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    ASTM D5565-95(2011)

    Standard Test Method for Determination of the Solidification Point of Fatty Acids Contained in Animal, Marine, and Vegetable Fats and Oils (Withdrawn 2020)

    Withdrawn Standard: ASTM D5565-95(2011) | Developed by Subcommittee: D31.08


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    Withdrawn Rationale:

    This test method covers determination of the solidification point of fatty acids contained in animal, marine, and vegetable fats and oils.

    Formerly under the jurisdiction of Committee D31 on Leather, this test method was withdrawn in January 2020 in accordance with section 10.6.3 of the Regulations Governing ASTM Technical Committees, which requires that standards shall be updated by the end of the eighth year since the last approval date.

    1. Scope

    1.1 This test method covers determination of the solidification point of fatty acids contained in animal, marine, and vegetable fats and oils.

    1.2 The values stated in SI units are to be regarded as standard. No other units of measurement are included in this standard.

    1.3 This standard does not purport to address all of the safety concerns, 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. See 5.2 and 5.7 for additional information.



    Referencing This Standard
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    DOI: 10.1520/D5565-95R11

    Citation Format

    ASTM D5565-95(2011), Standard Test Method for Determination of the Solidification Point of Fatty Acids Contained in Animal, Marine, and Vegetable Fats and Oils (Withdrawn 2020), ASTM International, West Conshohocken, PA, 2011, www.astm.org

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