標(biāo)準(zhǔn)號(hào)：DIN EN ISO 6321-2002
中文標(biāo)準(zhǔn)名稱(chēng)：動(dòng)植物脂肪和油.開(kāi)口毛細(xì)管的熔點(diǎn)(裂解點(diǎn))測(cè)定 (ISO 6321:2002); 德文版本 EN ISO 6321:2002
英文標(biāo)準(zhǔn)名稱(chēng)：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
標(biāo)準(zhǔn)類(lèi)型：X14
發(fā)布日期：1999/12/31 12:00:00
實(shí)施日期：1999/12/31 12:00:00
中國(guó)標(biāo)準(zhǔn)分類(lèi)號(hào)：X14
國(guó)際標(biāo)準(zhǔn)分類(lèi)號(hào)：67.200.10
適用范圍：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.#,,#