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2、etable fats and oils Determination of melting point in open capillary tubes (slip point) 2002 2 ISO 6321, Animal and vegetable fats and oils Determination of melting point in open capillary tubes (slip point) , . 1 ( ) 2 . A . B , . 1 A B . 2 2 , 1,3 . 2 . . ( ) . KS H ISO 661, KS H ISO 5555, 3 . KS
3、 H ISO 6321:2008 2 3.1 ( ), 4 . . 5 . 5.1 1.01.2 mm, 1.31.6 mm, 0.150.20 mm 5060 mm . 1 . , . . ： mm 1 5.2 0.1 . 5.3 . KS H ISO 6321:2008 3 5.4 10 12 , 10 12 ( 2： 1) . 5.5 . a) 2 . b) (a) 0.54 / . 3 . . ： mm 2 KS H ISO 6321:2008 4 3 ( ) 6 KS H ISO 5555 . 7 KS H ISO 661 . 8 8.1 A ( , 200 W) KS H ISO
4、6321:2008 5 5 , 10 . (102) mm (5.1) . . . 5 (5.4) . 8.3 . 8.2 B 5 , 10 . 3234 . (5.3) . (172) 100 mL . 24 . (102) mm (conditioning) 4 (5.1) . . (172) . 8.3 8.3.1 , ( , ) (5.2) A(8.1) B(8.2) 2 . 8.3.2 5.5(a) 5.5(b) 15 . 30 mm , . 8.3.3 (5.5) . A 34 / , B 1 / . 8.3.4 . 8.3.5 . A 1 . 8.4 B , 8.3.5 5 ,
5、0.5 / (8.2) 8.3.1 8.3.3 . . , 1 . KS H ISO 6321:2008 6 8.5 2 A(8.3.5) B(8.3.6) . 9 . 0.1 . 10 10.1 ISO/TC 34/SC 11 1982 1986 20 3 ( 2, 3 8). 15 3 ( 47). (ISO 57251) ) 1 . 1 2 3 4 5 6 7 8 A B 1 18 18 14 14 13 13 18 () 27.6 35.4 31.4 36.3 37.1 45.5 47.5 sr() 2.8 sr() 0.15 0.5 % 0.4 0.14 0.4 %0.4 0.29
6、0.9 % 0.8 0.35 1.0 %1.0 0.30 0.8 % 0.8 0.13 0.3 % 0.4 0.15 0.3 % 0.4 sR() 2.8 sR() 0.31 1.1 % 0.9 0.75 2.1 %2.1 2.0 6.4 % 5.7 2.5 6.9 %7.1 0.9 2.5 % 2.6 0.5 1.1 % 1.4 0.77 1.7 % 2.2 10.2 ( ) A 0.5 , B 1.0 . 11 ( KS H ISO 6321, A B) . , . . 1) ISO 5725： 1986 Precision of test methods Determination of
7、 repeatability and reproducibility for a standard test method by inter-laboratory tests () 135513 7017 (02)60094114 (02)600948878 http:/ Korean Agency for Technology and Standards http:/www.kats.go.kr KS H ISO 6321:2008 KSKSKS SKSKS KSKS SKS KS SKS KSKS SKSKS KSKSKS Animal and vegetable fats and oilsDetermination of melting point in open capillary tubes (slip point) ICS 67.200.10
