Laserfiche WebLink
• <br />l~ J <br />Type ..B.. <br />• Retained on 5 / 8" Sieve 0 <br />Retained on 1/2" Sieve 0 to 2 <br />Retained on 3/8" Sieve 5 to 15 <br />Retained on No. 4 Sieve. .45 to b0 <br />Passing No. 10 Sieve .25 to 35 <br />Type "C" <br />Retained on 1/2" Sieve 0 <br />Retained on 3 / 8" Sieve 0 to 2 <br />Retained on No . 4 S ieve . . 40 to 55 <br />Passing No. 10 Sieve .20 to 35 <br />Type "CC" <br />Retained on 1/2" Sieve 0 <br />Retained on 3/8" Sieve 0 to 2 <br />Retained on No . 4 Sieve . . 40 to 55 <br />Passing No. 10 Sieve .35 to 50 <br />Type "D" <br />Retained on 3/8" Sieve . <br />Retained on 1/4" Sieve . <br />Retained on No. 4 Sieve. . <br />Passing No. 10 Sieve . <br />Sampling and Testing. The <br />~,aith Texas Test Methods to <br />governing specification re <br />. ._ 0 <br />. 0 to 2 <br />. 5 to 15 <br />. .35 to SO <br />mixture shall be test in accordance <br />determine whether it complies with the <br />~uirements. <br />Stability is a control requirement. If the stability of the <br />mixture produced has a value 10 percent lower than that specified, <br />corrective measures shall be taken to bring the mixture within the <br />specified requirements. <br />Tolerances. The designated grading and fluxing material content <br />shall be such that when the tolerances listed below ar allowed, <br />the grading and the fluxing material content will be within the <br />grading limits specified. The respective tolerances, based on <br />the percent by weight of the mixture, are listed as follows: <br /> Percent <br /> by Weight <br />Retained on 7/8" Sieve. .plus cr minus 4 <br />Retained on 5/8" Sieve. .Plus or minus 4 <br />Retained on 1/2" Sieve. .plus or minus 4 <br />Retained on 3/8" Sieve. .plus or minus 4 <br />Retained on 1/4" Sieve. .plus or minus 4 <br />Retained <br />Total Retai <br />d on No. 4 Sieve <br />N <br />10 Si .plus <br />l or minus <br />i 4 <br />3 <br />ne on eve. <br />o. .p <br />us nus <br />or m <br />Fluxing Material. .plus or minus 0.2 <br />(10) <br />