ASTM D5556-95

Standard Test Method for Determination of the Moisture and Other Volatile Matter Contained in Fats and Oils Used in Fat Liquors and Softening Compounds

SCOPE
1.1 This test method covers the determination of moisture and other volatile material under conditions of the test. It is applicable to all fats and oils, including emulsions.
1.2 The values stated in SI units are to be regarded as the 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.

General Information

• Status: Historical
• Publication Date: 14-May-1995
• Technical Committee: D31 - Leather
• Drafting Committee: D31.08 - Fats and Oils

Relations

• Replaced By: ASTM D5556-95(2001) - Standard Test Method for Determination of the Moisture and Other Volatile Matter Contained in Fats and Oils Used in Fat Liquors and Softening Compounds
• Effective Date: 15-May-1995
• Referred By: ASTM D5557-95(2017) - Standard Test Method for Determination of Insoluble Impurities Contained in Fats and Oils Used in Fat Liquors and Stuffing Compounds
• Effective Date: 15-May-1995

Standards Content (Sample)

NOTICE: This standard has either been superseded and replaced by a new version or discontinued.
Contact ASTM International (www.astm.org) for the latest information.
Designation: D 5556 – 95
Standard Test Method for
Determination of the Moisture and Other Volatile Matter
Contained in Fats and Oils Used in Fat Liquors and
Softening Compounds
This standard is issued under the fixed designation D 5556; 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 beaker gently, by hand, to avoid spattering that may result from
too rapid ebullition of moisture.
1.1 This test method covers the determination of moisture
4.2 Judge the approach of the end-point by the cessation of
and other volatile material under conditions of the test. It is
the rising bubbles of steam as well as by the absence of foam.
applicable to all fats and oils, including emulsions.
Another good method of judging the end-point is to place a
1.2 The values stated in SI units are to be regarded as the
clean, dry watch glass on top of the beaker. The evolution of
standard.
steam is indicated by condensation on the watch glass. The
1.3 This standard does not purport to address all of the
temperature of the sample shall at no time be allowed to exceed
safety concerns, if any, associated with its use. It is the
130°C, except at the end of test.
responsibility of the user of this standard to establish appro-
4.3 When the apparent end-point has been reached, heat the
priate safety and health practices and determine the applica-
sample momentarily to the point of incipient smoking, using
bility of regulatory limitations prior to use.
caution not to overheat, and then cool to room temperature in
2. Significance and Use
a desiccator and weigh.
2.1 This test method is intended for use in the determination
5. Calculation and Report
of the moisture and other volatile matter contained in fats and
5.1 Report the moisture and volatile matter in percent, by
oils used in the softening and stuffing of leather, as well as
weight, employing the calculation:
those used in the manufacture of products for such purpose.
loss in weight 3 100
%moisture and volatile matter 5 (1)
3. Apparatus
weight of sample
3.1 Electric Hot Plate, surface should have a high polish,
5.2 Reference this test method in the test report.
otherwise cover with an asbestos pad to prevent wear on the
moisture dish. 6. Precision and Bias
3.2 Glass Beakers, 100 to 150 mL,
6.1 This test method is adopted from the pro
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