GB/T 12766-2008 Animal fat and oil - Determination of melting point
1 Scope
This standard specifies the determination method of melting point of animal fat solidified at room temperature.
This standard is applicable to the determination of melting point of animal fat solidified at normal temperature.
2 Normative references
The following normative documents contain provisions which, through reference in this text, constitute provisions of this standard. For dated references, subsequent amendments (excluding corrections), or revisions, of any of these publications do not apply to this standard. However parties to agreements based on this standard are encouraged to investigate the possibility of applying the most recent editions of the normative documents indicated below.
GB/T 9695.19 Meat and meat products - Sampling
ISO 661:1980 Animal and vegetable fats and oils - Preparation of test sample
3 Terms and definitions
For the purposes of this standard, the following terms and definitions apply.
3.1
melting point
temperature at which the fat column in a capillary glass tube with openings at both ends begins to rise under specified conditions
3.2
laboratory sample
sample under preparation collected in the laboratory
3.3
testing sample
sample prepared for analysis
3.4
whole immerse type thermometer
thermometer that sets the temperature scale when the mercury column is completely immersed in the tested system
3.5
bureau immerses type thermometer
thermometer that sets the temperature scale when the mercury ball is inserted into the tested system and part of the mercury column leaks out of the system
4 Principle
Under specified conditions, the capillary glass tube containing a solidified fat column is immersed in water for a specified depth, heated at a specified rate, observe the temperature at which the fat column in the capillary glass tube begins to rise, that is the melting point.
5 Instruments and equipment
Foreword I
1 Scope
2 Normative references
3 Terms and definitions
4 Principle
5 Instruments and equipment
6 Sample preparation
7 Analytical procedure
8 Correction
9 Tolerance
Annex A (Normative) Animal and vegetable fats and oils - Preparation of test sample 1)
