NS EN ISO 6321 : 1ED 2002
Current
The latest, up-to-date edition.
ANIMAL AND VEGETABLE FATS AND OILS - DETERMINATION OF MELTING POINT IN OPEN CAPILLARY TUBES (SLIP POINT)
12-01-2013
Foreword
1 Scope
2 Normative reference
3 Term and definition
4 Principle
5 Apparatus
6 Sampling
7 Preparation of test sample
8 Procedure
9 Expression of results
10 Precision
11 Test report
Annex A (normative) Method for palm oil samples
Annex B (informative) Results of interlaboratory tests
Defines 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. - 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.
| DocumentType |
Standard
|
| PublisherName |
Norwegian Standards (Norges Standardiseringsforbund)
|
| Status |
Current
|
| Standards | Relationship |
| BS EN ISO 6321:2002 | Identical |
| UNE-EN ISO 6321:2003 | Identical |
| ONORM EN ISO 6321 : 2002 | Identical |
| UNI EN ISO 6321 : 2005 | Identical |
| I.S. EN ISO 6321:2002 | Identical |
| NF EN ISO 6321 : 2002 | Identical |
| EN ISO 6321:2002 | Identical |
| SN EN ISO 6321 : 2002 | Identical |
| DIN EN ISO 6321:2002-07 | Identical |
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