Standard Test Method for Determination of the Solidification Point of Fatty Acids Contained in Animal, Marine, and Vegetable Fats and Oils (Withdrawn 2020)
This test method is intended to cover determination of the solidification point of fatty acids contained in animal, marine, and vegetable fats and oils used in the softening and stuffing of leather, as well as those used in the manufacture of products for such purpose.
1.1 This test method covers determination of the solidification point of fatty acids contained in animal, marine, and vegetable fats and oils.
1.2 The values stated in SI units are to be regarded as standard. No other units of measurement are included in this standard.
1.3 This 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 and health practices and determine the applicability of regulatory limitations prior to use. See 5.2 and 5.7 for additional information.
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