2.1 This test method is intended for use in the determination of the saponification value of fats and oils used in the manufacture of fat liquors for the purpose of quality assurance.1.1 This test method covers the determination of the saponification value of fats and oils.1.2 The values stated in SI units are to be regarded as standard. No other units of measurement are included in this standard.1.3 This standard does not purport to address all of the safety concerns, if any, associated with its use. It is the responsibility of the user of this standard to establish appropriate safety, health, and environmental practices and determine the applicability of regulatory limitations prior to use.1.4 This international standard was developed in accordance with internationally recognized principles on standardization established in the Decision on Principles for the Development of International Standards, Guides and Recommendations issued by the World Trade Organization Technical Barriers to Trade (TBT) Committee.

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3.1 This test method is intended for the determination of the neutral fatty matter contained in fats and oils by means of ether extraction.1.1 This test method covers all degraded glycerides, since they are neutral fats. However, this procedure does not necessarily determine all the mono and diglycerides that may be present in the sample. This is due to the water soluble characteristics of some mono and diglycerides.1.2 The values stated in SI units are to be regarded as standard. No other units of measurement are included in this standard.1.3 This standard does not purport to address all of the safety concerns, if any, associated with its use. It is the responsibility of the user of this standard to establish appropriate safety, health, and environmental practices and determine the applicability of regulatory limitations prior to use.1.4 This international standard was developed in accordance with internationally recognized principles on standardization established in the Decision on Principles for the Development of International Standards, Guides and Recommendations issued by the World Trade Organization Technical Barriers to Trade (TBT) Committee.

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This test method is intended to cover determination of the solidification point of fatty acids contained in animal, marine, and vegetable fats and oils used in the softening and stuffing of leather, as well as those used in the manufacture of products for such purpose.1.1 This test method covers determination of the solidification point of fatty acids contained in animal, marine, and vegetable fats and oils.1.2 The values stated in SI units are to be regarded as standard. No other units of measurement are included in this standard.1.3 This standard does not purport to address all of the safety concerns, if any, associated with its use. It is the responsibility of the user of this standard to establish appropriate safety and health practices and determine the applicability of regulatory limitations prior to use. See 5.2 and 5.7 for additional information.

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3.1 This test method is intended to determine the ash content of fats and oils used in the softening and stuffing of leather, as well as those used in the manufacture of products for such purpose. The ash content of fats and oils is measured for the purpose of quality assurance.1.1 This test method covers the determination of the ash content of fats and oils used in the softening and stuffing of leather and in the manufacture of fatliquors and other softening and stuffing compounds. This test method was derived from Test Method D1951.1.2 The values stated in SI units are to be regarded as standard. No other units of measurement are included in this standard.1.3 This standard does not purport to address all of the safety concerns, if any, associated with its use. It is the responsibility of the user of this standard to establish appropriate safety, health, and environmental practices and determine the applicability of regulatory limitations prior to use. See Section 5 for specific hazard statements.1.4 This international standard was developed in accordance with internationally recognized principles on standardization established in the Decision on Principles for the Development of International Standards, Guides and Recommendations issued by the World Trade Organization Technical Barriers to Trade (TBT) Committee.

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3.1 This test method is used to measure the specific gravity of all oils and liquid fats that are used to soften leather, or that are used in products to soften leather. The specific gravity is one parameter that can be used to monitor the quality of these products.1.1 This test method covers the determination of the specific gravity of oils and liquid fats by calculating the ratio of the weight of a unit volume of the sample to the weight of a unit volume of water at 25 °C.1.2 The values stated in SI units are to be regarded as standard. No other units of measurement are included in this standard.1.3 This standard does not purport to address all of the safety concerns, if any, associated with its use. It is the responsibility of the user of this standard to establish appropriate safety, health, and environmental practices and determine the applicability of regulatory limitations prior to use.1.4 This international standard was developed in accordance with internationally recognized principles on standardization established in the Decision on Principles for the Development of International Standards, Guides and Recommendations issued by the World Trade Organization Technical Barriers to Trade (TBT) Committee.

