ASTM D5440-1993(2003)
测定脂肪和油熔点的试验方法

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

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标准号

ASTM D5440-1993(2003)

发布日期

1993年

实施日期

废止日期

无

中国标准分类号

G04

国际标准分类号

67.200.10 (Animal and vegetable fats and oils)

发布单位

美国材料与试验协会

适用范围

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.

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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