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The document reports on determining the slip melting point (SMP) of a palm stearin sample using an M-565 instrument. Six measurements of the sample gave an average SMP of 50.7±0.1°C, consistent with literature values for palm stearin ranging from 44.8-53.4°C. During heating, the sample changed from white to semi-transparent before starting to rise in the capillary at the SMP. The results confirm the M-565 provides a reliable, reproducible and economic means of measuring palm stearin SMP without modification

Author

afifi

Language

EN