AOCS Official Methods — Index

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2 and 3-MCPD Fatty Acid Esters and Glycidol Fatty Acid Esters in Edible OilsCd 29a-13 Accelerated Light Exposure of Edible Vegetable OilsCg 6-01 Acetone ToleranceTt 1a-64 Acetone-Insoluble MatterJa 4-46 Acid ValueCd 3d-63 Acid ValueJa 6-55 Acid ValueTe 1a-64 Acid ValueTe 2a-64 Acid Value and Free Amine Value of Fatty Quaternary Ammonium ChloridesTe 3a-64 Acid Value of Fatty AcidsDa 14-48 Acid Value, Jojoba OilCi 4-91 Acid-Insoluble AshBa 5b-68 Acidity, Method AF 9a-44 Acidity, Method BF 9b-44 Acidity, Method CF 9c-44 Activity of Hydrogenation CatalystsTz 1a-78 Aflatoxin StandardsAa 10-88(Standards to be used for aflatoxin quantitation (see Notes, Caution).) AflatoxinsAa 8-83(Applicable to cottonseed, cottonseed meats, cottonseed flakes, cottonseed meal, and ammoniated cotton- seed…) AflatoxinsAb 6-68(Applicable to raw and roasted peanuts, peanut meal, and peanut butter (see Notes, 1).) AflatoxinsAb 7-91(Applicable to corn, raw peanuts, and peanut butter with concentrations 210 pg/kg (ppb).) AflatoxinsAh 1-72(Applicable to copra and copra meal.) Aflatoxins in CornAj 1-86(Applicable to white and yellow corn.) Aflatoxins in CornAj 3-87(Applicable to corn.) Aflatoxins M, and M, in Dairy ProductsCb 6-86 Alcohol-Insoluble MatterDc 3b-59 Alcohol-Soluble and Alcohol-Insoluble MatterDa 3-48 Alcohol-Soluble and Alcohol-Insoluble MatterDb 2-48 Alcohol-Soluble MatterDc 3a-59 Alkaline SilicatesDa 18-48 Alkaline SilicatesDb 9-48 AlkalinityDc 6-59 Analyses for Chromium, Copper, Iron and Nickel in Vegetable OilsCa 15-75 Analysis for Chromium, Copper, Iron, Nickel, and Manganese in Triglyceride Oils byCa 18-79 Analysis for Phosphorus in Oil by Inductively Coupled Plasma OpticalCa 20-99 Analysis of Aflatoxin Using HPLC Postcolumn Photochemical DerivatizationAa 11-05(The method is applicable to the analysis of aflatoxin containing extracts when using HPLC.) Antioxidants—Liquid Chromatographic MethodCe 6-86 Appendix Primary Standard Preparation/GravimetricTf 5-91 AshBa 5a-49 AshTm 1a-64 Ash of Fatty Quaternary Ammonium ChloridesTm 2a-64 Average Molecular Weight of Fatty, Quaternary Ammonium ChloridesTv 1a-64 Bc 5-49 - AshBc 5-49 - Ash Bleaching TestCc 8a-52 Bleaching TestCc 8b-52 BoraxDa 17-52 both procedures are the same) or other accepted standard method to calculate efficiency and resolution. The number of theoretical plates calculated should be at least 2000 per meter. Test Sample AnalysisCe 1-62 Brookfield ViscosityJa 10-87 Butyric AcidCa 5c-87 Butyric AcidCa 5e-13 Ca 11-55 - AshCa 11-55 - Ash Calculated Saponification ValueCd 3a-94 Calibration of Rheological InstrumentsCj 3-99 Carbonates, Gravimetric Absorption MethodDa 19a-42 Carbonates, Volumetric Evolution MethodDa 19b-42 Cd 28-10 - Glycidyl Fatty Acid Esters in Edible OilsCd 28-10 - Glycidyl Fatty Acid Esters in Edible Oils Cellulose Yield Pressure-Cook MethodBb 3-47 ChloridesDa 9-48 ChloridesDb 7-48 Chlorophyll PigmentsCc 13-55 Chlorophyll PigmentsCh 4-91 cis, cis Polyunsaturated Fatty Acids, Essential Fatty Acids (EFA)Cd 15-78 Cloud Point TestCc 6-25 Cold TestCc 11-53 ColorCc 13j-97 Color (APHA Scale)Ea 