ASTM D5565-95(2011)

Standard Test Method for Determination of the Solidification Point of Fatty Acids Contained in Animal, Marine, and Vegetable Fats and Oils (Withdrawn 2020)

SIGNIFICANCE AND USE
This test method is intended to cover determination of the solidification point of fatty acids contained in animal, marine, and vegetable fats and oils used in the softening and stuffing of leather, as well as those used in the manufacture of products for such purpose.
SCOPE
1.1 This test method covers determination of the solidification point of fatty acids contained in animal, marine, and vegetable fats and oils.
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 and health practices and determine the applicability of regulatory limitations prior to use. See 5.2 and 5.7 for additional information.
WITHDRAWN RATIONALE
This test method covers determination of the solidification point of fatty acids contained in animal, marine, and vegetable fats and oils.
Formerly under the jurisdiction of Committee D31 on Leather, this test method was withdrawn in January 2020 in accordance with section 10.6.3 of the Regulations Governing ASTM Technical Committees, which requires that standards shall be updated by the end of the eighth year since the last approval date.

General Information

• Status: Withdrawn
• Publication Date: 31-Dec-2010
• Withdrawal Date: 09-Jan-2020
• ICS: 67.200.10 - Animal and vegetable fats and oils
• Technical Committee: D31 - Leather
• Drafting Committee: D31.08 - Fats and Oils

Relations

• Replaces: ASTM D5565-95(2006) - Standard Test Method for Determination of the Solidification Point of Fatty Acids Contained in Animal, Marine, and Vegetable Fats and Oils
• Effective Date: 01-Jan-2011

Standards Content (Sample)

NOTICE: This standard has either been superseded and replaced by a new version or withdrawn.
Contact ASTM International (www.astm.org) for the latest information
Designation:D5565 −95 (Reapproved 2011)
Standard Test Method for
Determination of the Solidification Point of Fatty Acids
Contained in Animal, Marine, and Vegetable Fats and Oils
This standard is issued under the fixed designation D5565; 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 upper end can be formed to accommodate hand stirring or for
attachment to a mechanical stirrer.
1.1 This test method covers determination of the solidifica-
tion point of fatty acids contained in animal, marine, and 3.6 Laboratory Thermometer, 0 to 150°C.
vegetable fats and oils.
3.7 Titer Test Thermometer—Specifications for thermom-
1.2 The values stated in SI units are to be regarded as eter used in titer test determinations:
standard. No other units of measurement are included in this
3.7.1 Type—Etched stem glass.
standard. 3.7.2 Liquid—Mercury.
3.7.3 Filling Above Liquid—Evacuated or nitrogen gas.
1.3 This standard does not purport to address all of the
3.7.4 Temperature Range—2° to+68°C.
safety concerns, if any, associated with its use. It is the
3.7.5 Subdivisions—0.2°C.
responsibility of the user of this standard to establish appro-
3.7.6 Total Length—385 to 390 mm.
priate safety and health practices and determine the applica-
3.7.7 Stem Diameter—6to7mm.
bility of regulatory limitations prior to use. See 5.2 and 5.7 for
3.7.8 Stem Construction—Plain or lens front. The cross
additional information.
section of the lens front type shall be such that it will pass
2. Significance and Use
throughan8mmringgagebutwillnotentera5mmslotgage.
3.7.9 Bulb Diameter—5.5 mm to not greater than that of
2.1 This test method is intended to cover determination of
stem.
the solidification point of fatty acids contained in animal,
3.7.10 Bulb Length—15 to 25 mm.
marine, and vegetable fats and oils used in the softening and
3.7.11 Bulb Construction—Corning normal or equally suit-
stuffing of leather, as well as those used in the manufacture of
able thermometric glass.
products for such purpose.
3.7.12 Distance from Bottom of Bulb to−2° Mark—50 to
60 mm.
3. Apparatus
3.7.13 Distance from 68° Mark to Top of Thermometer—20
3.1 Griffın Low-Form Beaker, 2-L capacity.
to 35 mm.
3.2 Wide Mouth Bottle—Capacity of 450 mL, height of 190
3.7.14 Length of Unchanged Capillary Between the Highest
mm, and inside diameter of neck of 38 mm.
Graduation and the Expansion Chamber—10 mm.
3.7.15 Expansion Chamber—To permit heating to at least
3.3 Test Tubes—Length of 100 mm and diameter of 25 mm,
85°C.
with or without rim. These tubes may have an etched mark
3.7.16 Top Finish—Glass ring.
extending around the tube at a distance of 57 mm from the
bottom to show the height to which the tube is to be filled. 3.7.17 Longer Graduation Lines—At each 1° mark.
3.7.18 Graduations—Numbered at zero and each multiple
3.4 Saponification Vessel—A750- or 1000-mL flask.
of 2°.
3.5 Stirrer, 2- to 3-mm outside diameter, with one end bent
3.7.19 Immersion—45mm,alineshallbeetchedaroundthe
in the form of a loop of 19-mm outside diameter. Glass,
stem 45 mm from the bottom of the bulb.
nichrome, stainless steel, or monel wire shall be used. The
3.7.20 Special Marking on Thermometer—A.O.C.S. Titer
Test.
3.7.21 Maximum Scale Error Permitted at any Point—
This test method is under the jurisdiction ofASTM Committee D31 on Leather
0.2°C.
and is the direct responsibility of Subcommittee D31.08 on Fats and Oils. This test
method was developed in cooperation with the American Leather Chemists Assn.
3.7.22 Marking on Case—A.O.C.S. Titer Test,−2° to+68°
(Methods H10 and H17-1957).
in 0.2°C.
Current edition approved Jan. 1, 2011. Published March 2011. Originally
3.7.23 Standardization—The thermometer shall be stan-
approved in 1994. Last previous edition approved in 2006 as D5565–95(2006).
DOI: 10.1520/D5565-95R11. dardized at the ice point and at intervals of approximately
Copyright © ASTM International, 100 Barr Harbor Drive, PO Box C700, West Conshohocken, PA 19428-2959. United States
D5565−95 (2011)
20°C, for the condition of 45 mm immersion, and for an 5.6 Transfer the fatty acids to a filter paper carefully, so as
average stem temperature of the emergent mercury column of not to include any water. The filter paper may be supported on
25°C. a small beaker without a funnel. The acids must remain
completely melted until entirely filtered.
3.8 Filter Paper, qualitative, rapid filtering grade.
5.7 After heating the filtered acids on a hot plate to 130°C
4. Reagents
to remove traces of moisture, fill the titer test tube to a height
of 57 mm from the bottom. (Warning—The sample shall not
4.1 Glycerol-Caustic Solution, prepared by dissolving, with
be held at 130°C or reheated to this temperature more than
the aid of heat, 250 g of solid potassium hydroxide in 1250 g
once. If excessive moisture is present, the water shall be
of glycerin (dynamite or C. P. grade). To avoid foaming,
allowedtosettleandthefattyacidsdecantedandthenrefiltered
heating shall not exceed 135 to 145°C. (Sodium hydroxide can
and reheated. The acids must be thoroughly dry.)
not be substituted for potassium hydroxi
...