BS 684-1.11:1976

Describes two methods for the determination of penetration value. Covers field of application, reference, definition, principle and apparatus.

This Section describes two methods for the determination of penetration value. The procedure described in method 1 is based on the appropriate parts of ISO 2137 and the corresponding appropriate parts of IP 50/59 “Standard method of test for cone penetration of lubricating grease?? and is suitable for fats such as margarine, butter and shortenings. The modified procedure described in method 2, using a needle identical to that described in IP 49/67 “Penetration of bitumen??, is suitable for hard confectionary butters, cocoa butter, chocolate, etc.