Texas Specification No. 505-90-01
Effective Date: July 30, 1971
Reformatted: January 26, 1996
STARCH, LAUNDRY, POWDER OR GRANULES
1. SCOPE: This specification covers the minimum requirements for two types of lubricated laundry starch in powdered or granular form, for the starching of all fabrics ordinarily encountered in laundry practice.
2. APPLICABLE SPECIFICATIONS AND STANDARDS: References to specifications, standards and test methods shall be to the issues in effect on the date of the Invitation for Bids.
3. DEFINITIONS: Terminology used in this specification is intended to be generic in nature and consistent with meanings that have been defined through general use and/or accepted trade practices. Where variant meanings may exist, the applicable interpretation shall be determined by the Texas Procurement and Support Services (TPASS).
3.1. Commission: Texas Procurement and Support Services (TPASS).
4. REQUIREMENTS: Laundry starch furnished under this specification shall meet or exceed the following minimum requirements:
4.1. Types: The two types shall be as follows:
4.1.1. Type A: Thick boiling, lubricated, containing preservatives.
4.1.2. Type B: Non-boiling, instant, lubricated, containing preservatives.
4.2. Material: The material shall be white to cream colored powder or granules. It shall be a uniform product free of lumps, caking and foreign matter.
4.3. Composition: The starch shall be lubricated and prepared from corn, wheat or blend of both. A solution of the product shall be suitable for starching clothing and other articles employing normal laundry procedures.
4.4. Physical Requirements:
4.4.1. Moisture and Volatile Matter: The moisture and volatile content at 140 °C (285 °F) shall not exceed 13 percent when tested in accordance with Paragraph 6.
4.4.2. Lubricants and Preservatives: The added ingredients (lubricants and preservatives, etc.) expressed as the sum of the ether and alcohol extracts shall not exceed 5 percent when tested in accordance with Paragraph 6.
4.4.3. Odor: The starch may be slightly perfumed thus creating a pleasant odor.
4.4.4. Starching Ability: Type B: the instant starch shall stiffen the test cloth to at least the same degree as cooked starch when tested in accordance with Paragraph 6.
4.4.5. Viscosity: Type A: the viscosity of thick boiling starch shall be measured by one or both of the following methods. The permissible numerical limits by each method shall be as follows:
(a) The viscosity determined by the Scott Viscosimeter shall be within the following range, when tested in accordance with Paragraph 6.
Minimum: 17 seconds
Maximum: 22 seconds
(b) The viscosity determined by the Brookfield Viscosimeter shall have a minimum value of 750 centipoises when tested in accordance with Paragraph 6.
Type A: The thick boiling starch shall be uniform throughout. when a mixture is prepared using 4 to 5 ounces of starch to a gallon of water and boiled with steam agitation, it shall remain in a fluid condition without severe agitation or circulation, free from lumps and be of such consistency as to quickly penetrate fabrics.
Type B: the instant starch shall be uniform throughout. When a mixture is prepared using 4 to 5 ounces of starch to a gallon of cool or tepid water, it shall remain in a fluid condition without server agitation or circulation, free from lumps and be of such consistency as to quickly penetrate fabrics.
4.4.7. Congealing (Type A): The thick boiling starch solution shall be non-congealing and shall stay i a semi-fluid condition after it cools to 24 °C (75 °F), if used 5 ounces to the gallon of water when tested in accordance with Paragraph 6.
4.5. Containers, Packages and Sizes: Starch shall be furnished in the following types and sizes of containers, whichever is specified in the Invitation for Bids:
4.5.1. Bulk Containers: 50 pound bags, 100 pound bags, 250 to 300 pound barrels or drums.
4.5.2. Packages: 12 ounce package, 16 ounce package, 32 ounce package, 36 ounce package.
The number of packages per standard carton or case shall be the option of the supplier; however, bidder must show his standard case quantities as a part of his bid.
5. SAMPLES: Unless otherwise specified in the Invitation for Bids, no prepurchase samples shall be required. Samples tested shall be taken from regular orders.
6. TESTING: Testing shall be done by or at the direction of, the Commission and/or the receiving State agency. Tests shall be performed on products from shipments to ordering agencies. In the event products tested fail to meet or exceed all conditions and requirements of this specification, the cost of the samples used and the cost of testing shall be borne by the supplier.
6.1. TESTS: The product furnished under this specification shall be tested by the following methods or equally applicable procedures:
6.1.1. Moisture and Volatile Matter: Weigh exactly 5 grams of the starch sample in a tarred weighing bottle, equipped with a ground stopper. The bottle should be about 6-8 cm in diameter and 2-4 cm deep. Place bottle and contents in an air oven at a temperature of 140 °C (285 °F) and heat for 2 1/2 hours. Cool the weighing bottle and sample in a desicator for 30 minutes and weigh. The loss in weight shall not exceed 13 percent.
