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Lab Methods

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Pour Point

  • Method ASTM D97
  • Repeatability 3° C
  • Reproducibility 6° C
  • Blending non-linear
  • Additive Correction Yes

The purpose of this test is to identify the point at which the sample will no longer flow on its own accord when being cooled. This information is very important to products being stored, transported, and used in colder climates. If the ambient temperature drops below the pour point for long enough the product will freeze solid and will not be able to be moved until heated back above the pout point.

The method is performed by placing sample into a glass jar and topping it with a thermometer/stopper combination. It is then placed in a heating bath if required to ensure the sample is flowing. Once this is complete it is moved to a cooling bath and checked every 3°C. To check the sample the jar is pulled out and tilted. If the product shows movement in the first 5 seconds then it is placed back into the cooling bath. This continues until the product does not move. Once this point is reached the pour point is considered to be 3°C warmer and reported.