เคมี
เอกสารมาตรฐาน
สหรัฐอเมริกา
AOCS
Cc 18-80
Mettler Dropping Point
2017
2
665.0288 AOCS 7th ed. 2017-2019 rev. Ref.
The dropping point of a fat or oil is the temperature at which the test sample will become fluid to flow under the conditions of the test. Applicable to hydrogenated and nonhydrogenated fats and oils that solidify sufficiently when held at -5 °C or lower for the allotted time.