9-65 Color after HeatingTd 3a-64 Color FAC Standard ColorCc 13a-43 Color Gardner 1963 (Glass Standards)Td 1a-64 Color Lovibond Method Using Color Glasses Calibrated in Accordance with the Lovibond Tintometer Color ScaleCc 13e-92 Color Spectrophotometric MethodCc 13c-50 Color Wesson Method Using Color Glasses Calibrated in Accordance with the AOCS-Tintometer Color ScaleCc 13b-45 Color, Photometric IndexTd 2a-64 Color, Platinum-Cobalt ScaleTd 1b-64 Colorimetric Determination of Phosphorus Content in Fats and OilsCa 12a-02 Combined AlcoholsDc 5-59 Combined Sodium and Potassium OxidesDa 27-48 Combustion Method for Determination of Crude Protein in Soybean MealBa 4f-00 Composition of Dimer Acids by High- Performance Liquid Chromatography (HPLC)Tf 5-91 Congeal PointCc 14-59 Consistency Penetrometer MethodCc 16-60 CopperDa 31-58 Correlation of Oil Volatiles with Flavor Scores of Edible OilsCg 1-83 Crude Fatty AcidsCa 5b-71 Crude FiberBa 6-84 Crude Fiber Analysis in Feeds by Filter Bag TechniqueBa 6a-05 Crude Fiber in Soybean FloursBc 6-49 Detection of a Volatile Organic Contaminant by GC-MSCa 3c-01 Detection of Cottonseed Oil Halphen TestCb 1-25 Detection of Non-Cocoa Butter Vegetable Fats and Oils in Chocolate by the AnalysisCe 10-02 Detection of Sesame Oil Modified Villavecchia TestCb 2-40 Detection of Teaseed Oil Fitelson Test (Modified Lieberman-Burchard Test)Cb 3-39 Detection of Triglyceride Adulteration of Jojoba OilCi 2-91 Determination of (+)-, (-)-, and Total Gossypol in Cottonseed, Cottonseed MeatsBa 8a-99 Determination of Aflatoxins B,, B., and G, in Corn by ELISAAj 6a-97(Applicable to screening aflatoxin B,, B,, and G, contamination in corn at 220 ng/g.) Determination of Aflatoxins in Corn and Peanuts by Thin-LayerAa 9a-97(Applicable to corn and raw peanuts.) Determination of Alkalinity in Fats and OilsCd 3e-02 Determination of B-Carotene in MargarineCe 9-01 Determination of Benzo(a)pyrene in Edible Oils and FatsCd 21-91 Determination of Bound Monochloropropanediol- (MCPD-) and Bound 2,3-epoxy-1-propanol (glycidol-) by GasCd 29b-13 Determination of Cadmium Content by Direct Graphite Furnace AtomicCa 18d-01 Determination of Chlorophyll Content in Rapeseed/Canola (Colza) by SpectrometryAk 2-92(‘This method specifies a spectrometric method for the determination of the chlorophyll content of rapeseed…) Determination of Chlorophyll Pigments in Crude Vegetable OilsCc 13i-96 Determination of cis-, trans-, Saturated, Monounsaturated and Polyunsaturated FattyCe 1h-05 Determination of Cocoa Butter Equivalents in Cocoa Butter and Plain ChocolateCe 11-05 Determination of Copper, Iron, and Nickel by Direct Graphite Furnace AtomicCa 18b-91 Determination of Crude Glycerin, Titrimetric MethodEa 6-94 Determination of Dimethylpolysiloxanes in Fats and OilsCd 24-95 Determination of Fatty Acids in Edible Oils and Fats by Capillary GLCCe 1a-13 Determination of Fatty Acids in Olive Oils by Capillary GLCCh 2-91 Determination of Fatty Acids in the 2-Position in the Triglycerides of Oils and FatsCh 3-91 Determination of Fumonisins B, and B, Corn and Corn-Based Food by LiquidAj 5-93(Applicable to corn and corn products, and may be used in the analysis