1、Designation:D 3696 00Standard Practice forEvaluating an Effluent for Flavor Impairment to Fish Flesh1This standard is issued under the fixed designation D 3696;the number immediately following the designation indicates the year oforiginal adoption or,in the case of revision,the year of last revision
2、.A number in parentheses indicates the year of last reapproval.Asuperscript epsilon(e)indicates an editorial change since the last revision or reapproval.1.Scope*1.1This practice describes procedures for determining thepotential of an effluent to cause flavor impairment of fish flesh.Fish can be exp
3、osed to effluent either caged at contaminatedsites adjacent to a discharge,or to dilutions of an effluent in alaboratory.Depending upon the uptake rate of the chemicalsfrom the discharge into the flesh,1 day to several weeks mightbe required before an off flavor is detectable.However,anexposure of 1
4、0 days is usually adequate.This practice isapplicable to fish in either fresh or salt water.1.2 This standard does not purport to address all of thesafety concerns,if any,associated with its use.It is theresponsibility of the user of this standard to establish appro-priate safety and health practice
5、s and determine the applica-bility of regulatory limitations prior to use.Specific hazardstatements are given in Section 7.2.Referenced Documents2.1 ASTM Standards:D 1125 Test Methods for Electrical Conductivity and Re-sistivity of Water2D 1126 Test Method for Hardness in Water2D 1129 Terminology Re
6、lating to Water2D 1192 Specification for Equipment for Sampling Waterand Steam2D 1252 Test Method for Chemical Oxygen Demand(Dichromate Oxygen Demand)of Water3D 1293 Test Methods for pH of Water2D 1888 Test Methods for Particulate and Dissolved Matter,Solids,or Residue in Water2D 2579 Test Methods f
7、or Total and Organic Carbon inWater3D 3250 Test Method for Total Oxygen Demand in Water3D 3370 Practices for Sampling Water2E 729 Guide for Conducting Acute Toxicity Tests withFishes,Macroinvertebrates,and Amphibians4E 943 Terminology Relating to Biological Effects and En-vironmental Fate4E 1192 Gui
8、de for Conducting Acute Toxicity Tests onAqueous Effluents with Fishes,Macroinvertebrates,andAmphibians4E 1810 Practice for Evaluating Effects of Contaminants onOdor and Taste of Exposed Fish43.Terminology3.1 DefinitionsFor definitions of terms used in this prac-tice,refer to E 943.3.2 Description o
9、f Terms Specific to This Standard:3.3 flavor impairmenta detectable flavor deteriorationbetween a test and control sample.Flavor tainting,off flavor,and undesirable flavor are considered synonyms.3.4 The words“must,”“should,”“may,”“can,”and“might”have very specific meanings in this practice.“Must”is
10、 used toexpress an absolute requirement,that is,to state that the testought to be designed to satisfy the specified condition,unlessthe purpose of the test requires a different design.“Must”isonly used in connection with factors that directly relate to theacceptability of the test.“Should”is used to
11、 state that thespecified condition is recommended and ought to be met ifpossible.Although violation of one“should”is rarely a seriousmatter,violation of several will often render the resultsquestionable.Terms such as“is desirable,”“is often desirable,”and“might be desirable”are used in connection wi
12、th lessimportant factors.“May”is used to mean“is(are)allowed to,”“can”is used to mean“is(are)able to,”and“might”is used tomean“could possibly.”Thus the classic distinction between“may”and“can”is preserved,and“might”is never used as asynonym for either“may”or“can.”4.Summary of Practice4.1 Fish are ex
13、posed to an effluent or dilutions of an effluenteither in the field or in the laboratory.After an exposuresufficient to allow tainting,fish are removed and fillets areevaluated for flavor impairment using the practice described inE 1810.Fillets are those portions of a fish exclusive of scales,bones,
14、head and fins that are normally consumed.Only live fishshould be used for the taste test.5.Significance and Use5.1This methodology,although subjective,can detectcontamination of a fishery resource.Varying results may beobtained depending on the selection of fish and the sensitivityof participants in
15、 the taste panel.Nevertheless,enforcementagencies usually consider water that produces an undesirable1This practice is under the jurisdiction of ASTM Committee E47 on BiologicalEffects and Environmental Fate and is the direct responsibility of SubcommitteeE47.01 on Aquatic Toxicology.Current edition
16、 approved Oct.10,2000.Published January 2001.Originallypublished as D 3696 78.Last previous edition D 3696 95.2Annual Book of ASTM Standards,Vol 11.01.3Annual Book of ASTM Standards,Vol 11.02.4Annual Book of ASTM Standards,Vol 11.05.1*A Summary of Changes section appears at the end of this standard.Copyright ASTM,100 Barr Harbor Drive,West Conshohocken,PA 19428-2959,United States.flavor to fish flesh to violate water quality standards.6.Apparatus6.1 Field Study:6.1.1 CagesCages should be large e