GB/T 24892-2010 in English
VALIDAnimal and vegetable fats and oils—Determination of melting point in open capillary tubes(slip point)
- Issued on:2010-06-30
- Implemented on:2011-01-01
- File Format:PDF
- Delivery:Via email within 1~3 business days
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《GB/T 24892-2010动植物油脂 在开口毛细管中熔点（滑点）的测定》由TC270（全国粮油标准化技术委员会）归口，TC270SC2（全国粮油标准化技术委员会油料及油脂分会）执行，主管部门为国家粮食和物资储备局。
Scope
This standard specifies two methods for determining the melting point (slip point) of animal and vegetable fats and oils (hereinafter referred to as fats) with an open capillary tube. - Method A is only applicable to the determination of the melting point (slip point) of fats and oils that are solid and not polycrystalline at room temperature. - Method B is applicable to the determination of the melting point (slip point) of all animal and vegetable fats and oils that are solid at room temperature, and also applicable to the determination of the melting point (slip point) of fats and oils with unknown crystalline state. See Appendix A for the determination method of the melting point of palm oil samples.
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