of corn meal and breakfast cereals.) Determination of Fumonisins B,, B,, and B, in Corn by Liquid ChromatographyAj 5a-97(Applicable for determination of total fumonisin B,, B,, and B, in corn at 800-12,800 ng/g.) Determination of Glucosinolate Content in Rapeseed and Canola by HPLCAk 1-92(This method does not determine glucosinolates that are substituted on the glucose molecule, but these…) Determination of Impurities in OilseedsAm 4-02 Determination of Lead by Direct Graphite Furnace Atomic AbsorptionCa 18c-91 Determination of Lecithin Phospholipids by HPLCJa 7b-91 Determination of Lecithin Phospholipids by HPLC-LSDJa 7c-07 Determination of lodine Value by Pre-calibrated FT-NIR with Disposable VialsCd 1e-01 Determination of Mass per Unit Volume (“Liter Weight”) in Air of Oils and FatsCc 10c-95 Determination of Moisture and Volatile Matter in Fats and Oils Modified MethodCa 2f-93 Determination of Oil Content in OilseedsAm 2-93 Determination of Oil, Moisture and Volatile Matter, and Protein by Near-Infrared ReflectanceAm 1-92 Determination of Polymerized Triglycerides by Gel-Permeation HPLCCd 22-91 Determination of Saturated, cis-Monounsaturated, and cis-PolyunsaturatedCe 11-07 Determination of Sediment in Crude Fats and Oils—Centrifuge MethodCa 3d-02 Determination of Sodium Linear Alkylbenzene Sulfonate (LAS) ColorDd 5-92 Determination of Specific Extinction of Oils and Fats, Ultraviolet AbsorptionCh 5-91 Determination of the Composition of the Sterol Fraction of Animal and Vegetable Oils and FatsCh 6-91 Determination of the Flashpoint by Pensky-Martens Closed Cup Flash TesterCc 9c-95 Determination of the Relative Density 20/20 in Air and of the Conventional Mass per UnitEa 7-95 Determination of Tocopherols and Sterols in Soy Sludges and ResiduesCe 3-74 Determination of Tocopherols and Tocotrienols in Vegetable Oils and Fats by HPLCCe 8-89 Determination of Tocopherols in Lecithin by HPLCJa 13-91 Determination of Trace Elements (Calcium, Copper, Iron, Magnesium, NickelCa 17-01 Determination of Various Properties of Biodiesel by the QTA® System MethodCk 2-09 Determination of Visible Foots in Crude Fats and OilsCa 3e-02 Determination of Wax Content by Capillary Column Gas-Liquid ChromatographyCh 8-02 Dicarboxylic Acid Composition by Gas-Liquid Chromatography of Dimethy! EstersTy 1a-76 Diene ValueTh 1a-64 Direct Methylation of Lipids in Foods by Acid-Alkali HydrolysisCe 2c-11 Direct Methylation of Lipids in Foods by Alkali HydrolysisCe 2b-11 Dropping PointCc 18-80 DSC Melting Properties of Fats and OilsCj 1-94 Ester SulfitesDc 4-59 Fatty Acid Composition by Packed Column Gas ChromatographyCe 1-62 Fatty Acid Composition of Marine Oils by GLCCe 1b-89 Fatty MatterDb 10-48 Fatty-acid-bou nd 3-chloropropane-1 , 2-diol (3-MCPD) and 2,3-epoxi-propane-1-ol (glycidol), Determination in Oils and Fats byCd 29c-13 Flash and Fire Points, Cleveland Open Cup MethodTn 1a-64 Flash Point Closed Cup MethodCc 9b-55 Flash Point of Fatty Quaternary Ammonium Chloride, Closed Cup Method (Modified Closed Cup Method, ASTM Designation D 93-80)Tn 2a-86 Flavor Panel Evaluation of Vegetable OilsCg 2-83 Foreign Matter in Laboratory SampleAa 2-38(Application to