Listed below are TAPPI Standards that have recently gone out for ballot to the corresponding Standard-Specific Interest Group (SSIG). The date in parentheses is the closing date for voting.
T 483 cm-12 Odor of packaging materials (03/03/2022)
T 234 cm-12 Coarseness of pulp fibers (03/03/2022)
T 223 cm-10 Pentosans in wood and pulp (03/05/2022)
T 207 cm-08 Water solubility of wood and pulp (03/05/2022)
T 265 cm-09 Natural dirt in wood chips (03/05/2022)
T 236 om-13 Kappa number of pulp (03/05/2022)
T 604 cm-09 Sulfur dioxide in sulfite cooking liquor (03/26/2022)
T 624 cm-11 Analysis of soda and sulfate white and green liquors (03/09/2022)
T 516 cm-11 Envelope seal, seam, and window patch testing (03/09/2022)
T 622 cm-10 Analysis of sodium hydrosulfite (03/09/2022)
T 665 cm-12 Analysis of Talc (03/26/2022)
T 692 om-13 Determination of suspended solids in kraft green and white liquors (03/16/2022)
T 697 cm-12 Accelerated test for viscosity stability of clay slurries (03/26/2022)
T 604 cm-09 Sulfur dioxide in sulfite cooking liquor (03/26/2022)
T 832 om-17 Water absorption of corrugating medium: float curl method (03/26/2022)
T 665 cm-12 Analyses of Talc (03/26/2022)
T 254 cm-10 Cupriethylenediamine disperse viscosity of pulp (falling ball method) (04/01/2022)
T 653 om-07 Specular gloss of paper and paperboard at 20 degrees (04/01/2022)
T 832 om-17 Water absorption of corrugating medium: float curl method (03/26/2022)
T 429 cm-10 Alpha-cellulose in paper (04/07/2022)
T 600 om-15 Analysis of formaldehyde in aqueous solutions and of free formaldehyde in resins (04/07/2022)
T 613 cm-10 Analysis of caustic soda (04/07/2022)
T 618 cm-10 Analysis of limestone (04/07/2022)
T 619 cm-10 Analysis of salt cake (04/07/2022)
The TAPPI Standards regulations require public review of standards that are up for ballot. Send a message to standards@tappi.org if you want to request a copy of the draft in ballot. If you would like to participate on any SSIGs to review and vote on Standards, please click here or contact standards@tappi.org.