Name: BS 684-1.3(2002) : 2002
Brand: BSI

ANIMAL AND VEGETABLE FATS AND OILS - DETERMINATION OF MELTING POINT IN OPEN CAPILLARY TUBES (SLIP POINT)

Published date

23-11-2012

Publisher

British Standards Institution

Foreword
1 Scope
2 Normative references
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.

Committee	AW/11
DevelopmentNote	Also numbered as BS EN ISO 6321 Supersedes BS 684-1.3(1991) (05/2002)
DocumentType	Standard
PublisherName	British Standards Institution
Status	Current

Standards	Relationship
EN ISO 6321:2002	Identical
ISO 6321:2002	Identical

ISO 5725-1:1994	Accuracy (trueness and precision) of measurement methods and results — Part 1: General principles and definitions
ISO 5555:2001	Animal and vegetable fats and oils — Sampling
EN ISO 661:2005/AC:2006	ANIMAL AND VEGETABLE FATS AND OILS - PREPARATION OF TEST SAMPLE
ISO 5725-2:1994	Accuracy (trueness and precision) of measurement methods and results Part 2: Basic method for the determination of repeatability and reproducibility of a standard measurement method
ISO 5725:1986	Precision of test methods Determination of repeatability and reproducibility for a standard test method by inter-laboratory tests
ISO 661:2003	Animal and vegetable fats and oils Preparation of test sample