6.1.2. Lubricants and Preservatives: The sum of the following either and alcohol extracts must not exceed five (5) percent:
220.127.116.11. Ether Extract: Weigh accurately 5 grams of starch sample and transfer quantitatively to a Soxhlet extraction thimble. Loosely plug the opening of the thimble with a wad of extracted cotton. Introduce the thimble into a Soxhlet extraction tube. Fill a tarred oil-extraction flask about three-quarters full with petroleum ether. Assemble the extraction apparatus using ground glass connections or cork stoppers. Extract for four (4) hours. Disconnect the apparatus, drain the either from extraction tube back into the flask. Remove the thimble and contents from the extraction tube and set aside for later alcohol extraction. Boil off the last traces of the ether and place flask in an air over at 105 °C (220 °F) until constant weight is obtained. The weight of the residue in the flask, in grams, times 20 equals the percent of ether extract.
18.104.22.168. Alcohol Extract: Replace the thimble and contents after the petroleum ether extraction in the Soxhlet extraction tube. Fill a tarred oil-extraction flask about three-quarters full with 95 percent ethyl alcohol and reassemble the apparatus. Extract for four (4) hours, disconnect the apparatus and evaporate alcohol from the flask on a steam bath. Dry to constant weight at 105 °C (220 °F) in an air oven. The weight of the residue in the flask, in grams, times 20 equals the percent alcohol extract.
6.1.3. Starching Test: Type B: The test instant starch shall produce at least the same stiffness in the test cloth as a thick-boiling, lubricated, blended corn (2 parts) and wheat (1 part) starch when tested as follows:
22.214.171.124. Test Instant Starch: Heat one (1) liter of distilled water to 49 °C (120 °F). Add 37.5 grams of starch to the water and mix thoroughly.
126.96.36.199. Standard Starch: Heat 500 milliliters of distilled water to boiling. Add 37.5 grams of a thick-boiling, lubricated, blended corn (2 parts) and wheat (1 part) starch to the water and boil the mixture for 20 minutes using mechanical agitation to prevent the starch from burning. Replace any water boiled away. Remove from heat and add 500 milliliters of distilled water to the cooling starch while stirring mechanically. Continue cooling to 49 °C (120 °F).
188.8.131.52. Procedure: Immerse a cotton swatch, six (6) inches by ten (10) inches, in one liter of the prepared test starch at 49 °C (120 °F) for 30 seconds while stirring the starch with a glass rod. Remove the cloth, squeezing out the excess starch, by hand, back into the container. Repeat the immersions and squeezing three (3) times each. Rub the cloth on a wiping towel to remove excess surface starch. Place between terry cloth towels for 20 minutes. Hand iron the starched cloth between cotton sheeting until dry. Repeat the entire procedure using a new piece of cloth and the standard starch at 49 °C (120 °F). Duplicate cloths shall be used for both the test and standard starches. Visually examine the swatches. Both test starch swatches shall have at least the same degree of stiffness as the standard starch swatches.
6.1.6. Viscosity: Type A: The viscosity of the thick-boiling starch shall be determined by one or both of the following two (2) methods:
184.108.40.206. Scott Viscosimeter: Accurately weigh 3.04 grams (anhydrous basis) of the starch sample. Place in a dry 205 milliliter Erlenmeyer flask, add 15 milliliters of distilled water (20 ° to 25 °C or 68 ° to 77 °F) and mix thoroughly until a smooth cream is obtained. Quickly add 100 milliliters of distilled water, which has been heated to the boiling point, to the flask and carefully mark the liquid level on the flask. With the reflux condenser in place, shake the flask to insure thorough mixing and immediately suspend in the oil bath by means of a suitable lamp. The temperature of i to 130 °C (257 ° to 266 °F) and the heating so adjusted that the t and temperature of the bath shall be between 111 ° and 114 °C (232 ° and 237 °F) at the end of 10 minutes. At this time the paste should be boiling gently. Continue boiling for 20 minutes (maintaining volume by adding boiling water) and then quickly transfer the past to the Scott cup. Adjust the temperature of the paste to exactly 90 °C (194 °F) and note the time in seconds required for the delivery of 50 milliliters. A glycerin solution for the viscosimeter bath has been found to be advantageous and a mechanical stirrer in the bath makes it possible to have closer control of the temperature.
