ASTM D5440-93(1997)
(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
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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 This standard does not purport to address all of the safety problems, 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.
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NOTICE: This standard has either been superceded and replaced by a new version or discontinued.
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Designation: D 5440 – 93 (Reapproved 1997)
Standard Test Method for
Determining the Melting Point of Fats and Oils
This standard is issued under the fixed designation D 5440; 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 (e) indicates an editorial change since the last revision or reapproval.
1. Scope The sample shall be absolutely dry. At least three clean
capillary tubes shall be dipped in the completely liquid sample
1.1 This test method is intended to determine the melting
so that the fat stands approximately 10 mm high in each tube.
point of all normal animal and vegetable fats and oils. This test
One end of the tube (where the sample is located) shall be
method was derived from ALCA H-16.
fused in a small flame, taking care not to burn the fat.
1.2 This standard does not purport to address all of the
5.2 The tubes shall be placed in a beaker and held in a
safety concerns, if any, associated with its use. It is the
refrigerator at 4 to 10°C (40 to 50°F) overnight (16 h).
responsibility of the user of this standard to establish appro-
5.2.1 The samples shall be completely liquid when the tubes
priate safety and health practices and determine the applica-
are placed in the refrigerator. It is good practice to pass the
bility of regulatory limitations prior to use.
ends of the tubes containing the sample momentarily through
2. Referenced Documents
the flame, just before they are taken to the refrigerator.
5.3 After removing the tubes from the refrigerator, they
2.1 American Leather Chemists Association Standard:
shall be attached to the thermometer, using a rubber band or
ALCA H-16 Melting Point
any suitable means, so that the lower ends of the melting point
3. Significance and Use
tubes shall be even with the bottom of the mercury bulb of the
thermometer. The thermometer shall be suspended in a 600 mL
3.1 This test method is intended to determine the melting
beaker, which is about half full of clear distilled water and the
point of all normal animal and vegetable fats.
bottom of the thermometer immersed approximately 30 mm.
3.2 The natural fats and oils, that is, those of animal and
5.4 The starting bath temperature shall be adjusted to 8 to
vegetable origin, are mixtures of glycerides and other sub-
10°C below the melting point of the sample at the beginning of
stances and consist of a number of components. They do not
the test. Agitation of the water bath shall be made with a small
exhibit either a definite or sharp melting point. Fats pass
stream of air or other suitable means, and heat shall be applied
through a stage of gradual softening before they become
so the batch temperature is increased at the rate of approxi-
completely liquid. The melting point then shall be defined by
mately 0.5°C (1°F) per min.
the specific conditions of the method by which it is determined
5.5 Fats usually pass through an opalescent stage before
and, in this case, it shall be the temperature at which the sample
melting completely. The heating shall be continued until the
becomes perfectly clear and liquid.
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FIG. 1 Bored Forgings
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FIG. 2 Solid Forgings
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