1.1 本试验方法旨在测定所有正常动植物脂肪和油的熔点。本试验方法源自ALCA H-16。 1.2 以国际单位制表示的数值应视为标准值。本标准不包括其他计量单位。 1.3 本标准并非旨在解决与其使用相关的所有安全问题（如有）。本标准的用户有责任在使用前制定适当的安全、健康和环境实践，并确定监管限制的适用性。 1.4 本国际标准是根据世界贸易组织技术性贸易壁垒（TBT）委员会发布的《关于制定国际标准、指南和建议的原则的决定》中确立的国际公认标准化原则制定的。 ====意义和用途====== 3.1 本试验方法旨在测定所有正常动植物脂肪的熔点。 3.2 天然脂肪和油，即动物和植物来源的脂肪和油，是甘油酯和其他物质的混合物，由许多成分组成。它们既没有明确的熔点，也没有明显的熔点。脂肪在完全变成液体之前会经历一个逐渐软化的阶段。然后，熔点应根据测定方法的具体条件确定，在这种情况下，熔点应为样品变得完全透明和液态的温度。

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. ====== Significance And Use ====== 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.