SAMPLING AND ANALYSIS OF SOAP AND SOAP PRODUCTS. ACS Official Method Da 13-48 Titer Test DEFINITION This method determines the solidification point of the facy acids SCOPE “Applicable vo the fatty acids af ll soaps and soap products Replaces Da 13-42. APPARATUS. 1. Beaker—Griffin low-form, 2 L 2. Botte—wide mouth, 450 mL, height 190 mm and 38 mim id. nec, 5, Test euber—100 mmm length, 25 mm dia with or without rit These tubes may have an etched mark extending around the tube ata disance of 57 mm from the bottom to show the height to which the tube isco be filled, ‘Note—Titer tes tubes may be obtained from Fisher Scientific, catalog number 14-9634. 4, Scitrer—2-3 mm o.., with one end bent in the form ofa loop 19 mm o.d. Glas, nichrome, stainless stel, or monel wire ‘may be used. The upper end can be formed to accommodate hand string or attached toa mechanical stirrer 5. Thermometers— (@)_ Laboracory thermomerer—eange 0-150°C. (b). Tier test thermomerer—range -2-68°C, AOCS Specification H 6-40, calibrated against an NIST traceable thermomeset PROCEDURE 1. Preparation of the fay acids— (a). The faty acids ae prepaced as directed in AOCS Offical Method Da 12-48, Preparation, 1-5 2. Solidification ofthe fry acids— (2) Fillhe water bath co the designated level (see Fig, 1) and adjust che temperature t 20 + 2°C forall samples having ters of 35°C or higher, and 15-20°C below the titer point forall samples with titers below 35°C (b) Place the tube containing the fry acids in the assembly, as shown in Figure 1. Inert the titer thermometer co the {immersion mark so that it wil be equidistane from the sides of che tube. (9. Stir with the sicring rod ina vertical manner atthe rate of 100 complete up and down motions per minute. The stirrer should move through a vertial distance of 38 mim. The agitation is started while che temperature i at last 10°C above the titer point (see Note, 1) (@) Scirat the directed sate until che temperature remains constant for 30sec, or begins to rise in ess than a 30sec incerval Discontinue stizring immediately, remove the stiter or raise it out of che sample and observe che increase in tempera ture. The tter point i the highest remperacue indicated by the chermometet dun this rise. Duplicate determinations are usually expected to agree within 0.2°C. NoTEs 1. Stirring may be performed mechanically by attaching to the sttring rod a small motor with suitable speed-reducing ‘mechanism, Page 1 of 2[RING AND ANAISISOF SOAP AND SOAP PRODUCTS Da 13-48 * Titer Test }<— 2 Bosker I — Cons—Tiee FI lccated at equed ‘etancos between the ote and beaker wil od the form rol }— Water bath Water levelto be 4 cm, ‘above sample ave J — Fietcork Figure 1.Ther stirring assembly. Page 2 of?