Standard Historical Last Updated: Dec 31, 2010 Track Document
ASTM D5440-93(2003)

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

Standard Test Method for Determining the Melting Point of Fats and Oils D5440-93R03 ASTM|D5440-93R03|en-US Standard Test Method for Determining the Melting Point of Fats and Oils Standard new BOS Vol. 15.04 Committee D31
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Significance and Use

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

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.

Scope

1.1 This test method is intended to determine the melting point of all normal animal and vegetable fats and oils. This test method was derived from ALCA H-16.

1.2 This standard does not purport to address all of the safety problems, if any, associated with its use. It is the responsibility of the user of this standard to establish appropriate safety and health practices and determine the applicability of regulatory limitations prior to use.

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Details
Book of Standards Volume: 15.04
Developed by Subcommittee: D31.08
Pages: 2
DOI: 10.1520/D5440-93R03
ICS Code: 67.200.10