the melting point, but the softening point or the flow point of the fat and the great difficulty has been in the past to devise a method which would determine even this point with reasonable accuracy and so that results could be easily duplicated. It has been the aim of the Committee to devise a simple method for the determination of the melting point of fats and oils, but it should be understood that the term melting point in the scientific sense is not applicable to natural fats and oils. |