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5.1 The application of this practice will help ensure consistency in procedures used for the sensory evaluation of edible oils and fats.1.1 This practice covers the recommended procedures for the sensory evaluation of edible oils and fats.1.2 This practice covers techniques for evaluating appearance, odor, and flavor in fats and oils, for determining overall odor and flavor intensity, and the intensity of individual odors or flavors.1.3 The techniques used in this practice are applicable to oils (liquid at room temperature) and liquified fats (solid at room temperature).1.4 The values in SI units are to be regarded as the standard.1.5 This standard does not purport to address all of the safety concerns, if any, associated with its use. It is the responsibility of the user of this standard to establish appropriate safety, health, and environmental practices and determine the applicability of regulatory limitations prior to use.1.6 This international standard was developed in accordance with internationally recognized principles on standardization established in the Decision on Principles for the Development of International Standards, Guides and Recommendations issued by the World Trade Organization Technical Barriers to Trade (TBT) Committee.

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3.1 This test method is intended to determine the melting point of all normal animal and vegetable fats.3.2 The natural fats and oils, that is, those of animal and vegetable origin, are mixtures of glycerides and other substances and consist of a number of components. They do not exhibit either a definite or sharp melting point. Fats pass through a stage of gradual softening before they become completely liquid. The melting point then shall be defined by the specific conditions of the method by which it is determined and, in this case, it shall be the temperature at which the sample becomes perfectly clear and liquid.1.1 This test method is intended to determine the melting point of all normal animal and vegetable fats and oils. This test method was derived from ALCA H-16.1.2 The values stated in SI units are to be regarded as standard. No other units of measurement are included in this standard.1.3 This standard does not purport to address all of the safety concerns, if any, associated with its use. It is the responsibility of the user of this standard to establish appropriate safety, health, and environmental practices and determine the applicability of regulatory limitations prior to use.1.4 This international standard was developed in accordance with internationally recognized principles on standardization established in the Decision on Principles for the Development of International Standards, Guides and Recommendations issued by the World Trade Organization Technical Barriers to Trade (TBT) Committee.

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2.1 This test method is intended for the determination of the iodine value of fats and oils that do not contain conjugated double bonds. The iodine value is a measure of the unsaturation of fats and oils and is expressed in terms of the number of centigrams of iodine absorbed per gram of sample.1.1 This test method covers the determination of the iodine value of fats and oils.1.2 The values stated in SI units are to be regarded as standard. No other units of measurement are included in this standard.1.3 This standard does not purport to address all of the safety concerns, if any, associated with its use. It is the responsibility of the user of this standard to establish appropriate safety, health, and environmental practices and determine the applicability of regulatory limitations prior to use.1.4 This international standard was developed in accordance with internationally recognized principles on standardization established in the Decision on Principles for the Development of International Standards, Guides and Recommendations issued by the World Trade Organization Technical Barriers to Trade (TBT) Committee.

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2.1 This test method is intended for the determination of the free fatty acids contained in animal, marine, and vegetable fats and oils for the purpose of quality assurance.1.1 This test method covers the determination of the free fatty acid content of fats and oils.1.2 The values stated in SI units are to be regarded as the standard. The values given in parentheses are for information only.1.3 This standard does not purport to address all of the safety concerns, if any, associated with its use. It is the responsibility of the user of this standard to establish appropriate safety, health, and environmental practices and determine the applicability of regulatory limitations prior to use.1.4 This international standard was developed in accordance with internationally recognized principles on standardization established in the Decision on Principles for the Development of International Standards, Guides and Recommendations issued by the World Trade Organization Technical Barriers to Trade (TBT) Committee.

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3.1 This test method is intended for use in the determination of the moisture and other volatile matter contained in fats, oils, and fatliquors used in the softening and stuffing of leather, as well as those used in the manufacture of products for such purpose.1.1 This test method covers the determination of moisture and other volatile material under conditions of the test. It is applicable to all fats, oils, and fatliquors used in the softening and stuffing of leather.1.2 The values stated in SI units are to be regarded as standard. No other units of measurement are included in this standard.1.3 This standard does not purport to address all of the safety concerns, if any, associated with its use. It is the responsibility of the user of this standard to establish appropriate safety, health, and environmental practices and determine the applicability of regulatory limitations prior to use.1.4 This international standard was developed in accordance with internationally recognized principles on standardization established in the Decision on Principles for the Development of International Standards, Guides and Recommendations issued by the World Trade Organization Technical Barriers to Trade (TBT) Committee.

