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Cashew Nut Shell Liquid

Brazilian origin
Item Result Test Method
SP Gravity 25/25°C 0.943-0.968 AOCS Cc10a-25
Moisture 1% max Karl Fisher
Volatile Loss 2% max Hot Plate, 204°C
Viscosity T 25C 600 CPS Max Hooper Viscosimeter
Ash 1% max ASTM D-1951-69
Foreign matter 2% max
Ph at 25ºC 6 min AOAC 33.006(1984)
Iodine Value 200 Cgl2/g min WIJS