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ASTM D5440-17(2021)

(Test Method)

Standard Test Method for Determining the Melting Point of Fats and Oils

Standard Test Method for Determining the Melting Point of Fats and Oils

SIGNIFICANCE AND USE
3.1 This test method is intended to determine the melting point of all normal animal and vegetable fats.  
3.2 The natural fats and oils, that is, those of animal and vegetable origin, are mixtures of glycerides and other substances and consist of a number of components. They do not exhibit either a definite or sharp melting point. Fats pass through a stage of gradual softening before they become completely liquid. The melting point then shall be defined by the specific conditions of the method by which it is determined and, in this case, it shall be the temperature at which the sample becomes perfectly clear and liquid.
SCOPE
1.1 This test method is intended to determine the melting point of all normal animal and vegetable fats and oils. This test method was derived from ALCA H-16.  
1.2 The values stated in SI units are to be regarded as standard. No other units of measurement are included in this 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, health, and environmental practices and determine the applicability of regulatory limitations prior to use.  
1.4 This international standard was developed in accordance with internationally recognized principles on standardization established in the Decision on Principles for the Development of International Standards, Guides and Recommendations issued by the World Trade Organization Technical Barriers to Trade (TBT) Committee.

General Information

Status
Published
Publication Date
30-Nov-2021
ICS
67.200.10 - Animal and vegetable fats and oils
Technical Committee
D31 - Leather
Drafting Committee
D31.08 - Fats and Oils
Current Stage
Ref Project

Relations

Refers
ASTM E2251-11 - Standard Specification for Liquid-in-Glass ASTM Thermometers with Low-Hazard Precision Liquids
Effective Date
01-May-2011
Refers
ASTM E2251-10 - Standard Specification for Liquid-in-Glass ASTM Thermometers with Low-Hazard Precision Liquids
Effective Date
01-Nov-2010
Refers
ASTM E2251-07 - Standard Specification for Liquid-in-Glass ASTM Thermometers with Low-Hazard Precision Liquids
Effective Date
01-Nov-2007
Refers
ASTM E2251-03a - Standard Specification for Liquid-in-Glass ASTM Thermometers with Low-Hazard Precision Liquids
Effective Date
01-Nov-2003
Refers
ASTM E2251-03 - Standard Specification for Liquid-in-Glass ASTM Thermometers with Low-Hazard Precision Liquids
Effective Date
10-Jan-2003

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ASTM D5440-17(2021) - Standard Test Method for Determining the Melting Point of Fats and OilsASTM D5440-17(2021) - Standard Test Method for Determining the Melting Point of Fats and Oils
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ASTM D5440-17(2021) - Standard Test Method for Determining the Melting Point of Fats and Oils
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This international standard was developed in accordance with internationally recognized principles on standardization established in the Decision on Principles for the
Development of International Standards, Guides and Recommendations issued by the World Trade Organization Technical Barriers to Trade (TBT) Committee.
Designation: D5440 − 17 (Reapproved 2021)
Standard Test Method for
Determining the Melting Point of Fats and Oils
This standard is issued under the fixed designation D5440; the number immediately following the designation indicates the year of
original adoption or, in the case of revision, the year of last revision. A number in parentheses indicates the year of last reapproval. A
superscript epsilon (´) indicates an editorial change since the last revision or reapproval.
1. Scope the specific conditions of the method by which it is determined
and,inthiscase,itshallbethetemperatureatwhichthesample
1.1 This test method is intended to determine the melting
becomes perfectly clear and liquid.
point of all normal animal and vegetable fats and oils.This test
method was derived from ALCA H-16.
4. Apparatus
1.2 The values stated in SI units are to be regarded as
4.1 Melting Point Tubes, capillary globe tubing, with an
standard. No other units of measurement are included in this
inside diameter of 1 mm and an outside diameter of 2 mm,
standard.
max. A convenient length is 50 mm to 80 mm.
1.3 This standard does not purport to address all of the
4.2 Thermometer, − 2 °C to 68 °C with 0.2 °C divisions
safety concerns, if any, associated with its use. It is the
(S12CorS15C)andconformingtotherequirementsprescribed
responsibility of the user of this standard to establish appro-
in Specification E2251 for thermometers.
priate safety, health, and environmental practices and deter-
mine the applicability of regulatory limitations prior to use.
4.3 Glass Beaker, 600 mL.
1.4 This international standard was developed in accor-
4.4 Heat Source, gas burner or electric hot plate.
dance with internationally recognized principles on standard-
ization established in the Decision on Principles for the
5. Procedure
Development of International Standards, Guides and Recom-
mendations issued by the World Trade Organization Technical
5.1 The sample shall be melted and filtered through filter
Barriers to Trade (TBT) Committee.
paper to remove any impurities and the last traces of moisture.
The sample shall be absolutely dry. At least three clean
2. Referenced Documents
capillary tubes shall be dipped in the completely liquid sample
so that the fat stands approximately 10 mm high in each tube.
2.1 ASTM Standards:
One end of the tube (where the sample is located) shall be
E2251 Specification for Liquid-in-Glass ASTM Thermom-
fused in a small flame, taking care not to burn the fat.
eters with Low-Hazard Precision Liquids
2.2 American Leather Chemists Association Standard:
5.2 The tubes shall be placed in a beaker and held in a
ALCA H-16 Melting Point
refrigerator at 4 °C to 10 °C overnight (16 h).
5.2.1 Thesamplesshallbecompletelyliquidwhenthetubes
3. Significance and Use
are placed in the refrigerator. It is good practice to pass the
3.1 This test method is intended to determine the melting ends of the tubes containing the sample momentarily through
point of all normal animal and vegetable fats.
the flame, just before they are taken to the refrigerator.
3.2 The natural fats and oils, that is, those of animal and
5.3 After removing the tubes from the refrigerator, they
vegetable origin, are mixtures of glycerides and other sub-
shall be attached to the thermometer, using a rubber band or
stances and consist of a number of components. They do not
any suitable means, so that the lower ends of the melting point
exhibit either a definite or sharp melting point. Fats pass
tubes shall be e
...

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This specification covers grades of fuel oil intended for use in various types of fuel-oil-burning equipment under various climatic and operating conditions. These grades include the following: Grades No. 1 S5000, No. 1 S500, No. 2 S5000, and No. 2 S500 for use in domestic and small industrial burners; Grades No. 1 S5000 and No. 1 S500 adapted to vaporizing type burners or where storage conditions require low pour point fuel; Grades No. 4 (Light) and No. 4 (Heavy) for use in commercial/industrial burners; and Grades No. 5 (Light), No. 5 (Heavy), and No. 6 for use in industrial burners. Preheating is usually required for handling and proper atomization. The grades of fuel oil shall be homogeneous hydrocarbon oils, free from inorganic acid, and free from excessive amounts of solid or fibrous foreign matter. Grades containing residual components shall remain uniform in normal storage and not separate by gravity into light and heavy oil components outside the viscosity limits for the grade. The grades of fuel oil shall conform to the limiting requirements prescribed for: (1) flash point, (2) water and sediment, (3) physical distillation or simulated distillation, (4) kinematic viscosity, (5) Ramsbottom carbon residue, (6) ash, (7) sulfur, (8) copper strip corrosion, (9) density, and (10) pour point. The test methods for determining conformance to the specified properties are given.
SCOPE
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