ASTM D5440-17
(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.
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Designation: D5440 − 17
Standard Test Method for
1
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.
pointofallnormalanimalandvegetablefatsandoils.Thistest
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 to 80 mm.
1.3 This standard does not purport to address all of the
4.2 Thermometer, −2 to 68°C with 0.2°C divisions (S12C
safety concerns, if any, associated with its use. It is the
or S15C) and conforming to the requirements prescribed in
responsibility of the user of this standard to establish appro-
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
E2251Specification 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
2
ALCA H-16Melting Point
refrigerator at 4 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 even with the bottom of the mercury bulb of the
through a stage of gradual softening before t
...
This document is not an ASTM standard and is intended only to provide the user of an ASTM standard an indication of what changes have been made to the previous version. Because
it may not be technically possible to adequately depict all changes accurately, ASTM recommends that users consult prior editions as appropriate. In all cases only the current version
of the standard as published by ASTM is to be considered the official document.
Designation: D5440 − 93 (Reapproved 2009) D5440 − 17
Standard Test Method for
1
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
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 safety, health, and healthenvironmental 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.
2. Referenced Documents
2.1 ASTM Standards:
E2251 Specification for Liquid-in-Glass ASTM Thermometers with Low-Hazard Precision Liquids
2.2 American Leather Chemists Association Standard:
2
ALCA H-16 Melting Point
3. 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.
4. Apparatus
4.1 Melting Point Tubes, capillary globe tubing, with an inside diameter of 1 mm and an outside diameter of 2 mm, max. A
convenient length is 50 to 80 mm.
4.2 Thermometer, − 2− 2 to 68°C with 0.2°C divisions.divisions (S12C or S15C) and conforming to the requirements
prescribed in Specification E2251 for thermometers.
4.3 Glass Beaker, 600 mL.
4.4 Heat Source, gas burner or electric hot plate.
5. Procedure
5.1 The sample shall be melted and filtered through filter paper to remove any impurities and the last traces of moisture. The
sample shall be absolutely dry. At least three clean capillary tubes shall be dipped in the completely liquid sample so that the fat
stands approximately 10 mm high in each tube. One end of the tube (where the sample is located) shall be fused in a small flame,
taking care not to burn the fat.
1
This test method is under the jurisdiction of ASTM Committee D31 on Leather and is the direct responsibility of Subcommittee D31.08 on Fats and Oils
Current edition approved April 1, 2009Sept. 1, 2017. Published July 2009October 2017. Originally approved in 1993. Last previous edition approved in 20032009 as
D5440 – 93 (2003).(2009). DOI: 10.1520/D5440-93R09.10.1520/D5440-17.
2
Available from American Leather Chemists Assn., Texas Tech University, P.O. Box 45300, Lubbock, TX 79409.
Copyright © ASTM International, 100 Barr Harbor Drive, PO Box C700, West Conshohocken, PA 19428-2959. United States
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D5440 − 17
5.2 The tubes shall be placed in a beaker and held in a refrigerator at 4 to 10°C overnight (16 h).
5.2.1 The samples shall be completely liquid when the tubes are placed in the refrigerator. It is good practice to pass the ends
of the tubes containing the sample momentarily through the flame, just before they are taken to the refrigerator.
5.3 After removing the tubes from the refrigerator, they shall be attached to the thermometer, using a rubber band or any suitable
means, so that the lower ends of the melting point tubes shall be even with the bottom of the mercury bulb of the thermometer.
The thermometer shall be suspended in a 600 mL beaker, which is about half full of clear distilled water and the bottom of the
thermometer immersed approximatel
...
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