GB/T 14457.3-2008Fragrance/Flavor substances - Method for determination of melting point (English PDF)

Foreword

GB/T 14457 "spice general test method" consists of the following components.

--- Part 2. Isolate and synthetic fragrances Boiling Range assay;

--- Part 3. Determination of the melting point of spices. This section GB/T Part of 314,457. This part is GB/T 14457.3-1993 "Isolate and synthetic flavors, melting point determination," the amendment. This portion of the GB/T 14457.3- Compared to 1993, mainly to increase the content of the test report. This part is proposed by the China National Light Industry Council. This part of the National Fragrance Flavor and Cosmetic Standardization Technical Committee. This section is responsible for drafting the Shanghai Institute of spices. The main drafters of this section. Xu Yi, Cao Yi, Jinqi Zhang. This part of the standard replaces the previous editions are.

--- GB/T 14457.3-1993. Spices melting point determination

1 Scope

GB/T 14457.3-2008 is the Chinese national standard on fragrance/flavor substances - method for determination of melting point, in the field of chemical technology. The /T suffix marks it as a recommended standard: it is not compulsory by itself, but it becomes binding as soon as a contract, a tender or a customer specification calls it up - which in practice is how most foreign buyers meet it. It was issued on 15 July 2008 by the General Administration of Quality Supervision, Inspection and Quarantine of the People's Republic of China; Standardization Administration of China, and has been in force since 1 December 2008. Classification: ICS 71.100.60, CCS Y41. This page is published from the official record of the standard held by the Chinese standards administration: the identification, the dates, the classification and the issuing body are taken from there. The clause text, the tables and the numeric limits are in the document itself, which is delivered complete in English translation.

GB/T 14457 in this section specifies the method for measuring a melting point tube spice melting point. This section applies to the determination of crystalline or powdered spices melting point.

2 Terms and definitions

The following terms and definitions apply

GB/T 14457 in this section.

2.1 When the temperature of the melting point of the sample tube begins to melt.

2.2 The melting point of the sample tube begins to melt completely melted at a temperature range. Principle

3 Heating tube in a way that the melting point of the sample heats up, melting temperature observed by visual observation.

4 Instrument

Usual laboratory equipment, especially the following instruments.

4.1 melting point tubes (capillaries) Neutral capillary made of hard glass, one end of the frit sealing, the tube length of about 100mm, an inner diameter of 0.9mm ~ 1.1mm, thickness 0.10mm ~ 0.15mm.

5 Procedure

5.1 A small amount of research into the sample as a fine powder, together with the melting point of the closed end of the tube into the dryer fully dry (at least 16h). Remove the sample was placed into a tube with a melting point of about 1m dried glass upright on a glass plate or a solid desktop, containing molten sample Point drop tube in which repeated several times until the end of the sample tube tightly sink height of 2mm ~ 3mm, spare.