รายละเอียดเอกสาร

The Wiley melting point is the temperature at which, under the conditions of this test, the sample disk assumes a spherical shape and is, thus, an index of the temperature at which the sample is melted. This method is applicable to all types of normal fats, but the method is not suitable for frying fats. The dropping point method, AOCS Official Method Cc 18-80, may be used as an alternate method for all types of normal fats, but results may differ slightly from those obtained using the Wiley melting point method. It is the intention of the AOCS Uniform Methods Committee to declare the Wiley melting point method obsolete (i.e., “surplus”) in 1994.