220.127.116.11. Brookfield Viscosimeter: Weigh accurately 37.5 g (anhydrous basis) of the starch sample. Add the starch to a 2000 ml stainless steel beaker (tarred with a stainless steel spatula) containing 200 ml of cool (15 °-20 °C or 59 °-68 °F) distilled water. Stir the mixture with spatula to disperse the starch uniformly. add 800 ml of boiling distilled water to the beaker. Place the beaker in a preheated, electric, beaker-type heating mantle. Agitate and heat the starch and water mixture by means of a glass tube connected to a source of dry, low-pressure steam. With both steam and heating mantle, raise the temperature of the starch and water mixture to a boil in about five (5) minutes. Maintain the starch solution at a boil for 20 minutes, stirring continuously to keep the solution uniform and smooth. Add sufficient boiling distilled water to the starch solution to bring the weight of the solution to 1000 g. Place the beaker in a cold water bath and cool the starch solution to 42 °C (107 °F), stirring continuously. Check the weight of the solution, and if necessary, add war water to bring the solution weight to 1000 g. Pour about 335 ml of the 42 °C (107 °F) solution into a 600 ml glass beaker. Stir the solution in the 600 ml beaker with a thermometer until the temperature of the solution is reduced to 39 °C (102 °F). Place the 600 ml beaker in a water bath maintained at 40 °C (104 °F). with a Model RVF Brookfield Viscosimeter, immediately determine the viscosity of the starch solution. The viscosimeter shall be used with the No. 2 Spindle and operated at a speed of 20 rpm. The guard and spindle of the viscosimeter shall have been previously warmed in the constant temperature bath. After one (1) minute intervals. Calculate the viscosity in centipoise on the basis of the average of the five (5) readings.
6.1.3. Congealing Test: Type A: Mix thoroughly 17.72 grams of the thick-boiling starch sample with 300 milliliters warm (not hot) water in a 600 ml Erlenmeyer flask graduated at one (1) pint capacity. Boil until starch is gelatinized in a jacketed boiler. Boiling is then continued 20 minutes combined with steam agitation. Steam for agitation can be produced in a glass flask and let into the sample with a glass tube. If a clean supply of high pressure steam is available, this would be more satisfactory. After agitating 20 minutes, dilute the sample with warm water to the one (1) pint mark, shake well, and allow to cool to 24 °C (75 °F). when cool the starch solution should not congeal beyond a semi-fluid condition or assume a state which would preclude its quickly penetrating fabrics.
7. INSPECTION: Products furnished under this specification shall be inspected by, or at the direction of the Commission and/or the ordering State agency either at the destination or place of manufacture.
8. PACKING / PACKAGING: Packing for shipment shall be in accordance with the manufacturer's standard practice and in a manner readily accepted by common carriers engaged in interstate commerce. Within the shipping carton, units shall be packed in a manner designed to minimize damage during the shipment because of rough or improper handling.
9. MARKING / LABELING:
9.1. MARKING: Each shipping container shall be clearly marked with the following:
9.1.1. Name of contents.
9.1.2. Quantity contained.
9.1.3. Name and address of the manufacturer.
The following information shall either be marked on the container or appear on the shipping documents:
9.1.4. Order number or contract number.
9.1.5. Name and address of ordering agency.
9.1.6. Agency requisition number.
10. COMPLIANCE: In order for consideration to be given to the bid on an item under this specification, the bidder must comply with the following:
10.1. PRODUCT IDENTIFICATION: The make, model number, name of the manufacturer, brand or trade name, etc., as applicable, of the item which the vendor proposes to furnish must be stated as part of the bid.
10.2. EXCEPTIONS: Notwithstanding the above, any exception taken by the bidder to the requirements and conditions of this specification must be stated and described in detail as a part of the bid. If no exceptions or deviations are identified in this manner, the items must be furnished exactly as described herein.
10.3. PROOF: The bidder shall bear the burden of proof of compliance with this specification.
11. ORDERING DATA: When ordering products conforming to this specification the requisitioning agency shall specify the following:
11.1. The number of this specification (505-90-01).
11.2. Type of starch desired, either Type A or Type B.
11.3. The total quantity desired. (Quantity ordered must be in multiples of the container or package size desired.)
11.4. The preferred size container or package.
12. PRODUCT INFORMATION: A thick boiling starch (Type A) solution must be kept at or above room temperature (24 °C or 75 °F) to maintain fluidity. The solution should be prepared and used on the same day. Reheating of the solution should be avoided. The solution should be prepared by using 4 to 5 ounces of starch per gallon of water.
the use of a thick boiling starch (Type A) represents a considerable saving in cost in comparison to the use of a thin boiling starch. The solution for tick-boiling starch requires approximately one-half of the amount of starch required for the thin-boiling starch solution.
Instant starch (Type B) may be used without cooking. It disperses easily in cool or tepid water with no balling or agglomeration visible after ten minutes of normal agitation. Agencies should follow the manufacturer's instruction in using instant starch.
13. AVAILABILITY OF SPECIFICATIONS: Copies of this specification may be obtained by calling or writing:
Texas Procurement and Support Services
Austin, TX 78711-3047