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Standards BS - British national standards - Page 7492
BSi – The company, BSI British Standards, is a national standards body of the United Kingdom (NBS) and it was actually the very first one in the world. It represents national and social interests of Great Britain in all European and international standardization organizations and in the development of business information of British institutions of all sizes and sectors. BSI British Standards cooperates with manufacturing and service industries, various companies, the government and with consumers as well in order to facilitate the production of British, European and international standards. A part of BSI Group, BSI British Standards, works closely with the government of the United Kingdom, especially in the Department for Innovations, Universities and Skills (DIUS).
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BS 5923-3:1981
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Methods for chemical analysis of rubber. Determination of volatile matter content of raw rubbers.
WITHDRAWN published on 31.12.1981
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BS 5924:1980
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Specification for safety requirements for electrical equipment of machines for resistance welding and allied processes.
WITHDRAWN published on 31.12.1980
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BS 5924:1989
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Specification for safety requirements for the construction and the installation of equipment for resistance welding and allied processes.
WITHDRAWN published on 30.11.1989
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BS 5925:1980
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Code of practice for design of buildings: ventilation principles and designing for natural ventilation.
WITHDRAWN published on 30.9.1980
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BS 5926:1980
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Method for determination of air resistance (Gurley) of paper and board.
WITHDRAWN published on 29.3.1985
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BS 5927:1980
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Guide for laying of asbestos-cement pipelines.
WITHDRAWN published on 29.8.1980
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BS 5928:1980
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Specification for bottles for laboratory use.
WITHDRAWN published on 31.3.1980
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BS 5929-1:1980
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Methods for sensory analysis of food. Introduction and general guide to methodology.
WITHDRAWN published on 31.5.1983
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BS 5929-1:1986
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Methods for sensory analysis of food. General guide to methodology.
WITHDRAWN published on 31.7.1986
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BS 5929-10:1999
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Methods for sensory analysis of food. General guidance and test method for assessment of the colour of foods.
WITHDRAWN published on 15.10.1999
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