laboratory sample of cottonseed (sce Notes, 1).) Free Acid or Free AlkaliDa 4a-48 Free Acid or Free AlkaliDb 3-48 Free Alkali and Potassium CarbonateDa 5-44 Free Fatty AcidsAa 6-38(Applicable to cottonseed oil extracted according to method Aa 4-38 or oils obtained from dehulled and ground…) Free Fatty AcidsAb 5-49(Applicable to peanuts.) Free Fatty AcidsAc 5-41(Applicable to soybeans.) Free Fatty AcidsAe 4-52(Applicable to castor seeds (see Notes, Caution).) Free Fatty Acids in Crude Vegetable Oils by Capillary Gas ChromatographyCa 5d-01 Free Glycerol lodometric-Periodic Acid MethodDa 23-56 Free GossypolBa 7-58 Free” Hexane Content in Extracted MealsBa 13-87 g 23:0 TAG/500 mL chloroform = 0.0020 g/mL 0.0020 g/mL x 1000 mg/g = 2.0 mg/mL 2. For example, for a product formulated with 40% vegetable fat or oil, the sample amount would be 200 mg (This value isCe 1i-07 Gardner ColorJa 9-87 Generic Combustion Method for Determination of Crude ProteinBa 4e-93 Glycerol, Sodium Periodate Oxidation MethodEa 6-51 Heat Transfer Fluids in Oils—Dowtherm™ by GCCd 25-96 Hexane Residues in Fats and OilsCa 3b-87 Hexane-Insoluble MatterJa 3-87 High-Quality Tallows and Coconut Oils, Saponification ColorCc 13g-94 Hydrocarbons (Mineral Oil)Ca 6c-65 Hydroxyl ValueCd 13-60 Hydroxyl Value of Epoxidized OilsTx 1a-66 Identification of Oils Crismer Test (Fryer and Weston Modification)Cb 4-35 Individual Triglycerides in Oils and Fats by HPLCCe 5c-93 Inorganic SaltsF 6-44 Insoluble ImpuritiesCa 3a-46 Isolated trans Isomers Infrared Spectrometric MethodCd 14-95 lodine Value of Fats and Oils Cyclohexane MethodCd 1b-87 lodine Value of Fats and Oils Cyclohexane-Acetic Acid MethodCd 1d-92 lodine Value of Fats and Oils Wijs MethodCd 1-25 lodine Value of Fatty Acids, Wijs MethodTg 1a-64 lodine Value of Fatty Amines, Modified Wijs MethodTg 2a-64 lodine Value of Fatty Quaternary Ammonium Chlorides, Modified Wijs MethodTg 3a-64 lodine Value, Wijs MethodDa 15-48 lodine Value, Wijs MethodJa 14-91 lodine Value, Wijs MethodTg 1-64 Melting Point Capillary-Tube MethodCc 1-25 Modified Bleach Test for Soybean OilCc 8e-63 MoistureJa 2a-46 Moisture and Volatile MatterAa 3-38(Applicable to cottonseed.) Moisture and Volatile MatterAb 2-49(Applicable to peanuts, whole nuts and shelled stock.) Moisture and Volatile MatterAc 2-41(Applicable to soybeans.) Moisture and Volatile MatterAd 2-52(Applicable to tung fruit, hulled tung fruit, hulls and mixtures of hulled tung fruit and hulls.) Moisture and Volatile MatterAe 2-52(Applicable to castor seeds (see Notes, Caution).) Moisture and Volatile MatterAf 2-54(Applicable to flaxseed.) Moisture and Volatile MatterAi 2-75(Applicable to sunflower seed.) Moisture and Volatile MatterBa 2a-38 Moisture and Volatile MatterBc 2-49 Moisture and Volatile MatterBd 2-52 Moisture and Volatile Matter (Vacuum Oven Method)Ba 2b-82 Moisture and Volatile Matter Air Oven MethodCa 2c-25 Moisture and Volatile Matter Fatty Acids Hot Plate MethodTb 1a-64 Moisture and Volatile Matter Hot Plate MethodCa 2b-38 Moisture and Volatile Matter Vacuum Oven MethodCa 2d-25 Moisture and Volatile Matter, Air Oven MethodDa 2a-48 Moisture and Volatile Matter, Air Oven MethodDb 1-48 