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AOCS Standard Procedure Cc 18-80

AOCS Standard Procedure Cc 18-80

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AOCS Standard Procedure Cc 18-80
Reapproved 2017
Mettler Dropping Point
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Item Details:
The dropping point of a fat or oil is the temperature at which the test sample will become fluid to flow under the conditions of the test.

Applicable to hydrogenated and nonhydrogenated fats and oils that solidify sufficiently when held at -5 °C or lower for the allotted time.
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