3.1 Saturated fatty acids solidify at a higher temperature than unsaturated fatty acids. This test method provides a means of measuring the solidification temperature of a sample containing both unsaturated and saturated fatty acids by cooling the specimen and measuring the temperature at which solidification occurs.

3.2 Samples containing higher levels of saturated acids will have a higher titer (solidification temperature) than those with lower levels of saturated acids.

3.3 Water present in the sample will raise the titer, so provisions are made in the test method to remove traces of moisture.

1.1 This test method covers the determination of the solidification (titer) point of fatty acids and is applicable to all fatty acids.

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, health, and environmental practices and determine the applicability of regulatory limitations prior to use.

1.4 This international standard was developed in accordance with internationally recognized principles on standardization established in the Decision on Principles for the Development of International Standards, Guides and Recommendations issued by the World Trade Organization Technical Barriers to Trade (TBT) Committee.