Moisture and Volatile Matter, Hot Plate MethodF 1b-44 Moisture by Distillation MethodDc 2-59 Moisture by the Distillation MethodDd 2a-59 Moisture Distillation MethodCa 2a-45 Moisture Karl Fischer ReagentCa 2e-84 Moisture, Distillation MethodDa 2b-42 Moisture, Distillation MethodF 1a-44 Moisture, Karl Fischer ReagentJa 2b-87 Moisture, Karl Fischer Volumetric MethodEa 8-58 Mono- and Diglycerides Determination by HPLC-ELSDCd 11d-96 Negative Second Derivative Infrared Spectroscopic Method for the Rapid (5 min)Cd 14e-09 Neutral OilG 5-40 Neutral Oil (Unsulfonated Material) in Alkylbenzene SulfonatesDd 4-60 Neutral Oil and LossCa 9f-57 Nitrogen Solubility Index (NSI)Ba 11-65 Nitrogen-Ammonia-Protein Modified Kjeldahl MethodAi 4-91(Applicable to sunflower seed.) Nitrogen-Ammonia-Protein Modified Kjeldahl MethodBa 4a-38 Nitrogen-Ammonia-Protein Modified Kjeldahl MethodBa 4d-90 Nitrogen-Ammonia-Protein Modified Kjeldahl Method Titanium Dioxide + Copper Sulfate CatalystAb 4-91(Applicable to peanuts (groundnuts).) Nitrogen-Ammonia-Protein Modified Kjeldahl Method Titanium Dioxide + Copper Sulfate CatalystAc 4-91(Applicable to soybeans.) Nitrogen-Ammonia-Protein Modified Kjeldahl Method Titanium Dioxide + Copper Sulfate CatalystBc 4-91 Nonvolatiles (Solids) of Fatty Quaternary Ammonium Chlorides, Vacuum Oven MethodTc 2a-64 Nonvolatiles (Solids) Solutions of Drying Oils, Hot Plate MethodTc 1a-64 o.-MonoglyceridesCd 11-57 OilAb 3-49(Applicable to raw and roasted peanut kernels (see Notes, 1).) OilAc 3-44(Applicable to soybeans.) OilAd 3-52(Applicable to whole tung fruit.) OilAd 5-52(Applicable to tung kernels.) OilAd 6-52(Applicable to hulled tung fruit.) OilAe 3-52(Applicable to castor seeds (see Notes, Caution).) OilAg 1-65(Applicable to safflower seed.) OilBa 3-38 OilBb 2-38 OilBc 3-49 OilBd 3-52 oil and moderate overall flavor intensity. CORRELATION OF OIL VOLATILES WITH FLAVOR SCORES Numerous publications have shown that volatiles analysis can correlate highly with flavor panel evaluations. These data haveCg 5-97 Oil ContentAf 3-54(Applicable to flaxseed.) Oil ContentAi 3-75(Applicable to sunflower seed or dehulled kernels.) Oil Content of Oilseeds by Nuclear Magnetic ResonanceAk 3-94(“Applicable to rapeseed, soybean, sunflower seed, and peanut.) Oil in Oilseeds: Supercritical Fluid Extraction MethodAm 3-96 Oil Stability Index (OSI)Cd 12b-92 Organically Combined Sulfuric Anhydride, Ash-Gravimetric MethodF 2c-44 Organically Combined Sulfuric Anhydride, Extraction-Titration MethodF 2b-44 Organically Combined Sulfuric Anhydride, Titration MethodF 2a-44 Oven Storage Test for Accelerated Aging of OilsCg 5-97 Oxirane OxygenCd 9-57 p-Anisidine ValueCd 18-90 Percent Non-Amines in Fatty Amines and DiaminesTw 1a-64 Percent Primary, Secondary, and Tertiary Amines in Fatty AminesTf 3a-64 Peroxide ValueJa 8-87 Peroxide Value Acetic Acid-lsooctane MethodCd 8b-90 pH of Acidulated Soap StocksG 7-56 pH of Fatty Quaternary Ammonium ChloridesTu 1a-64 PhosphatesDa 20a-48 PhosphatesDa 20b-57 Phospholipids in Lecithin Concentrates by Thin-Layer ChromatographyJa 7-86 Phospholipids in Vegetable Oils Nephelometric MethodCa 19-86 PhosphorusCa 12-55 Phosphorus by Direct