SN/T 0801.17-2010Animal fats and oils for import and export. Determination of the soildification point of fatty acids (English PDF)

Foreword

SN/T 0801 "Importers and animal fat" is divided into 23 parts.

--- Part 1. Test method of insoluble impurities;

--- Part 2. phosphorus testing methods;

--- Part 3. peroxide value test method;

--- Part 4. Washer off the heating test testing methods;

--- Part 5. Test methods melting point;

--- Part 6. sediment testing methods;

--- Part 7. Test insoluble bromide;

--- Part 8. density test methods;

--- Part 9. transparency, smell, taste testing methods;

--- Part 10. cloud point test methods;

--- Part 11. Oil foot test methods;

--- Part 12. Flash Point Limits Test Pensky - Martens closed cup method;

--- Part 13. Test method for drying time;

--- Part 14. color test methods;

--- Part 15. unsaponifiables test methods;

--- Part 16. phosphoric acid test value testing methods;

--- Part 17. Determination of the freezing point of the fatty acid;

Moisture and volatile matter test methods;. --- Part 18

--- Part 19. free fatty acid value and test methods;

--- Part 20. hydroxyl value testing methods;

--- Part 21. Chlorophyll test methods;

--- Part 22. polyvinyl-based polymer testing methods;

--- Part 23. Inspection of residual solvent.

This section SN/T 0801 Part 19.

This section drafted in accordance with GB/T 1.1-2009 given rules.

The partial replacement of SN/T 0801.17-1999 "Determination of Importers and animal fats fatty freezing point." this section compared with the SN/T 0801.17-1999, main technical changes are as follows.

--- Original standard equipment for a detailed description of the apparatus of FIG increase;

--- Original standard units and symbols representations have been revised.

This section proposed and managed by the National Certification and Accreditation Administration Committee.

1 Scope

SN/T 0801 provisions of this part of the determination of the import and export tallow fatty acid freezing point.

This section applies to the import and export tallow fatty acid coagulation measuring points.

2 Normative references

The following documents for the application of this document is essential. For dated references, only the dated version suitable for use herein Member, undated references, the latest edition (including any amendments) applies to this document.

GB/T 6682 analytical laboratory use specifications and test methods

3 Method summary

Sample saponified with sodium hydroxide solution, the liquid saponification dissolved in water, adding hydrochloric acid, and the separated was washed with hot distilled fatty acid, filtered, and Dry and set aside. Preparation of fatty acid melt, stirring was continued cooling, observe the temperature change when the temperature drops blocked, the temperature will rise and sudden Decline again, once again recorded the highest temperature reached before the fall, namely fatty acid freezing point.

4 Reagents and materials

Unless otherwise indicated, the reagents used were of analytical grade water as a water GB/T 6682 regulations.

4.1 hydrochloric acid.

4.2 hydrochloric acid solution (12 volume). 100mL hydrochloride was added to 200mL water, mixing can.

4.3 50% sodium hydroxide solution. 50g of sodium hydroxide dissolved in 100mL water.

4.4 95% ethanol.

4.5 0.1% methyl orange indicator. 0.1g methyl orange was dissolved in 100mL of water.

5 Apparatus

5.1 freezing point measurement device (see Appendix A in Figure A.1) as follows.

a) beaker.2000mL;

b) jars. height 130mm, an outer diameter of 100mm;

c) the tube. 100mm × 25mm (inner diameter), capable of continuous operation is equipped with a vertical distance of 40mm motion stirrer test Tube can be marked with 55mm height scale, a stirrer may be made of glass or an inert metal, diameter 2mm ~ 3mm, water Flat bottom end bent into a circle with a diameter of 19mm;

d) flat cork. plug in the bottle, there is a hole in the center support tube;

e) Thermometer. Temperature range includes -2 °C ~ 68 °C, scale graduation of 0.1 °C, freezing point drop in the temperature range calibrated, Thermometer hanging adapted so as to be the base of the pellets from the bottom of the tube about 10mm;