-
-
Available Formats
- Availability
- Priced From ( in USD )
-
Available Formats
-
- Immediate download
- $50.00
- Add to Cart
-
- Printed Edition
- Ships in 1-2 business days
- $50.00
- Add to Cart
Customers Who Bought This Also Bought
-
ASTM D1280-14
Priced From $60.00 -
ASTM D2023-89(2016)
Priced From $42.00 -
ASTM D2022-89(2016)
Priced From $48.00 -
ASTM D6716-08(2020)
Priced From $44.00
About This Item
Full Description
1.1 This test method covers the determination of moisture and other volatile material under conditions of the test. It is applicable to all fats and oils, including emulsions.
1.2 The values stated in SI units are to be regarded as the 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.
Document History
-
ASTM D5556-19
Standard Test Method for Determination of the Moisture and Other Volatile Matter Contained in Fats and Oils Used in Fatliquors and Softening Compounds- Most Recent
-
ASTM D5556-95(2011)
Standard Test Method for Determination of the Moisture and Other Volatile Matter Contained in Fats and Oils Used in Fat Liquors and Softening Compounds- Historical Version
-
ASTM D5556-95(2006)
Standard Test Method for Determination of the Moisture and Other Volatile Matter Contained in Fats and Oils Used in Fat Liquors and Softening Compounds- Historical Version
-
ASTM D5556-95(2001)e1
Standard Test Method for Determination of the Moisture and Other Volatile Matter Contained in Fats and Oils Used in Fat Liquors and Softening Compounds- Historical Version
-
ASTM D5556-95(2001)
Standard Test Method for Determination of the Moisture and Other Volatile Matter Contained in Fats and Oils Used in Fat Liquors and Softening Compounds- Historical Version
-
ASTM D5556-95
viewing
Standard Test Method for Determination of the Moisture and Other Volatile Matter Contained in Fats and Oils Used in Fat Liquors and Softening Compounds- Historical Version