1.

0 TITLE

Titre

2.0 REFERENCE

2.1 A.O.C.S Official Method Tr 1a-64.

3.0 DEFINITIONS

3.1 This method determines the solidification point of fatty acids.

4.0 SCOPE

4.1 Applicable to all fatty acids.

5.0 APPARATUS

5.1 Wide - mouth bottle (as air-jacket) .Please refer attachment

5.2 Water bath.

5.3 Test tube, length 10cm, Internal diameter 25 mm with or with out rim.
These tubes may have an etched mark extendering around the tube at a
distance of 57 mm from the bottom to show the height to which the tube is
to be filled.
5.4 Stirrer, 2-3 mm o.d., with one end bent in the form of a loop of 19 mm o.d.
Glass, nichrome, stainless steel or monel wire may be used. The upper
end can be formed to accommodate hand stirring or attached to a
mechanical stirrer.
5.5 Laboratory thermometer.
5.6 Titre test thermometer, AOCS Specification H6-40. If titre is between 68
and 80°C, thermometer H7-45 should be used. (ASTM Equivalent may be
used).

6.0 REAGENTS

6.1 Propylene Glycol.

7.0 PROCEDURE
 7.1 Heat the fatty acids on a hot plate to about 130°C to remove traces of
moisture, and fill a titre test tube to a height of 57mm from the bottom.

7.2 For titre above 35°C - fill the water bath with water and adjust the
temperature 15 to 20°C below the expected titre point of the sample.

7.3 For titre 35°C and below - fill the cold temperature water bath with
Propylene Glycol and Distilled Water (40% : 60% V/V Ratio) and adjust
the temperature 15 to 20°C below the expected titre point of the sample.

7.4 Place the tube containing the fatty acids in the wide-mouth with the water
level 1cm above sample level. Insert the titre thermometer to the
immersion mark so that it will be equidistant from the sides of the tube.

7.5 Stir with the stirring rod in the vertical manner at the rate of 100 complete
up and down motions per min. The stirrer should move through a vertical
distance of about 38 mm. The agitation is started while the temperature is
at least 10°C above the titer point.

7.6 Stir until the temperature remains constant for 30 seconds, or begin to rise.
Discontinue stirring immediately, remove the stirrer or raise it out of the
sample, and observe the increase in temperature. The titre point is the
highest temperature indicated by the thermometer during this rise.

8.0 CALCULATIONS

8.1 Not Applicable.

9.0 NOTES

9.1 The sample is not reheated to about 130°C more than once. If excessive
moisture is present, allow the water to settle, decant the fatty acids and
then refilter and reheat. The acids must be dry and free of suspended
matter.

9.2 Wear heat resistent gloves and goggles when heating fatty acid to 130°C
(*conduct the heating in a fume hood).

9.3 Duplicate determinations are usually expected to agree within 0.2 celcius.