Graphite Furnace Atomic Absorption SpectrometryCa 12b-92 Physical Analysis of Tung FruitAd 4-52(“Applicable ro whole tung fruit.) Polyethylene in Fats and OilsCa 16-75 Polyunsaturated Acids, Ultraviolet Spectrophotometric MethodCd 7-58 Potentiometric Determination of ChloridesDb 7b-55 Preparation of Methyl Esters of Fatty AcidsCe 2-66 Preparation of Methyl Esters of Long-Chain Fatty AcidsCh 1-91 Primary Amine Composition By Gas ChromatographyTf 4a-77 Primary, Secondary and Tertiary Amine Values of Fatty Amines, Indicator MethodTf 2b-64 Primary, Secondary, and Tertiary Amine Values of Fatty Amines, Potentiometric MethodTf 2a-64 Procedure, 3, or a sample prepared in an identical manner. (b) Evaporate the alcohol on a steam bath, dissolve in distilled water, and proceed as directed in Procedure, 1 in this methodDa 4a-48 Protein Dispersibility Index (PDI)Ba 10-65 Protein Dispersibility Index (PDI)Ba 10a-05 Protein Dispersibility Index (PDI)Ba 10b-09 Purity by Total Acidity and Acid Value, Dibasic AcidsTe 4a-70 Rapid Determination of Isolated trans Geometric Isomers in Fats andCd 14d-99 Rapid Determination of Oil/Fat Utilizing High-Temperature Solvent ExtractionAm 5-04 Rapid Method for Estimating Free Gossypol in Cottonseed, Meats, Collets, and Extracted MealsBa 7b-96 Refined and Bleached ColorCc 8d-55 Refined and Bleached Color and Saponification ColorCc 13f-94 Refining LossCa 9a-52 Refractive IndexCc 7-25 Refractive IndexTp 1a-64 Reichert-Meissl, Polenske, and Kirschner Values, Modified AOAC MethodsCd 5-40 Repproved 2009 Thermal Heating Fluids in Edible Oils and Oleochemicals—Dowtherm A™Cd 25a-00 Residual LintAa 7-55(Applicable to cottonseed.) Rosin Acids in Fatty AcidsTs 1a-64 Rosin, McNicoll MethodDa 12-48 Rosin, McNicoll MethodDb 11-48 SamplingAa 1-38(Applicable to cottonseed (see Notes, 1).) SamplingAb 1-49(Applicable to peanuts, whole nuts and shelled stock.) SamplingAc 1-45(Applicable to soybeans.) SamplingAd 1-48(Applicable to sampling tung fruit or hulled tung fruit during unloading from truck, wagon or carload lots.) SamplingAf 1-54(Applicable to flaxseed (see Notes, 2).) SamplingAi 1-80(Applicable to sunflower seed.) SamplingBa 1-38 SamplingBb 1-38 SamplingBc 1-50 SamplingC 1-47 SamplingEa 1-38 SamplingG 1-40 Sampling and Preparation of Laboratory SampleDa 1-45 Sampling and Preparation of Laboratory SampleDc 1-59 Sampling and Preparation of SampleDd 1-59 Sampling of Dibasic AcidsTa 1e-70 Sampling of Industrial Oils and DerivativesTa 1-09 Saponification ValueCd 3-25 Saponification ValueCd 3b-76 Saponification ValueDa 16-48 Saponification ValueDb 8-48 Saponification ValueTI 12-64 Saponification Value Modified Method Using MethanolCd 3c-91 Screen TestBe 7-51 Screen TestDa 28-39 Selectivity of Hydrogenation CatalystsTz 1b-79 Separation and Analysis of Organophosphorus and Organochlorine Pesticide ResiduesCd 23-93 Simultaneous Determination of Oil and Moisture Contents of Oilseeds Residues Pulsed NuclearAk 5-01 Simultaneous Determination of Oil and Moisture Contents of Oilseeds Using PulsedAk 4-95(This method applies to rapeseed with a moisture content of less than 10%, For seeds with higher moisture…) Slip Melting Point AOCS