Standard Test Method for Bake and Boil Testing of Laminated Glass

Abstract

5.1 It is generally recognized that excess moisture and air within an interlayer will cause bubble formation in a laminate when exposed to heat or UV radiation, or both. These may be caused by initial moisture and air in the interlayer and be generated by thermal exposure. The purpose of this test method is to measure quantitatively the laminate stability under controlled conditions, specifically in relation to the formation of bubbles in the body of the laminate. 5.2 Subjecting the laminated glazing to extended heat at a controlled temperature and time provides the excess moisture and air which are forced into the interlayer during processing to surface as bubbles. This occurs only if there are excess moisture and air trapped in between the glass. Therefore, making these thermal tests efficient to determine proper de-airing of laminated glass products. 5.3 This test method provides a means to visually determine if discoloration has or is occurring and serves as a pass/fail test for some aspects of lamination quality. 5.4 This test method can be performed after natural or accelerated exposure to determine if there are changes to the polymer such as the stability with high temperature which is useful for understanding the visual stability of installed glazing. 5.5 This test method does not provide an indication of laminated glass capability for impact resistance, glass shard retention on breakage or edge stability of laminated glass.