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3.1 This test method is intended for the determination of insoluble impurities contained in fats and oils used in the fatliquors and stuffing compounds.1.1 This test method covers the determination of the amount of impurities that are insoluble in kerosine and petroleum ether contained in fats and oils.1.2 The values stated in SI units are to be regarded as the standard. The values given in parentheses are for information only.1.3 This standard does not purport to address all of the safety concerns, if any, associated with its use. It is the responsibility of the user of this standard to establish appropriate safety, health, and environmental practices and determine the applicability of regulatory limitations prior to use.1.4 This international standard was developed in accordance with internationally recognized principles on standardization established in the Decision on Principles for the Development of International Standards, Guides and Recommendations issued by the World Trade Organization Technical Barriers to Trade (TBT) Committee.

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4.1 This test method is useful when oils and fats are suspected as an ignition source or a fuel source in a fire.4.1.1 The identification of oil and fat residues in samples from a fire scene can support the field investigator’s opinion regarding the origin and cause of the fire.4.1.2 The positive identification of fatty acid(s) does not necessarily mean that the fire was caused by self heating.4.2 This test method specifically identifies fatty acid derivatives. Oils and fats are comprised primarily of triglycerides (which are fatty acids attached to a glycerol backbone), and some free fatty acids. Free fatty acids and triglycerides are not easily analyzed by the traditional ignitable liquid extraction techniques. Solvent extraction and derivatization to FAME will enable identification by GC-MS.4.2.1 The identification of an individual fatty acid in fire debris samples does not confirm the presence of oils or fats; however, there are times when large quantities of the oil or fat may be extracted. In such cases a more positive identification can be made.4.2.2 Oils and fats containing fatty acids with no double bonds will generally have no tendency to self-heat. With increasing unsaturation (1, 2, and 3 double bonds), the tendency to self-heat also increases, such that polyunsaturated fatty acids (PUFAs), such as C18:3, have a high tendency to self-heat.4.3 This test method is a sensitive separation technique and can detect quantities as small as 3 µL of oil or fat residue in an extract from a debris sample.4.4 This test method shall be performed after all required traditional testing for ignitable liquid residues is completed.4.5 This test method extracts liquids and residues from porous and nonporous materials of various sizes.4.6 This test method can be hampered by coincident extraction of interfering compounds present in the fire debris samples.4.7 This is a destructive technique and whenever possible the entire sample should not be used for the procedure. It is recommended that visual inspection be used to locate portions or areas exhibiting potential oily residue for sub-sampling which would preserve remaining portions for further analyses and also minimize solvent waste. The solvent extracted portions of the sample are not suitable for resampling.4.8 Alternate methods of extraction, derivatization, or analysis exist and may be suitable for use in obtaining similar results and conclusions.4.9 Biodiesel, an ignitable liquid, is a trans-esterified product containing FAMEs. The FAME compounds in biodiesel can be detected in fire debris using many fire debris extraction techniques followed directly by GC-MS analysis. Derivatization is not necessary to identify the FAMEs in biodiesel.4.10 For more information on oils, FAME, and fire debris analysis, see the references listed.3, 4, 5, 61.1 This test method covers the extraction, derivatization, and identification of fatty acids indicative of vegetable oils and fats in fire debris and liquid samples. This procedure will also extract animal oils and fats, as these are similar in chemical composition to vegetable oils and fats. Herein, the phrase “oils and fats” will be used to refer to both animal and vegetable derived oils and fats.1.2 This test method is suitable for successfully extracting oil and fat residues having 8 to 24 carbon atoms.1.3 The identification of a specific type of oil (for example, olive, corn, linseed) requires a quantitative analysis of the fatty acid esters and is beyond the scope of this test method.1.4 This test method cannot replace the requisite knowledge, skills, or abilities acquired through appropriate education, training, and experience and should be used in conjunction with sound professional judgment.1.5 The values stated in SI units are to be regarded as standard. No other units of measurement are included in this standard.1.6 This standard does not purport to address all of the safety concerns, if any, associated with its use. It is the responsibility of the user of this standard to establish appropriate safety, health, and environmental practices and determine the applicability of regulatory limitations prior to use.1.7 This international standard was developed in accordance with internationally recognized principles on standardization established in the Decision on Principles for the Development of International Standards, Guides and Recommendations issued by the World Trade Organization Technical Barriers to Trade (TBT) Committee.

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