Animal and vegetable fats and oils. Determination of melting point in open capillary tubes (slip point).

Main informations

Collections

National standards and national normative documents

Publication date

December 1991

Number of pages

5 p.

Reference

NF ISO 6321

ICS Codes

67.200.10 Animal and vegetable fats and oils

Classification index

T60-226

Print number

1 - 01/12/1991

International kinship

ISO 6321:1991

Standard replaced by (1)

NF EN ISO 6321

May 2002

Standard Cancelled

Animal and vegetable fats and oils - Determination of melting point in open capillary tubes (slip point)

La présente Norme internationale spécifie deux méthodes de détermination du point de fusion en tube capillaire ouvert, des corps gras d'origines animale et végétale : - La méthode A est applicable uniquement aux corps gras d'origines animale et végétale solides à température ambiante et qui ne présentent pas un polymorphisme prononcé, - La méthode B est applicable à tous les corps gras d'origines animale et végétale solides à température ambiante, et est à utiliser pour les corps gras dont le comportement polymorphique est inconnu. Une méthode pour la détermination du point de fusion d'échantillons d'huile de palme est donnée dans l'annexe A.

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