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Détails
1.1 These test methods describe the determination of the oxidative properties of hydrocarbons by differential scanning calorimetry or pressure differential scanning calorimetry under linear heating rate conditions and are applicable to hydrocarbons, which oxidize exothermically in their analyzed form.
1.2 Test Method A—A differential scanning calorimeter (DSC) is used at ambient pressure of one atmosphere of oxygen.
1.3 Test Method B—A pressure DSC (PDSC) is used at high pressure (e.g., 3.5 MPa (500 psig) of oxygen).
1.4 Test Method C—A differential scanning calorimeter (DSC) is used at ambient pressure of one atmosphere of air.
1.5 Units—The values stated in SI units are to be regarded as standard. No other units of measurement are included in this standard.
1.6 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.
1.7 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:
5.1 Oxidation onset temperature is a relative measure of the degree of oxidative stability of the material evaluated at a given heating rate and oxidative environment (e.g., oxygen), the higher the OOT value the more stable the material. The OOT is described in Fig. 1. The OOT values can be used for comparative purposes and are not an absolute measurement, like the oxidation induction time (OIT) at a constant temperature (see Test Method E1858). The presence or effectiveness of antioxidants may be determined by these test methods.
FIG. 1 DSC Oxidation (Extrapolated) Onset Temperature (OOT)
5.2 Typical uses of these test methods include the oxidative stability of edible oils and fats (oxidative rancidity), lubricants, greases, and polyolefins.
Informations supplémentaires
| Auteur | American Society for Testing and Materials (ASTM International) |
|---|---|
| Comité | E37.01 - Committee E37 on Thermal Measurements |
| Edité par | ASTM |
| Type de document | Norme |
| Thème | ,Heat. Calorimetry |
| ICS | 17.200.10 : Chaleur. Calorimétrie
|
| Nombre de pages | 6 |
| Remplace | ASTM E2009-08(2014)e1 + Redline |
| Recueil | ASTM Volume 14.01 - Multi-User - Single-Site Online |
| Mot-clé | E2009 |
