5.1 This test method is intended to evaluate whether sufficient salt (NaCl) has been retained by the hides or skins to slow down degradation by bacterial (enzymatic) action, and to slow down autolysis by inherent enzymatic action, until they are preserved by a tanning process.
1.1 This test method covers the estimation of degree of saturation of the brine content of cured (salt-preserved) hides and skins containing 408201;% or more moisture.
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