1777353

ASTM D5557-95(2011)

Standard Test Method for Determination of Insoluble Impurities Contained in Fats and Oils Used in Fat Liquors and Stuffing Compounds

standard by ASTM International , 01/01/2011

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Full Description

1.1 This test method covers the determination of the amount of impurities that are insoluble in kerosine and petroleum ether contained in fats and oils.

1.2 The values stated in SI units are to be regarded as the standard. The values given in parentheses are for information only.

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.

 

Product Details

Published:
01/01/2011
Number of Pages:
2
File Size:
1 file , 55 KB
Note:
This product is unavailable in Russia, Ukraine, Belarus
 

Document History

  1. ASTM D5557-95(2023)


    Standard Test Method for Determination of Insoluble Impurities Contained in Fats and Oils Used in Fat Liquors and Stuffing Compounds

    • Most Recent

  2. ASTM D5557-95(2017)


    Standard Test Method for Determination of Insoluble Impurities Contained in Fats and Oils Used in Fat Liquors and Stuffing Compounds

    • Historical Version

  3. ASTM D5557-95(2011)

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    Standard Test Method for Determination of Insoluble Impurities Contained in Fats and Oils Used in Fat Liquors and Stuffing Compounds

    • Historical Version

  4. ASTM D5557-95(2006)


    Standard Test Method for Determination of Insoluble Impurities Contained in Fats and Oils Used in Fat Liquors and Stuffing Compounds

    • Historical Version

  5. ASTM D5557-95(2001)


    Standard Test Method for Determination of Insoluble Impurities Contained in Fats and Oils Used in Fat Liquors and Stuffing Compounds

    • Historical Version

  6. ASTM D5557-95


    Standard Test Method for Determination of Insoluble Impurities Contained in Fats and Oils Used in Fat Liquors and Stuffing Compounds

    • Historical Version