Author(s)
Vijay Srinivasan, Edward Morse
Abstract
Size is a fundamental descriptor of objects - it allows us to quantify 'how big' objects are, and to compare and classify objects based on this notion. In the world of ISO GPS (Geometrical Product Specification and Verification), size is defined much more narrowly: it is restricted to features of size, and the methods of inducing size values from an actual workpiece are strictly controlled. The release of ISO 14405-1:2010 has introduced a rich new set of size specification modifiers, which includes two-point and spherical local sizes, least squares, maximum inscribed and minimum circumscribed associations, as well as calculated diameters (inferred from the circumference, area, or volume of the feature of interest). Further modifiers allow the specification of statistics of local size measurements, such as maximum, minimum, range, average, and others. This paper will present ‘size' as a fundamental engineering notion from several viewpoints and trace its evolution in engineering drawings. It will then discuss the implications of the use of the recently-standardized size modifiers in engineering design, and investigate the issues that may arise in the application and interpretation of these extensions to size. [Reprints and permissions: sagepub.co.uk/journalsPermissions.nav; DOI: 10.1177/0954405412470418; pib.sagepub.com]
Citation
Proceedings of the Institution of Mechanical Engineers Part B-Journal of Engineering Manufacture
Keywords
standardization, ISO, GPS, size tolerances, design intent
Citation
Srinivasan, V.
and Morse, E.
(2013),
Size tolerancing revisited: A basic notion and its evolution in standards, Proceedings of the Institution of Mechanical Engineers Part B-Journal of Engineering Manufacture, [online], https://doi.org/10.1177/0954405412470418, https://tsapps.nist.gov/publication/get_pdf.cfm?pub_id=912846 (Accessed May 11, 2026)
Additional citation formats
Issues
If you have any questions about this publication or are having problems accessing it, please contact [email protected].