Cart (0)
  • No items in cart.
Total
$0
There is a technical issue about last added item. You can click "Report to us" button to let us know and we resolve the issue and return back to you or you can continue without last item via click to continue button.
Home
Content
Tour
eLibrary
Store
Search book title
Enter keywords for book title search
Search book content
Enter keywords for book content search
Filters:
FORMAT
BOOKS
All Books
PACKAGES
All Packages
EDITION
to
PUBLISHER
AABC
(1)
AAMI
(326)
ACI
(573)
AISC
(44)
ASA
(234)
ASCE
(969)
ASHRAE
(652)
ASME
(2114)
ASSE
(64)
ASTM
(92448)
AWC
(54)
AWWA
(541)
BHMA
(117)
BICSI
(33)
BIFMA
(20)
BOMA
(19)
BSI
(93277)
CHD
(3)
CRSI
(17)
IAHSS
(1)
IAPMO
(351)
ICC
(300)
IEEE
(6217)
IES
(240)
ISEA
(16)
Joint Commission
(177)
Joint Commission Int.
(1)
NETA
(5)
NFPA
(1621)
TCNA
(16)
TMS
(19)
USGBC
(28)
WILEY
(4)
 
AR
(6)
AZ
(7)
CA
(115)
CT
(3)
FL
(57)
ID
(5)
IL
(5)
IN
(1)
KY
(1)
LA
(2)
MI
(25)
MN
(26)
NC
(27)
NJ
(13)
NY
(61)
OH
(24)
OR
(22)
PA
(7)
RI
(8)
SC
(20)
SD
(1)
TX
(3)
VA
(50)
VT
(6)
WA
(31)
CONTENT TYPE
 Act
 Admin Code
 Announcements
 Bill
 Book
 CADD File
 CAN
 CEU
 Charter
 Checklist
 City Code
 Code
 Commentary
 Comprehensive Plan
 Conference Paper
 County Code
 Course
 DHS Documents
 Document
 Errata
 Executive Regulation
 Federal Guideline
 Firm Content
 Guideline
 Handbook
 Interpretation
 Journal
 Land Use and Development
 Law
 Legislative Rule
 Local Amendment
 Local Code
 Local Document
 Local Regulation
 Local Standards
 Manual
 Model Code
 Model Standard
 Notice
 Ordinance
 Other
 Paperback
 PASS
 Periodicals
 PIN
 Plan
 Policy
 Product
 Program
 Provisions
 Requirements
 Revisions
 Rules & Regulations
 Standards
 State Amendment
 State Code
 State Manual
 State Plan
 State Standards
 Statute
 Study Guide
 Supplement
 Technical Bulletin
 All
  • BSI
    20/30424263 DC BS EN ISO 6321. Animal and vegetable fats and oils. Determination of melting point in open capillary tubes (slip point)
    Edition: 2020
    $42.22
    / user per year

Description of 20/30424263 DC 2020

This document specifies two methods for the determination of the melting point in open capillary tubes, commonly known as the slip point, of animal and vegetable fats and oils (referred to as fats hereinafter).

  • Method A is only applicable to animal and vegetable fats which are solid at ambient temperature and which do not exhibit pronounced polymorphism.

  • Method B is applicable to all animal and vegetable fats which are solid at ambient temperature, and is the method to be used for fats whose polymorphic behaviour is unknown.

A method for the determination of the melting point of palm oil samples is given in Annex A.

NOTE 1

If applied to fats with pronounced polymorphism, method A will give different and less satisfactory results than method B.

NOTE 2

Fats which exhibit pronounced polymorphism are principally cocoa butter and fats containing appreciable quantities of 2-unsaturated, 1,3-saturated triacylglycerols.



Standard Number20/30424263 DC
TitleBS EN ISO 6321. Animal and vegetable fats and oils. Determination of melting point in open capillary tubes (slip point)
StatusDefinitive
Publication Date2020-12-02
Identical National Standard OfISO/DIS 6321
DescriptorsTemperature measurement, Oils, Melting point, Fats, Animal products, Animal fats, Vegetable fats, Animal oils, Vegetable oils, Capillary tubes
ICS67.200.10 Animal and vegetable fats and oils
CommitteeAW/307
PublisherBSI
Pages17

About BSI

BSI Group, also known as the British Standards Institution is the national standards body of the United Kingdom. BSI produces technical standards on a wide range of products and services and also supplies certification and standards-related services to businesses.
GROUPS
X