Paragraph 4 PROCEDURE
For sieving through 3.5 mm, 1.0 mm and 150 micron sieves
Thoroughly mix the sample and quarter down until a portion of about 100 g is obtained. Heat this portion at 100°C until dry and thoroughly mix. Weigh to the nearest 0.01 g, 20 g and transfer to the sieve with the lower receiver attached. Proceed as described in 4.4.
For sieving through 6.7 mm, 6.3 mm and 5 mm sieves
Oven dry the sample of 100°C for 24 hours and thoroughly mix. Weigh to the nearest 0.1 g, 200 g and transfer to the sieve with the lower receiver attached. Proceed as described in 4.4.
For sieving through a 45 mm sieve
If the sample appears moist or damp, oven dry at 100°C for 24 hours, but if the sample appears dry, heating is not necessary. Thoroughly mix the sample and weigh to the nearest 0.1 g, 500 g and transfer to the sieve with the lower receiver attached. Proceed as in 4.4.
Sieving
Shake the sieve for 5 minutes, frequently tapping the side. Disintegrate soft lumps such as can be caused to crumble by the application of the fibres of a soft brush, taking care that the hard part of the brush does not make contact with the sieve and that the brush is not used to brush particles through the sieve. Brush out the powder in the lower receiver and weigh. Replace the receiver and repeat the shaking and tapping procedure for 2 minutes. Add the powder in the receiver to the first portion and weigh. Repeat the process until not more than 0.04 g passes through the sieve during 2 minutes.