STN EN ISO 6321
| Name: | STN EN ISO 6321 |
| Validity: | Valid |
| Number of pages: | 20 |
| Language: |
EN
|
| Paper: | 14,10€ |
| Electronic version |
a) Only read (without ability to print and copy)
12,69€ b) Without ability to print, with ability to copy (printscreen) 14,10€ c) With ability to print and copy (printscreen) 18,33€ |
| Slovak title | Živočíšne a rastlinné tuky a oleje. Stanovenie teploty topenia v otvorených kapilárach. Teplota topenia posunom (ISO 6321: 2021) |
| English title | Animal and vegetable fats and oils - Determination of melting point in open capillary tubes - Slip point (ISO 6321:2021) |
| Release Date: | 01. 10. 2021 |
| Date of withdrawal: | |
| ICS: | 67.200.10 |
| Sorting character/National clasification code | 58 8755 |
| Level of incorporation: | idt EN ISO 6321:2021, idt ISO 6321:2021 |
| Official Journal | 09/21 |
| Amendments | |
| Replaced by: | |
| Repleces: | STN EN ISO 6321:2002-12 (58 8755) |
| Note in Official Journal: | |
| Subject of the standard: | This document specifies two methods for the determination of the melting point in open capillary tubes, commonly known as the slip melting point, of animal and vegetable fats and oils (referred to as fats hereinafter). — Method A is only applicable to animal and vegetable fats which are solid at ambient temperature and which do not exhibit pronounced polymorphism. — Method B is applicable to all animal and vegetable fats which are solid at ambient temperature and is the method to be used for fats whose polymorphic behaviour is unknown. For the determination of the slip melting point of palm oil samples the method given in Annex A shall be used. NOTE 1 If applied to fats with pronounced polymorphism, method A will give different and less satisfactory results than method B. |
| Preview: | Náhľad normy (PDF) |