Standard Open Tube Melting PointCc 3-25 Slip Melting Point ISO StandardCc 3b-92 Smoke, Flash and Fire Points Cleveland Open Cup MethodCc 9a-48 Soap in Oil Titrimetric MethodCc 17-95 Sodium Alkylbenzene Sulfonate by Ultraviolet AbsorptionDd 3-60 Sodium and Calcium by Atomic Absorption SpectrophotometryCa 15b-87 Sodium SulfateDe 7-59 Solid Fat Content (SFC) by Low-Resolution Nuclear MagneticCd 16b-93 Solid Fat Content (SFC) by Low-Resolution Nuclear Magnetic Resonance—tThe Indirect MethodCd 16-81 Specific GravityTo 1a-64 Specific GravityTo 1b-64 Specific Gravity of Solid Fats and WaxesCc 10b-25 Spectrophotometric Determination of Chlorophyll and Chlorophyll PigmentsCc 13k-13 Spectrophotometric Determination of Conjugated Dienoic AcidTi 1a-64 SpreadabilityCj 4-00 Starch, Munson, and Walker MethodDa 25-48 Steroidal Hydrocarbons in Vegetable OilsCd 27-96 Stigmastadienes in Vegetable OilsCd 26-96 Sugars, Munson and Walker MethodDa 24-48 SulfatesDa 22-48 Tallows and Coconut Oils, Saponification ColorCc 13h-94 Tetrasodium PyrophosphateDa 21-48 Thermal Heating Fluids in Vegetable OilsCd 25b-07 Thiobarbituric Acid Value Direct MethodCd 19-90 Titer TestCc 12-59 Titer TestDa 13-48 Titer TestG 6-40 Titer TestTr 1a-64 TLC Confirmation of AflatoxinsAa 9-86(Applicable to solutions suitable for TLC of cereal grains, cottonseed, and peanuts, and their products.) Total Active IngredientsF 4-44 Total Aflatoxins (B,, B,, and G,) in Corn, Cottonseed, Peanuts, and Peanut ButterAj 6-95(Applicable to screening aflatoxin B,, B,, and G, contamination in whole cottonseed and peanut butter at 220…) Total Alkalinity of Alcohol-Insoluble MatterDa 7-48 Total Alkalinity of Alcohol-Insoluble MatterDb 5-48 Total Amine Value of Fatty Amines, Indicator MethodTf 1b-64 Total Amine Value of Fatty Amines, Potentiometric MethodTf 1a-64 Total AmmoniaF 8-44 Total Anhydrous SoapDb 6-48 Total Anhydrous Soap and Combined AlkaliDa 8-48 Total Desulfated Fatty MatterF 3-44 Total Fatty AcidsG 4-40 Total Fatty Acids, Oxidized Fatty Acids, Wet Extraction MethodG 3-53 Total GossypolBa 8-78 Total Gossypol in OilsCa 13-56 Total Hexane Content in Extracted MealsBa 14-87 Total Tocopherols in Deodorizer DistillateCe 7-87 Total, Free and Combined Glycerol lodometric-Periodic Acid MethodCa 14-56 trans Fatty Acids by Silver-lon Exchange HPLCCe 1g-96 trans Unsaturated Fatty Acids by Capillary Column Gas ChromatographyCh 2a-94 Triglycerides by Gas ChromatographyCe 5-86 Triglycerides in Vegetable Oils by HPLCCe 5b-89 Trypsin Inhibitor ActivityBa 12-75 Unsaponifiable MaterialTk 1a-64 Unsaponifiable MatterCa 6a-40 Unsaponifiable MatterCa 6b-53 Unsaponifiable MatterDa 11-42 Unsaponifiable Nonvolatile MatterF 5-44 Unsulfated MaterialDc 8-59 Urease ActivityBa 9-58 Viscosity of Transparent Liquids by Bubble Time MethodJa 11-87 Viscosity of Transparent Liquids by Bubble Time MethodTq 12-64 Volatile HydrocarbonsDa 26-42 Volatile Organic Compounds (VOC) in Fats and Oils by Gas ChromatographyCg 4-94 Water-Immiscible Organic SolventsF 10-44 Water-Insoluble MatterDa 6-48 Water-Insoluble MatterDb 4-48 X-Ray Diffraction Analysis of FatsCj 2-95 Zearalenone and o-Zearalenol in CornAj 2-86(Applicable to corn.)