1、Designation: D 5556 95 (Reapproved 2006)Standard Test Method forDetermination of the Moisture and Other Volatile MatterContained in Fats and Oils Used in Fat Liquors andSoftening Compounds1This standard is issued under the fixed designation D 5556; the number immediately following the designation in
2、dicates the year oforiginal adoption or, in the case of revision, the year of last revision. A number in parentheses indicates the year of last reapproval. Asuperscript epsilon (e) indicates an editorial change since the last revision or reapproval.1. Scope1.1 This test method covers the determinati
3、on of moistureand other volatile material under conditions of the test. It isapplicable to all fats and oils, including emulsions.1.2 The values stated in SI units are to be regarded as thestandard.1.3 This standard does not purport to address all of thesafety concerns, if any, associated with its u
4、se. It is theresponsibility of the user of this standard to establish appro-priate safety and health practices and determine the applica-bility of regulatory limitations prior to use.2. Significance and Use2.1 This test method is intended for use in the determinationof the moisture and other volatil
5、e matter contained in fats andoils used in the softening and stuffing of leather, as well asthose used in the manufacture of products for such purpose.3. Apparatus3.1 Electric Hot Plate, with ceramic top and uniform heattransfer across the surface, chemical and scratch resistant.3.2 Glass Beakers, 1
6、00 to 150 mL,3.3 Desiccator, containing an efficient desiccant.4. Procedure4.1 Accurately weigh 5 to 20 g of a well mixed sample intoa tared beaker that has been previously dried and cooled in adesiccator. Then heat the sample on the hot plate, rotating thebeaker gently, by hand, to avoid spattering
7、 that may result fromtoo rapid ebullition of moisture.4.2 Judge the approach of the end-point by the cessation ofthe rising bubbles of steam as well as by the absence of foam.Another good method of judging the end-point is to place aclean, dry watch glass on top of the beaker. The evolution ofsteam
8、is indicated by condensation on the watch glass. Thetemperature of the sample shall at no time be allowed to exceed130C, except at the end of test.4.3 When the apparent end-point has been reached, heat thesample momentarily to the point of incipient smoking, usingcaution not to overheat, and then co
9、ol to room temperature ina desiccator and weigh.5. Calculation and Report5.1 Report the moisture and volatile matter in percent, byweight, employing the calculation:%moisture and volatile matter 5loss in weight 3 100weight of sample(1)5.2 Reference this test method in the test report.6. Precision an
10、d Bias6.1 This test method is adopted from the procedure of theAmerican Leather ChemistsAssociation where it has long beenin use and was approved for publication before the inclusion ofprecision and bias statements was mandated. The originalinterlaboratory test data are no longer available. The user
11、 iscautioned to verify by the use of reference materials, ifavailable, that the precision and bias (or reproducibility) of thistest method is adequate for the contemplated use.7. Keywords7.1 fat liquors; fats and oils; leather; moisture and volatilecontent1This test method is under the jurisdiction
12、of ASTM Committee D31 on Leatherand is the direct responsibility of Subcommittee D31.08 on Fats and Oils. This testmethod was developed in cooperation with the American Leather Chemists Assn.(Method H 201957).Current edition approved April 1, 2006. Published April 2006. Originallyapproved in 1994. L
13、ast previous edition approved in 2001 as D 5556 94(2001)e1.1Copyright ASTM International, 100 Barr Harbor Drive, PO Box C700, West Conshohocken, PA 19428-2959, United States.ASTM International takes no position respecting the validity of any patent rights asserted in connection with any item mention
14、edin this standard. Users of this standard are expressly advised that determination of the validity of any such patent rights, and the riskof infringement of such rights, are entirely their own responsibility.This standard is subject to revision at any time by the responsible technical committee and
15、 must be reviewed every five years andif not revised, either reapproved or withdrawn. Your comments are invited either for revision of this standard or for additional standardsand should be addressed to ASTM International Headquarters. Your comments will receive careful consideration at a meeting of
16、 theresponsible technical committee, which you may attend. If you feel that your comments have not received a fair hearing you shouldmake your views known to the ASTM Committee on Standards, at the address shown below.This standard is copyrighted by ASTM International, 100 Barr Harbor Drive, PO Box
17、C700, West Conshohocken, PA 19428-2959,United States. Individual reprints (single or multiple copies) of this standard may be obtained by contacting ASTM at the aboveaddress or at 610-832-9585 (phone), 610-832-9555 (fax), or serviceastm.org (e-mail); or through the ASTM website(www.astm.org).D 5556 95 (2006)2
