AOCS Recommended Practice Ca 2f-93
Reapproved 2017
Moisture and Volatile Matter in Fats and Oils, Modified Method

DEFINITION 
This method determines moisture and volatile matter in fats and oils by the addition of acetone to the fat or oil, followed by heating at 100 °C. The moisture and volatile matter are removed during the evaporation of the acetone and are determined by the loss in weight of the original sample.1

SCOPE 
Applicable to crude fats and oils. This moisture and volatile matter method can be completed in one hour without the use of elaborate equipment, permitting a rapid determination of the commercial value of crude fats and oils.