ISO 6321:2002
Animal and vegetable fats and oils - Determination of melting point in open capillary tubes (slip point)
standard by International Organization for Standardization , 02/15/2002
This document has been replaced. View the most recent version.
Historical
Language:
-
-
Available Formats
- Options
- Availability
- Priced From ( in USD )
-
Available Formats
-
- Immediate download
- $87.60
- Add to Cart
-
- Printed Edition
- Ships in 1-2 business days
- $87.60
- Add to Cart
-
- Printed Edition + PDF
- Immediate download
- $144.00
- Add to Cart
Customers Who Bought This Also Bought
-
ISO 6883:2017
Priced From $97.20 -
ISO 5555:2001
Priced From $199.20 -
ISO 15753:2016
Priced From $199.20 -
ISO 22959:2009
Priced From $199.20
About This Item
Full Description
This International Standard specifies two methods for the determination of the melting point in open capillary tubes, commonly known as the slip 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.
A method for the determination of the melting point of palm oil samples is given in annex A.
Most Recent
👀
