xì)了解，請點擊訪問英文完整版分析實驗室用水規(guī)范和試驗方法。
| 技術(shù)參數(shù) | I級 | II級 | Ⅲ級 |
|---|---|---|---|
| pH在25℃ | N/A | N/A | 5.0 to 7.5 |
| 最大電導(dǎo)率（μS/cm在 25℃） | 0.1 | 1 | 5 |
| 最大氧化物、氧(O2) 含量mg/l | N/A | 0.08 | 0.4 |
| 254nm時的最大吸光率，在1cm光徑長度 | 0.001 | 0.01 | 無指標(biāo) |
| 110℃蒸餾后的最大殘余物mg/kg | N/A | 1 | 2 |
| 二氧化硅(SiO2) 最大含量mg/l | 0.01 | 0.02 | 無指標(biāo) |
英文原版純水規(guī)格表：
| Parameter | Grade 1 | Grade 2 | Grade 3 | Test method |
|---|---|---|---|---|
| pH value at 25 ℃ inclusive range | Not applicable(see note 1) | Not applicable(see note 1) | 5,0 to 7,5 | Sub-lause 7.1 |
| Electrical conductivity mS/m at 25 ℃, max. | 0,01(see note 2) | 0,1(see note 2) | 0,5 | Sub-clause 7.2 |
| Oxidizable matter Oxygen (O) content mg/l, max | Not applicable(see note 3) | 0,08 | 0,4 | Sub-clause 7.3 |
| Absorbance at 254 nm and1 cm optical path length, absorbance units, max. | 0,001 | 0,01 | Not specified | Sub-clause 7.4 |
| Residue after evaporation on heating at 110 ℃ mg/kg, max. | Not applicable(see note 3) | 1 | 2 | Sub-clause 7.5 |
| Silica (SiO2) content mg/l, max. | 0,01 | 0,02 | Not specified | Sub-clause 7.6 |
| NOTE 1 Because of the difficulties associated with measurement of the pH value of high-purity water, and the doubtful significance of the value obtained, limits for the pH of grade 1 and grade 2 water have not been specified. NOTE 2 The values of conductivity for grade 1 and grade 2 water apply to freshly prepared water; during storage, it is possible for contaminants such as atmospheric carbon dioxide and alkalis from glass containers to be dissolved, leading to changes in conductivity. NOTE 3 A limit for oxidizable matter and residue after evaporation for grade 1 water is not specified because of the difficulty of testing for compliance at this level of purity. The quality of grade 1 water is, however, assured by compliance with the other requirements and by its method of preparation. | ||||
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