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ASTM D5440-93(2003)

(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
This test method is intended to determine the melting point of all normal animal and vegetable fats.
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  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.

General Information

Status
Historical
Publication Date
09-May-2003
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

Replaces
ASTM D5440-93(1997) - Standard Test Method for Determining the Melting Point of Fats and Oils
Effective Date
10-May-2003
Replaced By
ASTM D5440-93(2009) - Standard Test Method for Determining the Melting Point of Fats and Oils
Effective Date
01-Apr-2009

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ASTM D5440-93(2003) - Standard Test Method for Determining the Melting Point of Fats and OilsASTM D5440-93(2003) - Standard Test Method for Determining the Melting Point of Fats and Oils
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ASTM D5440-93(2003) - Standard Test Method for Determining the Melting Point of Fats and Oils
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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NOTICE: This standard has either been superseded and replaced by a new version or withdrawn.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:D5440–93 (Reapproved 2003)
Standard Test Method for
1
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 Thesamplesshallbecompletelyliquidwhenthetubes
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:
2
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.Thethermometershallbesuspendedina600mL
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°Cbelowthemeltingpointofthesampleatthebeginningof
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,inthiscase,itshallbethetemperatureatwhichthesample
melting completely. The heating shall be continued unti
...

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