ASTM D 5440 : 2017 : REDLINE
Current
The latest, up-to-date edition.
Standard Test Method for Determining the Melting Point of Fats and Oils
English
01-09-2017
Important note : Users cannot be edited or removed once added to your Multi user PDF.CONTAINED IN VOL. 15.04, 2017 Describes the melting point of all normal animal and vegetable fats and oils.
| Committee |
D 31
|
| DocumentType |
Redline
|
| Pages |
2
|
| PublisherName |
American Society for Testing and Materials
|
| Status |
Current
|
1.1This 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.
1.2The values stated in SI units are to be regarded as standard. No other units of measurement are included in this standard.
1.3This 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, health, and environmental practices and determine the applicability of regulatory limitations prior to use.
1.4This international standard was developed in accordance with internationally recognized principles on standardization established in the Decision on Principles for the Development of International Standards, Guides and Recommendations issued by the World Trade Organization Technical Barriers to Trade (TBT) Committee.
| ASTM E 2251 : 2014 : REDLINE | Standard Specification for Liquid-in-Glass ASTM Thermometers with Low-Hazard Precision Liquids |
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