Standard Methods for the analysis of Oils, Fats and Derivatives Sixth Edition, Part 1 (Sections I and II) describes the methods of analysis, which have been adopted and edited by the Commission on Oils, Fats and Derivatives.

This book is composed of two sections. The first section deals with the presentation of standard methods and procedure for oleaginous seeds and fruits analysis of oil, fats, and their derivatives. The next section describes the determination procedure of physico-chemical properties of determined oil, fats, and derivatives. Such characteristics include density, refractive index, color, dilatation, acid, ester, iodine value, and moisture and volatile matter content
This book will prove useful to analytical chemists and researchers in the allied fields.

• Front Cover 2
• Standard Methods for the Analysis of Oils, Fats and Derivatives, Part 1 (Sections I and II) 5
• Copyright Page 6
• Foreword 9
• The Commission on Oils, Fats and Derivatives of the I.U.P.A.C. 11
• Table of Contents 17
• Section I: Oleaginous Seeds and Fruits 21
  • Chapter 1.001. Preparation of the Sample for Analysis 22
    • 6. DIVISION OF LABORATORY SAMPLE 22
    • 1. SCOPE 22
    • 4. PRINCIPLE 22
    • 2. FIELD OF APPLICATION 22
    • 5. APPARATUS 22
    • 3. DEFINITIONS 22
  • Section I: Oleaginous Seeds and Fruits Determination of the Physical Characteristics 23