GB/T 24892-2010: Animal and vegetable fats and oils -- Determination of melting point in open capillary tubes (slip point)

Delivery: 9 seconds. Download (and Email) true-PDF + Invoice.
Get Quotation: Click GB/T 24892-2010 (Self-service in 1-minute)
Newer / historical versions: GB/T 24892-2010

Preview True-PDF

Scope

This 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.
Note 1: If applied to fats with pronounced polymorphism, method A will give different
and less satisfactory results than method B.
Note 2: Fats which exhibit pronounced polymorphism are principally cocoa butter and
fats containing appreciable quantities of 2-unsaturated, 1,3-saturated
triacylglycerols.

Basic Data

Standard ID	GB/T 24892-2010 (GB/T24892-2010)
Description (Translated English)	Animal and vegetable fats and oils -- Determination of melting point in open capillary tubes (slip point)
Sector / Industry	National Standard (Recommended)
Classification of Chinese Standard	X14
Classification of International Standard	67.200.10
Word Count Estimation	12,16
Date of Issue	2010-06-30
Date of Implementation	2011-01-01
Quoted Standard	GB/T 15687
Adopted Standard	ISO 6321-2002, IDT
Regulation (derived from)	National Standard Approval Announcement 2010 No.2 (Total No.157)
Issuing agency(ies)	General Administration of Quality Supervision, Inspection and Quarantine of the People's Republic of China, Standardization Administration of the People's Republic of China
Summary	This standard specifies two melting points (slippage) method to set the open side of the capillary animal fat (hereinafter referred to as fat). A method only applies to the next was often disheartened as polycrystalline solid fats without melting point (slippage) side of the set. Method B is solid at room temperature applicable to all plant and animal oils and fats melting point (slippage) side of the set, also applies to unknown crystalline melting point grease (slippage) side of the set. Palm oil sample melting side given method see Appendix A.