Standard Test Method for Determining the Melting Point of Fats and Oils

Importancia y uso:

3.1 This test method is intended to determine the melting point of all normal animal and vegetable fats.

3.2 The natural fats and oils, that is, those of animal and vegetable origin, are mixtures of glycerides and other substances and consist of a number of components. They do not exhibit either a definite or sharp melting point. Fats pass through a stage of gradual softening before they become completely liquid. The melting point then shall be defined by the specific conditions of the method by which it is determined and, in this case, it shall be the temperature at which the sample becomes perfectly clear and liquid.

Subcomité:

D31.08

Volúmen:

15.04

Número ICS:

67.200.10 (Animal and vegetable fats and oils)

Palabras clave:

fats and oils; leather; melting point;