รายละเอียดเอกสาร

The slip melting point in open capillary tubes is defined as the temperature at which a column of fat in an open capillary tube begins to rise under the conditions specified in this method. The method requires the immersion of a capillary tube, containing a column of the fat which has been crystallized under controlled conditions, to a specified depth in water, the temperature of which is increased at a specified rate. The temperature at which the column fat is observed to start rising in the capillary tube is recorded as the slip melting point. This method, based on the International Standard ISO 6321 (References, 1), 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. This method is used in the international trading of oils and fats.