ISO/TC 34 Lebensmittelerzeugnisse,
ISO/TC 34 Food products,
ISO/TC 34 Produits alimentaires,
ISO Internationale Organisation für Normung,
ISO International Organization for Standardization,
ISO Organisation Internationale de Normalisation
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Media type:
Standard
Title:
ISO 935
:
Animal and vegetable fats and oils; determination of titre
Other titles:
Früher unter dem Titel: ISO 935 (1969-01)
Früher unter dem Titel: ISO/R 935 (1969-01)
Tierische und pflanzliche Fette und Öle; Bestimmung des Titers
Corps gras d'origines animales et végétable; détermination du titre
Description:
Specifies a method for the preparation of the water-insoluble fatty acide and determination of their solidification temperature. The method is not applicable to titres below 30 degrees centigrade. The principle is saponification of a test portion with potassium hydroxide solution in glycerol, dissolution of the soap in water and neutralization. Washing of the separated insoluble fatty acids with hot sodium chloride solution, drying and filtering. Melting of the prepared fatty acids, cooling them, with continuous stirring, and observation of the solidification temperature.