Significance and Use
5.1 This test method is used for the determination of the distillation characteristics of petroleum products, biodiesel, and fractions that may decompose if distilled at atmospheric pressure. This boiling range, obtained at conditions designed to obtain approximately one theoretical plate fractionation, can be used in engineering calculations to design distillation equipment, to prepare appropriate blends for industrial purposes, to determine compliance with regulatory rules, to determine the suitability of the product as feed to a refining process, or for a host of other purposes.
5.2 The boiling range is directly related to viscosity, vapor pressure, heating value, average molecular weight, and many other chemical, physical, and mechanical properties. Any of these properties can be the determining factor in the suitability of the product in its intended application.
5.3 Petroleum product specifications often include distillation limits based on data by this test method.
5.4 Many engineering design correlations have been developed on data by this test method. These correlative methods are used extensively in current engineering practice.
Scope
1.1 This test method covers the determination, at reduced pressures, of the range of boiling points for petroleum products and biodiesel that can be partially or completely vaporized at a maximum liquid temperature of 400 °C. Both a manual method and an automatic method are specified.
1.2 In cases of dispute, the referee test method is the manual test method at a mutually agreed upon pressure.
1.3 The values stated in SI units are to be regarded as the standard. The values in parentheses are for information only.
1.4 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 and health practices and determine the applicability of regulatory limitations prior to use. For specific warning statements, see 6.1.4, 6.1.8.1, 10.11, and A3.2.1.
