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The Cleveland open-cup method is one of three main methods in chemistry for determining the flash point of a petroleum product using a Cleveland open-cup apparatus, also known as a Cleveland open-cup tester. [1] First, the test cup of the apparatus (usually brass) is filled to a certain level with a portion of the product.
Smoke point [caution 1] Almond oil: 221 °C: 430 °F [1] Avocado oil: Refined: 271 °C: 520 °F [2] [3] Avocado oil: Unrefined: 250 °C: 482 °F [4] Beef tallow: 250 °C: 480 °F Butter: 150 °C: 302 °F [5] Butter: Clarified: 250 °C: 482 °F [6] Castor oil: Refined: 200 °C [7] 392 °F Coconut oil: Refined, dry: 204 °C: 400 °F [8] Coconut ...
This allows the development of an equilibrium between the liquid and the air volume. The ignition source is directed into the cup at regular intervals with simultaneous interruption of stirring. The test concludes upon observation of a flash that spreads throughout the inside of the cup. The corresponding temperature is the liquid's flash point.
A diesel-fueled engine has no ignition source (such as the spark plugs in a gasoline engine), so diesel fuel can have a high flash point, but must have a low autoignition temperature. Jet fuel flash points also vary with the composition of the fuel. Both Jet A and Jet A-1 have flash points between 38 and 66 °C (100 and 151 °F), close to that ...
Smoke point decreases at a different pace in different oils. [10] Considerably above the temperature of the smoke point is the flash point, the point at which the vapours from the oil can ignite in air, given an ignition source. The following table presents smoke points of various fats and oils.
Paper flash point is not 451 F, and not 481 F. Auto ignite means starts on fire instantly - you can test paper in your oven and when it reaches 481 F, it should be already on fire - it did not burn. Paper is most likely closer to pine auto-ignition.
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Depending on origin, refinement, age, and source growth conditions, the smoke point for any given type of oil can drop nearly 20 °C. For example, the smoke point of olive oil can vary from being suitable for high temperature frying to only safely used for stir frying. As a cooking oil is refined its smoke point increases.