2.4. Viscosity and Density
Viscosities and densities were determined according to the method
described by Ceriani, Paiva, Goncalves, Batista, and Meirelles (2008).
Kinematic viscosities and densities were evaluated at 40 °C (except in
the case of bacuri fat, where viscosity was measured at 55 °C, above its
melting point), using an automated micro viscometer (AMVn, AntonPaar,
Austria) and a density meter (DMA 4500M, Anton Paar, Austria),
respectively. Viscosity measures were based on the efflux time of a ball
immersed in the sample, inside a glass capillary (inclination angle of
70°). Each record was replicated four times. Apparatus calibration was
made using a standardized mineral oil (according to equipment
procedure).