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1.1 This guide provides guidelines for several techniques of measuring the foam stability of light-duty hand dishwashing detergent products in the presence of artificially applied test-food soils. It is intended as a laboratory screening test to aid in the formulation of products, for quality control and as a basis between the formulator and supplier in standardizing foam stability of the detergents.

1.2 This standard does not purport to address all of the safety concerns, if any, associated with its use. It is the responsibility of the user of this standard to establish appropriate safety and health practices and determine the applicability of regulatory limitations prior to use.

This standard does not purport to address all of the safety concerns, if any, associated with its use. It is the responsibility of the user of this standard to establish appropriate safety, health, and environmental practices and determine the applicability of regulatory limitations prior to use.

1.3 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.

3.1 The guide, as now constituted, is not suitable for ranking of hand dishwashing products, since no basis is available at this time for correlation of the foam stability of these products using any particular food soil or combination of soils with consumers' ranking of performance.

3.2 The relative foam stability ranking of hand dishwashing detergent products will vary greatly depending on the type of food soils used in the test. Therefore, selection of the standard food soil to be used in a test shall be made by agreement between the interested parties on the basis of experience.

3.3 This laboratory screening guide includes flexibility in several areas so as to allow its use by the maximum number of laboratories, without purchase of significant additional equipment. It should be recognized, therefore, that differences in specific equipment may result in a reduced level of interlaboratory and inter-operator precision, and such results must be evaluated with caution.