ASTM D 803 : 2015 : R2020
Current
The latest, up-to-date edition.
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English
01-06-2020
1.1These test methods cover the test procedures to be applied to whole tall oils or refined tall oils. Previous editions of these test methods have described test procedures that are used to test tall oil fatty acid, rosin, and other tall oil-derived products as well as test crude and refined tall oil. Consequently, these test methods are widely cited in reference books and industry literature for the testing of tall oil-derived products.
1.1.1In this current revision, procedural details of some of the often-cited test methods have been removed and the test methods consolidated with other existing test methods. In such cases the consolidated methods, applicable to all tall oil-derived products.
1.2The procedures appear in the following order:
| Physical Tests | Sections |
| Viscosity: | |
| Rotational Viscometer Method (Preferred Method) | 7 |
| Bubble Time Method | 8 |
| Flash Point | 9 |
| Color | 10 |
| Moisture: | 11 |
| Insoluble Matter | 12 |
| Ash | 13 |
| Chemical Analysis | |
| Acid Number | 16 |
| Saponification Number | 17 |
| Rosin Acids | 18 |
| Unsaponifiable Matter | 19 |
| Fatty Acids | 20 |
1.3The values stated in inch-pound units are to be regarded as standard. The values given in parentheses are mathematical conversions to SI units that are provided for information only and are not considered standard.
1.4This standard does not purport to address all of the safety concerns, if any, associated with its use. It is the responsibility of the user of this standard to establish appropriate safety, health, and environmental practices and determine the applicability of regulatory limitations prior to use.
1.5This international standard was developed in accordance with internationally recognized principles on standardization established in the Decision on Principles for the Development of International Standards, Guides and Recommendations issued by the World Trade Organization Technical Barriers to Trade (TBT) Committee.
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