Tips and Test Methods.
TAPPI members who are interested in this method may join the Standard-Specific Interest Group (SSIG) to receive ballots when this method is ready for vote. If you would like to join the SSIG for this project, please notify Charles Bohanan at TAPPI (email@example.com) or fax at +1 770 446-6947) before October 1, 2004.
NEW OR REVISED TECHNICAL INFORMATION PAPERS (TIPS)
Technical Information Papers:
TIP 0404-36 Paper grade classifications TIP 0809-01 Interconversion of freeness TIP 0808-02 Moisture content of paper: terminology and conversion TIP 0402-11 Liquid penetrant testing of new suction roll shells TIP 0404-07 Paper machine drying rate
All individual TIPs or Test Methods are available for electronic or paper delivery.
For electronic delivery, the documents are e-mailed to you in PDF format. The Adobe Acrobat Reader is required to view and print these documents. This is available free from www.adobe.com.
If you prefer hardcopy printout, these can be mailed or faxed to you. Please include the shipping and handling costs in your total.
The new or revised documents listed above may be purchased individually from TAPPI. The 2003-2004 collection of TIPs, published in March 2003, is available in a two-volume printed set or on CD. The 2004-2005 collection of Test Methods, published in March 2004, is available on CD. A print-on-demand version of the Test Methods set, current and updated as of the date printed, is also available. Company Licenses for access to the continually updated collection of Test Methods and TIPs via the web is the best way to always have a current set of documents accessible by all company personnel.
For information and quotes on Company Licenses, contact firstname.lastname@example.org or +1 770 209-7278. For regular orders, 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.
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|Title Annotation:||TAPPI Association News|
|Publication:||Solutions - for People, Processes and Paper|
|Date:||Aug 1, 2004|
|Previous Article:||Upcoming events.|
|Next Article:||President's message.|