Posted By Chris Pope What type of gloves will survive when using standard thinner? Has anyone practical experience of this problem and found an answer ? I asked the manufacturers and they would also like to know ! This is a pretty agressive but commonplace solvent that is used for many purposes as it is fairly cheap. In this case it is the only thing that has been found to effectively soften dried bread dough. Soaking in water is not an option.

Posted By mike morland Is this a serious thread? Forgive my ignorance but could you expand on your last paragraph re dried bread dough and the use of thinners!! Regards

Posted By Chris Packham Chris If you have a data sheet for the thinners then if you e-mail or fax it to me I will take a look and let you have some guidance. Selection of the right glove is complex. Even glove manufacturers' performance data must be treated with extreme caution as it may or may not be relevant to the particular situation. (The EN standard does not provide actual performance data and only allows you to determine which gloves might actually work. Note "might" as many other factors affect glove performance.) For total peace of mind there is a technique for testing gloves under actual working conditions to determine that (a) they perform and (b) how often they need changing. Contact me direct if you wish on 01386 832 311 or e-mail chris.packham@enviroderm.co.uk Chris P.S. If any IOSH regional group would like a talk on selection and use of gloves, say one hour or so, get in touch.

Posted By mike morland Thanks Heather. Don't know why I didn't think of that. Doh! Regards