This document specifies two methods for the determination of the melting point in open capillary tubes, commonly known as the slip melting point, of animal and vegetable fats and oils (referred to as fats hereinafter).
— Method A is only applicable to animal and vegetable fats which are solid at ambient temperature and which do not exhibit pronounced polymorphism.
— Method B is applicable to all animal and vegetable fats which are solid at ambient temperature and is the method to be used for fats whose polymorphic behaviour is unknown.
For the determination of the slip melting point of palm oil samples the method given in Annex A shall be used.
All current amendments available at time of purchase are included with the purchase of this document. | File Size : | 1
file
, 1.2 MB |
| ISBN(s) : | 9780539146332 |
| Note : | This product is unavailable in Ukraine, Russia, Belarus |
| Number of Pages : | 18 |
| Product Code(s) : | 30424264, 30424264, 30424264 |
| Published : | 07/02/2021 |
| Same As : | BS EN ISO 6321:2021 |
