Physical Address
304 North Cardinal St.
Dorchester Center, MA 02124
D5440-17 – Standard Test Method Technical Guide
📐 Scope and Significance of ASTM D5440-17
Standard D5440-17 (Reapproved 2021), derived from ALCA H-16, provides a standardized method for determining the melting point of normal animal and vegetable fats and oils. The values stated in SI units are regarded as standard.
Since natural fats and oils are complex mixtures of glycerides, they do not exhibit a definite or sharp melting point. They pass through a stage of gradual softening before becoming completely liquid. This test method therefore strictly defines the melting point as the temperature at which the sample becomes perfectly clear and liquid under the specified test conditions.
⚙️ Apparatus and Sample Preparation Requirements
The required apparatus includes capillary globe tubes (1 mm inside diameter, 2 mm outside diameter, 50 to 80 mm length), a high-precision thermometer (−2 °C to 68 °C with 0.2 °C divisions, S12C or S15C, conforming to ASTM E2251), a 600 mL glass beaker, and a suitable heat source.
⚠️ Critical Pre-conditioning: The sample must be completely melted, filtered through filter paper, and rendered absolutely dry to remove all impurities and traces of moisture before the capillary tubes are filled.
| 🟦 Component | 📏 Specification | 🎯 Critical Detail |
|---|---|---|
| Melting Point Tube | 1 mm ID / 2 mm OD / 50-80 mm L | Fuse end without burning the fat |
| Thermometer | −2 °C to 68 °C, 0.2 °C divisions | Conforms to ASTM E2251 (S12C/S15C) |
| Sample Height in Tube | Approximately 10 mm | Sample must be completely liquid when filling |
| Conditioning | 4
📥 Standard Documents Download |