DIN EN ISO 6321:2002
Animal and vegetable fats and oils - Determination of melting point in open capillary tubes (slip point) (ISO 6321:2002); German version EN ISO 6321:2002
- Standard No.
- DIN EN ISO 6321:2002
- Release Date
- 2002
- Published By
- German Institute for Standardization
- Status
- Replace By
- DIN EN ISO 6321 E:2021-01
- Latest
- DIN EN ISO 6321:2021-09
- Replace
- DIN EN ISO 6321:2001
- Scope
- This standard specifies 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.#,,#
DIN EN ISO 6321:2002 history
- 2021 DIN EN ISO 6321:2021-09 Animal and vegetable fats and oils - Determination of melting point in open capillary tubes - Slip point (ISO 6321:2021); German version EN ISO 6321:2021
- 1970 DIN EN ISO 6321 E:2021-01 Determination of melting point (pyrolysis point) of open capillary tubes for animal and vegetable fats and oils (draft)
- 2002 DIN EN ISO 6321:2002 Animal and vegetable fats and oils - Determination of melting point in open capillary tubes (slip point) (ISO 6321:2002); German version EN ISO 6321:2002
- 0000 DIN EN ISO 6321:2001
