| Laboratory Test Sheet |
| TEN PERCENT FINES DETERMINATION |
| Method Soaked / Dry* |
| Client : |
| Site : |
| Client Ref. : |
| Date Received : |
| Job No. : |
| Lab. Ref. : |
| Supplier : |
| Source : |
| Material Type : |
| Specification : |
| Material Name : |
| Binder Type : |
| Sample Susceptible to Crushing : Yes / No* |
| Fraction used for Test : |
| Passing : |
| mm |
| Retained : |
| mm |
| (g) |
| Sieve |
| Wt. of Test Portion : |
| (g) |
| Inc. : |
| Total Penetration of Plunger in 10 min ± 30 s for Determination 1 from 7.1.2 |
| (mm) |
| Test Specimens in Soaked Condition Only* |
| Soaking Date & Time |
| Temperature During Soaking (°c) |
| Basket No. : |
| Maximum |
| Minimum |
| Out |
| In |
| Test Data |
| Test No. 1 |
| Test No. 2 |
| Test No. 3 |
| Test No. 4 |
| 1 |
| 2 |
| Max. Force (f) (Kn) |
| Real Time in Oven* |
| Real Time Out of Oven* |
| Tray No. |
| Tray Wt. (g) |
| 5 |
| Tray + Specimen Wt. (g) |
| Specimen Wt. (M1) (g) |
| Wt. of Fraction passing |
| ** mm Test Sieve (M2) (g) |
| Wt. of Fraction retained |
| ** mm Test Sieve (M3) (g) |
| 3 |
| M2 + M3 (g) |
| Percentage Fines |
| M = M2 x 100 (to 0.1%) |
| M1 |
| Force |
| F = 14f (to 1 kn) |
| (M + 4) |
| Ten percent Fines Value : |
| (Kn) |
| 4 |
| Calculated from the mean of the two results where M is within the Specified Range (2) |
| Comments : |
| Date : |
| Tested By : |
| Checked By : |
| Date : |
| Check Level (1 / 2 / 3)* |
| Notes : * - Delete as applicable |
| ** - Insert applicable BS test sieve size 2.36 mm for standard tests or from Table 3 if not. |
| 1 - Insert either : i) Maximum force applied to produce required penetration |
| ii) Force estimated from AIV and used for test |
| 2 - Force (F) from previos determination if M is within the range of 7.5% - 12.5%, otherwise use an adjusted maximum test loading |
| 3 - Must equal M1 ± 10 g |
| 4 - To the nearest 10 Kn for forces of => 100 Kn or 5 Kn for forces of >100 Kn |
| 5 - Use Final Dry Wt. from moisture content constant weight check sheeet form over as applicable |