KAVI is the system that we use to ballot our standards when they come up for review, and KAVI has recently upgraded TAPPI  to their workspace. Below are a few items to keep in mind after the workspace migration.

 1. Your primary email address is your username; your password remains the same.

2. Please log in and updating your profile information to ensure it is current.

3. The new Workspace user interface is more streamlined, but all of the essential work you do remains the same.

4. All of your Group Email addresses work in the same manner; email sent during the upgrade will be delayed but delivered.

5. You can also expect to see some performance improvements in the product.

 

Product & Product Quality Division committees are in need of new members to support the development and maintenance of standards we all use in the manufacture of the products we deliver to our customers.

These committees discuss and make decisions on critical issues that deal with standards which are currently being used by the pulp and paper industry, as well as those which are being developed for them. 
 
Below are the committees which are in need of your support:

Pulp and Chemical Properties Committee

Optical Properties Committee

Physical Properties Committee

Tissue Properties Subcommittee

Joining one or more of these groups gives you and your company the opportunity to participate in the discussion and development of the standards we use for evaluating the product and product quality. Without good pulp and paper industry standards to guide us, we will not be able to deliver what our customers require.  Therefore, please consider volunteering your company and your support for these committees. 

For all those members who are already involved in Standard Specific Interest Groups (SSIG), we ask you to make the next step in standard development and maintenance participation by joining a committee today.

Meetings are held twice a year to discuss ongoing committee work. The meetings can be attended in person or by phone conference. 
  
Please contact Steve Berg, P&PQ Division Chairman (sberg@thwingalbert.com) or Laurence Womack, Director of Standards and Awards (standards@tappi.org) for more information.

 

Getting started is easy. Do you have just a general idea for a standard, or are you farther along and have a substantial draft? If you just have a general idea for a standard or TIP, complete the New Idea Submission Form. TAPPI will review your idea and identify an appropriate committee or group to work on your suggestion. If you are further along, send an initial draft to standards@tappi.org. From there, the TAPPI Standards Manager will guide you through the appropriate process to finalize and approve the new document.

 

 

 

The following standards will be balloted soon. If any of these methods are of interest to and you wish to join their respective SSIG, then please contact standards@tappi.org. 

T 579 om-12 "Diffuse brightness of paper, paperboard and pulp (d/0) (ultraviolet level D65)"

T 1216 sp-12 "Indices for Whiteness, Yellowness, Brightness, and Luminous Reflectance Factor" 

T 1215 sp-12 "The Determination of Instrumental Color Differences"

T 464 om-12 "Water Vapor Transmission Rate of Paper and Paperboard at High Temperature and Humidity"

T 444 om-12 "Silver Tarnishing by Paper and Paperboard"

 

For details on these commonly-used acronyms in the development of TAPPI Standards and TIPs, please see the Standards Guidelines and the TIP Guidelines, or send your questions to standards@tappi.org.

TIP = Technical Information Paper
Q&SMC = Quality and Standards Management Committee
SSIG = Standard-Specific Interest Group
SARG = Standards Advisory Review Group
WI = Work Item
WG = Working Group
WGC = Working Group Chairman
om = Official Method
pm = Provisional Method
sp = Standard Practice
cm = Classical Method
ss = Standard Specification
sg = Standard Guideline
gl = Standard Glossary
wd = Withdrawn Standard
UM = Useful Method

 

Details on how to search and order TAPPI Standards, TIPs and Useful Methods can be found on the TAPPI website's Search and Order page.

For Individual TIPs, order Item Number: 0108____ (Insert TIP number)

For Individual Standards, order Item Number: 0104T____ (Insert Standard number)

For individual Useful Methods, order Item Number 0104UM____ (insert UM number)

List price: $49; TAPPI member price: $32. There are no shipping or handling charges for electronic documents.

 

The 2016 collection of Standards, TIPs, and UMs, published in May of 2016 (product code STUCD-16), is available on CD. An Individual or Company License for access to the continually updated collection of Standards, TIPs, and UMs via the web is the best way to always have a current set of documents accessible. A print-on-demand version of either the Standards, TIPs, or UMs, current and updated as of the date printed, is also available. 

For information and quotes on company licenses, contact Mary Anne Cauthen (MCauthen@tappi.org) or +1-770-209-7352. For regular orders (including individual online licenses), contact Member Connection at 1-800-332-8686 (US), 1-800-446-9431 (Canada), or +1-770-446-1400 (international), or order on line at www.tappi.org.

 

TAPPI Standards, TIPs and Useful Methods Online Subscription gives you point-and-click access, providing immediate answers anytime problems arise.

You’ll save $186 alone by purchasing a subscription to Standards, TIPs and Useful Methods Online along with a TAPPI membership.  This offer also applies each year you renew your membership.

By joining TAPPI, you receive substantial savings on all TAPPI events, products and services and receive Paper 360, TAPPI Journal and Specialty Newsletters.

Combine the Power of TAPPI Membership and the Quality of Performance by purchasing a TAPPI membership along with Standards online.  Be a part of the TAPPI Community.

TAPPI Membership $174 + Standards Online $125 = $299 with membership renewal
Individual Standards Online without membership renewal = $250
Non-members Standards Online = $485

TAPPI Standards, TIPs and Useful Methods – on demand – anytime, anywhere.