1.

0 OBJECTIVE
To determine the melting point of the sample under the conditions of the test.

2.0 SCOPE

Applicable to all hydrogenated vegetable oils and palm oil at SMORL. Kakinada

3.0 RESPONSIBILITY

It is the responsibility of DH-Quality Control to implement this procedure.

4.0 APPARATUS

Melting Point Tube Length : 50 – 60 mm

Inside Diameter 0.8 to 1.1 mm

Outside Diameter 1.2 to 1.5 mm

Thermometer: The thermometer should be checked against a standard thermometer, which

has been calibrated and certified.

5.0 PROCEDURE (OPEN TUBE CAPILLARY – SLIP METHOD)

Melt the sample and filter it through a filter paper to remove any impurities and moisture.
Mix the sample thoroughly. Insert clean melting point tube into the molten sample about 10
mm long is forced

into the tube. Chill the sample in the tube at once by placing the end of the tube containing
the sample against a piece of the ice until the fat has solidified. Place the melting point tube
in a test-tube and hold it for one hour either in a refrigerator or in water maintained at 4 – 10
⁰C. Remove the melting point tube and attach with a rubber band to the thermometer so that
the lower end of the melting point tube is even

with the bottom of the bulb of the thermometer. Pour water at about 10 deg C into the Thiele
side tube, and suspend the thermometer in the centre of the apparatus, so that the lower end of
the sample

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DETERMINATION OF MELTING POINT METHOD- cont.

Column is about 30 mm below the surface water. Heat the side tube of the apparatus gently,
so that the temp of the water rises slowly at the rate of 2 deg C per minute till the temp
reaches to 25 deg C, and thereafter at the rate of 0.5 deg C per minute.

Note the temperature of the water when the sample rises in the melting point tube. Report the
average of two such separate determinations as the melting, provided that the readings do not
differ by more than 0.5 ˚C

6.0 SOURCE: IS: 548 (PART – I) – 1964, FSSAI.