1.1 本试验方法包括测定所有类型的湿蓝色和湿白色的收缩温度。当收缩温度为或低于98时，加热介质为水 °C。当收缩温度高于98时，加热介质为甘油水溶液 °C。 1.2 以国际单位制表示的数值应视为标准。括号中的值仅供参考。 1.3 本标准并非旨在解决与其使用相关的所有安全问题（如有）。本标准的使用者有责任在使用前制定适当的安全、健康和环境实践，并确定监管限制的适用性。 1.4 本国际标准是根据世界贸易组织技术性贸易壁垒委员会发布的《关于制定国际标准、指南和建议的原则的决定》中确立的国际公认的标准化原则制定的。 ===意义和用途====== 5.1 该试验方法旨在确定湿蓝色或湿白色试样收缩的温度。在该测试方法中，收缩是构成湿蓝或湿白纤维结构的胶原蛋白分子的水热变性的结果。 湿蓝或湿白的收缩温度受到许多不同因素的影响，其中大多数似乎影响胶原蛋白分子的相邻多肽链之间交联相互作用的数量和性质。湿蓝或湿白的收缩温度值通常被用作特定湿蓝或湿式白的制革类型或制革程度或两者的指标（特别是对于更水热稳定的制革，例如铬鞣）。

1.1 This test method covers the determination of the shrinkage temperature of all types of Wet Blue and Wet White. The heating medium is water when the shrinkage temperature is at or below 98 °C. The heating medium is a glycerine-water solution when the shrinkage temperature is above 98 °C. 1.2 The values stated in SI units are to be regarded as the standard. The values in parentheses are for information only. 1.3 This standard does not purport to address all of the safety concerns, if any, associated with its use. It is the responsibility of the user of this standard to establish appropriate safety, health, and environmental practices and determine the applicability of regulatory limitations prior to use. 1.4 This international standard was developed in accordance with internationally recognized principles on standardization established in the Decision on Principles for the Development of International Standards, Guides and Recommendations issued by the World Trade Organization Technical Barriers to Trade (TBT) Committee. ====== Significance And Use ====== 5.1 This test method is designed to determine the temperature at which the Wet Blue or Wet White specimen experiences shrinkage. In this test method, shrinkage occurs as a result of hydrothermal denaturation of the collagen protein molecules which make up the fiber structure of the Wet Blue or Wet White. The shrinkage temperature of Wet Blue or Wet White is influenced by many different factors, most of which appear to affect the number and nature of crosslinking interactions between adjacent polypeptide chains of the collagen protein molecules. The value of the shrinkage temperature of Wet Blue or Wet White is commonly used as an indicator of the type of tannage or the degree of tannage, or both, of that particular Wet Blue or Wet White (especially for the more hydrothermally stable tannages such as chrome tannage).