This standard specifies two specific methods for determining the melting point (also known as the slip point) of animal and vegetable fats and oils using open capillary tubes. Method A is specifically used for determining the melting point of fats and oils that are solid at room temperature and are non-polymorphic. Method B is applicable to all animal and vegetable fats and oils that are solid at room temperature, even if their crystalline form is unknown, and includes a special appendix for palm oil samples. The method is based on the classic principle of capillary tube techniques, primarily using open capillary tubes that meet specific dimensional requirements, along with traditional equipment such as heating baths and precision thermometers for manual testing. Additionally, fully automatic melting point apparatuses that comply with the principles of this standard, featuring photoelectric detection and automatic recording functions, are widely used for such determinations to improve efficiency and the objectivity of results.