1.1 本规程包括测定过烧对有机涂层物理和化学财产的时间-温度效应。 1.2 以国际单位制表示的值应视为标准值。本标准不包括其他测量单位。 1.3 本标准并不旨在解决与其使用相关的所有安全问题（如有）。使用本标准的人有责任在使用前咨询并建立适当的安全、健康和环境实践，并确定监管限制的适用性。 第节给出了具体的危害说明 7. . 1.4 本国际标准是根据世界贸易组织技术性贸易壁垒（TBT）委员会发布的《国际标准、指南和建议制定原则决定》中确立的国际公认标准化原则制定的。 =====意义和用途====== 5.1 大多数涂层都是为特定的烘烤时间和温度而设计的。由于各种原因（生产线停止、通过烤箱重新布线、烤箱过热等），通常超过规定的烘烤时间或温度，或两者兼而有之。已发现该实践在评估过度烘烤对涂层的影响方面是有用的。

1.1 This practice covers the determination of the time-temperature effect of overbaking on the physical and chemical properties of organic coatings. 1.2 The values stated in SI units are to be regarded as standard. No other units of measurement are included in this standard. 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 whoever uses this standard to consult and establish appropriate safety, health, and environmental practices and determine the applicability of regulatory limitations prior to use. Specific hazard statements are given in Section 7 . 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 Most coatings are designed for a specific baking time and temperature. For a variety of reasons (line stoppages, rerouting back through ovens, oven overheating, etc.) the prescribed time or temperature, or both, of the bake is often exceeded. This practice has been found to be useful in evaluating the effects of overbakes on coatings.