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1.1 This test method covers the quantitative measurement and normalization of the vertical rebound produced during impacts between athletic balls and athletic surfaces.

1.2 Measurements may be conducted on nonathletic surfaces to test the performance properties of the ball.

1.3 Measurements may be conducted using nonathletic balls to test the performance properties of the surface.

1.4 The methods described are applicable in both laboratory and field settings.

1.5 The values stated in metric units are to be regarded as the standard. The inch-pound units given in parentheses are for reference only.

1.6 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.

1.7 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.

5.1 The ball-surface interaction is just one of the important properties of a sports surface. It may be an indicator of the playability or suitability of the surface.

5.2 Manufacturers of sporting balls may use this method to evaluate the effects of design changes on the rebound height produced.

5.3 Manufacturers of sports surfaces may use this method to evaluate the effects of design changes in the sports surface system on the rebound height produced.

5.4 The tendency of modern facilities to support multiple sports on a single surface may require that test surfaces be tested for several types of sporting balls. Examples include, but are not limited to: basketball, soccer, tennis, and baseball.

5.5 The measurement of rebound height may be affected if the temperature of the ball has not reached equilibrium with the environment.