EN ISO 6321:2002

Name: EN ISO 6321:2002
Brand: CEN

Superseded

View Superseded by

ANIMAL AND VEGETABLE FATS AND OILS - DETERMINATION OF MELTING POINT IN OPEN CAPILLARY TUBES (SLIP POINT)

Superseded date

05-07-2021

Published date

12-01-2013

Publisher

Comite Europeen de Normalisation

Foreword
1 Scope
2 Normative reference
3 Term and definition
4 Principle
5 Apparatus
6 Sampling
7 Preparation of test sample
8 Procedure
9 Expression of results
10 Precision
11 Test report
Annex A (normative) Method for palm oil samples
Annex B (informative) Results of interlaboratory tests
Bibliography
Annex ZA (normative) Normative references to international
publications with their relevant
European publications

Defines 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. - 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.

Committee	TC 307
DocumentType	Standard
PublisherName	Comite Europeen de Normalisation
Status	Superseded
SupersededBy	EN ISO 6321:2021

Standards	Relationship
NS EN ISO 6321 : 1ED 2002	Identical
I.S. EN ISO 6321:2002	Identical
UNI EN ISO 6321 : 2005	Identical
SN EN ISO 6321 : 2002	Identical
NEN EN ISO 6321 : 2002	Identical
NBN EN ISO 6321 : 2002	Identical
ISO 6321:2002	Identical
SS-EN ISO 6321 : 2002	Identical
PN EN ISO 6321 : 2004	Identical
BS EN ISO 6321:2002	Identical
NF EN ISO 6321 : 2002	Identical
UNE-EN ISO 6321:2003	Identical
DIN EN ISO 6321:2002-07	Identical
ONORM EN ISO 6321 : 2002	Identical
BS 684-1.3(2002) : 2002	Identical

ISO 5725-1:1994	Accuracy (trueness and precision) of measurement methods and results — Part 1: General principles and definitions
ISO 5555:2001	Animal and vegetable fats and oils — Sampling
EN ISO 661:2005/AC:2006	ANIMAL AND VEGETABLE FATS AND OILS - PREPARATION OF TEST SAMPLE
ISO 5725-2:1994	Accuracy (trueness and precision) of measurement methods and results Part 2: Basic method for the determination of repeatability and reproducibility of a standard measurement method
ISO 5725:1986	Precision of test methods Determination of repeatability and reproducibility for a standard test method by inter-laboratory tests
ISO 661:2003	Animal and vegetable fats and oils Preparation of test sample