1、Designation: D5556 95 (Reapproved 2011)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 D5556; the number immediately following the designation indi
2、cates 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 () indicates an editorial change since the last revision or reapproval.1. Scope1.1 This test method covers the determination
3、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 asstandard. No other units of measurement are included in thisstandard.1.3 This standard does not purport to address all
4、 of thesafety concerns, if any, associated with its use. 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
5、in the determinationof the moisture and other volatile 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
6、, chemical and scratch resistant.3.2 Glass Beakers, 100 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, ro
7、tating thebeaker gently, by hand, to avoid spattering 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 wat
8、ch glass on top of the beaker. The evolution ofsteam 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 incipie
9、nt smoking, usingcaution not to overheat, and then cool 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 Referenc
10、e this test method in the test report.6. Precision and 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 originalinterl
11、aboratory test data are no longer available. The user 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 volati
12、lecontent1This test method is under the jurisdiction 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 Jan. 1, 2011.
13、 Published March 2011. Originallyapproved in 1994. Last previous edition approved in 2006 as D5556 95(2006).DOI: 10.1520/D5556-95R11.1Copyright ASTM International, 100 Barr Harbor Drive, PO Box C700, West Conshohocken, PA 19428-2959, United States.ASTM International takes no position respecting the
14、validity of any patent rights asserted in connection with any item mentionedin 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
15、subject to revision at any time by the responsible technical committee and 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 Head
16、quarters. Your comments will receive careful consideration at a meeting of 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 sta
17、ndard is copyrighted by ASTM International, 100 Barr Harbor Drive, PO Box 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). Permission rights to photocopy the standard may also be secured from the ASTM website (www.astm.org/COPYRIGHT/).D5556 95 (2011)2
