ボーマー数について (第11報) : 降温示差熱分析

概要

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As a means of discriminating foreign fats in lard, cooling differential thermal analyses were carried out on lard, beef tallow, horse fat and mutton tallow, and lard mixed with beef tallow or horse fat. <BR>1) Samples were melted at 70°C for 10 minutes and then chilled to -40°Cat the rate of 3°C/min. <BR>2) Lard showed 34, beef tallow 2, and mutton tallow 2, exothermic perks. Horse fat showed 2 exothermic peaks in the temperature range examined but the peaks were smaller than those of other fats. <BR>3) Presence of more than 5% of beef tallow in lard can be detected by the characteristic peak and the amount mixed can be known from the peak area. This is therefore more precise than heating DTA. <BR>4) Presence of more than 20% of horse fat can be known from the characteristic peak and the ratio of peak area but this method is less precise than heating DTA.
社団法人日本油化学会の論文