NF ISO 633

NF ISO 633

October 2007
Standard Cancelled

Cork - Vocabulary

ISO 633:2007 defines cork as a raw material for the industry as well as the terms to be used in describing the different forms in which cork may be found. It also indicates the terms and definitions concerning its main products, some of the operations to which cork may be submitted and anomalies that may be associated with it. The terms and defintions and the alphabetical index are given in English and French.

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Main informations

Collections

National standards and national normative documents

Publication date

October 2007

Number of pages

39 p.

Reference

NF ISO 633

ICS Codes

01.040.79   Wood technology (Vocabularies)
79.100   Cork and cork products

Classification index

B57-000

Print number

2 - 01/01/2008

International kinship

ISO 633:2007
Sumary
Cork - Vocabulary

ISO 633:2007 defines cork as a raw material for the industry as well as the terms to be used in describing the different forms in which cork may be found. It also indicates the terms and definitions concerning its main products, some of the operations to which cork may be submitted and anomalies that may be associated with it. The terms and defintions and the alphabetical index are given in English and French.

Replaced standards (1)
B57-000
September 1987
Published document Cancelled
Cork. Vocabulary.

Standard replaced by (1)
NF ISO 633
April 2019
Standard Current
Cork - Vocabulary

<p>This document defines cork as a raw material for the industry, as well as the terms to be used in describing the different forms in which cork can be found. This document also indicates the terms and definitions concerning its main products, some of the operations to which cork can be submitted and anomalies that can be associated with it.</p>

Table of contents
  • Avant-propos
    vi
  • Introduction
    viii
  • 1 Domaine d'application
    1
  • 2 Liège
    1
  • 2.1 Constitution
    1
  • 2.2 Types de liège qui peuvent résulter de l'écorçage
    3
  • 2.3 Anomalies du liège
    4
  • 3 Produits et sous-produits qui résultent de la préparation du liège
    7
  • 4 Opérations usuelles auxquelles le liège est soumis
    8
  • 5 Produits et sous-produits de liège qui résultent de sa transformation par taille
    9
  • 5.1 Produits
    9
  • 5.2 Sous-produits
    10
  • 6 Termes spécifiques concernant les bouchons et rondelles
    11
  • 6.1 Parties constituant le bouchon
    11
  • 6.2 Caractéristiques des bouchons
    12
  • 6.3 Types de bouchons d'après leur constitution
    13
  • 6.4 Types de bouchons suivant leur forme
    15
  • 6.5 Opérations usuelles de la fabrication des bouchons en liège naturel, naturel colmaté et des rondelles en liège naturel
    16
  • 6.6 Anomalies des bouchons
    18
  • 7 Produits et sous-produits résultant de la granulation et de l'agglomération du liège
    20
  • 7.1 Produits
    20
  • 7.2 Forme de présentation des produits en aggloméré de liège
    21
  • 7.3 Sous-produits
    22
  • 8 Autres produits manufacturés en liège
    23
  • Annexe A (informative) Notes explicatives
    24
  • Bibliographie
    27
  • Index alphabétique anglais (Alphabetical index)
    28
  • Index alphabétique
    30
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