标准摘要
[中文适用范围]： 规定了水不溶性脂肪酸的制备方法及其凝固温度的测定。 该方法不适用于30℃以下的滴度。 其原理是用氢氧化钾的甘油溶液皂化测试部分，将肥皂溶解在水中并中和。 分离出的不溶性脂肪酸用热氯化钠溶液洗涤，干燥并过滤。 将制备的脂肪酸熔化，冷却，连续搅拌，观察凝固温度。 [外文原描述]： Specifies a method for the preparation of the water-insoluble fatty acide and determination of their solidification temperature. The method is not applicable to titres below 30 degrees centigrade. The principle is saponification of a test portion with potassium hydroxide solution in glycerol, dissolution of the soap in water and neutralization. Washing of the separated insoluble fatty acids with hot sodium chloride solution, drying and filtering. Melting of the prepared fatty acids, cooling them, with continuous stirring, and observation of the solidification temperature.
英文名称Animal and vegetable fats and oils — Determination of titre